Cheers all!
I suppose it's more of a habit from my mini-wsm days, but I find skewered the racks are also easier to handle and move around if needed. Never had any cooking issues this way either - the ribs always come out great
I just remove the skewer as soon as they come off smoker, then stretch them out flat on tinfoil so that gravity slowly stretches them out straight again. By the time you sauce them they look like they laid flat right from the start.
Happy Thanksgiving Matt
Ribs look good. I also roll the full racks on my 18 wsm
If you don't the end of the rack close to the edges get over done.
Thanks Dave, same to you!
The 18 WSM is such a perfect size, at least for me! Half the time the lower rack is empty in my 18" so I couldn't justify a 22" ... at least yet