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Oh yeah, in looking at the 22.5 at the store when I went to get some bear claws today the 5 butts would have fit on one no problem. I'll never, ever, try to get that much meat on my 18.5" again though.

I have the same one and have also never changed probes. It does, however, lose signal when it's 6 feet away from the receiver in clear line of sight through a patio door...but that may be the batteries more than anything.

So, the butts were pulled at 180 degrees at 3:30 this afternoon, when they were probe tender. I'm really glad I didn't try to time this cook for the butts to come off tomorrow morning before the BBQ because they took a full 17 hours to cook and I wasn't expecting that Yield was 26 pounds...

Oh man, I really feel for you. My first brisket went well, but I know it's tough to get right. When I did mine it was a bit bigger than yours and I was using a BBQ Guru so my temps held steady at 225 for 18 hours. I second the advice to get another one and try again as soon as possible. I'd...

Makes total sense, but I've cooked a full packer and a full bone in shoulder with the ham on it for 18 hours and had fuel left over so I was a bit surprised. I have to admit, even though the butts are shrinking its still a heck of allot o meat for an 18.5.

Costco doesn't sell pork butts in Canada :( I got it at $1.99/lb for boneless skinless...so I'm not complaining!

Well I almost ran out of fuel with the butts sitting at 153 a few hours ago, first time fo everything. Took the cooker apart and refilled the ring then bumped the temp up to 250 for the last few hours. 15 hours in so far and I'm thinking about foiling for the rest of the cook.

Thanks! The good news is that I have lots of time on this cook since the BBQ isn't until Sunday :) Pit is running steady at 225 with the BBQ Guru on it and the biggest butt on the top is reading 86 on the Maverick so I'm going to get some sleep. I'll post an update in the morning.

Too bad you didn't realize you wanted an 18.5 when Home Depot was clearing them out for $50...I wonder if anyone near you has any "extras" lying around.

Well I never would have believed if I hadn't done it myself...but I just shoehorned 48lbs of pork shoulder into an 18.5 WSM :wsm: :rolleyes: Turns out we have more people coming than we thought so I was asked to prep enough for 75 sandwiches. I added 10% to that number and it worked out to 45...

I love me a nice pork chop, and those pork chops look REAL nice! Everything looks good, but those chops!!

The non-profit I volunteer with is having their annual BBQ on Sunday and instead of hiring a company to roast a whole pig for an outrageous amount of money, I've decided to do pulled pork on my WSM to reduce costs (I'm the treasurer :) ) Trying to get an idea of how much pork I need per person...

Yeah, sorry. It was late when I wrote that and I don't want you to think I was saying you're doing it wrong - the way you cooked it looks great and your enjoyment of it is more important than my opinion :) Was just asking how people like their tuna cooked since most of the time I've eaten it in...

I don't want this to come across the wrong way, but 5-6 minutes a side at 500 seems like too long to me. I prefer my tuna rare, am I the only one?

Wow, those look great!

It's the metal plate on the left of the first picture. Basically keeps the fire contained like chimney bricks do, but it takes a bit less space. I bought it a few years ago and used it a bunch, then moved on to fire bricks, so its been sitting idle. I will say, it uses less charcoal than an...

First time I've seen it in a big jar like that, and first time at Costco. Hopefully it catches on, then y'all will get it in the US and A (Costco Headquarters is in Ottawa, so they test stuff here).

Glad to hear you are on the mend Bill.

Beautiful day in Ottawa today. Sunny and 80 and the boss had some jobs on the list for me to do in the backyard so I figured I should multitask. The last few times I've made ribs I've been underwhelmed by the results. They were good, but not as good as they were when I was first starting out a...

In Canada we call it Winterpeg Jim... Great cook Mike!