Hanging vs Rolled vs Stacked

[slammmed]

I'm planning on cooking about dozen racks of ribs soon and ive only got access to an 18" WSM and a 22" OTG so my available resources are low. Ive been researching options and i've had good success with rolling the ribs, see below if you aren't familiar. So I'm sure I can get 8 rolled racks on the WSM and another 4 on the OTG.

But..... with the recent hacks to the WSM to support hanging the ribs i'm really starting to begin to question my approach if I can get 8 racks hung instead of stacked (multiple grates, hovergrill, etc..) . I usually don't like to stack my meat due to the top meat dripping down to the lower meat and affecting the bark if airflow isn't right.

So, does anyone have any feedback from their results of hanging vs rolling vs hover?

 

[BB-Kuhn]

Does anybody have any input as to rolled ribs work out for competition duty? Wrapping becomes an issue I suppose...

 

[Fatback Joe]

Wrapping becomes an issue I suppose...

Once they are wrapped, you can stack them without a problem, rotating them as you see fit.

 

[BB-Kuhn]

Good point!

 

[Vision]

If you get a rib rack you don't have to roll them and can easily do 3 and probably 5 on an 18" wsm.

 

[caliking]

I don't know if this helps but on my UDS I can do 6 STL trim racks (3 each on 2 levels) laying flat by stacking the grates. The handles on the weber grate act as spacers.