Just a note about these racks ... a couple of brined chickens (rubbed with an simple spice mix using ancho chili powder, brown sugar, garlic powder, onion powder, sea salt and white pepper), over cans of Abita Purple Haze, with a slow smoke with a half-half mix of apple wood and cherry wood, with sweet corn ears (slathered in bacon grease and salt/pepper) and small Yukon Gold potatoes (slathered in bacon grease and covered with the same rub you use with your chicken), with chipotle/raspberry bbq sauce for finishing the chicken ...
Well let's just say that these little gizmos have more than paid for themselves.