Thanks for taking the time to read this and provide some guidance. First, the event is a fundraiser for a swim team. We will have approximately 300 people at the event and should easily (based on the response from last year) sell 100 slabs in 3 rib plates. In addition, we sell the full slabs anytime during the event.
So here's my issue that I'm trying to address based on observations from last year. We cook on a 15 rack rotisserie smoker which will hold approximately 150 slabs. We started cooking everything at the same time. The event will serve people from approximately 4 pm until 8 pm with leftover slabs being discounted and sold at the end of the night, if there are any.
My issue is that the meat was ready to be served at 5 pm and we did not have cooler space to wrap and hold that quantity for 3 to 4 hours. Now, realistically we did most of the service from 5 pm until 7:30, so the number of slabs in question was a bit smaller, but they still ended up overcooked based on my standard.
My question is whether or not I should stagger the slab start times so that I have a 15 to 30 minute difference on each couple of racks, or should I still cook at the same time and try and come up with as many coolers as I can? Because this is a fundraiser, I don't want to spend anymore than is necessary, especially since we only do something like this once per year.
I know it'll take some very diligent management of which rack was started when, but it's an option that I could manage if needed.
I appreciate your thoughts.