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Sounds like money isn't the concern. If you are wabbling now get the new one. When you are on your 7th or 8th you will be ok with a used one. Know anyone with a used 22.5? I am looking :)

I use a simple rub on mine. Salt/pepper and garlic and I do not apply it heavy. I spritz with Apple juice when I think of it :) but have never foiled. I smoke them about 7 hours low and slow. I use racks of short ribs.

Yes, I do it all of the time. RD has a great selection of CAB briskets, Select Brisket and Halal briskets. I get most of my BBQ meats there now.

They will be fine, I have done it numerous times but bring one up at a time and allow it to sync before you turn on the second one

I don't really like to foil my butts but when I do I put them in a foil pan and then cover with foil. That will reduce the risk of a tear and will capture the juice. To me the "juice" is mostly fat and I don't want that much fat in mine anyway.

Yep, we all have likely made it, I know I did. And the type of wood you use is a big one too. I used to think that mesquite(sp?) was it ...

Just because you don't see smoke doesn't mean you aren't smoking. It's a big rookie mistake that you have to see smoke rolling off of the smoker to get smoke on the food. Good smoke will be thin and blue.

I have never seen A-1 rub, I love A-1 with my steaks and will be looking for this. This post has made me hungry.

Also known as double cut, do what makes you happy there is no right or wrong way to enjoy ribs that you have smoked. Competition ribs may be a little different but that depends on the sanctioning body that hosts the competition.

I used apple cider and peach cider. Peach cider is hard to come by for me but is tasty

I would because you can but is not required

I use a hotplate and smoke for 5 or 6 hours then into the dehydrator. The first time I did it was with a handful of coals, keep the heat as low as possible. 2 or 3 coals and a chunk of wood will do it.

I am on my second food saver. I had one for over 10 years and it served me very well for storing my Q. I only replaced it cause it was starting to fail pulling a good vacuum. I am not sure what model I bought recently, I got it at BJ's and I expect many years of service from it too.

I wonder if that would be high enough to hang full racks of ribs?

What type of beef ribs, I have done some meaty short ribs and smoked for about 7 hours, looking for tenderness like a brisket.

Don't chop the parsley! Pluck out the yellow and the stems and try for a uniform color.

You need to do some homework and look at other boxes out there. Is this a KCBS comp?

first alert, ideally a 5# is pretty good size, I like to keep a few around the house.

You could get them cheaper at a lowes or HD, I just got one for $25

When you trim the brisket before it is cooked, cut the end off of it perpendicular to the grain so that when it comes off to can clearly see which direction to cut. You will need to cut against the grain.