Originally Posted by LsPilot82
Hey guys I was asked to cook for a wedding reception for next saturday and I want to produce the best goodies possible. The last couple smokes I haven't been to happy with my results. I have a ECB electric and I have been using chunks. It seems that im getting to much smoke and instead of the nice TBS I'm getting tons of white smoke. I haven't wrapped my chunks in foil and don't want to. So, I figure that a A Maze N Smoker would provide ample amounts of smoke and I wouldn't have to constantly add wood chunks. So what A Maze N Smoker should I get since I I'll be cooking at around 225 degrees...also should I get pellets or the dust.
My other question is how much meat do I need to feed about 30 people? All help would be greatly appreciated. Thanks.
I have always used the following rules of thumb for cooking for medium to large groups.
1. If there are going to be plenty of side dishes, assume 1/4 to 1/3 pound of meat per person - unless you have a football team or a bunch of teenage boys, or some other highly carnivorous group, then go up to 1/2 pound per person.
2. If you cook bone-in pork shoulders, or briskets, I assume 75% of the starting weight on the package is the max I end up with to feed folks.
3. For Baby back pork ribs, 3-4 ribs per person average. If there are other meats being served, I don't go below 2-3 ribs/person. Pork spare ribs if not trimmed St. Louis style - drop one from the above counts.
At a reception - people are not likely to eat more than 1/2 to 3/4 pounds of food total. In a typical mixed group - you will have some on the dainty end and some heavy eaters, but 1/2 pound fills up most folks.
I usually use the above rules of thumb to rough out the amount I need, then add 15-25% extra for unexpected guests, and to ensure that people see lots of food, so they don't feel at all embarrassed to take what they want. I almost always end up with a good amount of leftovers with this approach - but I'd rather have too much than not enough.