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I've done eight chickens on my 18" a couple of times, had to use the lower rack there :). Usually if I do butts I do four, two on top rack and two on bottom. I've not smoked a lot over the past couple of years but when I do I generally go large and vacuum seal, so probably half the time I use...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">nwsmoke.com </div></BLOCKQUOTE> As an aside, am I the only guy who closes a site when the sound kicks in? Maybe it's value added somehow, but I know it drives some...

My first cook was three chickens. Went great. Next cook was a July 4th outing: ribs and chicken . Rick

David: I've not tried brisket yet; with the brisket & butt together what was the total cooking time? Did you end up going with the butt over brisket or both on the top rack? Thanks, Rick

Having just slathered it on some thirty-two pounds of pork earlier today, I hope it's pretty good. I used it on a "fast-cook" method and, while good, I didn't like it as much as the slow version -- but I think that was due to the speed and not the rub. Rick

Just wondering, do you smoke the butts in aluminum pans as the website suggests? Rick

Thanks, Rich. It was sort of a spur of the moment decision to do the butts; I was going to do chickens, but the store I went to was out of whole chickens . . . but they had these real good looking cryovac package of pork butts. Rick

I'll preface by saying I'm new in both using the Weber bullet and barbecuing in general, but yesterday I used the Minion method with the new Kingsford charcoal by pouring half a chimney of lit coals on a full (stuffed) ring of charcoal at 6:30am, and when I pulled the butts eighteen hours later...