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Sorry for the delay, had computer problems. I am planning to cook them direct and now thinking about getting it up to about 300-350, whatever I can get the 22 up to. Firing it up tonight for a test and have 1 full chimney and up to 275ish. So I am thinking two chimneys - what do you think...

Hey everyone, I just got my 22" and am cooking up tri-tips for a group of people, probably just 10 pounds of meat. How much charcoal should I start out with to get the temp up to 250-300. I am not that concerned with keeping it at 250, but if i do am happy also. Thanks,

Do I need to do the ribs first and then the chicken separately? Also I am assuming a good ratio for ribs is 3-4 per person and that a typical rack has 11 bones?

Hey all, I am still a newbie and am cooking for approx 15 people this weekend. I wanted to do some beer can chickens and ribs. I have a WSM and also a Kettle. How much do you recommend and how would you recommend a plan of attack. Also how long ahead should you cook the chicken and ribs and...