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Haha, always fun to play with a couple of different grills! After reading Chris' article in cooking topics I think I'll keep it whole, it'll be sitting on the top grate of the smoker with a turkey underneath. Should be a fun cook, and I have the 22 on standby. Thanks!

I bought a 6 bone roast, around 14 lbs. I've cooked a 3 rib before, and I'm wondering if I should just split this one. I'm not sure if it will fit on the cooker as is, I have an 18" WSM, 18" OTG and 22" OTS to work with. I'm also concerned about how long it may take to cook. Thanks for any help...

3 butts worth 25 lbs and a heaping mound of magic dust; getting ready to rub right now.

I always figure 2 hours per pound, plus an hour at around 250-275 lid temp. That would put you at 17 hours. Just start tonight and you'll be fine.

I won $100 last year with a bacon bit (and fat), garlic, onion variation on this sauce. THANKS! Dave.

Mixed up some "Miss Piggy" this weekend for my butts; It is an all-time favorite now. Can't wait to try it on some spares!

Can anyone close to Stafford, VA. help me find whole briskets? I've tried Costco, Giant, Bloom, and Shoppers with no luck. They say it's not even on their list. TIA. Dave.

I was watching License to Grill and he rotiseried a small pig on a gasser. I would love to try this for a party in May. I have a 22.5 Silver and a Genesis Gold, I think one of them would work. Any suggestions. http://mcreynoldsfarms.com/index.php?main_page=product_...320953b2ae4a61d73ca7