Trying to cook more than fits in my smoker

[rms827]

Boiling ribs isn't overcoming, it's crashing and burning on a nuclear level. Months back, I saw an episode of Diners, Drive-Ins & Dives that featured a restaurant that did that. Guy Fieri raved about how good the ribs were too. I took his BBQ'incard away and tore it up and then burned it for y'all.

A Californian with a pellet smoker talking about removing a guys BBQ man card. That's rich.

Get down, get down!!! Shots fired!!!

Hey, he wants to support boiled ribs, that's on him. I know better than to debate the mentally ill.

Besides, the many pics of my cooks speak for themselves.

[jyl11002]

thanks all for the replies. i guess i'll see if I can pull it off and report back here.
and yes, I need to try to get a bigger one. The problem is... i found my 14" WSM for $25. so all upgrades are much more expensive.

[CaptJack]

I do them indirect in my OldSmokey until they get to the stall - 160°~170°
then i move them to either my roaster in my oven or my electric roaster to finish

[ArnieTex]

thanks all for the replies. i guess i'll see if I can pull it off and report back here.
and yes, I need to try to get a bigger one. The problem is... i found my 14" WSM for $25. so all upgrades are much more expensive.

Just stack em and rotate them and or finish in the over after wrapping is ok but cook all the way through then you can slice and save a couple of days, if you vacpak it will last even longer in the fridge.