I'm not sure that's the best way to go. Honestly I prefer the smoke/taste profile of of "rack cooked" ribs on the 22 with a foiled water pan to hanging. I hung two racks for an hour and foiled for 1.5 hours. It may not display this or other websites correctly. There are lots of cookers on the market that offer hanging meat options like the Pit Barrel Cooker (PBC), the ProQ, the Smoke EZ, and almost every offset cooker with a vertical chamber. As with the PBC, the radiant heat is reduced, and only the end rib that is near the coals gets much of it. Cook em to bend test and probe - don't put too much stock in time or temp. For a better experience, please enable JavaScript in your browser before proceeding. I purchased the Hunsaker Vortex charcoal plate and Gateway hanging kit and do not use the water pan. Product details: 5.5" tall. I am wondering the temp difference will be between the lower rack (where the bottom of the ribs will be) and the hood temp with the pan in place. That leaves just 30 minutes at the end to sauce and finish up. In my opinion, if I'm doing several racks, its simpler from a real-estate perspective to hang rather than maneuver for grate space. Just don't use too much wood. Hanging Ribs questions - WSM. The rack could be used to smoke ribs or chicken, or pork belly to be used for bacon. I seasoned them a couple of hours in advance to give the rub a chance to sink in. Yes to Jim C in Denver on that last comment. The chicken smoked for a total of 2 hours and turn out good and look neat hanging in the smoker. I ended up using the square piece of the hanging system just so I would get a better thumbnail, if I would've hung the ribs on the outer ring I easily could've fit 10-12 racks. 305Q. Neat please. He doesn't have a hanging rack. This will also promote a more even style of cooking/smoking as apposed to the hanging method that cooks unevenly and in proportion to which end of the ribs is closest to the coals. I'd like to experiment with this style and just realized I don't need to hang my ribs, but just remove the water pan and cook the ribs on the lower rack of the WSM. I believe the water pan will be in the way 275, 4hrs give or take, directly over the coals. Should I invert them half way before taking them off to wrap. Click here to see our list of Gold Medal Gifts. I do like the PBC effect of the fire kissing the meat. Click here to read more about our review process. I use the Gateway and am very happy with it. Have a great week everybody and thanks for watching!What I Used18\" WSM Hanging System By Pit Barrel Cooker - https://pitbarrelcooker.com/collections/accessories/products/18-wsm-hanging-system?ref=262ebkCFMp1XcDisposable Cutting Boards - https://bit.ly/3G1lQwhThermapen One - https://www.thermoworks.com/thermapen-one?tw=MADHORSEBBQThermoworks Smoke X4 - https://www.thermoworks.com/smokex4?tw=MADHORSEBBQ18\" WSM - https://bit.ly/3obQtadBlues Hog Sweet \u0026 Savory - https://bit.ly/3mcy64SBlues Hog Raspberry Chipotle - https://bit.ly/3yAbGztDalstrong Quantum Knife - https://dalstrong.com/collections/quantum-1-series/products/quantum-1-series-7-santoku-knifeCustom Flag - https://handcraftedbyjohn.com/ I suppose that, plus the fact that most of my other smokes are done on the grate might be two contributing factors for hanging just to change things up. My bad. It may not display this or other websites correctly. Hang and forget -- so long as you only hang and dispense with the wrapping. I don't make a dollar off this. Since you are mixing a vertical set up with a horizontal set up. Hanging ribs on the WSM. Neat please. Last edited: Aug 29, 2022 Michael C. TVWBB Gold Member Top ring is 9" in diameter Ask a question WIll the cook time be extended much going from say, 2 racks to 5/5 racks? Join Date: 12-28-12. Cheers Dwain Pannell TVWBB Hall of Fame Feb 10, 2021 #3 We rarely recommend products we haven't tested and we never recommend products that we don't love. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. I'm only providing this link (and this note) because I think this rub is really special. It reached 165 F in 4 hrs. Ribs look great so far. Pit Barrel Cooker Classic Package - 18.5 Inch Drum Smoker | Porcelain Coated Steel BBQ Grill | Includes 8 Hooks, 2 Hanging Rods, Grill . I can fit 5 racks on my 22" Performer with a Weber rib rack, but have to flip the slabs of ribs . I sprayed and rotated repeatedly through the 4 1/2 hours I was smoking the ribs. I have an 18" WSM and the Gateway drums 30 gal. Its 100% personal preference so Id say try both and winner wins. Hi All Well I have this Weber hanging rack sitting around for almost 2 years.I think it is time to use see how it comes out. Great stuff. I've got the hanging rack and it's been something I've been meaning to try. