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I plan on smoking 4 racks of spares, trimmed KC style this weekend. Can I fit 4 rolled racks on the WSM? I also plan on cooking the skirt and tips at the same time. Will it all fit? Also, I plan on about 6 hours cooking time. Sound about right?

I should have asked all my questions at once! I have leftover charcoal from a previous smoke. They are a little smaller than new briquets. Is there any problem using this as my "starter" charcoals for the the Minion Method? I hate for them to go to waste.

Thanks everyone for the quick replies. I'll do the cold cookie pans to chill them. Then reheat on a low microwave.

Allright everyone: Change of plans. I'm putting on the butts a day early due to scheduling conflicts. We plan on eating saturday evening. I figure the butts will be done friday morning. I've searched these threads on the topic of leftovers but still haven't found the answer for my...

Ok, I've done brisket, all types of ribs, turkey, and chicken. Now, for the piece d'resitance, I'm going to do my first butt. I researched different cooking options, rubs, etc on this site, as I always do, BUTT I still have a few questions. 1. just to make sure, I bought two 7lb pork shoulders...

Got it! Thanks everyone!

Thanks Doug. I've already read that section, but for some reason I can't visualize waht is being pulled. Are you pulling the bones "out" or apart?

Ok, this may seem like a very obvious question, but regarding the tear test on loin ribs: Are you tearing left and right (facing ribs) to see if there is a little resistance, OR are you tearing outward, like pulling the bone straight out of its setting?

Ok, I've done the ribs, brisket, chicken and turkey. Now it's time for the encore-the Butt! I've done several searches on these forums to get into the grove of the "how to". I do have a couple of questions: 1. I'm planning on two 5 lb butts. Is the time estimates based on total weight, or...

Tried a pair of boneless turkey breasts tonight. Overall turned out pretty good. The only problem was it took much longer than I planned. I kept the temp between 230 and 250, with a short duration up to 270 when I went to the store. For some reason these 2.5 lb (x2)breasts took 4 hours to get...

Thanks to all for the replies. This is probably why my last smoke, (BRITU), had a problem getting the temp high enough! That and adding cold water to the pan and cold meat on the grill!!

On my last smoke I don't think I had enough fuel for the fire. I want to do some chicken breasts today. The "recipie" calls for a Weber Chimney full of briquets. Unfortunately I have the Kmart bought generic chimney which is not as big. So, what's a good estimate of briquets for a Weber chimney?