Quote:
Originally Posted by forgop
I'm still a newb with this smoking/WSM thing. I was just looking at the racks on amazon, but don't know if they're thick enough to handle spare ribs.
I did pick up some nice sized bags of apple, oak, and hickory chunks today at Meijer though. Can't wait to fire this thing up again already.
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We were all newbs once. Heck, for years I cooked ribs flat before someone told me about the skewer method for when I needed more capacity on the grates. As for the amazon racks, I have no clue what their capacity is.
Sweet pickup on the wood - you should easily be able to taste the differences between those three woods. From there it's just figuring out what wood(s) you like with what meats.