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I have done it both ways. If you like "fall of the bone" texture then foiling during the latter stages of the cook is what you should do. My wife and family rather have it a bit "al dente" so I foil after they are removed from the smoker and place them in a cooler. joe

I stand corrected. That is why I have several Kettles to do the grilling chores. OR place the cooking grate directly on the charcoal ring.

I would think about 50 briqs would do it. Rainy here too in Everett! Smoking some salmon right now...

The added mass of cold meat absorbed all of the heat. It is like having a large 4 quart pot of boiling water and adding 2 quarts of cold water. The water in pot will immediately drop in temperature and you can either leave the heat the same or if you want to bring the temp up quicker you will...

Could be possibly time for a WSM! I very seldom do BBs and prefer spares. When I foil the spares they fall off the bone; but the family likes ribs that one must "bite into" so I don't foil anymore. You might want to try and foil. Just my 2 cents!

Ray for boneless pork butts I figure a "loss" of 30% during cooking. So for 45 lbs of butts your net would be about 31 lbs. Since you mentioned other dishes and sides, I assume 4 ounce portion per person you should end up with about 125 portions. joe

Fantastic job Mike. Looks good from here! Thanks for sharing the pics. joe

Aloha and welcome Martin. I have what I believe to be a predecessor to the "Performer" called the "Platinum" (without a propane assist). I had the opportunity to purchase the mid section of a 22.5" WSM a few months ago. I bought it with the same intention as you and center section fits...

I know the feeling of "needing more grills", like Dan (doD) with the kids growing up and getting married and having grandkids for my wife and I. Our immediate family consist of 10 adults, 3 teenagers and 2 grade school age kids, so I HAD to check eBay and Craigslist. It is so relaxing and less...

Hi Doug... No worries, you won't get any flack from me. There are numerous ways to cook and you are the best judge of the results. I have roasted hogs on a spit over wood and roasted hogs over hot lava rocks, buried underground with the results you mentioned. Yep they taste different. So it...

Hey Dan... that is why I have a Platinum and five (5) 22" Kettles in addition to 18" & 22" WSMs...

I use Lazzari that I buy in 40 lb bags at "Cash and Carry" in the area. Like you I couldn't find the other brands, so I just make do with what is easily available. Likewise with the wood chunks. But I use a combo of briquets (Kingsford from Costco), lump and wood chunks (maple, alder, apple...

Hey Mike... Here is some pics of my last cook and my son's luau. Hope the pics come out. joe

Love to post some but how does one do it? joe

Mike... I live in Unincorporated Snohomish County not in the City Limits of Everett. Actually near Bothell/Mill Creek off of 128th and I-5. I am getting ready to light up the Platinum and do some "huli-huli chicken".

Hey Mike... the ribs look fantastic from "Everett". LOL Got some great spareribs cut "St. Louis style" for $1.39/lb @ Cash and Carry several weeks ago. Beautiful day in the neighborhood so I will fire up something. Rotissed a whole hog last weekend, did a couple of steaks for the wife and I...

As they say... I do that all the time and I don't have a guru! I do the same when roasting a hog on a spit and I don't wait till the wood burns down... why waste the heat and smoke?

Spending time with family Q'ing is great. My 3 sons all love to cook; grilling and open fire roasting. They all can roast whole hogs on a spit or in an IMU (in ground pit)and now I am teaching them how to Q. My only grandson is 16 and he is a fairly good griller and is already learning whole...

George... I have a few but I will take better pics tomorrow that show my set-up instead of the finished product. I'll send it during the week. Have a great weekend... joe

Thanks for the picture. The forward and hind ends are not secured enough. What is preventing the shoulders and hind end from spinning on the spit? It appears that only the rib cage is secured. As the hog cooks the backbone will weaken. A large nail through the snout and a cross-bar at the...