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18.5 can cook for a lot people. I can easily pack it in my vehicle and travel too! .

Thanks for the replies i've used the bags before when freezing, I think I'll take a aluminum pan to reheat in oven when taking out of freezer bags. the butt is still cooking at 192it thanks for info

I'm cooking a 9lb butt now my plan is to pull it when ready, eat my fill then fridge it for awhile then freeze in a foiled pan. Thursday I'm heading out of town 8hrs or so to my destination and will take the leftover pork for dinner that nite, would thawing the pork in the fridge on wednesday be...

I don't see any reason cooking that low unless you want drag out the cook longer, I've had good luck at 260- 280 degrees plus with bb's and spares. A toothpick check for tenderness between the bones is a good helper.

The wsm is a great cooker, and I've ditched the hickory for pecan wood also.

ended up 3hrs open 50 min foil 50 back on cooker open.after the foil,the rib ends were out about 1/2 inch but meat was'nt toothpick tender, It eventually happened tho! meat did'nt fall off the bone,I was not looking for that outcome! another successful cook!

I've had my wsm for about 2 yrs now and have foiled ribs once, today I thought I'd give the foil another shot, lighty trimmed spares 3hrs over small apple and pecan wood chunks, going for 1 hr in foil with a bit of maple syrup and butter for an hour or less then back on the cooker. Have I fallen...

I've only foiled ribs once and thought it was kind of hassle, maybe it's laziness, I have good luck at 260-280 temps not flipping and probing for tenderness at around 4hrs give or take for loin backs and a bit longer for spares.

I think you should be able to do it, I've cooked 4 racks of bb's averaging close to 4lbs each using a weber rib rack, I curl the ends inward and foil the ends if necessary. You can roll them also assuming there trimmed to st louis style.

I would say yes,load up your charcoal ring to the max. I cook waterless, you can always finish them in your oven when they hit 160 170 or so. I think you should fine either way I have the 18.5 also.

I use inch and quarter fire bricks and bank the coals to one side then foil the side where the brisket lays. there is plenty info in the grilling section on this site, I have a 10 pounder on the wsm now HH.

I've had good luck doing briskets on the kettle, for me it's easier to get up to the higher temps with the kettle but I also have to keep a closer eye the cooker than with WSM.

Welcome Dennis, I have the 18.5 the 22.5 will make a lot of hungry people happy! Good choice on the WSM.

I did something similar to you, although I kept it chunked in decent size portions, reheated in a roaster then pulled before serving, I don't remember adding any liquid, I'm sure you could. I just kept a pan of warm sauce on hand for those who wanted sauce.

I've had good luck with Hawgeyes BBQ, it's a local place for me, the wood is usually nicely chunked and clean prices seem fair, they have a online store good luck.

Let us know about your purchase from Fruitawood I've read good things about their product.

I did a brisky last weekend high heat, turned out great! the leftover point will be for chili.

Not a pro here but I like the maverick 732 unit, it has very good range, I use the bbq probe at grate level and disregard the the lid thermo, Mavericks customer service is good also. maverick now offers 6ft probe wires instead of 3ft.

My 18.5 dome therm reads opposite to yours<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

Look at fruitawood in western colorado.