Just finished two slabs of St. Louis ribs on my Camp Chef Smoke Vault 24. I’ve had the smoker for a few years and have gotten familiar enough with it to turn out pretty good cooks (note: use lava tape around 3 sides of the door). The next rib cook will require more than two slabs and I’m not sure how to deal with cooking two shelves with two slabs each. The racks on the smoker are 10†apart. My concerns are temperature differentials between the racks and the smoke distribution where the slabs are basically lined up one over another. Do I switch racks midway through? Add more smoke later in the cook? Greater spacing between the racks?
Any pointers on multi-rack cooking in a smoke box would be greatly appreciated - I don’t want to wreck a cook with that much food and my reputation on the line.
Any pointers on multi-rack cooking in a smoke box would be greatly appreciated - I don’t want to wreck a cook with that much food and my reputation on the line.
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