Shelf Spacing

Mornin'

I'd be the last one on here to think of a handyman fix,but if Stuart or some of our many engineer types don't check in-I'd call sales and ask them to hook you up with service.

Those guys are good about having heard the questions and the answers.

It is a pretty good question.

Over the years,I have had to force an unruly bronto butt or brisket.

I just mash around until it works.

Now as to using the bottom shelf,I like the hot spots at times.

I use it for chicken and pieces,beer butt turkeys,fat cap down butts,smoked sausages,ribs,ground meat burgers/loaves,hot wings,pork loins/tenderloins,large shank half hams,sauces,baked white/sweet potatoes,casseroles,stuffed potatoes,etc.

I had been thinking of going in the other direction here. I was gonna call CS to see if I could get the parts to build side rails that were closer together for cooking more ribs in my smokette. I figured I could get at least 5 in there for ribs.

Maybe this is something CS could offer as an accessory.

Cooking ribs is the only time I wish for a bigger smoker.

I'm with Tom,

Give CS the suggestion and let them run with it.

Here's mine.

Why can't we make replace racks that have fully adjustible shelves. You could drill a series of holes in the racks and then move pins to match whatever you want.

Hmmmm....

Howdy Bear,

Walmart and those places carry some disposable racks for a dollar or two.

You can set them on four vienna sausage cans[or two pieces of 2"x2"] ,between your racks, for a strictly temp arrangement.

If you are using trimmed spares, without the loinback curve,they should do fine.

You wouldn't even need to move the pins - just have a lot of them. Say every inch or so. That would avoid you needing to buy replacements when you inevitably (if you're like me) lose them.

Cookshack does do a custom 5 shelf holder for the smokett. I got one to fit more jerky and fish in mine before I got my 55. The extra two shelves also gives a litte more flexibility in shelf spacing.

I'm in agreement with all.....it would be nice to have different spacing in the Smokette when just using two racks and it would be very nice to add more when cooking ribs and such. Hopefully someone at Cookshack is watching. It is that time of year you know.

I just talked to Tony at CS, and my 5 slot racks are on the way. The racks with 2 extra shelves are just under $50 plus shipping.

I love it when a plan comes together. Ain't this forum great. From wish to reality in a matter of hours.

If you use Tom's suggestion of the vienna sausage cans, make sure you eat the sausages first. But maybe we've just solved the mystery of the popping smokette!
Richard

Yep RPM,

I knew a southern boy would know the right sequence.

I'm trying out my new custom racks today with a big load of baby backs. I was able to get 16# (8 slabs) of back ribs in the smokette without crowding them at all.

I love it!

B.B. Queiosity,

I believe this is the thread you are referring to.

Happy Trails

Bear

How long at what temp did you cook them and did you rotate them from rack to rack during the cook

Hip,

Used the 3-2-1 method. Spraying with apple juice and cider vinegar each time. I switched the top and bottom shelves the last hour. If I were doing it again, I would switch after the first 3 hours. They came out very good, but the ones on the bottom shelf were a little dry.

I cooked at 225*.