Hi all, I'm in charge of preparing the meat for a wedding reception on Saturday. My plan is to have the meat done an hour and a half before meal time to allow it to rest and allow me to get there (15 min away) I am smoking 9 bone in turkey breasts and 5 boneless pork loins. I've smoked each before many times in much smaller numbers, and figure 4.5 hours for the turkey and 2.5 hours for the pork at 250-260 degrees. My concern is this will be the first time my smoker has had this amount of meat in it, and am wondering how much extra time, if any, to expect from the greater mass of food. My smoke chamber is 3' x 3' x 6', and holds temperature very well once it has warmed up. Advice or thoughts from people with experience is appreciated!
