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  1. chrisk

    Big Smoke (for me) need advice

    Whole and wrapped it will be. Personally I like it alot better when fresh, but have been known to put down a couple of leftover sammies.
  2. chrisk

    Big Smoke (for me) need advice

    Thanks Bama. I will put the shredded meat in a 22 quart Roaster to keep hot. Chris
  3. chrisk

    Big Smoke (for me) need advice

    I guess I need to clarify. I was going to smoke for 6-8 hours then directly into oven or roaster to complete the cook. depending on how things go the meat might be done 3 hours before its time to eat. How should I keep the meat for that time? shred and leave in roaster very low temp? leave whole...
  4. chrisk

    Big Smoke (for me) need advice

    I have been elected by wife to cook for a funeral this Saturday. the plan is to smoke (3) 8.5 lb picnics. We will be serving food around noon. I have a football game to coach at 8 am and the funeral is about an hour away. my plan is to put the meat on Friday afternoon and smoke for 6-8 hours...
    • chrisk
    • Thread
    • Replies: 8
    • Forum: Pork
  5. chrisk

    Char-Griller Smokin Pro with firebox- Mods

    Thanks Guys. I will sand it up and oil it down. i was worried about food contamination as well.
  6. chrisk

    Char-Griller Smokin Pro with firebox- Mods

    Hello All, Getting ready to do some of the mods this weekend. One question i have is the Rustoleum High Heat paint safe to use insode the CC and inside the Firebox? Both of these areas are getting a bit rusty on mine. Great thread with a ton of info. THanks Chris 
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