3 spares pp
25 lbs pork (uncooked weight)
234 oz of beanshttp://www.smokingmeatforums.com/for...6&d=1241321801
This planner is relatively accurate. It weighs heavily on the heavy side. We always back it off a little. We have cooked quite a few catering gigs so we experience with how much but this gives us a good baseline.
Wood (I don't know how long it takes you to cook ) 9 hours for me on the butts
Re heating ? We cater quite a bit and we tried the reheat but it takes too long to get the meat back to 160 (safe serve), so we cook fresh. Cooking on site or taking it to the site while its resting will save you time. You can rest it in a ice chest. We rest about a hour, but it will hold longer if needed. It will save you having to reheat 18 lbs of cooked pork. The Ribs won't hold temp for that long but you can hold them wrapped in foil for about a hour.
The problem with re heating is that to safely reheat you need to take the meat from cooked temp (190-200) to 145 degrees quickly. To quickly cool it you can get a ice chest of water and Ice. Bag the butts (I double bag if we reheat) remove excess air from the bag and seal. Submerse the butt in the ice water and cool it to 145 and then freeze. If you wrap your butts with foil (we don't) you will need to remove the foil in order cool the butt.
If you re heat in your smoker it will will take about 4 hours or about 2-3 in the oven. Serving temp needs to be at 160, if you go higher you might dry the butt out. If you go lower (per safe serve) you could make someone sick (mostly likely you won't but).
Its a lot of time to reheat so we just cook it once.
my two cents anyways, hope it helps and happy b day g pa