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Yes, I have 8 pounders get done within 12 hours at 270-280 lid temps. Most times, I do 2 at a time and they are done. Will say that the Guru helps to get temps up faster, so that saves time also. What temps I cook at depends at what time I can start, and how much time I have.

$4-$500 range? Nothing compares to the WSm imo. I tend to agree with Larry and would build that smoker, or buy a small heating oil tank and make one.

165-170 and foil until fork tender. I start checking around 185. Should be a great day....if your a Jets fan lol. (no, I'm not )

I just never seem to have enough leftover ribs to freeze lol.

I would say that it isn't really fair for you to be asked to cook with such a wide range of possible guest. It really is impossible to plan for this. Smoke 4 butts, then have a kettle there to do burgers for the rest that may show up. Goodluck Bud. I'm sure your prok will turn out great.

Top grate is 18.5", lower grate is 18". Some of us use hardware to add a third grate also. I have had 40+ pounds of pork in it before. Over 20# turkeys can fit on the top grate. Check this link out for some info: cooking capacity

If you are a costcos member, or know of any other place to get them, boneless has a higher yield. Feed more people with the same amount of space being used for the cook. Make sure you have some cooking twine to tie them up from the hack job they sometimes do.

I bought another charcoal grate and use that. 15" if I remember right. (Did I mention that I bolt it on above the top grate lol) The part number is 72601 and the last time I looked (over a year ago) the price was around $10. I also use a Guru, so I would say that I get more flow through the WSM...

John, I use threaded rod, washers, nuts, and wingnuts for my extra grate. In a pinch, you can use unwrapped soup cans to support the extra grate. I have done 5-6 butts several times. I add a few more chunks of smoke wood, that's about the only difference.

How was the bark Craig? Do you still use the same amount of sugar in the rub?

I don't know what size butt you are doing, but 3 racks of ribs (B/Backs I assume?) along with the beef ribs should be enough. Look at who asked for the pork ribs, figure out how much they will eat along with the sides, and other meat, +1 rack for the others to "sample". Do the same with the...

Lots of different ways to do it. If you really pack the charcoal in, You'll get more than 12 hours burn time in. Unless you let the coals get down to low, no need to add lit fuel. Some people use the door for a chute and let the charcoal just slide in. Some have used long handled little garden...

I don't spray or baste. I sauce the last 20 minutes or so, run them under the broiler for about 1 minute to carmelize.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Main: The easy way out. Five parts KC original bbq sauce to one part honey, although I use more honey. When ribs are finished brush on lightly...

Looks like a really nice job! Handing out the plans?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: Try less wood and see what you find. Jim </div></BLOCKQUOTE> Jim, Most times, I use 3 fist size chunks of wood. I almost never go below...

When I used just water, it happened a few times, but your right, never with sand, but try the water one time, maybe twice, see if it cleans your lid also. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: Thanks for that tip Bob! I think I'll try that soon, but maybe "tent" the meat with some parchment paper in case it gets really flakey...

Jim, I also have that shiney black coating on the lid. (Guru/sand user) I think most of this is from the WSM getting up to temps, when you see the "bad" smoke coming out. That is why a while ago, I stopped putting the meat on soon as I put the WSM together. I wait for the temps to get up, and...

Dan, You didn't have a baseball bat? lol You don't want to get a fine for discharging a gun do you?