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. It is made of heavy duty, 100% American made stainless steel, so it is durable and long-lasting. Dunno. I didn't have an extender. The picture is the Weber brand rack that is no longer made. Gateways no make sense in the way they are constructed. This poultry and rib hanging system w/ either 6, 8 or 12 Meat & Rib Hooks -Stainless. I was looking to try this method and wanted to see if anyone had any input good or bad. For now I'm just getting used temp control with dry smokes with the clay saucer and want to stay with that. Check it out if you get a chance. Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. I am curious as to the taste difference. He notes that his tastes and roots where formed while growing up and enjoying ribs cooked directly over wood in the aquarium style smokers on the south side of Chicago. I hang ribs and they taste way better hanging over open coals or with a fire dial than with a horizontal rib rack and water pan. I need to try it again. View 5 pages for free. Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. The only down side was they were not quite cooked long enough, and really need a little more time. I spatccocked the chicken (removing the back portion, and seasoned and hung it in the smoker. Hi All When hanging pork ribs, 1 rack BB's and 1 St Louis, what temp and time should I shoot for. I need to get a hanging rib rack setup. The hanger's unique circular design gives you more space to hang meat compared to traditional straight bar designs. When the racks are loaded, usually with sausages for me, it was easy to dislodge a cross piece by bumping it. I like cooking PBC-style like that. Hi All thanks for your fast replies. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Personally I think your best bet is to just bite the bullet so to speak, and deal with rotating the ribs from top rack to bottom rack halfway through the cook. I used rubs from Uncle Steve's Shakes and SNS GRILLS, along with some Huli Huli homemade sauce to go on the ribs. The amazing Karubecue is the most innovative smoker in the world. I have a Gateway hanging kit, but lately have mostly used it for poultry. drum and also a PBC. Those are some beautiful ribs! If you have business or technical issues, please contact us with this email form. The difference is supposed to be that the drippings from the meat drop onto the coals that then adds to the smoke that is helping cook the ribs. I'd always wondered what the fuss was about. This baby cooks circles around cheap offset smokers because temperature control is so much easier. # 1. Repeat until tender. This will also promote a more even style of cooking/smoking as apposed to the hanging method that cooks unevenly and in proportion to which end of the ribs is closest to the coals. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Heres our suggestion for platinum and gold medal-winning products at a variety of price points. This video shows how to hang ribs PBC style in the Weber Smokey Mountain 22. This page was generated at 12:47 AM. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. Both work equally well. White Chocolate Dipped Ginger Snaps my holiday tradition. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. If one comes out it holds the other in place still You are using an out of date browser. $49.99 $59.99 (You Save $10.00 ) Now you can Pit Barrel in your Weber Smokey Mountain! I'm a 250 guy. No way. This is completely different than the normal setup when the dripping are either caught in the water pan or in the dry pan. