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I'll typically load up ~6 lbs of lump (3-4 cooks per 20lb bag) and several chunks of wood. Preheat the chamber with my torch. And it'll run 7-8 hrs at 300° before losing any temp.
Briskets (full packers) 3 maybe 4 per rack. 15-20 fully loaded.
Butts bout 6 per rack. Maaaybe 8-9. 30-40 fully loaded.
St. Louis ribs 4-5 per rack. 20-25 fully loaded. I want to try hanging them from the top rack though. I'm willing to bet you could stuff more in that way.
I would offer up a suggestion of an ugly drum. The do very well year round in different climates. Build it yourself for $200-$300 and its an EASY process or pay someone $450-$500 to have one finished for you.
Insulated cabinets would also be a HUGE PLUS up there. Getting one new for your price...
If anyone in the Houston area reads this.. I'll gladly pay a fee on top of the $89 for one of these if you find it. THANKS!!
PS it's for my pops and little brother if I can score 2