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I use Apple juice or apple cider only depending on which of the 2 I have on hand.. I prefer to add other flavors as a final glaze instead.

On Xmas, I did 4 racks using rib racks on the top cooking grate on my WSM 22. So I would assume at least 10 since the racks will hold 5 racks each. I have read somewhere of people getting 12 or so per cook.

Welcome to the forums. Looks like we are getting a bunch of Socal peeps into BBQ.

Welcome Brian... What part of OC are you from? I reside in Anaheim and I too am new to smoking... But with the amount of knowledge from this forum, you will be a pro in no time. I have 2 successful cooks with my WSM and it gets easier each time. Welcome to the forums

The last cook, I did 4 St Louis racks. Did a 3-1-1. 2 hours wrapped is just way too long. Bob's advice does make sense to me. I wrapped each rack individually and although monetarily it is not a huge deal to do so, It just looks like a lot of foil. I get mine in the 500 ft rolls from...

Hello... For all you guys who use this method. The day after Xmas I was smoking 4 St Louis racks on my 22 wsm... During the foiling stage, I saw that this would be going through a ton of foil for wrapping each rack by itself. So I was thinking.. The next time I smoke many racks of ribs...

Looking good there. I am doing some in a couple days and I hope mine look at least half as good.

... So I can have some fuel for my WSM on Xmas day... I was at Restaurant Depot this afternoon with my brother. I picked up a pack of St Louis ribs....

From my experience, unless you do a total obscene amount of racks of ribs, they are usually always completely consumed. Depending on what other protein and amount being served will determine how many racks you need. I remember reading somewhere as a tip if you are letting people serve...

Cool, thanks for the suggestions. Too bad the Expandable Smoking Rack for the 22 is out of stock. I'll have to look into that. I will do more research on the racks you guys suggested. S

Eventually, I know I will be doing larger cooks that will consist of many racks of ribs and other protein... So I will be looking for a good rib rack or 2. I hear that some are good and some are not so good. Any recommendations on brands and links to Amazon would be greatly appreciated

My favorite accessory to my WSM is umm... Meat. (I hope that counts?)

I did low and slow at 225 for tri tip and it took under 2 hours to cook a 3 lb tri tip. So if you have to cook before work, you can do them early, and wrap them and store them in a warmer or cooler and before serving, do a reverse sear and slice.

Mine had a gap too.. I just reformed the door to fit as close as possible. Then during my first cook, it leaked at first and then stopped. Worked out well.

Welcome to the forums. This place rocks.. ANS we want pictures of you next cook

You can try this... http://tvwbb.com/showthread.php?68500-BBQ-Lasagna-with-home-made-Lasagna-Noodles

Awesome. Glad it turned out great. I have been Contemplating a brisket in my future... Any pics?

Thanks everyone.... It was yummy. Went back for seconds... Almost 3rds. The toasted roll was key. After toasting I brushed it lightly with melted butter. I was supposed steep garlic in the butter, but I totally forgot. I know people like to grill the tri tips on high heat.. But I agreed...

Wow.. Looks awesome... I saw a pit barrel cooker at the wood shed where I got my cherry chunks yesterday.. Looked so tempting sitting there staring at me...