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Thanks for the responses. I do tailgates every year for 60 but cook for 70. For last years tailgate I squeezed 17 racks of ribs and I did 5 butts, separate cooks. I want to make sure that I cook enough meat for this event. Taking into consideration 3 sides plus desert does 4 oz of pp and 3...

I've been asked to do pulled pork and spare ribs for 50 for an office bbq. The office is supplying 3 sides. How much pp and ribs should I serve per person. I'm 3 spares trimmed and 4 oz of pp. What are your thoughts?

Very nice!

I have a 22 wsm, a performer and a mastertouch. I do butts and ribs all the in the performer if. Am hime during the cook. If I am going to be away from the cook i will use the wsm. I have more confidence in the temp control of the wsm especially if I use my temperature control. You can smoke...

Hi guys, I started prepping the brisket and decided against cooking it. I'm sure it would have been ok but i didnt want to risk it. The fridge in my garage runs at 38 degrees. I have a 14 lb. cab packer that is in the fridge. I inspected it today amd it looks great. I will be doing that...

I use 0000 wool and water it restores the finish on all of my grills. From to time I will bartenders friend.

The packaging did not have a date. I asked the butcher at RD and he could not give me the kill date that is why i gave it a 4 week limit. Can you describe discoloration? I just took a wiff of it. The smell is strong but, nothing like i have smelled before. It does not want to make me...

I purchased a flat and a cab full packer at restaurant depot 4 weeks ago. From all the research I have done I think I should be OK. I decided to cook the flat today, took it out of the cryovac. The meat side smells fine when I smell the fat side it does not smell pleasant and there are...

I would get a good quality pizza stone like the half inch x-large green egg and get 3 empty cans to raise the pizza stone on. Works for me every time. I use the same setup, charcoal around the perimeter.

Very nicely done!

They look like winners to me, I'm sure the taste is there and the bite through is perfect. How did that turn out?

Each grill has a job to do. The wsm is for smoking. The performer is for pizza, steaks, and smoking small items. My master touch is my overflow its was replaced by the performer a couple of years ago. My jumbo joe is for the beach or a BBQ at the park. Finally my ep320 is for burgers, hot...

You can use lump & briquettes in the wsm. You cannot use real hardwood.

I would smoke the brisket first, put it on at 8pm at 250 should be done by 6am then throw the butts on and high heat them and they will be done either an hour before or at noon. This is the combo I do when I tailgate for 60 people, butts go one the night before, I go to sleep, wake up they are...

I use al foil but my mother got me onto plastic wrap, it seals the meat and stays very moist and holds well in the smoker.

I have the Auber and you can get 16 hours easily without a water pan, if you go 225 you can get to 18-19 hours. What are you smoking? If you HH whatever you are smoking you won't need to go that long and you won't need the atc. I usually go low and slow if I'm doing 4-6 butts overnight.

Welcome to the forum Dan.

Welcome to the forum Mike.

Welcome to the forum, congrats on the wsm.

Welcome to the forum Dennis.