I have spent money on the higher graded meats including buying from some of the mail order places. I find there is not enough difference to worry about. Focus on your rubs and sauces and mind your cooking technique and you will do well.
I have gotten away from foiling my ribs and feel it gives the meat a firmer bite. I find that wrapping will steam the ribs no matter how tight the foil is and make the ribs a little looser and hard to gauge when they are done.
I find with a good cooler and brisket 6 hours is possible, I have done this with pork butts as well. Just check the the temp before you cut. If it is below 130 I will need to be heated before serving.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Michael </div></BLOCKQUOTE>
Michael, I can say being from the northeast. My Stoker lets me concentrate on my recipies and not pit control. Now I say this, I had my bullet...
This is a fantastic mod. I am collecting the parts for mine. I am thinking of using it for authentic Jerk chicken. The Pimento wood chunks are expensive and this unit would use very little. Cant wait! Great job guys.
Jamie
For that many parties a year I would definatly go for the 22. There is room to spare. The 22 uses more charcoal but not alot more in my opinion. You will not regret the 18 as it is a great unit for smaller smokes (and you can fit alot of meat on there if you are creative) but the 22 will fit...
Rich, I can give you some quick pointers to get you going. First don't be super concerned with temps, the meat will be taste good at 225 and taste good at 280 the smoker will tend to be a little hot until it seasons. The temp most affects cooking time which is different for every piece of meat...
I agree Mesquite is strong for Q. I use it alot for grilling burgers and steaks where the food is not on very long. I like a smokey Q and use hickory for pork. I use about 6 chunks total. 3 on top and 3 buried in the middle of the coals.
Jamie