I smoked the chicken and sausage on site and then put in coolers and seved out of that.
Smoked the food for a Beer and Wine Festival!!!
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Thanks for the comps!!! They said they had 150 peeps, I thought about 75 peeps. They had me smoke enough for about 225-275.
The day was cold and very windy.
I used SmokinAls mayo on the chicken before the seasoning and I wish I could of took a pic of the steam comin' out of the cooler when we opened it, what a smell and oh so tender.
It was a very windy day, even in the roasters the pulled pork was not too hot and I had 1 roaster not heating up like it should have.
The smoked sausage was pre-smoked and pre-cooked. I added hickory smoke and heated them up on the smoker, they were vey awesome!!!
Last butt not least, Dutch's Recipe for his smoked beans............!!!!WOW!!!!.................(UN-Wicked) the peeps loved'em, 4 gallons and we ran out 1 hour earlier than the other smoked goodies!!!!