Top ring is 9" in diameter Ask a question The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Cook em to bend test and probe - dont put too much stock in time or temp. I hang directly over the coals (after the pit is up to temp) and rotate a couple times in 2 hours then wrap and rehang for 1 hour. Mike P. Feb 9, 2021 Mike P. TVWBB All-Star Feb 9, 2021 #1 R RJ Humphrey TVWBB Fan Feb 10, 2021 #2 Cool pic and I like your stash of firewood. These fees do not add to the price of purchase but they do help keep this site alive. Thinking 3-4 hrs. You are using an out of date browser. Hmmmm. Our talented team of paid moderators will be with you shortly. Im a 250 guy. The picture is the Weber brand rack that is no longer made. I was looking to try this method and wanted to see if anyone had any input good or bad. Thanks! I left the ribs in for another 30 minutes and then removed them, and left the chicken cooking. This greatly limits their capacity for small items like sausage. LavaLock 3/16" Thick Steel Rib Hanger with 8 Stainless Steel Hooks for 22" Weber Smokey Mountain or 55 Gallon UDS. If you feel the need to wrap, then you lose a lot of efficiency and simplicity. The flavor is distinctly different from the kettle or BGE. On the WSM w/o a water pan, most likely no. http://bigcountrybarbecue.com/?page_id=112 Today I discuss how to hang meat, specifically baby back ribs, in the Weber Smokey Mountain. WIll the cook time be extended much going from say, 2 racks to 5/5 racks? Click here for our review of this superb smoker. Since you are mixing a vertical set up with a horizontal set up. Love those hangers. Works great and easiest thing ever. Ribs on WSM: What am I doing wrong? - Smoking Meat Forums Normally when smoking I have always primarily noticed the smell of the type of wood I am using. I am wondering the temp difference will be between the lower rack (where the bottom of the ribs will be) and the hood temp with the pan in place. I just picked up an attachment to hang ribs on my WSM to fit more for entertaining. The WSM Hanging System by Pit Barrel Cooker is a game changer for Weber Smokey Mountain fans. The flavor and aroma was outstanding with the ribs, better than anything I have prepare in years of smoking. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. I still had 4 more racks to cook which I did earlier this weekend. I found out that if there's too much coal, when you hang directly over the coals, the fire can get away from you. I had considered buying one of these other smokers but it felt redundant when I already had the WSM. I guess it was myself making an assumption that you were referring to some, I don't remove my lid to check on things until I believe they are nearing their time for mopping toward the end but I'm not aware that flareups occur. WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe. In my opinion, if I'm doing several racks, its simpler from a real-estate perspective to hang rather than maneuver for grate space. This will also promote a more even style of cooking/smoking as apposed to the hanging method that cooks unevenly and in proportion to which end of the ribs is closest to the coals. I don't run with a water pan ever and have fan control on mine. I suggest you do some experimenting, build a fire and run some temperature probes at the various grate positions and measure for yourself. Those are some beautiful ribs!

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