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Weber Genesis II E-410 w/ GrillGrates (2019), Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007), Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985), King Kooker 94/90TKD 105K/60K dual burner patio stove. It totally took me by surprise. In the Q&A section of this forum, Famous Dave recommends a similar approach. I hang ribs in my wsm 18 all the time. First time hanging Ribs, hung Chicken Halves last weekend I thought they turned out great, so here we go. The WSM hanging system is well built and designed specifically for the Weber Smokey Mountain to increase capacity . Cook em to bend test and probe - dont put too much stock in time or temp. Also, I ran out of lump so I used kingsford but put too much in. That will raise them 10" to allow for the use of clay saucer. JavaScript is disabled. I heard that when hanging the drippings tend to wash away the rub. I own two 18" WSM and one 22" WSM. Not if you place the water pan on a cooking grate on top of the charcoal ring like this. I'm going this route no water pan, I want too the taste difference when the grease hits the coals, also trying for 275 temps. The temperatures varies from 250 to 280F. So what the MIT Blonder guy more precisely says is that the temp is fairly even from top to bottom. I use a gateway hanger in a 22 with no water pan. The 18\" hanging system by pit barrel cooker is quickly becoming my go to method for using the 18\" WSM and i'd highly suggest you purchase one! Im a 250 guy. I bought a gateway hanging rack & cooked 2 racks of baby backs. The use of the foil is interesting. From prepping the ribs, starting the grill, and controlling the temp this video pretty much goes over everything. You can get a stainless steel hanging rack for the WSM from Hunsaker Smokers. Richard -- can you hang a full length slab on the 18 with the Gateway? 2003 -2012 BBQ-Brethren Inc. All rights reserved. SMF is reader-supported. I also go over the complete process of this cook during this video. The rib hanger for 14.5 wsm has 6 hooks and measures 13.5 round. I use a gateway hanger, double hook, directly over the coals, comes out great.you'd think the bottom ribs would burn but aside from a little extra char they're fine. The flavor is distinctly different from the kettle or BGE. $ 53.00 . Hanging Ribs in the WSM. I know some remove the water pan so as to allow the fat to rip on the coals, but I'm thinking of leaving the water pan (with clay saucer) in place to reduce the direct heat and over cooking the bottom of the ribs. The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. On this trip, I examine not only the method of cooking ribs vertically in a drum smoker, but how the Weber Smokey Mountain Cooker compares to its biggest competitor at a price point of $300. You should try it with and without the water pan setup to get total picture of temp variables. I think Jim is just saying that heat rises. I don't run with a water pan ever and have fan control on mine. The flavor profile was closer to what I wanted but it got late into the evening and the lights in my patio are poor. The Weber Smokey Mountain hanging system easily locks into place on the top grill brackets. Also can't put things in there & walk away for hours on end- meat might end up in fire. I just picked up an attachment to hang ribs on my WSM to fit more for entertaining. When I used to use the Weber hanging rack in my 18" WSM I never used the water pan. I may have to give that method a whirl. Links:Weber Smokey Mountain tips and tricks videohttps://youtu.be/X99a9y-AEbM22 inch Weber Smokey Mountain (used in this video)*http://amzn.to/2kudpjJ Expandable Smoking rack for 22 inch WSMs*http://amzn.to/2l5T6wjPit Barrel meat hooks (the best I've found)http://tinyurl.com/hpvpucbHook Remover (not fancy but very useful)http://tinyurl.com/hbfehev*note the Amazon links above are affiliate links. Can be used to hang ribs, chicken and other meat. Stainless Steel Rib Hanger for WSM Brand: Hunsaker Smokers 283 ratings $6499 Size: For 18.5" WSM For 18.5" WSM For 22.5" WSM Heavy duty 304 stainless steel circular rib hanger for Weber Smokey Mountain Fits 18.5" WSM & 22.5" WSM (Choose Size) Includes bonus middle section and 6 stainless steel meat hooks Please use them. I also planned to manually rotate the rack about a 1/4 turn when spraying them. I appreciate Blonder's insight. I hit 350 in the 22 WSM so I had to pull out the ribs, close down the vents and wait 10min before putting them back in at 300. LavaLock Meat Hanger. