New smoker

Wow...36 lbs of short ribs on a Brinkmann? Well, if ya can fit 'em...

Well, you should use lump charcoal for the heat, and add wood all thru the smoking process. Oak alone might be a bit heavy for the beef..consider mixing in some apple or something other than mesquite to lighten the smoke flavor. You should probably read thru this post.. http://www.smokingmeatforums.com/for...67333#poststop

Never know...we cook by temp, not time. Honestly, I'd smoke 'em for a couple hours and finish on the grill... that way you have a better control on the serving time. Perhaps even sear 'em on a grill first, before the smoker. Also, I'd recommend you do a couple practice runs first!

Water pan is optional... probably will soak too much heat from the smoker with 36 lbs of ribs on it. Fill it with some sand instead. Yes, you still need the pan in there whether filled with wter or sand or even empty.

Welcome to the SMF. We usually smoke by internal temps as opposed to time. You might have to smoke on more than one batch, if needed. Be sure to use indirect heat, water/sand pan will work. Looking forward to some Q View on that smoke!

Welcome to the forum. Glad you found us.
Andy.

Welcome to the site...............You got a big smoke planned there........Best of luck............

If you know anybody else with a smoker you might want to see if you can use it too. That's alot for your smoker if you can even get them all in there. Welcome to the forum. Ask away if you have any more questions

Jason