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Welcome to the site. The 3-2-1 method is really good for a starting point. Depending on the ribs, weather, etc I have modified it accordingly.

I have a cookout with 50-60 people this weekend. We are having about 50-60 drumstick, 100 wings and I am trying to figure out how much brisket I need? Any suggestions? Thanks.

I only had time to get a pic of the last two mini racks before the crowd got them all. This smoker is incredible. Stayed stable at the 230-250 range for 5 hours and still had well over half the fuel left over.

Well, I finally unpacked and assembled the WSM 18 incher last night. Fired her up this afternoon and put a couple sets of babybacks on at 11:47 EST. She has been holding solid at 245 for the past 3 hours with no adjustments. Why did I wait so long to get this beauty?! A nice Alex Bradley Maxx...

Gotta love FedEx. I got the prompt that the smoker was delivered before my roommate could call me to tell me they signed for it. Its official folks, I am part of the Weber Nation!

I did the same thing (overanalyzed the purchase) and ended up 18. Unless you are going to be doing a lot of competitions, I think the 18 is enough for most families.

After getting racked over the coals during this tax season (I never realized the change I was to believe in was the spare change the government was going to leave in my pockets) I decided to by something for myself. The new 18" is on the FedEx truck and on the way. This weekend I am smoking a...

Using the expanded metal for the smaller do you find it takes longer for the smoker to get up to temp? Also, how much cook time where you able to get out of that load of lump? The only thing that has me on the fence about the 22" is that for a small family, its would not be efficient fuel-wise.

I had this same debate with myself, not too long ago. While I liked the size of the 22", my question was, "How often would I use all that space?" And to muck up the waters even more, Amazon has lowered the price of the 22" http://www.amazon.com/exec/obi...TJA/thevirtualweberb I have decided to...

Ok, so what temp (using the installed Weber lid thermo) should one use to avoid a dry brisket?

The car analogy is flawed because all things in that example are constant with the exception of the size of the fuel tank. The 22 has 50% more volume to heat, therefore it will require more fuel to obtain temperature. Think of it like this, the Pinto may require 8 gallon to go 160 miles but...

Thanks for the info. I was in Ace Hardware today drooling over the 18.5 WSM. Once I get authorization from the Office of Home Finance and Happiness, I will make the purchase. As for the whole minion method debate, (CAUTION: NEW GUY QUESTION) Does this work as well with simply using all wood or...

I have a quick question, at what temp did you recommend pulling the brisket at stage 3? I did not see a temp (or I overlooked it.) Thanks.

Ouch...looks like if anything it will be the 18. Can't justify dropping 4 bills on a rig.

OK. I am a new guy here and have spent the past few weeks reading all the thread on the new WSM. Now I have a question for the experts... I currently smoke on a Brinkmann Vertical Smoker and am looking to upgrade to one of the WSM. I want to get into some regional competitions. I am wondering...

That looks like a good price. Shipping is not too expensive either. I am still torn between the two sizes.