What to put in the smoker this weekend?

[Gman]

You guys sell your smokers?

Yes, I did.

Figured it would be easier to sell mine than try to move it halfway across the country.

I'll get another after we find a home here in WA.

I'll have to live vicariously through the cooks going on here.

[FoxtArt]

The second shows the size of the bit boss 1100. I intentionally overdo ribs as that's how family likes them. This smoke I did two racks of ribs, the 5.5lb brisket, 12 burgers (1/4 lb), and all those weenies using just the lower rack shown. Not a lot of extra space beyond that unless I add the second rack, which I normally do corn on. I gradually raised temps and adding stuff in the course to give everything the same approximate finish. 6 hour smoke starting with the brisq @160, and finishing closer to 300 for 1 1/2 hours for the burgers and weenies. (I don't like smoke rings on my burgers, psychological switch in my brain says "no" since I always do ground beef well done, and I can't turn that off.)

There is an upper rack that is removed and not used in that photo. The mount on the right side shows you the location and size that it would be.