Cooked ribs and chicken yesterday and tried to see if opening the slider 1/2 way would let change the temp a bit. Did not seem to make much difference 20-40 degrees. Using the left side for the chicken and the right side for the ribs. The ribs where on for several hours before I tried adding the chicken. Ended up putting ribs in oven and cooking chicken and at end finishing the ribs on the yoder. Any suggestions about how to use the HMS to do this? Cook temp was 250 for ribs (was thinking trying 225 next time) and 350 for chicken
Thanks
barry
Try putting the ribs to the right of center on the bottom shelf, and the chicken on the far left upper shelf. Open the HMS so the heat hits the chicken on the top shelf.
A lot of competition cook are now doing hot and fast cooking of all their meats, and getting the same results as cooking low and slow. You might want to try cooking everything at the higher temperature to see if you like it.
What about flipping the plate with the holes in it around. i.e. larger holes closer to the firebox?
Thanks for your fast response.
That would be something for you to try and let us know how it worked.
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