First time having 2 racks, lower rack will be full of spare ribs, want to
cook some chix on the top rack. Those will drip brine and chicken juices on
the spares. Much of a problem? Probably not, but wanted to hear from those
who have done this before cooking for a party Sunday. Know what I mean?

TIA

Dale

BTW, ran the Klose full bore the other night in BBQ mode, damn thing doesnt
have a hot or cold spot it's got so much mass, still can't quite believe it.
It's like a train... get it going and it chugs along.
Took a little over an hour to get up to temp though, think I'm gonna jump
start it with a small chimney load in the main chamber from here out.

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"Steve Wertz" > wrote in message
> On Fri, 3 Feb 2006 21:09:04 -0800, "Duwop" >
> wrote:
>
> I always do chine on top of ribs. No fear of them tasting like
> chicken, and the auto-basting works great.
>
> -sw

Thanks Steve


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Duwop wrote:
> First time having 2 racks, lower rack will be full of spare ribs, want to
> cook some chix on the top rack. Those will drip brine and chicken juices on
> the spares. Much of a problem? Probably not, but wanted to hear from those
> who have done this before cooking for a party Sunday. Know what I mean?
>
> TIA
>
> Dale
snip
I don't see a disaster, let us know what you think about the ribs, if
the chix drippings alter the ribs taste. I would assume that if the chix
was heavily seasoned, that the seasoning would add to the ribs taste.
--
Regards,

Piedmont

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

"Piedmont" > wrote in message
...
ip
> I don't see a disaster, let us know what you think about the ribs, if
> the chix drippings alter the ribs taste. I would assume that if the chix
> was heavily seasoned, that the seasoning would add to the ribs taste.
> --

May have given them a slight flavor, not sure. Wouldn't hesitate to do it
again.


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