Reply to "Struggling Smokette Newbie"

qnorthNear Traverse City, MI

Just an added observation.

My last two cooks have been with multiple items, each on its own rack.

I did 3 slabs of spares in my 055 and when I checked after 6 hrs, only the bottom slab was ready to come out. This was based on temp with a thermopen as well as the look and feel. I took the bottom slab out and left the other two slabs to cook some more. My feeling is that the meat on the bottom does shield the upper items from the heat somewhat.

The next cook was with a butt on top and a brisket below. (a flat) The brisket was done at 11 hrs but the butt took 20 and wasn't quite done at that point. (about 185) Again, I think the brisket on the bottom took the direct heat and made the butt take longer.

Just my $.02

1/11/099:41 AM

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