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Thanks guys on this advice, the door seal is one I want to create better on this next project.

Yeah I see your point. Having it stick is not ideal either. @Ahumadora what is the flat bar you mentioned above and where can you get it?

Thanks Dan, I know, I'm wondering if I should find someone with a plasma cutter and pay them to simply cut the metal for me. My current barrel smoker I cut with an angle grinder and on the door it took away about 1/8 of an inch which I want to avoid in making my new one. I'm also going to...

Hey Dan, you only used an angle grinder to cut through that thick metal?

So the event went great, both briskets were consumed without any leftovers (as can be expected!). The event was cut down to 105 people about 3-4 days prior to the actual day, can't remember exactly as I'm still tired and foggy in the head from all the cooking. I had a tray of pulled pork...

@hillbillykstr -  I'm going to put that on my calendar and will try to make it. It's a bit of a jump for me as I'm either in Los Angeles or Georgia during the summers, but camping, beer, and a smoking contest makes me smile!

@jokensmoken  That sounds awesome, all it takes is one start to get things going. This will be my first large commercial event. I say large, but 125 people is not large compared to 1000+ !!

Hey Walt, thanks for the info. It'll be slightly cooler here during the day, it will drop to about 50 the night before but I'm used to that weather here and my results have so far been great. I am considering doing the eggplant roasted or grilled instead or maybe smoking half the eggplant and...

Thanks hardcookin, I appreciate the information. I'm planning on brining it all overnight as well in two large cambros. Doing it this way with the boneless/skinless will give me a much closer total weight vs start weight since I won't have the bones in there as well. Plus I have never use my big...

hardcookin - thanks for that ratio, out of curiosity where do you source your meat from for the best price when doing pulled chicken? I've only smoked whole bone-in chickens before, when you do the thighs and breasts that are boneless do you still go 275-300 degrees or do you lower it since you...

Guys thank you for all the advice, I really appreciate it! So if I were to add another 15-20 lbs of chicken, which they want more chicken than pork or brisket, I should be ok I'm thinking? @hillbillyrkstr  - that fattie event sounds like an awesome time! That's something I'd love to experience...

Pardon my ignorance, but what do you mean by a fattie contest? Lol, my autocorrect changed "fattie" to Carrie. That's an unfortunate autocorrect for the ladies named Carrie.

Btw, I've read that a whole chicken yields about 60% meat vs carcass.

Hillbillyrkstr - I get my meat from restaurant depot so it's a little better quality than most grocery stores, in my opinion. I do want to have light meat too in it so I couldn't do just the thighs. They did request more chicken than brisket or pork, so how much more weight in raw chicken do you...

Marctrees, thanks I did forget that info, I'm in Los Angeles and the temp both day before and day of is high if 67-70 and lows of 49-52. The trip to the location will take about 30 minutes, max of 45. Transporting in a van that can be warmed up also. There is a single consumer sized oven at the...

Hello to all members, Sorry this will be wordy, but I want to give as much detail as possible. I have my first large catering event coming up in less than a week, I'll be doing 2 large 16-18lb briskets, 2 bone-in butts about 10lbs each, and about 15 chickens in the smoker. I'll also be doing a...

I use one by iDevices and it's been pretty awesome. The only downside is it's bluetooth so the range is spotty thus making me sleep on the couch when I'm smoking. Just google iDevices bluetooth thermometer, they may even have one now that works over wifi. App goes with my iPhone.

@larson  - how did it turn out? I can't put into words how much I love a cowboy ribeye grilled to a nice medium so I'm interested to see how it taste. Cheers.

Hey CrankyBuzzard, I did two 18lb'rs two weekends ago, it was a job. They turned out pretty good. After 5 hours I wrapped in foil, then cooked to 200 degrees. I think next time I'm going to wrap at my preferred color temp, which is a bit lighter than the dark bark I got at 5 hrs, and wrap then...

I've never done that with ribs, but in the past when I simply had too much meat in the smoker, the parts of the meat that touch agains each other cook to a state that is sort of a mix of the internal meat vs. external meat on a perfectly cooked piece. It neither creates bark really but it also...