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are there any grate extenders for indirect cooks for sale?

will a 20*-25* variance matter over a period of 6-8 hours? you should be monitoring the food temp closer right? 225-250. vent, top grate, whatever... does it really matter as long as its in a 20* range?

well it turned out to be plenty, thanks for the advice

another question, can i fit four butts on the top grate of a 22 WSM?

ok thanks for the replies....i have 4 8 pounders rubbed and ready to go!!!!

how many butts should be enough for 50 peeps? im thinkin 3 10 pounders...thoughts?

in a crock pot or roaster oven what temp do you set on..low?

ok thanks for the replys...i think i will just cut them into rounds with my miter saw

i got a bag of full stick wood at academy and wanted to know if i could use full sticks in the WSM, maybe one buried in the coals and one on top of the lit?

we have these where i work, they are shipping out now..i think the one with the griddle is porcelin coated

i have only been gettin 8 hours burn time in my 22 WSM using MM. do you guys spread the coal evenly over the top or place the lit on the top center? (i have been spreading evenly over top)

i saw a simpsons 22.5 weber on CL for $50, shoulda jumped on it nice set up ya got. i like those knives

propane...that starts the turkey fryer that lights the chimney of charcoal

nope

yep i tried and it does smell awesome BUT the smoke is making me cry

yea i bet that would smell up the whole neighborhood, im fixing to throw one on now

or....could you drink the water the chips were soakin in?

it will burn hotter but not sure about longer than kingsford, it depends on what brand lump you got. I have had good results with royal oak lump Mark

i like to place a pan of baked beans under the ribs to catch all those juices.....MMMMMMMM!!! but i dont save any for any other purpose