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05-26-2007, 01:46 AM
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#1
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Smoker
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
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Pushing the limits of my WSMs
I'm cooking 9 racks of ribs 2 butts and a whole brisket on 2 WSMs (I hope) 
http://home.comcast.net/~volstew/Q52607.JPG
__________________
Rooster
I thought I was wrong once, but I was mistaken.
https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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05-26-2007, 01:56 AM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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How you divying up the meat there Rooster?
__________________
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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05-26-2007, 02:10 AM
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#3
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Good question. Who's with who, and who's on top?
__________________
Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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05-26-2007, 02:22 AM
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#4
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BBQ Centralite
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
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You can do it Rooster. Just a little space management.
Good Luck!!!
__________________
________________________________________
www.DivaQ.ca
Life is too short for bad BBQ
Generously sponsored by:
Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
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05-26-2007, 02:23 AM
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#5
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Smoker
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
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I'm planning on putting the brisket and butts on one WSM and I have a Rib rack that should allow me to get 6 racks on the top rack and I'll put the remaining 3 racks on the bottom. I'm also going to try to get the rib tips on there somewhere too. I'll post picks as I load them.
__________________
Rooster
I thought I was wrong once, but I was mistaken.
https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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05-26-2007, 02:31 AM
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#6
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BBQ Centralite
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
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That will work out just great!!
__________________
________________________________________
www.DivaQ.ca
Life is too short for bad BBQ
Generously sponsored by:
Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
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05-26-2007, 02:32 AM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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What the hell are we all doing up at this hour??????
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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05-26-2007, 02:44 AM
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#8
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Smoker
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
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Well I'm cooking BBQ and you guys are waiting for the food porn. :P
Brisket on the bottom and butts on top
http://home.comcast.net/~volstew/Q252607.JPG
Probably wont have anymore pics until the ribs go on in about 4 hours.
P.S. Thanks for the advice Diva!
__________________
Rooster
I thought I was wrong once, but I was mistaken.
https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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05-26-2007, 02:46 AM
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#9
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BBQ Centralite
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
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LOL some of us are packing and trying to wake up.
__________________
________________________________________
www.DivaQ.ca
Life is too short for bad BBQ
Generously sponsored by:
Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
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05-26-2007, 02:54 AM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Well I just got home from work at 1:30 and I can't sleep right away so I always check the board.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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05-26-2007, 02:55 AM
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#11
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Smoker
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
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Well hopefully I can provide some entertainment to help wake you up, or go to sleep what ever your trying to do.
__________________
Rooster
I thought I was wrong once, but I was mistaken.
https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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05-26-2007, 03:07 AM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Well I'll be hittin' the sack pretty soon, looking forward to your pics in the morning with my coffee. Good luck on your cook Rooster.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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05-26-2007, 03:14 AM
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#13
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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It's even late up here.
__________________
Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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05-26-2007, 06:06 AM
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#14
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Rooster, here's four racks of spares that I cut in half and got onto one rack of the WSM. I can't find pic's right now but I've done 6 racks of loin backs on the top rack, you just need to stack them ontop of the ribs in the rib rack. Kevin "Stogie" Taylor a BBQ Guru once did 9 racks using this method as well. Just when you stack them make sure you have proper air flow, if this is the route you take.
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05-26-2007, 07:18 AM
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#15
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Smoker
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
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Well the ribs are on. I put 3 racks of spares on the bottom, 6 racks of BBs on top in the rack, and I even got the tips on the 1st WSM with the butts to boot.
http://home.comcast.net/~volstew/Q352607.JPG
__________________
Rooster
I thought I was wrong once, but I was mistaken.
https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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05-26-2007, 08:05 AM
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#16
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Man that is a load of food
I'm doing a similar cook Sunday (one WSM, 6racks of bb's & a brisket) my question is now answered on how to fit it all on.
Pics looked great 
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2007, 08:35 AM
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#17
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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That wsm has sure got a load.
I am sure it will all turn out good. 
__________________
" Never let a day go by "
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05-26-2007, 02:33 PM
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#18
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Smoker
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
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Well I have good news and bad news. The good news everything turned out excellent. The bad news The guy who ordered the BBQ showed up a little early and I didn't get to take more pictures. I promis the ribs looked just like ribs and the brisket looked just like brisket, etc. I also want to thank Diva one more time for giving the insite on fitting all those ribs. I bet I could fit at least 12 racks on 1 WSM now.
__________________
Rooster
I thought I was wrong once, but I was mistaken.
https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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05-26-2007, 07:56 PM
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#19
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Dude.....don't leave us hangin'! 
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2007, 08:57 PM
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#20
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Uh oh, NO PICS = NO COOK!
__________________
__________________
I hope this isn't negative!
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