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . That's not water in the water pan in the picture. I see you used the fish hooks that came with the Weber hanging kit. This turned out to be a fast cook which only took 2.5 hours. You must log in or register to reply here. Thanks! If you are a member you must log in now. What a scorcher of a weekend. and JR, those ribs look mighty good! Hi All The ribs were done in 4 hrs. Product links. I guess it was myself making an assumption that you were referring to some, I don't remove my lid to check on things until I believe they are nearing their time for mopping toward the end but I'm not aware that flareups occur. You must log in or register to reply here. Water pan or No water pan. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Hanging ribs in the Weber Smokey Mountain & comparing it to the PBC | Road to Rib Town - Ep 10 265,380 views Jan 12, 2018 2.6K Dislike Share RaleighSmoke 7.46K subscribers In this video I. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited. Thanks for the tip! On the WSM w/o a water pan, most likely no. This greatly limits their capacity for small items like sausage. Believe me, we ate them anyway, they were just not fall off the bone. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. The pit temp averaged about 275-290. Can't wait to see what you do with it James. I don't know of any place where Weber discusses the science behind using this method on their now discontinued hanger but you could read PBC's thoughts about it, along with checking out a few video recipes, which are short in length. Cooks pretty much just like my Gateway drum, and in roughly the same amount of time. Click here for our review of this superb smoker. This means placing a pair of tongs near the middle of the rack and suspending it horizontally and checking to see if it looks like the meat is willing to "tear" a little. The WSM Hanging System by Pit Barrel Cooker is a game changer for Weber Smokey Mountain fans. Not the prettiest ribs but I learned a few things. Click here to read more and to purchase. It may not display this or other websites correctly. GDPR requires that we be willing to delete any info we have about an EU resident if you request it. I covered them in foil and let them rest for while before slicing. Thanks for the replies all! Add brown sugar, honey, and apple juice to ribs, wrap tightly in aluminum foil, and cook for an additional 1-1/2 hours. I had considered buying one of these other smokers but it felt redundant when I already had the WSM. But with it? It's not my assumption. The concept of the rack is to turn a Weber Smokey Mountain into a pit barrel style cooker. Im under no obligation to use/mention it, but I include it because I like it compared to most lumps Ive tried and I think youll like it too. How to hang ribs in the Weber Smokey Mountain without tools | WSM smoking meat Baby Back Maniac 114K subscribers Subscribe 115K views 5 years ago **Quick update- That Big Country BBQ rub was. And looking for tips from those who do this? If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. At that point the Hanging Grate was switched to the standard grate, after a foil wrap the brisket went back on the WSM until it was at 200 F, which took 65 minutes. I've only hung ribs in my WSM once. Made with quality, 304 grade stainless steel Order your 14.5" WSM Stainless Steel Rib Hanger today and start smoking delicious ribs, chicken, and other meats like a pro! He drilled holes in the sides of the sheet metal, runs rebar thru the holes, then hangs the ribs from hangers, kind of like an Ugly Drum Smoker or a Pit Barrel Smoker. He has a lot of other good videos on WSM check it out: I'm intrigued by the concept of cooking over direct heat while simultaneous smoking. Gravity feed smokers , why cook in pans ? These fees do not add to the price of purchase but they do help keep this site alive. Hanging Rbs On 18" WSM - Pitmaster Club Channels Grills, Smokers, Other Cookers, Outdoor Kitchens Charcoal Drums, Barrels, Bullet Smokers Weber Smokey Mountain Welcome! This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. The way the did it in the video, they didn't have the hanging rack and just hanged it from the grate. I have been seeing people smoking ribs by hanging them in their WSM or other barrel smoker. I suggest you do some experimenting, build a fire and run some temperature probes at the various grate positions and measure for yourself. The meat hanging system for Weber Smokey Mountain . With the hinged top it is easier to partly open