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There were 10 butts, with a total of 48.5lbs. The big WSM took 7 of them, my little one had 2 and they made some other food from the last one for some of the kids. We were only at around 42 at the end (some did not turn up) but had also 1.5 butts left. I was doing the cooking on my own, but...

To wrap up this story, it was an overwhelming success. I got a cooler box, started way earlier than I needed to (10pm previous day) and finished smoking after 16 hours, but still about 2.5 hours before the party started. I had zero trouble with the 22.5" WSM (and I did not fill the water pan...

That's a thing of beaty.. I'll need to cook that again some time too!

Well, I was asked to cook on-site, mainly to make the cooking part of the event (instead of just presenting the meat itself). There won't be much snacks, but there will be kids too in that crowd, so I calculated with 45lbs raw meat. As the eating is planned from about 5-6pm, I thought of...

So I have my trusty lil 14.5 WSM for 3+ years now and it has over 40 cooks already. I'm very comfortable cooking for 6-8 people and can make a 16h cook with an empty pan and without a hint of stress, rolling amazing food to friends most of the time. This week I got an interesting request which...

Another 14" user here - I repeatedly cooked on it for 8+ people with ease. It works perfectly and is so easily portable... love that cooker!

Dang, these all look fabulous!! I wish we had tri tips around here, or even such perfectly carved St Louis ribs.. well done!

I have been doing this for the past years. Cooking the burgers on indirect to 135F, putting them to rest, get the grates cool out somewhat and sear them 1 min/side over the glowing hot Slow n sear in the grill. I'm not sure about the end temperature but it should be around 150-160 I think...

Speaking of stir fry, did you guys meet the What A Wok product? It's basically a bucket-size cooking device, made right for wok cooking. I got one about a year ago and I'm in love with it. Previously I was also doing stir fry over a Vortex, but this bucket is more convenient, needs very little...

Hi Bob. I have the 14.5" and can confirm the Brinkmann being a perfect fit. I own 2 actually to cook at both levels :) That thought with the shallower water pan is an interesting one. I only cook with lump (results close to no ashes) and can go like 10 hours with a single load in the 14.5". I...

I fuel my 14" exclusively with lump. That helps on the ash issue (heck, I don't even clean the ash tray every time), and it goes 10+ hours happily with a single load. After that, I simply slide in some more unlit lump on the door and it goes for another 3-4 hours without a problem.

Good lookin' ribeyes Dustin, and congrats for your new toy! My SnS only leaves the kettle when I'm cooking with the Vortex.. it's definetely far from being necessary, but is a very nice gadget nevertheless!

Great looking burgers Cliff, must have been real good! It reminds me of how I cooked normal burgers for years, then fall in love with smashburgers for another year.. then fall back in love with normal burgers.. I guess next spring will be a perfect time to switch again!

DCloin, what worked for me was using parchment paper between the pie and the stone during the whole cook. That slows down cooking the bottom a bit, allowing more time to finish the top properly. Cooking time is still under 6 minutes this way, rotating it once at half-time.. Balance could still...

Reviving an old, old thread with tonight's pies from the PizzaQue. I find it really amusing to check back at my first attempts here at the start of this thread. Well, it's a "wax on, wax off" thing, I guess.. Timothy, how's your journey coming along with the Pizzaque?

Thank you Robert, these are all really, really impressive posts! I would ask for instructions about making the hanging rack, but honestly, I think I both lack the tools and the skills to build one myself. Need to consult some local friends having more of both.. :) The question remains though...

Yes, I've seen some of these but I'm especially interested in hanging in the 14.5" and I wasn't able to find too many references to this. I'm mostly interested in other 14.5" users' openion and experiences, luckily there are quite a few us around running the smallest WSM :)

I'm one really happy user of the 14.5" in general, but always looking for ways to increase its capacity for special occasions. Especially with ribs, cutting them and using 2 rib racks, still the maximum I could cook was like 2 slabs and I already had slight problems with air flow... I have also...

Thank you, it was really good! My concern was that things might work differently with the small 14" WSM and the closer distance (is it really closer than with the bigger cookers?) would burn the chicken, but I had no chars at all, everything went smooth. I can really recommend this method now.

Thanks a lot Bob for your support, the host & fast method worked out just fine :)