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The near wsm is the 18, the far one is the 22. My 'Go Anywhere' is set into the table. Not pictured is a new OTG. I needed some extra grill space two weekends ago.

Not for nothin', but my honey do list is long enough. Bless you if you have enough time to rehab rusty cooking grates, but for under 20 bucks I get a fresh one every year. I'm not saying I have money to throw around, but this is really my only hobby. Go Crazy! Treat yourself. There's nothing...

I needed something to anchor a work station and be high enough to allow me to stand upright. This was my solution.

Sorry for the late reply.... I use a foiled planter saucer thing in the water pan. I find that the temp of the cooker evens out pretty well if you don't open it. With all the other stuff you'll have going on simultaneously, you'll likely not want to start messing around with rib positions. Brett.

Jeff, Any given fuel source will combust at it's inherent point. In that there is less surface area on a small piece of charcoal, it's fair to expect fewer over all BTU's heating the confined space of the cooker. You could then expect that using fewer new coals will have a similar effect as...

Wow... where to start.... Before you do anything else, make sure you have a prep table high enough that you don't have to bend over while prepping your food. I remove the membrane on all my racks. It takes time. If you gotta work hunched over, you'll be REAL SORRY the next day. Most people do...

So my intent was to line up six racks in each of two pans, foil over the whole thing and put them back in. I chickened out. I ended up foiling individually like always. I guess I'll try it as experiment before I have to do it in prime time. Brett.

P.S. - I added a new toy today. I've been wanting to add a sink to my play space. It's fed with the garden hose and drains into a 5 gallon bucket. I put an aquarium pump in the bucket to push the water out to a drain. Very handy and I don't get in my wife's way. Livin' the dream, baby!

Its 11:00, 12 racks prepped, vacuum packed, and on ice. I have a lot of rub left.... maybe I'll do some chicken wings tomorrow.

Guys, thank you all. I'm off to buy some ribs. Brett.

Steve, my foiling goals are towards tenderization, moisturization, and extra flavor. To that end, I give a schpritz of the mop mixture, a schmear of honey, and an extra dash of rub before I wrap. Brett.

This weekend I will be doing 14 racks of ribs in my WSM22. I've done it before and I typically foil. As you can imagine, that much foiling is a hassle for all the obvious reasons. Has anybody ever foiled by lining up the racks in a foil pan and just covering it all with the foil. I was...

That's OK... the next one will be better. I find that from rig to rig people measure temp with slight differences. Most everyone here agrees the good note keeping leads to regular improvement. Adjust the next one based on your past experience. It'll be great. Even the less than perfect...

Smoked turkey is awesome. I will never cook turkey any other way again. Eat all you can, then use the carcass scraps and skin to make an amazing soup stock. I keep a few quarts frozen for use when I need. Brett

This is the other Weber rib rack. Two of these will fit end to end by overlapping the base. Put two on top, two on the bottom, and the rest will be obvious. You can pack a whole lotta ribs in the 22 inch WSM.

One more vote for Food saver here. The cost of the machine is way offset by the results. Also, I would have rubbed the ribs before freezing. My usual routine is to prep ribs the night before, apply my rub, place two racks stacked in a Food saver bag and refridgerate over night. Brett

I had been wanting to do that for years. It finally happened when my wife insisted that I do something with the Cambros that were sitting outside the back door. That table is built high so I don't have to bend over while working.

last summer I replaced the legs on my 18. I picked up some stainless nuts/bolts from Lowes. It worked out very nicely. ...just throwin' that out there.

Thanks Bob, In another thread, people were talking about sterno in the cambro constituting additional cook time that's not over wood or coal. I tried to find anything written but failed. Mike, sorry about hijacking your thread. Brett.

I did a ton of food for a party last year. I put a tray of boiling water in the bottom of each of my Cambros, and everything stayed hot all night. Is boiling water frowned on at a comp? I couldn't find anything in the KCBS rules. Brett.