Can I fix the lil'lady's problem...and get a new smoker?

[mobcounty]

My plan got a couple kinks in it today.

Today I bought a practice butt.. 6.12 lbs.. It was the biggest one I could find in town. It turns out someone bought 6 bags of butts this morning, so it looks like I missed the big ones by an hour or so.

I also went shopping for smokers because I want to practice on Thursday. I want the smoke vault, but the local Great Outdoors place stopped selling them. The shopping is limited around here, so I had to resort to going to Wmart for the Medium size GOSM that is 21" wide.

My question is, how much meat will the 21" hold? By my guestimation I would say it could hold two butts on each shelf maybe.. and maybe that would be 50lbs. Has anyone done 50lbs with the 21 wide?

*edit,
Maybe I should post the last question in propane smokers.

 

[teacup13]

i dont know that smoker to cook on it but i have seen in stores as well... i personally would make a couple of BDS 's or order one online...as for your meat probs. i am not sure where in california u are but i would look at a hole in the wall meat shop or butcher and look there...

i know cali pretty well and may be able to help u out depending where you are located that is

 

[deejaydebi]

I have had 3 butts on one shelf about 6 to 7 lbs, 8 ribs on a shelf standing on their side in a rib holder rack thingy, two packer briskets on one shelf, 3 chicken on one shelf, 1 swatchbuckled turkey or 1 whole turkey (but you loose one shelf cuz their tall whole) with fattys on the sides, it will hold alot!

I've also has 38 pounds of meat in my ECB at once!

I've posted picture here of my super packed smokers but ca't seem to fine any right now. Here's a my 1st smoke with the Smoke Vault a fairly empty one with a 10 lbs but and 6 lbs chuck on thetop shelf, 14 lbs packer brisket on the second shelf (it looks lonely), and 10 pound of meat loaf on the third shelf. Still look empty with 40 lbs of meat in there. I pull out all empty shelves when not it use - why let it get dirty for nothing? It has 5 shelves total but only come with 4. I get 40 hours per 20 lb tank of propane but I do use a wind break all the time to save fuel.

You should taste some of the pies this thing makes! Smoked pork pies are fantastic!

 

[rip]

I'm sold, that is a thing of beauty.

 

[walking dude]

debi.........was that a BIG BLOCK tho?


d88de

 

[zapper]

Start early! Leave yourself a whole day, that is have everything done a day in advance and reheat (Atleast finish up the evening before so that you can get a good nights sleep before the event)

Menu? Everything!
Pulled pork is for the most part fool proof and as luck would have it a big favorite.
Brisket is almost as foolproof and just as popular.
Chicken is a tradition but for me I actually think that it is trickier to time than it would seem (Chicken I would do fresh onsite)
Don't forget some hot dogs for the kids

Make a list and check it twice, everything from forks to ketchup, it is easy to miss something. I would also test cook everything atleast once before the big event.


As to what smoker? You are on your own, too many thing to choose from, I can't even make my mind up on the next one I would buy!



Good luck!

 

[mobcounty]

I've heard about reheating a couple times in the thread. It seems like a great idea. How do you guys reheat for best results? This could really save me from some anxious moments on the day of the function.