I never would have thought prime rib would work on a WSM....it looks incredible!
When I measured the roast on the cooker before starting I found if I put it in where the top shelf "should" be the top of the roast had about half an inch clearance. Just like my 22.5 the mini has 2 different shelves, 1 that fits right down in on top of the water pan and 1 that fits on the top shelf holders. What I did was put the proper top shelf in first handles up, which actually fits in higher than right on top of the water pan. Then I took the other shelf (which has a handle unlike my 22.5) and put it in upside down on top of the first shelf. This gave me a little more head room for the roast.
That roast was just shy of 8 pounds and was uneven so did not sit straight. It took up less space than those pictures belie so I believe I could have fit one in that was 16 pounds...maybe a little more. Damn.
Got my 22.5 at Christmas and have used it maybe 25-30 times I am thinking. Each and every cook sees me having to work less to keep clean smoke, sees better quality clean smoke and makes better end product. As this mini comes into good had gunk it is going to get better!!! I cannot f****n' wait. Not because the food doesn't taste great now....but because I gotta know how good it is going to get. Each cooker is a little different and this little mini just made me a prime rib with a killer smoke ring....What is that smoke ring gonna look like on my Christmas Prime Rib??? The amount of charcoal this thing used on a 15 hour seasoning session was diddly squat so I am thinking of doing a few more of them due to the low associated cost and the promise of better smoke rings.
I wake up at night thinking of how to make meat better. Is there something wrong with me?