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I'm guestimaing 4 chickens per rack.. if you want to increase capacity the 22 can hold 4 racks.

I cook my with a foiled pan (no water) and about 300-350 (wherever it settles in at). For thighs only, I start checking for about 170 in the thigh at about 45 mins into the cook.

Wayne don't you aleardy have a similar set up? .. With your 18.5 WSM bottom and 18.5 OTS top.

Or if you like Pizza you can convert it to a dedicated Pizza Cooker

Hard to believe I'm going on 7 yrs ... thanks Chris... Off topic...if you plan to going to the Silicon Valley BBQ Championships stop by and say hello.. booth/team: Lord of the Ribs

Jeff to snuff your coals faster .... I see you have a 22 OTG, when you are done using the 22 WSM, remove the top and center sections and use the lid from your OTG on the bottom section of your WSM. That will smother the coals sooner and get you more of an air tight fit or drop the coals into...

Picked up a Cajun Bandit Stacker recently. I cook at times for some folks where I work. We have a standard kettle there already but I wanted a little extra capacity without having to bring my 22 WSM or another kettle. With the 22.5 Kettle and some adjustments and spacers it can hold up to 3...

Let us know how it performs. I may be wrong but with those thick bricks it may take a long time to get hot. Most people like to see their stone/steel surfaces in the 600 range. If you have a way to temp the surface pls let us know.

I have/had all three types (Silver, 3 Wheel, and Gold) I far prefer the Gold version with the basket for ease of clean up. The 3 wheel vents are very low on the kettle and can get clogged. A WSM has the 3 wheel vents higher up on the ketle. You can always add one or two 3 wheel vents to a Gold...

Steve, Serious Eats has had extensive practice with the Pizza Kettle. A wood peel is intended to move the pizza to the stone and metal peel of some sort is used to remove. I use a wood peel to insert and large bbq spatual to remove it onto a pizza pan then to a cooling rack for a few minutes...

William is your tank fittings like the one below:

I'll be cooking with Lord Of The Ribs stop by and say hello.

William when you get an opportunity, can you post a pic of the coupler used to refill?

The under side of the lid is pictured below. I drilled a hole though the middle of the lid to allow a stainless bolt to hold the sheet metal. The space in the sheet metal is to allow air to vent and is opposite the standard four hole lid vent. Current setup is: Fire towards back up kettle...

Steve I use the one at this link but use 3 t of Active Dry yeast instead because I bought a large package at Costco a year ago. I mix with a small Danish Whisk but I'm sure you can also use a big spoon.

Wood to put in and metal to pull out.. I have a wood peel but I'm not that good with it yet. I use a pizza pan sprinklered with corn meal, then stretch and build the pizza on the pan. Cook it for 2-3 mins on the pan then remove the pizza while rotating with a larbe BBQ burger spatuala to help...

I use a standard 22 inch kettle but added a piece of sheet metal inside the lid to bring the ceilng down about 4 inches. I also use a 1/4 to 3/8 18 inch circular steel plate instead of a stone. I raise the plate by placing it on a flower pot base. I'm still tweaking but can get the plate temp up...

Firebricks may help.. keep tinkering and try to improve.. try one mod at a time.. but lowering the roof of the Pizza Kettle has made a difference in the link I posted above. I just bolted a piece of sheet metal to the underside of my stock weber kettle lid. This is a chicken veggie jalapeno...

For crunchy crust you will need a hotter stone and/or longer burn time and/or take more time to heat the stone. I also get high temps near the upper lid, but on the stone/plate surface it was no where near as hot. You will need a surface thermo to take the stone temp such as an infrared thermo...