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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken Serwatowski: Ernest, pretty impressive, did you trim/shorten the slabs at all? Also I'm guessing Baby Backs? Thanks in advance, Ken...

Hi Richard, I have an 18 1/2 WSM and have maxed out at 12 ribs... six per level. I used the Weber rib rack and placed the 4 on there with an additional ribs leaning on the back of it and layed another rack across the top of the others. Looking at the numbers of people you are feeding, it...

Thats awesome! Please start a thread with this info and pix! Thanks, EB

Way too complicated for me buddy. My calculations run as such... If its awesome and theres too much food, people will gladly take it home with them. Pulled pork tastes even better the next day and the day after that so... it just gets better.

Definitely go with 3. No one and I mean no one, ever complains that there is left over pulled pork.

Thanks Brian. Very cool pix, that hog looked pretty delicious when all was said and done.

Hi Joe, if you don't mind, please share your wisdom here since I think that we're quite a few that would be interested. </div></BLOCKQUOTE> +1, this is the perfect place to share your knowledge. And would love to see those pixs too!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Cowley: I am about to recieve my new 18.5" WSM and I am having about 13 people over to break this bad boy in. Now they all said they dont care...

I use Cowboy all the time. No problems to report.

Yes, I have had the same experience. Two butts usually takes me about 20-22 hours. The one thing that always seems to happen to me when I smoke 2 butts is that I`ll start the smoke around 5p and around midnight I`ll reload but when I wake in the morning and check the WSM, the temp is really...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Aaron Buys: So I got a Stoker for Christmas that I am itching to use. I live in Michigan but I'm not going to let that force me to wait until spring to...

Lump Coal is bad for the WSM??? G Whiz! I`ve been using Lump Coal for about a year now on everything, including my Kettle grill and I swear the food taste better. My family thinks so too.

I have never foiled shoulder while its on the WSM. I like the texture of a tougher bark. Is that the reason for foiling... to get a softer bark?

I have never taken it off that early. Someone else know?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DAMIAN: Guys thanks for both your replies, to clarify it was a 4lb boneless shoulder, I forgot to foil at 160 and removed at around 180 becuase I was...

Hey Kruger, Yes, I`m just trying to go on what he wrote in his post there... not exactly sure. We`ll have to wait for him to get back to us to figure out what went wrong. I always foil shoulder immediately after removing it from the WSM, then let it sit for an hour before I pull.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DAMIAN: Well I had my first and it was a moderate success using a 4.5lb boned shoulder. I was using lumpwood and filled up one side of the grate right...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andrew Marr: well not all that serious but I thought I might get more answers this way... Being new to the Q world, I wanted to dive right in and get...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley: This is an interesting thread because so many family members and friends have told me to do the same but I don`t want smoking food to be...