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So I used to own a 18" and could use the minion method to cook with little to no adjustments or fooling with for 10-12 hours. A while back I picked up a 22" at local Bargain Hunt store for less than $200. Love all the room and features my older model didn't have. Around the same time I started...

I'm cooking ribs and chicken for about 110 people at a golf tournament (not using a Weber). I've done this before for about 60, and just guessed at sauce, but with this many I'm a little worried. Do any of you have a formula for figuring out how much sauce to provide or a rule of thumb? While...