I have been cooking between 2 and 3 racks (typically cut in half on a rack) in my large comfortably. I do not foil or finish with sauce - a little more old school with more smoke and spraying with beer and apple cider vinegar for about 5 hours at 250 or so.
I have folks coming over that necessitate I figure out how to get 5 or 6 racks on my large. Any suggestions (or better, a picture) would be GREATLY appreciated.
Hot as Hell in Texas :evil: :ermm: !!!! Heading to 102F on Saturday (and we are playing baseball all afternoon).
Dave in Keller, TX