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If I were to screw them together I would do them end to end and make a giant rib coil. you could get at least 4 racks on each rack.

I just picked up 10 tiny spring clamps from home depot for 39 cents each. I am going ot try and clamp my racks together. Screwing them together would make alot of meat fit in a small space for sure.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe: Rick, I always try to do my ribs on the top! I have gotten 6 full slabs on the top before!! <HR></BLOCKQUOTE> Id love to see a pic of that. I have a hard time fitting 3 racks on just one...

I cooked 2 9 pounders and it took 22 hours. Plan on 24 like the above said.... Make 4 and 3 slabs of ribs for appetisers....

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Babek: I was gonna say whatever you do dont use a power washer. I did it once and just remember a big wave of greasy brown water comming at me. <HR></BLOCKQUOTE> I guess I will chalk that up to one...

Well it is dry now and it looks good. Still wouldnt want to use it wearing white but it is much better. As for the flaky stuff in the lid I hope you find a better method than I used. Its clean, not sanitised clean but I wore most everything I removed.

Well I usually just leave it and let the grease build up but I have some little things I want to do to the cooker before winter. I hate working on anything that is greasy and this thing is so gunked up I dont take it apart anymore.....seriously I had to really whack it to get it apart for...

Check it and go buy some fresh from the store. Your friend will never know. Better safe that sorry.

Isn't St. Louis style just a way to trim spares? I think you got the same ribs as usual but they wernt trimmed to the way you are used to.

Ive given up on predicting Butts. Mine always seem to take forever. I usually bring the cooker up to temp real slowly to avoid an out of control fore situation. I have had 22 hour butts and 15-18 hour ones. I also usually BBQ no higher than 225-230 sometimes I let it drop to like 205 before...

Dont let it sit that long without a liberal coating of pork fat. Seriously buy new ones and chalk it up to a learning experience.

I just put the butt in a really big baking pan after cooking to about 200-205 and go at it with 2 forks. No real technique, just try not to get burned to bad. Somehow I am always full by the time the pork is pulled.

Wierd, I used minion method for ribs and the same thing happened. I know my WSM is air tight. I had to clost the top vent down to 1/2 for an hour to snuff the coals a bit. Even though it was kinda tuff to fight the fire it was nice and easy to raise the temps toward the end of the BRITU cook.

I have cooked loin low and slow but I wraped the whole thing with a thick blanket of bacon. I liked bacon and the fat fron the bacon provided a constand baste.

I have the Weber wireless and the ET73. I have enough probes to cook on both shelves without much hassle. In my opinion the weber works almost flawlessly. no worries about it.

Get 2 cryo packs from your local wholesale club (I use sams). They usually contain 2 7-9 pounders. You can place 2 on each rack if you can get them to stand on end, not the tradioional flat way. This method and quantity of mean will be plenty and it will only costa bout 40 bucks topps. Good...

I generally usa a big cookie sheet to set the meat on, one hand has a glove for the rubbing and the other does the sprinkling. I only sprinkle the rub as needed. Second thought is if you are in a warm climate just do it outside. Put some cling wrap on a card table rub it up and then wrap it...

If it is just the turkey breast I would just cook them separate. THe breasts will be done really quick. You will add maybe 2 hours onto your cook time but the end products will be perfect. (I like the T&A made me laugh)

The lump I used was QIK natural hardwood lump. I only use it though when I want to get the temps going up I almost always use kingsford for the main cook. I think it is a pretty cheap quality lump, I get it for 10 bucks/20 pounds. It is really good for steak in the kettle because it does burn...

I took the temp from the top grate with the ET73. I didnt add any coal till about 20 hours. And it was rock steady up to that point. At 20 hours i tossed on a few pieces of lump to finish it off. There was still plenty of heat to start the lump and finish off the cook. I think it lasted as...