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I've been able to get 5 9# butts per rack on mine and had plenty of room for air to circulate. Biggest think to be careful of with that much meat is watch the grease level in the bowl, it can get pretty deep, On the 18, maybe 3 per shelf, but I usually stick to two

I think it really depends on your comfort level, and what you cook with. We are a team of 2, myself and my wife. We cook on WSM's, so don't need to do shifts tending the fire. I do most of the prep and cooking, my wife assists, and does some of the finer details in arranging our final boxes...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mac McClure: Here is the TVWB link for Forschner/Victorinox knives. </div></BLOCKQUOTE> Sorry if it's a stupid question. Does this mean if you buy them...

Thanks to both of you. It was our first (and so far only) first place in any category. And against some very tough competition. There's a bit of glop on the lettuce on the right side that I wish I'd caught, but I guess it didn't hurt.

This one took 1st place

I saw them at a food expo 2 weeks ago, and got a completely different answer about hardness and angle. Gave up and ordered a Shun Ken onion 8" chef knife. I LOVE it!

Yeah Kevin, I was thinking anything shallower than say 15 might roll too easy. Ah well, they look nice, but function is more important than form, and yes, I think they did pay a lot to have them so prominently featured.

I have the 130 and like it, but it only has one angle. I recently purchased an Apex EdgePro and am liking it so far, but there is a bit of a learning curve. Starting with my older crappier knives so as not to wreck a good one

I've been happy with the filet knife and paring knife I got from them, but wasn't sure about putting more into the more expensive ones. Not that it means anything, but I did notice they were prominently featured on the main stage at the South Beach Food and Wine Festival

Finally got an answer on some of these questions. I believe all but the cleaver are single bevel. They claim Rockwell #'s of 57 (+or-2) and an angle of 13 degrees (+ or - 2) That seems an awfully shallow angle to be durable, wouldn't you think?

If you run them temp probe under the lid, it shouldn't cause a gap prolem, but might risk crimping the probe. I usually just dangle my cooker probe in just above the top grate. Rarely check meat temp anymore as I go more by feel, except with chicken. I use a thermapen to ensure it's done.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Finney: I use these people a lot: http://www.equippers.com/ </div></BLOCKQUOTE> I second that! Quick service and good stuff

We use a Honda 3000iHandi. It was pricy, but we've lost power at home 2 or three times long enough for our freezer to thaw, losing $$$$ of meat, so I figured 2-3 future power outages would pay for the generator. We've gotten through 1 already! It's small, light, very quiet, and I'm usually...

We compete with an 18.5 and a 22 also. I start 2 butts Friday afternoon, and they're generally ready by 9 or 10 on Saturday. Wrap them in foil after 10 or so minutes off the smoker and put them in a Carlisle holding box until shortly before turn in. Then we get the ribs going in the same...

bump We'll be there. Who else? This is a lot of fun for a good cause, for those not familiar

Thanks Kevin, I'd hoped you'd chime in on this one! All good questions. I'll pose them and share answers, if I get any

Went to a food expo a few weeks back, and ran across a dealer selling these. They look and feel absolutely amazing, but just wondered if anyone here had any experience with them? 440 High Carbon steel, Very good look, and they feel really balanced. Just not sure about durability, edge holding, etc.

For the past 2 and 1/2 years, I've used the pan with a terra cotta planter dish, I wrap the bowl in foil, then the saucer, put the saucer in the bowl, and put another layer of foil on top. Regulates temp as well or better than water, and clean up is a breeze. Just remove and discard the top...

Done as many as 10 9lb butts in our 22". Didn't take any longer than if I was doing 2. The one thing I would warn you to be careful of is to be wary of potential grease fires. With that many butts going you'll have a LOT of pork fat collecting in your water pan

jb, I'm apparently the only one saying anything, and maybe it's the photos...but there is something on those ribs that looks kind of like they got caught in a sandstorm. Kind of a grainy look? If your appearance scores are good, it's likely just the photo I guess. The new recipe seems less...