FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Is this too much meat, 18.5 WSM

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Smoked Foods
View previous topic :: View next topic  
Author Message
amdavis76



Joined: 02 Aug 2013
Posts: 4

PostPosted: Fri Aug 02 13 3:57 pm    Post subject: Is this too much meat, 18.5 WSM Reply with quote

Hey all, I am new to smoking and love my WSM. Up to date, I've done mostly ribs and one pork roast (all turned out great). But this weekend, I'm hosting a dinner for 25 and am doing 2 7lb pork shoulder roasts and 3 baby back ribs. I plan in starting the roasts at about 8pm the night before and squeeze both roasts on the bottom rack and then put ribs on top rack in morning. Is this too much meat on the 18.5 WMS? Total weight is about 23lbs with roasts and ribs. Thanks for any input, I greatly appreciate it!

Aaron
Back to top
View user's profile Send private message
OKBBQEA
BBQ Pro


Joined: 30 Apr 2007
Posts: 809
Location: Moore, Oklahoma

PostPosted: Fri Aug 02 13 8:41 pm    Post subject: Reply with quote

If it all fits it's not to much.

I would probably start with the roasts on the top rack and move them when you add the ribs or even one on the top and one on the bottom until they have shrunk a little.

I pulled off a cook for 80 people on two 18.5 WSM's. So it can be done.

If you haven't already. You should check out the Virtual Weber Bullet website. You'll find lots of great tips and ideas for maximizing the space in your WSM.
_________________
I only believe in two basic food groups... Chili & BBQ
- - - - - - - - -
Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen
Back to top
View user's profile Send private message Visit poster's website
amdavis76



Joined: 02 Aug 2013
Posts: 4

PostPosted: Fri Aug 02 13 10:59 pm    Post subject: Reply with quote

Great, thank you for the response. I think I'll do the one on top and one below until it is rib time. That will make a little more room.
Back to top
View user's profile Send private message
capitalism
BBQ Fan


Joined: 22 Aug 2010
Posts: 168
Location: Huntsville

PostPosted: Fri Aug 02 13 11:38 pm    Post subject: Reply with quote

I cook 6 - 8# butts on each of my 18.5. - You can stack three per rack. Kind of tilting in the tops to touch. I have skewered the tops to keep them from rockin. Looks like a TeePee. Smoke circulates well.

Good Luck!

Cheers,
Cap
Back to top
View user's profile Send private message
amdavis76



Joined: 02 Aug 2013
Posts: 4

PostPosted: Sat Aug 03 13 10:56 pm    Post subject: Reply with quote

I hope I didn't screw it up. I did the roast on top and bottom last night and just moved both to the bottom rack to make room for the ribs and some of the bark came off. I hope that doesn't dry it out too much. Oh well, the bark that was left did taste great Smile
Back to top
View user's profile Send private message
OKBBQEA
BBQ Pro


Joined: 30 Apr 2007
Posts: 809
Location: Moore, Oklahoma

PostPosted: Sun Aug 04 13 3:23 am    Post subject: Reply with quote

It will be fine.

Happens to me quite regularly as I move meat around. just think of it as a bonus sample for the cook. Wink
_________________
I only believe in two basic food groups... Chili & BBQ
- - - - - - - - -
Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen
Back to top
View user's profile Send private message Visit poster's website
amdavis76



Joined: 02 Aug 2013
Posts: 4

PostPosted: Sun Aug 04 13 11:46 am    Post subject: Reply with quote

Thanks for the advice. Both the roast and ribs came out great. It took 16 hours to get the roasts to 200 degrees. I wrapped them in double foil, towel, then ice chest for 1 1/2 hours. Good times Smile
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sun Aug 04 13 12:31 pm    Post subject: Reply with quote

amdavis76 wrote:
Thanks for the advice. Both the roast and ribs came out great. It took 16 hours to get the roasts to 200 degrees. I wrapped them in double foil, towel, then ice chest for 1 1/2 hours. Good times Smile


Where are the pictures?

The food, the plates, the empty plates after the food is gone? Wink Laughing Razz
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Smoked Foods All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group