Quote:
Originally Posted by Frank Mahovlich
For a frame of reference, I used my WSM 22 to feed 75 people at one sitting last summer. Cooked two whole packer briskets (one on each shelf), then put them in a cooler to rest. Then cranked out 16 racks of spares (8 on each shelf using racks). By the time the spares were done (about 5 hours) the briskets had sufficiently rested and all food was served at the same time. Still kinda blows me away today I put out that much Q with only a single WSM.
Not that I feed that many very often, but it's nice to know I can if the need arises.
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I doubt I’ll ever approach that, but I figure the bigger top rack would be nice to avoid doubling up.
Also I reckon a couple disposable drip pans could be placed on the bottom rack to cut down on the mess for smaller cooks.
I hear the larger volume aids in temp control, etc. Any truth in that?
VR,
Harold
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