- May 2, 2014
- 3
- 10
To start, I have been working on a 250 gal propane tank/ reverse flow smoker.It is ready to cook! I've been cooking for years, catered a few weddings, managed a restaurant, but never cooked on a monster like this! My first run was just a small pork tenderloin, a deer backstrap, and a couple chicken breast....
It was a success! All but the chicken but who cares about chicken right now? Pork was wonderful as well as the backstrap ( and I;m not a big fan of deer meat)
SO.....I have 4 - 8lb butts to cook for my sisters job, a promotional festival for the vet clinic. I am excited to say the least! I plan to cook all day today so it will be ready by morning. I am taking the smoker down to the festival so I can run a fire for looks and smell. And to keep it warm......( I may just go ahead and cook my dinner while I'm at it)
My question.... My smoker is running a constant 200 to 220 degrees when I stay on top of it. How long of a run should I expect?
I am assuming 10-12 hrs
Cooling and reheating???
Should I wrap it, put it in a cooler by itself and let it cool slowly? Or leave it on the stove in the kitchen to cool more rapidly?
Should I pull it a little early and stick it back on the smoker early in the morning before the festival begins? (I am setting up at 7am and it starts at 8 but I'm certain nothing will sell till 10 so I have some time if needed)
Any other input will be appreciated... Thanks!
It was a success! All but the chicken but who cares about chicken right now? Pork was wonderful as well as the backstrap ( and I;m not a big fan of deer meat)
SO.....I have 4 - 8lb butts to cook for my sisters job, a promotional festival for the vet clinic. I am excited to say the least! I plan to cook all day today so it will be ready by morning. I am taking the smoker down to the festival so I can run a fire for looks and smell. And to keep it warm......( I may just go ahead and cook my dinner while I'm at it)
My question.... My smoker is running a constant 200 to 220 degrees when I stay on top of it. How long of a run should I expect?
I am assuming 10-12 hrs
Cooling and reheating???
Should I wrap it, put it in a cooler by itself and let it cool slowly? Or leave it on the stove in the kitchen to cool more rapidly?
Should I pull it a little early and stick it back on the smoker early in the morning before the festival begins? (I am setting up at 7am and it starts at 8 but I'm certain nothing will sell till 10 so I have some time if needed)
Any other input will be appreciated... Thanks!
