Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have a wedding this weekend I am catering... 70 lbs of brisket and 72 lbs of chicken.. Doing the Brisket today and I will do the chicken right before the wedding..... We will see them in 14 -16 hours..
My thoughts on this... The firebox for just one of the CC is already going to be pretty big. I don't really see a way to control the heat and smoke from one FB into each of the CC and be stable. My thoughts would be two separate FB or one that has a permanent divider in order to get proper heat...
Received a call from the customer today from the Pig roast this weekend. He said people were still talking about the pig today and wanted to book for next year already... Cant ask for any better than that..
Here are the results of the new smoker build... I could not be happier. This is the best hog I have ever cooked. The 200 lb hog was done in 19 hours and was held for another 5 hours before eating. This was the most moist hog ever as the juices were running every where when I started to cut into...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.