I bought a 22.5" thinking bigger was better but it seems most instructions apply to the 18.5". I gave it and myself a big test on Labor Day. I smoked an 8lb Boston butt an 10lb brisket (before trimming) together. I followed the minion idea to fill the ring with briquets and dump a chimney of hot coals on top. That's a lot of charcoal. I put the two cuts on the top grate at 2:25am. Very soon the heat was close to 300. I closed all of the bottom vents. I monitored with the cover thermometer and a Maverick oven thermometer (with a meat probe that did not work). The cover thermometer showed below 250. The Maverick showed 275. With all the vents but the top one closed, I could not bring it down. Around 11am, using a fork thermometer, I could see the meat was almost done. I ran out and bought a cooler, heated a brick .. put it in the cooler wrapped in towels. Wrapped the meat in foil (around 11:30) and crossed my fingers. At 4:30pm took out the meat. It was still warm. Thought the two cuts were dry in parts but they were definitely edible. Many compliments on the pork (honest, I hope) some on the brisket too. I regret not warming them a little in the oven. I say that because the next day I had leftover brisket heated up. It was still juicy and quite delicious. Reminded me of pastrami or corned beef. That's my story. It was nice of to be able to fit both cuts on the top but I think temperature control is probably more difficult for the 22.5 than the 18.5. Next time I think I should not fill the ring to the top for the minion method or not a full chimney of hot coals??