I'm considering buying this rack system. A big benefit I think is maybe getting the rack in the middle that's a little further away from the heat source. I have the pro 780 and when I smoke something like a brisket the bottom of it is always overcooked even if I keep temp at 250. I've been doing fat side down which helps but I'd like to eliminate this problem if I can. Wondering if anyone here can attest to this problem being mitigated with a higher rack.
by UnC0mfortablyNum
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I’d also like to know if you have the rack system and still experience this problem
The further away from the heat source the better. I usually cook my butts on the top rack of my camp chef pro 34. Another way to sort of help it is to turn the meat occasionally and try to keep track of what sides seem to be cooking faster
The bottom rack can be used to put a big tray of water or just a tray. This catches the dripping fat and keeps the heat shield and grease catch system clean. One less thing to clean off, empty out, scrape off and not worry about grease fires. That top rack looks like it has plenty of room for a couple of pork butts, racks of ribs or a full size brisket.
Those trays look nice and I’ve thought about them before too but I do a couple big cooks a year where I could use the space.
What are you using on the drip ramp? I use foil and when I do a higher temp cook I usually use 2 or even 3 layers over the center and I don’t have the hot spot issue you’re having. Also, play with lower temps. I’ve been really happy dropping to 225.
I have the 2 rack system in my 575. No issues on what is on what rack but I try to not overcrowd either and rotate positions