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I'm gonna be smoking up about 35 lbs of butts and 2 racks of ribs.

I'll be smoking about 35 lbs of pork butts and 2 racks of ribs on 2 - 18" WSMs if anyone wants to come hang out. I'd like to know in advance if you're coming so I can have enough drinks and other stuff. Let me know. Thanks Chuck

It's been about a year and a half since I've been on here. Been busy with life and other hobbies. I still do BBQ for our family reunion once a year, but just not that much besides that. Well, things have changed a bit in the past couple of weeks. I found a huge Chevy step van and I'm going...

Looks interesting...where can I find more info on it or download it...thanks

I didn't know that Bill...that's good to know

Wow, I thought I had alot of meat on my 2 18s for the fourth...I had 2 10 lb butts on one and another 10 lb butt on the bottom grate of the other one...I used the top grate of the second one to smoke sausage and then I put the sausage in some beans and smoked the beans... good luck...looks like...

I saw a picture where someone ran the probe wires through the access door...when they closed the door, they just moved the wires to one of the lower corners and it looked like there was enough room and the wires were NOT getting crimped

I would get the grill grates...they don't replace your grates you have though, they sit on top of the grates you already have... also, if you have a Weber kettle or other charcoal grill, you can get them the correct size so you can use the grill grates on both your charcoal grill and your Genesis

Bob that looks awesome...Where did you get that grill griddle from...I could use something like that

yep it's one of the newer ones...you can tell by the tool hooks

I put my pit and food probes for my Stoker in before I start the fire...once I have the probes in the smoker, I take the middle body off, set it aside, and start the fire...then I take and put it all back together and when it gets up to temp, I put the food on and stick the food probe in the...

I smoked 30 lbs of pork butts yesterday. Had about 20 people over. Needless to say I froze 1 of the 10 lb pork butts lol. It was really good. Laura and I made homemade coleslaw, potato salad, cowboy beans, death but chocolate trifle. Most everyone went back for seconds. Everyone was raving over...

We usually watch regular shows like Alias or Copper

What program is this?

actually, normally the grate temp is higher than the dome temp...the grate is closer to the fire than the dome..AND the dome therm is not in the heat path

I've bought a Stoker and have used it a few times...and what I've noticed using it is that the temperature on the grate and the temperature on the lid thermometer are anywhere from 0-75 degrees off...I've been at 350 on the great and it read 275 on the lid therm... I think you're good...

Nice Chuck...get the kids involved...looks tasty

You can do it both ways if you have an 18.5 WSM...not sure on a 22...if you want to not use the water pan and just use a clay dish then you need a 14" dish...I couldn't find a 14" around here, just the 12" ones, so I situate mine exactly like the other Chuck does...one upside down and the other...

I have 30 lbs of pork butt on the WSMs right now cooking away at 225 with the Stoker...hopefully they'll be perfect right around noon tomorrow

I don't know what is involved in that modification, but I'm sure it's still much easier and cheaper just to get the grill grates and then you can use them on other grills if you have more