Hello everyone. First time posting, but I have read a lot of what is already posted. I have a 30in MES that I have used twice so far. Once for chicken and once for Ribs. My wife wants to have a MEATFEST, and you just can't say no to that. So I want to smoke a whole bunch of different things for this (Ribs, chicken wings, brats, MOINK balls, Pork Tenderloin on a stick, ABTs, burgers and smoked mac and cheese [which is why this isn't under a meat type section]). I know that I can't fit it all on a 30in at once, so I have a schedule built out with approximate times on it.
My question is, based off of this, am I being over zealous with my times? I tried to minimize the number of times that the smoker gets opened, but at certain times there is a lot of food on there. Will that affect things.
Would it be better to smoke some of the things earlier in the day (brats, burgers) and finish them on the grill when ready to serve, or should I just space it so items cycle on and off throughout the day?
Thank you in advance for your advice and experience.
My question is, based off of this, am I being over zealous with my times? I tried to minimize the number of times that the smoker gets opened, but at certain times there is a lot of food on there. Will that affect things.
Would it be better to smoke some of the things earlier in the day (brats, burgers) and finish them on the grill when ready to serve, or should I just space it so items cycle on and off throughout the day?
Thank you in advance for your advice and experience.