that heavy lid and get a good-quick spray without too much temperature change. For those of you that have seen my WSM fleet, Im getting ready to bling this Gateway out too! Price at time of publish: $21 Dimensions: 3.5 x 8 x 13.2 inches | Compatibility: Weber Q 200/2000 and larger gas grills, 18-inch and larger charcoal grills Best Thermometer Meater Plus Smart Meat Thermometer with Bluetooth 4.9 Amazon View On Amazon View On Home Depot I find the drippings on the coals to be overpowering as well. Told you, simple! JavaScript is disabled. Rather, it was documented in the video linked by Matty H. Okay. You are using an out of date browser. This design works perfectly as the inner circle is far enough inside that you can hang sausage without it hitting the smoker sides, then you can add even more on the . Here is a great youtube video by good buddy made. It's perhaps surprising that midway in the core the temp may be lower than at the top. Have not done ribs hanging yet. For a better experience, please enable JavaScript in your browser before proceeding. I cannot comment on your actual question, because I'm not grasping what you believe to be the issue. I found out that if there's too much coal, when you hang directly over the coals, the fire can get away from you. At the 4 hour mark, I removed two of the racks and applied some barbecue sauce. I couldnt sauce or spray the ribs properly. JavaScript is disabled. Around 300 measured via dial thermo drilled into the side of the body of the WSM. We extend this right to anyone, EU resident or not. Location: Miami, Florida. Top vent open, 2 of the 3 bottom vents open a 1/4 turn. A couple of hours into the process, I added a small chicken to the party. Great looking cook! And that the heat radiation on the rib end closest to the fire is lessened because of the vertical positioning of the hanging rib. That said, I dont think it would be cool to promote a product without disclosing it was a freebieits possible Im overthinking this but hey, I gotta fill this space up with something. LavaLock Gasket Kit for Weber Smokey Mountain WSM 18.5 22.5 for Nomex RTV grill gasket seal. Click here to read our detailed review and the raves from people who own them. 4-5 hrs and 195-203 degrees are good rules of thumb but nothing more. This was the my first smoke hanging ribs with the rack I received for my birthday. Originally posted by jfmorris View Post. I still had 4 more racks to cook which I did earlier this weekend. I used the large capacity charcoal basket and minion basket sponsored by Arbor Fabricating made for the WSM. This video shows how to hang ribs PBC style in the Weber Smokey Mountain 22. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. You must log in or register to reply here. I used the Weber hanger attachment (no longer offered) but there are other hanger options available online at Gateway Drums \u0026 Hunsaker which offer rib hangers for their equipment which will also work in the WSM 22. The concept of the rack is to turn a Weber Smokey Mountain into a pit barrel style cooker. I am happy to eat them either way. Used 4 chunks of Kingsford Cherry smoking wood. yankee2bbq yankee2bbq Master of the Pit OTBS Member Lifetime Premier May 7, 2017 3,225 3,427 I've read a thread somewhere that discusses the temp difference b/ bottom and top rack, but can find/remember where. For these ribs I used Kingsford cherrywood briquets, 3/4 of a chimney unlit and 1/2 chimney lit and dumped on top. I'll have to buy some lump as soon as the heat dies down. AboutPressCopyrightContact. Most hanger frames for the WSM are for hanging a few large items like ribs and have only a few hanging locations. To set this up, both cooking grates as well as the water pan is removed and the meat is smoked directly over the hot coals. **Quick update- That Big Country BBQ rub was one of the best I've ever had! Thanks, Smash Burger perfection, process and pictures. In this method, I could smell the ribs more strongly than the wood I was using. I also have the Weber Expandable Rack that Ive used for everything from chicken, to turkey, to smoking kielbasa, summer sausage and bacon and ribs. Looks like you may have secured yours with wire ties. I would hang them directly over the coals. $ 26.00 24" Weber Summit and Big Green Egg XL Griddle Plate . I read up on this cooking method and most cooks included basting, so