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In Reply to: Hanging Meat in WSM posted by Eric Devlin on August 17, 2013 at 21:34:41:
Try this again. I use my WSM 18 with a extension and put the hooks under the lid. It works great but a little heavy lifting the ribs( but hey put 2 on). No sauce or wraping. sauce on the side. I do them at about 245 for 3.5 hrs.
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