Appearance issue

[Richtee]

One thing I have noticed cooking on a WSM, or any cooker with grate over grate configuration, the lower racks' contents will get stained from drip-off from the uppers'. Today, unfortunately, due to temp issues, the ribs on my lower rack were the best bet for turn-in, but spottedly stained dark from "run-off".

This is very annoying! I guess I can't think of a way to avoid this if I have to use the lower rack.

[RowdyRay]

One thing I have noticed cooking on a WSM, or any cooker with grate over grate configuration, the lower racks' contents will get stained from drip-off from the uppers'. Today, unfortunately, due to temp issues, the ribs on my lower rack were the best bet for turn-in, but spottedly stained dark from "run-off".

This is very annoying! I guess I can't think of a way to avoid this if I have to use the lower rack.

Other than tin foil, not sure what you can do about it. Son has the same issue with his H2O smoker, but no one complains. No comps, just eat good food.

[erain]

my gosm does it too, ticks me off when you have some really nice racks and they are stained by the marks... like ray said though dont affect the flavor but if you were using for show in a comp could be an issue. often wondered if ya got the grates totally clean to the chrome if you would eliminate the prob.

[Capt Dan]

I agree w/Erain. Pressure washer and wire brush.

How did ya do today rich?

[Kyote]

seems like for comps you might have an extra set of grates just for that purpose. Of course if cost prophibited then other methods should be used. evn foil completly then run a knife through following the grates and setting the meat on top.

[Mark R]

If you're cookin pork over pork it's gonna drip, that fat's gotta ago somewhere. Usually to our waistline but that's another story.

[Richtee]

I agree w/Erain. Pressure washer and wire brush.

How did ya do today rich?

Eh... there's a thread on it Dan. Let's just say some days chicken, some feathers. They loved the sausage and jerky tho

[Meat Hunter]

One thing I have noticed cooking on a WSM, or any cooker with grate over grate configuration, the lower racks' contents will get stained from drip-off from the uppers'. I guess I can't think of a way to avoid this if I have to use the lower rack.

Rich, what about smoking your ribs on edge with one of them there rib holders? Maybe?

Let surface area to contact the grates and less of a chance of something above dripping on it?

[Richtee]

Rich, what about smoking your ribs on edge with one of them there rib holders? Maybe?

Let surface area to contact the grates and less of a chance of something above dripping on it?

Yeah...lessen the odds anyway...heh! I think the answer is sparkly clean grates. Maybe I'll pick up a new set and be sure to soak and clean after each use. Sure to take some "ribbing" for the shiny metal tho

[Meat Hunter]

Yeah...lessen the odds anyway...heh! I think the answer is sparkly clean grates. Maybe I'll pick up a new set and be sure to soak and clean after each use. Sure to take some "ribbing" for the shiny metal tho

After reading again, I see you meant about the spatter that was already on the lower rack, and setting ribs on that is why they got stained. Yeah man, clean them grates

[HawgHeaven]

Yeah...lessen the odds anyway...heh! I think the answer is sparkly clean grates. Maybe I'll pick up a new set and be sure to soak and clean after each use. Sure to take some "ribbing" for the shiny metal tho

It does help a lot, keeping the grates clean. In fact, I scrub the WSM down totally after each smoke. Makes it a bit more bearable when traveling, and it's pretty!

[Richtee]

After reading again, I see you meant about the spatter that was already on the lower rack, and setting ribs on that is why they got stained. Yeah man, clean them grates

Nooo..the mop/meat juice running down the hot UPPER and picking up "seasoning" is the culprit...

[Meat Hunter]

Nooo..the mop/meat juice running down the hot UPPER and picking up "seasoning" is the culprit...

After reading again, I see you meant that the mop/meat juice running down the hot UPPER and picking up "seasoning" is what is causing the stain spots.

I think the answer is sparkly clean grates, but you might get some ribbing for the shiny metal

[Fishawn]

I was thinking the vertical racks like Todd mentioned also.... Might be a PITA though???

[ALX]

When we used a WSM in comps we used rib rack on top grate.....