Did you water bath these to get them to keep their shape? What were the temp step ups at each hour? How many hours of smoke/total cook time? After doing some reading elsewhere, it said you should never go over 160 pit temp, otherwise you risk having fat render and drip out, however, I get the impression your casings were solid enough at that point it wouldn't matter? 1 more thing: How do you measure IT on this? Probe inserted into the end of a link the entire time, or probe the side of a link towards the end? Also, could you eat this as is, or do you have to fry it? Sorry about all the Q's, I just want to do this right. Thanks EDIT: I emailed weber and they said that rack is rated for 33lbs of meat. So got my answer regarding that..