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So ... any concern that the smaller one will be ready sooner than the larger one?

30~32 lbs would be about right if you have plenty of sides. 32lbs raw ÷ 2 = 16lbs cooked × 16oz/lb = 256oz ÷ 50 ppl = 5.12oz each You might consider going with 40lbs if you have some big Q eaters, or want to make sure there are some leftovers for later.

That's got to be a marketing display. I don't think you could lift that lid.

Hopefully you can get that grate back. Scrub off the large stuff and run a full chimney of lit coals in the WSM.

Another thought - brining. You might consider various brines for butt and chuck.

"Should I just be using less lighted coals to start and adjust earlier to keep it low" Yes. My lower vents are opened less than when I used water.

You'll need as large a charcoal basket as you can fit into the firebox. You could do a WSM-style Minion Method or build a special MM basket like the one below. Some over on the BBQ Brethern site say they get up to 7hrs out of their MM baskets. Trouble is, all that 1/4" steel is going to...

Crock Pot or Roasters work very well. You can get 6~7qt Crock Pots for about $35 and 18~22qt Roasters for about $55.

Brisket and Butt are the only meats I rub overnight. For Ribs, no more than 2 hours before going on. I prep the ribs and apply rub. Then prep any sides and clean up. Then start the chimney and bring WSM up to temp. Then ribs go on.

Fuel usage all depends on so many variables - using water/sand/nothing, what's cooking, at what temp, for how long, weather - that there's no standard burn rate. "Amatures" should just load up the ring full and not worry about it. Any unburnt fuel can be reused on the next cook. With...

KC Masterpiece Original for Steak and Beef. Stubbs Original for Pork. My fav for Pulled Pork and Chicken is a finishing sauce I make with 2 parts Sweet Baby Rays + 2 parts Apple Juice + 1 part Apple Cider Vinegar.

ahem ... did someone say Work Tables?

Gee, Luis, if you think the 18" is big, just wait till you see your 22"! ACE Hardware's that have the 18" listed for $199 are selling the older pre-2009 WSM. At the ACE near here, it's their floor model. The pre-2009 WSM retailed for $199.

I wouldn't think butt would be tender in just 5 hours unless you foiled them. 1 - No water, just foil the pan. 2 - Maple would be great with chicken. Cherry too. You could wrap the chips in a ball of foil and poke finger-size hole in the top. Still won't last as long as chunks though. 3 -...

I stopped mopping and spraying butts long ago. I slather them in mustard, rub 'em up, put 'em on, n' let 'em go. I don't open the lid again until the remote therm reaches 185º.

Nice! Congrats! Brisket was the hardest for me to get right.

Once I become adept at maintaing temps, I stopped using water or sand. I mostly use a foiled saucer with an empty foiled pan. For HH, just an empty foiled pan. Easy cleanup and uses less fuel.

I do the same at my in-laws - pick up Pecan limbs for smoking. Any hardwoods would be good. Fruitwoods too. Check out - All About Smoke Woods I prefer Hickory and Oak for 'heavy' cuts like Brisket and Butt. Pecan and Apple are good for Ribs, Poultry, and Fish. BUT ... what really works...

Check out the Barbecue Accessories & Supplies page. Foodsaver vacuum sealer for when you really get into Q'ing.

Certainly sounds tasty!