Weber 7473 Hanging Meat Rack

[swamprb]

Anyone here using the Weber 7473 Hanging Meat rack for the 22" WSM?

https://store.weber.com/accessories/category/cook/cookware/1556

Hanging meats is something that has been on my BBQ Bucket list. The Pit Barrel Cooker kind of sets the tone, but Gateway Smokers have a Hanger accessory for their cans, and Hunsaker Smokers has the "Meat Tree" and Hanger racks for their cookers.

I picked one up and couldn't get it unboxed fast enough to give it a try.  First cook was on my BPS Drum "Ginger" using the Cajun Bandit Stacker over the Hunsaker Smokers Vortex Firebasket stoked with Maple Leaf briqs and Oak Wine barrel chunks for smoke.

I've posted a video on my Left Hand Smoke page and some pics of the cook. For some reason photobucket isn't being cooperative now, but my first impressions of the Weber 7473 is pretty good.

https://www.facebook.com/Left-Hand-Smoke-116187658462391/

I'm looking forward to using the hanger in my WSM, Cajun Bandit and Performer.

Stay Hungry!

[jcnaz]

I will check it out. I want to try something like that in my CB Conversion.

[bama bbq]

I use the hanging rack quite often.  It takes the WSM to the next level IMHO.  I hang meats on it with high heat PBC style and go low n slow for bacon, sausage, and jerky.

Sausage recipes usually call for something like a 130*F for a couple hours then increase the heat to 165*F until 152*F internal.  So for low n slow, I build a dual row “C” shaped fire and increased the charcoal half way thru to a stacked dual row to increase the heat and used the expandable cooking rack for this cook.





Here's another cook - Kielbasa in the back, Summer Sausage, Can Bacon, and Cotto Salami next, then the jerky up front:



...and some bacon







Here's a high heat cook before I got the hanging hooks seen above:

I cooked it in the 22" WSM over a bed of coals of one full large chimney of lit over a half ring of unlit with the cooking grates and water pan removed and set aside.

[Heyjude]

Hey, I'm still Hungry! 

[SmokenJoe]

@bama bbq   U R the pitMASTER.   Great use of the 22WSM and the hanging rack.  It ALL looks better than setup photo shoot foodie pic.  Congrats.                        SJ

[Hogsy]

After seeing those pics if I had a 22 WSM I'd buy the hooks

[iCARRY]

Looks like it would work great for a high heat hanging chickens. Might have to give this a try.


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[LightningBoldtz]

So with this, am I understanding that with this there is no need for wood for smoke?  The meat drippings on the coal generate enough smoke???

I have wanted to do the pit barrel set on my kamado.

[iCARRY]

LB, I would still put some wood in it. I might even use my foiled water pan to keep the drippings from the coals.


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[SmokenJoe]

@Hogsy  I'm sold, but I only have the 18.5" WSM.  Fortunately Weber makes this for the 18.5 incher:    Weber 7472 Expandable Smoking Rack, 18-Inch

http://www.amazon.com/Weber-7472-Expandable-Smoking-18-Inch/dp/B00FDOOOVO/ref=pd_rhf_se_p_img_1?ie=UTF8&refRID=0HSFKRBZN12Z5HB1WVAH

Will need to either make SS Hooks or buy some from PBC 

SJ

[swamprb]

@Hogsy

After my first cook with the meat rack, I took an old flip side grate and cut out some bars to make a hanging rack and made some hooks out of some stainless steel rod I had laying around.

[swamprb]

Here are some more cook pics with the hanging rack. Using my BPS can with the Hunsaker Smokers Vortex Firebasket and the Cajun Bandit Stacker.

Bone in Chicken breasts





Choice Tri-Tip







Who needs a PBC???

[swamprb]

So with this, am I understanding that with this there is no need for wood for smoke?  The meat drippings on the coal generate enough smoke???

I have wanted to do the pit barrel set on my kamado.

A lot of eggheads are using rigs like these in the Kamados for that hanging thing.

http://ceramicgrillstore.com/large-big-green-egg/adjustable-rig/

[Jon]

What is the difference between this and putting the meat on the grill? I understood the first few posters pics - lotta stuff in a small space and it all gets smoked. But the later pictures show meat that would fit on the grill.

[Tommy B]

What is the difference between this and putting the meat on the grill? I understood the first few posters pics - lotta stuff in a small space and it all gets smoked. But the later pictures show meat that would fit on the grill.

I think it is a step in between grilling and smoking. You meat is still significantly farther away from the charcoal then a grill so it's still more BBQ then grilling.

This is essentially how texas hill country BBQ is done. True hill country style uses a separate burn barrel to burn down hardwood into coals and you shovel those coals in big long pits and slow cook to meat directly above those coals. Fat dripping into the fire keeps a most steamy environment and you get the great hardwood taste.