Rob D.
Senior Cook
o.k., just a clarification here. I'm gonna do a couple of racks of spares and a picnic shoulder saturday in my WSM. Should I put the ribs on the lower rack and the shoulder on top, or vice versa? I figure I can get some good dripping on the ribs this way, and they'll probably benefit from the lower temps. Will probably go with an oak/maple/apple wood combo.
Sound like a plan?
Rob
Sound like a plan?
Rob