[bbowman2002]

First off I want to start off on saying that i am new on here. So I built myself a uds and I put the grill in it but I also put brackets about 2" down from the top to hang a piece of rebar on. I also went to a local welding shop and bought food grade stainless steel tig rod to make z shaped hooks. I hang my Tri- Tip off the rebar with fat side up, allowing the fat to run through the meat while smoking. Comes out good everytime. Just wanted to see if anyone else was doing this also or just using a rack. 

[ron b]

welcome i have the pro q it came with hooks which i use for fish,sausage,etc works well and cooks evenly also allows me to sauce or spray all sides at once.

ron

[Mike (AZBarbeque)]

Welcome Bobby, great to have you here.  Hope you enjoy the site, we have lots of great members & discussions.

For Tri Tip, I just put it on the rack and as you said, it always comes out great...

Look forward to meeting you soon out at some of our great upcoming events..

WELCOME!!

[BBQCZAR]

Oh man,never just let your meat hang 

[AzQer]

I was wondering how long it would take. Way to go Tim straight to the gutter.  I have never tried hanging meat but I hear that is a great way to make Jerky

[bbowman2002]

Well It useally takes me about 2 hours to cook them. Also by hanging the tri-tips I can hang up to 8 at once. Just put them in the barrel And walk away. 2 hours later pull them and walla! You guys should try it. Also thanks for all the welcomes...

[SmokeWatcher]

Well It useally takes me about 2 hours to cook them. Also by hanging the tri-tips I can hang up to 8 at once. Just put them in the barrel And walk away. 2 hours later pull them and walla! You guys should try it. Also thanks for all the welcomes...

Two hours? What temp do you cook them at?

[bbowman2002]

About 220 to 240. The tri-tips are useally around 3 to 3.5 pounds. I have done some smaller ones that only take about 45 mins thought.

[petesque]

My smoker I have to hang my meat most of the time. I purchased stainless steel meat hooks from the meat man.

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