I've got a setup question for you all. I'm planning to smoke 4 racks of stl cut ribs at 225 degrees in my 22.5" Weber Kettle using the Pitmaster IQ110. I've done this before, and the ribs have always turned out great.
For this cook, though, I want to put a dutch oven of baked beans underneath the ribs to catch the drippings. I've never done this before.
PitmasterIQ setup for Weber Kettle suggests a water pan on the coal grates underneath the meat. They never mention anything about a water pan above the coals. My plan is to have the dutch oven of beans underneath the meat and a water pan on the cooking grate opposite the ribs above the coals (to increase moisture).
Does anyone have opinions or thoughts on my plan? What am I not considering? Could the removal of the bottom water pan and/or the inclusion of the top water pan screw me up? Thanks!