In the past I’ve struggled to get those nice even clean cuts when slicing large cuts of meat. When watching lots of youtube and instagram videos there was one constant with what the pros were using- a dimpled slicing knife.
Didn’t know it could make such a difference but now that I’ve had one for a couple of months I can say that for $24.99 its probably the best BBQ accesory money I’ve spent all year long.
As I said before the build quality is thick like Weber’s Gourmet Grate System.
Here is how I started out. A regular smoke set-up using the snake method. The Country Style Pork Ribs offset of the coals with apple chunk and cherry wood chips.
Next to add the Upper Deck. It fit right in place and there were no issues with clearance of the lid.
The Upper deck provides a whole lot of extra space. it is billed as a warmig rack but I think where it will shine is with that huge amount of extra space it affords you when smoking.
Next I dropped onto the Upper Deck a porcetta roast and set up the Maverick remote thermometer.
When the country style pork ribs had the color I wanted I slid a Weber disposable tin pan under with some Sweet Baby rays and coated the ribs, then covered with aluminum foil to let them braise for about 40 minutes. The tin pan fit perfectly under the Upper Deck unit allowing a continuation of indirect cooking while still having the porcetta roast unfazed on the “Upper Deck”
My Sister Topped The Smoked Porcetta with Her Carrot Cake Marmalade, Yum!
Would not have been possible to cook both things at the same time on my kettle without the Upper Deck. Obviously with the incredible build quality and huge cook space increase, this is an absolute no brainer purchase.