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I would be surprised if 8 racks of baby backs didnt fit in there

If you roll the ribs you can fit alot in there too

I have cooked in stormy weather uncovered and sheltered, if you can keep hard rain off it that will be good, if not dont stress

The downside of thermoworks is they dont have wireless ones. Blutooth is buggy in any distances throgh walls etc, i have the thermoworks 2 channel too but i have to be at the cooker to read it. The maverick you will be able to read from inside.

Its closer to the bottom of the page

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I had the iq 110 it was good for the price.. however i sold it and went back to just using the vents

I tape mine all together with painters tape, like real good so it done come apart

You must be running no water to spike that high? or maybe you are going by the lid thermometer?

ya , i just used some salt and pepper in flour, the fried em, they were guuud!

To me that smoker dont look like a stick burner, burn your wood down first in a fire pit then add it. That way you will have thin blue smoke.

Theres no major hot spots if thats what youre asking, you can potentially put something on, walk away and come back to finished meat

just use an empty foiled pan.

It was your coal, what was it? its -20 to -30 f here, so i can promise you its not the ouside temps. i re use coal in my grills or to preheat a smoker only. i always use new stuff to do longer low and slows

I myself like water, but the kingsford does run hot, i find i can run royal oak lump cooler than kingsford.

Mine seems to go about 5-6hrs on a load of brickets

i wrap a wool blanket around the middle, usually all vents open as well

lol, i wasnt telling him to cook em 10 hrs, i was thinking 3 at the beginning. I wouldnt of even thought of cooking beans 10 hrs, at the begining maximizes smoke flavor, unless you add a chunk of wood when you put the beans on. Beans are so easy to reheat quick in a pot when the butt is done.

I do em at the start, by the end of the smoker not much will be dripping in, but you could put them in closer to the end and have em ready when the pork is done, my self i have only done em at the start so they get smoked and dripped on

baby backs at 225 will be 3-4 hrs, you are hanging them or you have a rib rack?