British BBQ Society Forums

Morning,

Having been bought a WSM for my birthday from my wife in February i have found my weekends generally revolve something being smoked. This website has been inspiration!

Up to now i have only used the top grate to cook on. I would now like to start using both the bottom and top grills so i was wondering what the main differences will be. Will the bottom grate be hotter, would i need to move my meat between both grates etc. Alternatively, would i be better to buy an extra pop up grate to go on the top?

Any comments would be much appreciated!

Thanks

Mike

If you are using water in the pan then in general the bottom grate tends to be a bit lower temp wise. In my experience somewhere in the region of 10 - 15 degrees Fahrenheit lower on the 47cm WSM (never checked the 57cm) Kind of up to you whether you bother moving the meat around. If I'm cooking butts and if they are similar size/weight then I will probably leave the one on the bottom on for a little longer and reduce the resting time, though I have been known to move them around or alter time in foil to try and equalise things.

Not sure what if any temp difference there is if using the clay saucer or sand in the pan method.

Ive got a WSM 57cm and tested the temp at the bottom and at the top with a Maverick Et 732 and there wasnt much difference between them.

Something like 10F lower on the bottom, such a small difference, not really worth worrying about in my opinion

I agree with both Robin and Bryn, hardly any difference on my 57.

Thanks for your all your responses!