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I will be cooking 60#'s of ribs and grilling 30#'s of chicken breasts for the Boy Scouts at Lefeber Scout in northern Wisconsin. This is for their 4th of July all camp lunch. Then I will spend the balance of day relaxing. Mark

Thanks again for the help. Two weekends ago I smoked 26 racks of St. Louis style ribs on 2 smokers. (About 40#'s). After I loaded them up, I could I have done about 5 more racks. Sorry that I don't have pictures (duh). Mark

Thanks everyone for the input. I am not so worried about this based on the feedback that I rec'd. Mark

Dennis, as of today the plan is 20 racks, but suspect I will be doing about 25 racks. Also anywhere between 20 and 25 chickens, but those I will be doing my Weber grills. Mark

OK. Thanks for the link. I have those racks so I guess it is not a problem.

Great guys, thanks for the input. I am going to do a test run this weekend and see how everything lays out. Mark

I have be "volunteered" by my wife to make ribs for a dinner later in June. I am looking for some input on what is the largest amount of ribs (racks) that anyone has done at one time in their WSM. If you have modified the WSM by adding additional racks let me know what you did. I own 2 WSM's...

Steve, I have done a total of 5 butts at one time. I have added an extra grill to my WSM. I buy my butts at SAM's club. I have not see any issue with air flow etc. with having that many butts at one time. Cheers, Mark

Well I thought I would give it a try. If I can't find anyone local, then the alternative will be to buy another

Don't know if this is the right place for this request, but I need to borrow a WSM for this coming weekend. I am in the Milwaukee area and I need a 3rd WSM to complete my smoking for a dinner on Saturday night. I will be making pulled pork for dinner (serving 200). Already smoked about 50...

I won't make meatloaf any other way. I did 6 of them this past weekend for a family reunion. Cooked for exactly 2 hours at 300 degrees. Excellent smoke ring, taste, everything. Oh how I love my WSM's. Mark

Nothing beats beer can chicken. It takes a little balancing but I have had 4, 4 to 5 pounds on end on my 22 1/2 Weber. Mark

I always feel that that the best person to taste my cooking is my wife. At least she will be honest. Mark

I would agree with Kevin that you can subsitute brown with white sugar, but be prepared you results will be different. Mark

I usually get things started and then leave and go fishing. Lately since my son enjoys my baby backs so much, I am teaching him the q'ing art so that he carries on the tradition. So now it is even easier than before to stay away and let the WSM do it's magic. Mark

Wow Dennis that looks good enough to eat! Mark

I opened the bottom for more air but added unlit Kingsford. Then I had to leave for a Christmas party so I was not there for the end of the smoke. I trusted my 19 year old son to finish. Which he did just fine. Sort of a way to get him involved. Will probably do this again next week for New...

Well I did 4 turkey breasts on Saturday. No problem fitting them all in. My only problem was I got interupted while I was bringing the smoker to temp. and I never hit my desired operating temp. of 350 degrees. I never got higher that 300 and most of the time stayed at 250. But, they still turned...

Thanks for the feedback everyone. I will being do the smoking on Saturday so I will try to post results on Sunday. Mark

I need to smoke 4 brined turkey breasts for a company holiday meal next Monday. I was planning on doing 2 breasts on Saturday and 2 on Sunday. Could I do all 4 on Saturday? If so, what will that do to my cooking time and available heat? Also if I do 2 seperate days can I use the brine twice or...