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Nonetheless the perfect outcome using both cooking racks of a WSM for the same product is not such a great idea. Usually I use only the upper grate for ribs, and have the sauce pan and the potatoes on the lower grate. The potatoes could barely be fitted into the small gap between the foiled water pan with foiled clay saucer on top and the lower cooking grate, means the lower cooking grate did not properly rest on its brackets, but on the potatoes instead. I'd say the capacity of the WSM has been exceeded with this cook.

I don't know who wrote that, and I can't vouch for his/her BBQ prowess, but I have trouble taking advice from someone who cooks potatoes in a WSM.
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