Since there isn't much clearance between the two shelves on an SM025, I was thinking of just using the bottom shelf only and standing the four butts on edge, keeping them balanced and separated with wood skewers.  My thought is having them all on the same shelf would help them cook more uniform, plus the smoke might circulate better.  Any issue with that strategy?  

Thanks

Original Post

Add Reply

Likes (0)
×
×
×
×