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If I use 2 rib racks and cut my ribs 2/3rd, 1/3rd and double up on the 1/3rds (if that makes sense), I can fit 8 racks on the 18.5 without drying out the ends. it is a bit of a pain though.

I agree completely. I also have problems with briskets over say 11 pounds.

you'd double the number of ribs using racks.

Did the same thing for my twins first bday! I think 3 is a good number unless you can find 2 rather large ones. I'd do two on top and one on the bottom and I wouldn't bother swapping them. It shouldn't take significantly longer.

i'm not sure it'd the end of the world if it the wood and coals hit the pan.

are you doing the minon method? if you start with 10-12 coals it's a lot easier to get a longer burn time.

I've found briquettes get a longer burn time than lump. But 13 hours isn't bad at all. Last low and slow I got 14 hours when I shut it down and it was still going strong with minion and kingsford competition. Edit: btw that was on my 18 (don't have a 22) and I had water in the pan.

Just my opinion: 1. Yes 2. Down

I'm upset my local pbs station isn't showing it. I plan on watching it online. from reading other things he's said (his book, interviews etc) I get the impression he hasn't used vertical smokers much. he seems to think you have to use wood chips. he also has some theory that the smoke...

if you propped it up on something it might work. like a upside down roasting rack or a big ball of foil.

Wow. We have some bright folks here. Going to give that a try

for short cooks: low and slow (ribs, salmon, etc): minion 10 lit, and probably 2/3rds full unlit in the ring high heat (chicken): full lit chimney

Page 66 of franklin's new book he suggests using a water pan because it adds humidity which slows down the drying process of the meat and helps hasten the cooking process. Just saying. :)

John, there is no need to season the wsm. Some people find it helpful to do a test run to get used to controlling the temp though. I'd start with something easy like chicken and go from there. The recipes on this site are extremely well detailed and easy for beginners.

if you cooked it at 225-250 it'd be juicier. but of course it takes longer.

Yeah. I did a brisket where it was shredding when I tried to slice it. It still tasted pretty good, but it was definitely over cooked.

I went 13 hours last sat with the water pan full without having to add any coals. It was still going strong when I took the meat off. I completely agree that it's just a matter of experience.

You don't need to light nearly that much charcoal. I find it far easier to get it up to temp than get it down

I fill it up to say 2 inches under the rim.

lot of people put sand in the pan. as for filling the water pan in the middle of the night, I've never needed to do that.