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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by PeterD: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

I would probably do 8 racks just to be safe. Better to have too much than too little. Getting them into an 18.5 can be a little challenging, but if you use a rack and fold the sides or if you roll your racks you should be able to get them in. As for cook times - the amount of meat will impact...

What Ken and Travis said regarding refridgeration, but I don't think freezing is a problem either. I cook pulled pork in bulk. That is, when I smoke, I try and do two or three butts at a time so I always have some in the freezer. I always pull before freezing, but I usually make a finishing...

Us too, Craig. We use the heck out of those things. Nuts, onions, leftover pulled pork to add to cream cheese for ABTs - just about anything that needs to be finely chopped.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Chris, I have both and love them both! The 18 will do alot if your creative! I like the room on the 22 very much though. If you do or like ribs...

What everyone else said. However, if you're going to do it, Harry Soo gives good advice: http://tvwbb.com/eve/forums/a/...25100764/m/289103274

I agree with the Lampe that your accessories are necessaries. As for nice-to-haves, a remote therm like the Maverick ET-73 is one of 'em.

My wife does, or rather, did Pampered Chef for a number of years. We have one of those apple slicer things. While not the most practical device, it's the best thing there is if you're making an apple pie or two. However, because of her previous membership, I have cabinets full of crap that...

Good looking pizzas, Glenn! I've yet to do any on my WSM. I've been doing them on my grill at 450. Did you find it difficult to maintain a steady temp at 350? I've only done one 300+ cook on my WSM and had a very hard time keeping it from bouncing around between 325-350.

That's why, when we have family/friends visit, I let them eat at their desired "Famous Memphis (FILL IN THE BLANK)" first before smoking something at home. I think we in Memphis are pretty blessed with good que joints, but it's still not as good as the results you'll get at home with a WSM and...

barbecue is cooking, just like anything else. and cooking requires heat, well heat and time, but I'd say heat is the key player here. Its ok to admit that there's nothing magical about barbecue, its just cooking </div></BLOCKQUOTE>Hear, hear. Time is only one factor. Change the dynamics and...

I always reuse charcoal. I only use blue K, and, like Hayden, I just shake 'em off a little before dumping new K down on top of them.

Just awesome looking stuff, Daniel!

Yeah, I get all kind of weird fluctuations on my therms. I run the stock one and a Polder in the vent. They're almost always ~ 20 degrees apart with the Polder being more accurate. However, with my last two cooks, I believe the Weber therm's been better. I don't get it. <BLOCKQUOTE...

Another great-looking cook, Mildo! Great-looking kid, too. I'll have to make sure to get some shots of my little sous chefs next cook.

Mildo, those look amazing! I think you've inspired me to do something similar this weekend!

Now that's a full plate. I'll have seconds

Beautiful burgers, Glenn. Love them tater, too!

As already stated, a chafing dish (the rectangular pan over sterno/some kind of heating element) seems like it'd be the way to go.

I'm with Jim. I'm pretty sure I'd scarf both of those down. Awfully nummy looking.