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This might not be possible due to the amout of meat you cooked but I typically vac seal mine and freeze in 2 lb bags. When I'm ready to eat I boil a big pot of water and throw the bag in the hot water and turn off the heat. 10 - 15 minutes later and it tastes just like it was pulled.

MacGreggor, the beans were turned out awesome. I left them on for a total of about 3-4 hours. They thickened up real nice. I added some rib meat from an earlier cook.

I've been meaning to post this for a few weeks. Back in July I cooked for 35 people. I ended up with 5 pork butts that were 8 -10 pounds each. I also did beans but you can't really see them in the pics. They turned out great, but I didn't get any finished pics. Here's a few of what I was...

Here's a few pics of the setup I use for my Weber Kettle. This cook was ribs and a butt. Works great, very steady temps.

If you want to add more charcoal you could always fabricate a ring out of expanded metal. Make this circumference the same but just make it taller. That way you keep your charcoal tight and centered under the water pan.

Thanks for all the help. As soon as I attach the gasket I will post pics.

I was thinking of buying gasket kit for my 22 WSM, mostly for the lid section. I have done about 20 cooks on it and it does have a little gunk built up but it still isn't sealed very well. I was wondering what I could clean the lid with to get it ready for the gasket?

Just curious if anyone has ever used this on their WSM. I've been wanted to add a gasket kit to my 22.5 wsm, however, some here say the adhesive type gasket kit can be tricky. I'm planning on sealing the top and door. The Lava Lock is self sticking and sounds easier. Thanks for the help.

I did this last weekend and am just getting around to posting. I have been wanting to do a PSB for a while and decided to get it done before the college football playoffs. All in all, it turned out great. Made some really good sandwiches. Trying the collage function on my new phone. Here...

Dave, those are some great looking ribs. How long did you put your beans on for??

I think I liked them better without the foil.

Still breaking in the new 22.5 wsm. This is my second cook on it. Doing two 5 pound pork butts and a rack of SL cut ribs. My goal was to have everything done at the same time but I will have to keep working at that. I used KBB and dumped 12 lit in the center of the fire ring. I used apple...

Chris, I was also thinking of putting a few bricks in the ring to reduce the size.

Very true, I have only cooked on the 22.5 twice now, and both times I filled the ring with an entire 20lb bag of KB. Both times I just let the pit go to see how long a full ring would last. Both times gave me 15+ hours. Next time I will try and close it up tight at the end of the cook and see...

Wwell if I was doing identical cooks with identical conditions the number of coals wouldn't change but if I were only doing one rack of ribs compared to 4-5 pork butts then the number of coals would definitely be different. I was thinking that for smaller cooks I could use a smaller charcoal...

Hello all, I would like to make a smaller charcoal ring for my 22.5 wsm. I know several people have done this in the past. My question is does it make a difference if I use 1/2" or 3/4" expanded metal? Thanks.

I have been on the fence for months as to which WSM to get. I think I have probably read every thread on this site on this topic. Well, I finally pulled the trigger on the 22.5. I figured for the extra hundred bucks I get a lot more room, which might not get used on a regular basis but is...

Sorry for the delay. Here are some pics from the cook yesterday. I used the snake method, stacked two wide and two high. It went almost all the way around the grill. It lasted almost 8 hours before I had to add more coals. I used cherry wood for this cook. Here are my pics:

Well I was thinking of trying two 9-10 pounders on my weber kettle but chickened out. I'll wait until my WSM gets here. Here are a few of my cook so far today. More pics to come

Hello all, its been a while since I've posted anything. Just a little background, I have a 22.5 Weber OTS and had many successful smokes on it. I am just about to pulll the trigger on a WSM 22, but until then here is my question. I picked up a two-pack of butts from Sam's today, total weight...