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Let me reiterate Dwain's point. Clock management is totally key. A written schedule with times listed in backwards order starting with food serve time and ending with "light up the smoker" will help keep you in line. That said, you'll be pre cooking ribs on a tight schedule, so have plenty...

Maybe, but good looking flats are all over the place. I get my packers from my butcher who has to order it. I'm sure I'm not the only one who browses the meat section at BJ's, Costco, or whatever warehouse store is around just looking for inspiration. ...or am I?

Thanks. A few years ago I did a brisket flat that I subsequently turned into a hockey puck. I guess I'm being overly cautious.

Three days ago I bought a brisket flat at BJ's, rubbed it, put it in a Food Saver bag, and tossed it in the fridge. Today I put it on my WSM 22 at 250 degrees, the meat was almost room temp, Comp K, 1 large chunk of cherry. At 160 degrees I foiled and bumped the temp up to 275. After a total...

I do both. I have my rub which I love. I'll make a big batch, do a couple of big cooks, then I'm back to nothing. That's when I run to the store. Actually, Lowes has started carrying a bunch of interesting rubs and sauces for the season. More often than not I cook for the practice, not...

My play space. Now I need to build a cart for my smokers. Maybe a roll-away slop sink? :rolleyes: Not having to bend over while prepping food or cooking makes such a huge difference. Brett

...I don't understand the question.

While I agree with everything said in these previous posts, I still end up using my 18 more than my 22. We can produce a huge volume of food out of the 18. That said, I did cook 14 racks of Spares for a party in my 22. Brett.

I just tried the Larry Wolfe method last weekend. After an overnight marinade, I smoked up to 100*, then on to a hot SJS up to 125*. After resting, it was a nice rare / Med rare. I'm not a huge LB fan, but I would definately do this again. It came out great.

I'm pretty much a Henckels knife guy. I know they can get pricey, so I picked up my last couple off eBay. I stayed on top of the bidding and got some great deals. Brett.

Find Pork..... Buy Pork..... Smoke Pork..... Eat pork. That's pretty much it. Now its nap time!

An interesting exercise. I was also going to try some commercial stuff. Now maybe not.

Absolutely! My wife and I check out a couple every year. this year I'd like to try one. My personal goal: Don't come in last. Brett

...and our invitations are in the mail?

I justify it this way: I don't hang out, I don't chase women, I don't buy expensive cars, I don't run for the latest high tech stuff. I have one hobby, and it produces a decent meal. When I'm buried in my hobby, my wife knows right where I'm at. Mike, you go get yourself that 22. Sit it right...

Rolled and tied with Butcher's twine yields 6 racks per grate easy. (on the 18) I've never foiled rolled ribs though, so iff you foil....

I used 2 weber racks on each grate. Without getting too crazy, you can do 8 slabs per level. I guees you could get creative and pack more in, but this is truly alot of food, especially when this is a single contribution to a larger affair. I WAY over estimated the needs of 40 people at my...

Well, it wasn't art, but I put out a Boat-Load of food. I did the 14 racks more for the learning opportunity, and it certainly offered some perspective. Everything was highly edible. I had to use some store bought rub that I doctored up a bit. It took some time to get everything trimmed...

Don't forget about the CompK. Very low ash. Great heat, even better flavor. no comparison to Blue.

AAAHHHHH!!!!! Stuffed Onions!! I read this post this afternoon and *KNEW* what was for dinner. Marinaded tuna steaks & Stuffed onions. Outstanding! Thanks for the great recipe.... I had to make it 'Passover friendly' so I substituted Motzah Meal for the bread. Totally yummy! Brett