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I have always wanted to place the meat off of the bottom grate just to get better smoke profile under the meat. The top rack does not have enough headroom for most cuts of meat (other than pork ribs), so i got two fire bricks and set the top rack on them which raises the rack up two inches. I use a round metal file to cut a grove into the brick where the middle rod sets in so the rack sits flat (took about one minute each to cut the grove). I might cut the bricks in half, long ways, to gain a couple more inches of exposed grill. Cooked plate ribs on it yesterday and it worked out great.
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