I planned to spray the ribs with apple juice about once an hour during the smoke. Which is different than what would happen if you laid ribs out flat close to the fire. I have heard a lot about how the flavor is different. If you would like to participate, please join. I am by no means an expert, especially compared to many others here. All of the products below have been tested and are highly recommended. The flavor and aroma was outstanding with the ribs, better than anything I have prepare in years of smoking. I used an extender to raise the ribs from the coals, two steel bars that crossed, double hooks for the ribs, no water pan, a combination of lump and briquettes and covered half of the coals with foil to control the burn. JavaScript is disabled. I will say that when you hang ribs over coal the flavor is unmatched compared to anything else and it's something you have to try! So far have only done beef with the hangers, I purchased hooks and skewers from PBC. Since you say the Ribs are a bit too smokey, try a mild wood like Apple, smoke the 3 hours in the first leg, then Foil and back on for 2.5 hours, instead of 2. http://bigcountrybarbecue.com/?page_id=112 Today I discuss how to hang meat, specifically baby back ribs, in the Weber Smokey Mountain. I don't hang anything on my WSM but have been tempted to try. Click here to read our detailed review and the raves from people who own them. Cool pic and I like your stash of firewood. Meaning hook one between two bones and on the hanger, then hook the 2nd one to the existing hook and into a lower bone on the rack. Some people don't enjoy that flavor though. They turned out good as well. I got the smoker going and then put the hooks a couple of ribs deep in the three racks and hung them in the smoker and monitored until the temp was 225. Mine are done in 2 or 2.25 hanging the first hour wrapped the second. WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe. I hope you enjoy and I hope you come back and visit! Initially, I pulled based on a certain temperature of the ribs but now I look at two visual indicators, one is looking for the meat to be pulled back from the bones and the other is utilizing the bend test. During this episode, I'll not only show you how to hang ribs in a Weber Smokey Mountain, but a step-by-step recipe as well. 04-21-2020, 03:57 PM. Tips to setup weber smokey mountain for competition, Seeking opinions on the CGS Spider for hanging grates, Nice weather so Ribs, Brisket, Tallow & Fattie, Jed Came To Visit: Beef Tenderloin On His New Grill (Pics). Personally I find the smoke taste of ribs cooked directly over the coal overly harsh and prefer some kind of deflector. Not modifications to WSM were required at all!I can't quite figure out why this is not more common knowledge but I guess that's good for me because it's a great topic for me to make a video about!I hope you enjoy the video. The PBC has a rabid cult following for good reason. When I hang Ribs, chicken, turkey, etc I remove the water pan and let them drip right onto the fire. Most rib hanging set ups I have seen have the fire off to the side so it is not directly below the meat. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. All music used is from the YouTube Music LibraryDa Funky RapstaWrongWell Worth The WaitReal Bad GirlSponsor- Arbor FabricatingIf you want to purchase a large capacity or minion basket, use the discount code PIF5 for a 10% off at checkouthttp://arborfab.com/Grill-Cooker-Accessories_c_45.htmlAffiliate- SNS GRILLSSNS KAMADO, MAVERICK XR50https://snsgrills.com/collections/grillsThe Mad Swine Backyard BBQ channelhttps://www.youtube.com/user/rdotalvarez79Gateway Drums- Rib Hanger accessoryhttps://www.gatewaydrumsmokers.com/collections/gateway-drum-accessoriesHunsaker Smokers- Rib Hanger accessoryhttps://www.hunsakersmokers.com/products/rib-hanger-with-6-s-hooksHuli Huli Sauce Recipe1 C Ketchup1/2 C apple cidar vinegar1/4 cup brown sugar1 C pineapple juice2 Tb sesame oil1/3 C soy sauce2 Tb freshly minced ginger2 Tb Worchestershire sauce1 Tb lime juice1/2 C honey2 tsp salt1/2 Tb black pepper1/4 tsp cayenne pepper1 Tb garlic powder1 tsp onion powdermix all ingredients in 2 qt sauce pot, bring to bubbly medium, then lower to simmer and stir frequently for 30 minutes to reduce down to right consistency.
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