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anybody know how to do a 23-25 bird

How do you plan to do the cook. A good size pork butt usually takes me 14 hr at 250 lid temp. Pork spare ribs ususally take about 7 hrs. I have never done beef ribs. So what time do you start what and where in the WSM do you put it? When do you wantit done to serve at what time?

I did a 26 lb chuck roll couple of months ago. When the temp started looking like it needed fuel, after about 14 hrs, I opened the door and tossed in 30 briquettes after a couple of hours I tossed in 30 more. If I were to do it again I would put the first 30 in at 12 hrs to keep the temp up a...

It looks like s good start. What did you rub them with?

Charlie Does it make your meat taste better?

I'm not sure what gain everyone is looking for by not using water. Is it not having to deal with the dirty water after cooking?

Or is that the one on RT 17 just east of Wolf Trap? I had a chopped pork sandwich there yeaterday.

Any idea what would happen if I cooked it with a couple of racks of spare ribs at a 250 lid temp. It would be cooking in the spare space one on the top rack and one on the bottom rack. What would that do to the cook time and how would it change the finished product?