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Are these the "single filet (3 1/2"x4") or the "double filet" (2'x3")?

I have an 18 1/2" I bought new in 2003 and a 22 1/2" I bought used in 2013....both still going strong.

I think pork cries out for hickory LOL, when doing butts at home I'll go 50/50 hickory and apple. Ribs, I'll go good size chunk of hickory, 2 or 3 chunks of apple and maybe 1 chunk of cherry just for color. On chicken, I use pecan and apple, not too much though, not a big fan of really smoky...

Good luck with your cook. I usually use about 15-20 lit briquettes on top of a full charcoal chamber of unlit. I don't use water anymore, but when I did, I would use a half-chimney to get the fire going and to get the water up to temp quicker (I rarely started by using hot water, doh) anyway let...

If cooking a bone-in butt, I personally do not rely on internal temp. Temperature is just another tool to use, not to be relied upon solely. I cook it until it's done. When you can wiggle the bone and it wants to come out, and the butt looks like it "has collapsed in on itself"....it's done...

Craig, I would go with the 18. From the description of your future cooks it may seem that the 14 would be plenty and it very well might be. However, it's always nice to have a little more room. I have heard a general rule when it comes to the size of BBQ pits. Figure out what size you need...

Good to hear from you Bryan!

Outstanding!

Had my BillyBar for 14 years and it's still going strong, great grate cleaning device!

I agree with Chris 100%, but not only is it profit margin it's also sheer volume. Imagine the time it would take Franklin to trim all the briskets he cooks on a daily basis. The same goes for ribs. Very few BBQ restaurants that I'm familiar with trim the membranes off the back of the ribs, they...

Rib cook-offs can be fun. Check out the rules for each contest, some might prohibit garnish in your turn in box, there are several her in Michigan that do not allow garnish. If it's optional, I would use, because people eat with their eyes first. Secondly, you're going to have to use sauce...

I'm doing one on each.

I agree, it's more about the money muscle than it is the weight.

Pork butts in the 8-10lb range and brisket in the 14-16lb range.

Daum, I brine my turkey for 24 hours, usually from Tuesday afternoon to Wednesday afternoon. On Wednesday afternoonI remove it from the brine, rinse it off, pat it dry then place it in an aluminum pan and into the fridge until Thursday morning around 10am. At that point I will pull it out of the...

Ours is....Rubbed, Soked and Sauced Competition BBQ Team

Well Chad, I cooked a whole chuck roll when I started this crazy hobby 15 years ago, it weighed 21 lbs., I won't do it again, it turned out OK, but it took a long time. Since then there have been several videos posted on YouTube on how to break down a whole chuck roll. I would do that, not only...

You could always get the 22", and then buy an 18" charcoal ring. That way you could use the smaller charcoal ring when doing small cooks for just you and the wifey and then use the bigger charcoal ring when doing larger cooks or overnight cooks, i.e. briskets or pork butts. I own both, I don't...

Remember Abe, it's always easier to beg forgiveness than ask permission.

I've cooked Excel Choice briskets before and they are fine.