smoker rack spacing?

I'm starting design on my next smoker. I'd like to know what you guys
think the best
spacing is between the top of one cooking rack and the bottom of the
one above it.

I like to stand ribs up on edge in rib racks, for example, and if your
shelf spacing is too
short you can't do that without removing the top shelf. But if you
stand beef ribs up
they're way too tall to use for general rack spacing.

I don't have unlimited space inside a 24x60" tank with 1/4" wall, and
I'm thinking of using
two cooking racks each 22" deep, with about 6" of free space between
them.

Any wisdom?

Grant Erwin (posting from a dreaded google account due to teranews
flatline lately)

On Sat, 25 Oct 2008 12:48:12 -0700 (PDT), pops <[Only registered users can see links. ]>
wrote:


Can you rig something so the grates can be moved to different
locations (spacings)? That'd give the option of 'close for beef ribs'
or 'wider for spares' or 'only one for a turkey' and such.

And maybe you should try motzarella.org instead of teranews. Or in
addition to. (does text groups only, though, but is also free)

Or, blow $40 on a year's worth of Newsguy Basic--10GB/mo, with more
available on-demand if you wish. Oh, and unused bandwidth carries
over.

--

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman

-denny-
(not as curmudgeonly as I useta be)

"pops" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

Untrimmed spares go about 7" wide. I used to put 8" between shelves. But if
you used 5" youcan put whole chicken, pork BUTTS and brisket on each shelf.
But will have to lay your ribs down.

On Oct 25, 12:48*pm, pops <[Only registered users can see links. ]> wrote:

That's sounds about the spacing on my Klose between it's main grate
and extra in-lid grate looking at a nearby measuring stick. It was
suprisingly close the first time I saw it, but it handles butts and
chix just fine. Wouldn't go no closer than 6 though. 6.5-7 would be
my druthers. I'm thinking about those meat/fat stalagmites that drip
down and form.