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My guess is 4 if you cut rack in half and placed it on the top grate and 3 racks if you rolled them and place on the lower grate. If not rolling I don't more than 2 would fit, 1 rack halved on each grate.

After reading all threads, I spent some of my free moments over the past few weeks building my mini. I bought a SJS Silver because I want to use this as a grill as well. I went with the IMUSA 32 QT steamer and cut the bottom out entirely, leaving a 1/2" lip for stability. I put the smaller...

Use lump. Wicked Good or some other brand that has very larger pieces. I used mine twice this weekend for a total of 9 hrs (2 hrs burning it in and setting the paint, an hour for wings, and 6 hrs for a rack of spares) and didn't clean out ash or add charcoal besides what I used to start the...

I had to replace the door assembly on my 18 for this reason

Thanks for the info Zach! I copied your post and sent to my father-in-law who is copying what you did for the charcoal basket. I should be receiving it this week. It was a win-win as I get a free basket and he has an excuse to use his TIG welder.

If you already have 18, I recommend the 22. It's better for briskets, multiple rib racks, and when you are doing lots of things. My 22 is more stable in temp than my 18 FWIW.

Top notch build Zach! How did you make the charcoal basket? I want make one myself but have no metal working tools or skills.

I use these. Work awesome and overly engineered. http://spitjack.com/product/MAGNUM.html

I just did 4 ~9 lb butts in my 18 this weekend. It took 16 hrs @ 230 - 250 but they fit laying flat (2 on each grate). You could fit 6 big butts in the 22. Maybe even 8 if you placed them on their sides.

I definitely like bark on the no water butts better and the extended cook time for the cooker. I thought that no water might be a little slower but 4+hrs slower was an eye-opener. I'll have to plan ahead next time since the wait was worth it. Is there a clay saucer that fits the 22?

I was taking the temp at the top grate. I finally pulled them after 16 hrs when the probed butt was at 185 in the center. Away from the blade bone I was getting 197 to 200 and no resistance. I haven't shredded them yet but a quick taste makes me think they have the best bark out of all the butt...

So I'm trying my first no water smoke (using clay saucer and lump). The good news is, is that I've gone 15 hrs so far without having to add more fuel. The bad news is that I'm still at 180 where I'm taking the temp (confirmed in the other butt on the top grate with a thermapen). I have 4 ~ 9...

Will the motor you have on your green performer fit the stock bracket that comes with CB Rotisserie ring? Thanks, Alan

Hi Brian, Can you post some pics of it on the WSM? How many more cooking grates would this add to it's capacity, 1 or 2? To use it on the WSM , do you flip it upside down from the orientation you have it in the kettle pics? Otherwise, those lower tabs look like they would occupy a larger...

Xanthan Gum thickens regardless of temperature. That's why you're getting lumps when you add it cold liquid without disspersing it in something else first. The real question is how you got it to be lump free the fitrst time you used it. Did you have starch in the sauce you said that you added...

To get the xanthan gum to disperse and be clump free in any liquid, mix the gum into a small amount of cooking oil then slowly add that slurry to the liquid. You can also mix the gum into salt or sugar and add it to your liquid that way, but you may still have a small amount of lumping...

Briquettes are cheaper by a weight measurement but I think lump is about equally as expensive when measured by volume, which is how most people measure it out (Chimney starter). A bag of kingsford gets 3-4 grilling sessions, where a bag of lump is more like 7-8. In the end, I would guess that...

Joe's feedback helped me decide on a Cajun Bandit Turkey Fryer here: http://www.amazon.com/Bayou-Cl...2540482&sr=8-1-fkmr0 I don't know about the 185k BTU's it claims but it does put out far more heat than anyone would need to produce Chinese restaurant quality stir fry in literally seconds. I...

For all you french pressers out there, how are you grinding your beans? I just got a french press to make iced coffee for the summer and have been using my Braun blade grinder with limited success. I always up with the fines making a sludge in the bottom of the cup. Looks like I need to get a...

I'm just about done with my first bag and while it throws off some pretty good heat, I also think it's quite "sparky".