Wonderful Wyoming

[Highline Smoking]

Wanted to say Howdy from Wyoming- Been a looker here for a few months, and been smoking meat pretty steady over the last 6 years ( 2-3 times a week) and like what I have seen on here and decided to join.
35+ years in the Oil & Gas industry and have cooked for a bunch on drilling locations for crew's over the years. Recently been asked to cook for 200 people for a wedding-and drifted back on here and joined for hopefully to share my ideas, and acquire some tasteful cooks from others..

 

[smokerjim]

Welcome from pa, ya joined a great place, lots of great people.

 

[Rafter H BBQ]

Welcome from SE ID, glad ya joined us!
What are you cooking for the crowd at the wedding?

 

[normanaj]

Hello from RI.

 

[JLinza]

Welcome from Colorado

 

[voyager 663rd]

Welcome from Canada

 

[Smoke-Chem BBQ]

Hello from North Idaho!

 

[Highline Smoking]

Welcome from SE ID, glad ya joined us!
What are you cooking for the crowd at the wedding?

Welcome from SE ID, glad ya joined us!
What are you cooking for the crowd at the wedding?

Thank you all for the warm welcome....
@Rafter H BBQ
Well the Bride want's me to cook Pulled Pork and just got back from the butcher and he said I would need about 110 to 130 lbs of pork butt- I like to smoke with bone in but didn't know what to think about the the lbs of pork.. I think it may be to little ??

 

[Winterrider]

Welcome from ND

 

[kilo charlie]

Welcome to SMF!

 

[akjeff]

Wanted to say Howdy from Wyoming- Been a looker here for a few months, and been smoking meat pretty steady over the last 6 years ( 2-3 times a week) and like what I have seen on here and decided to join.
35+ years in the Oil & Gas industry and have cooked for a bunch on drilling locations for crew's over the years. Recently been asked to cook for 200 people for a wedding-and drifted back on here and joined for hopefully to share my ideas, and acquire some tasteful cooks from others..

Welcome. And as someone who spent 30+ years working at remote camps all over Alaska to include the North Slope and up and down the pipeline, I say thanks! The chow hall staff at camps just don't get the recognition they deserve. The impact on camp morale is directly related to the food. There is nothing like busting your ass for a 12+ hour shift, and then sit your tired butt down to an awesome hot meal!

 

[Highline Smoking]

Welcome. And as someone who spent 30+ years working at remote camps all over Alaska to include the North Slope and up and down the pipeline, I say thanks! The chow hall staff at camps just don't get the recognition they deserve. The impact on camp morale is directly related to the food. There is nothing like busting your ass for a 12+ hour shift, and then sit your tired butt down to an awesome hot meal!

Thanks !
I generally pull a large BBQ pit out and cooked for the crews- I could lay about 75 Ribeye's on the grill at once and smoked then in my smoker box ( attached to the BBQ) and draw that goodness of wood fired Mesquite across the meat. Serving was fun back then, as I really think most of the hands had some good eats as they always came back for more.. The good 'ole days when what your cooking for the crews wasn't complained by the upper brass like it is these day's., and as always cooks always ate last !! LOL !

 

[Fueling Around]

Welcome to SMF
You will be a good fit with your experience.

...
Well the Bride want's me to cook Pulled Pork and just got back from the butcher and he said I would need about 110 to 130 lbs of pork butt- I like to smoke with bone in but didn't know what to think about the the lbs of pork.. I think it may be to little ??

The proportion sounds about right unless you have a mass of big eaters. I don't remember the weight loss off the top of my head. A couple more shoulders never hurts or goes to waste.
Pulled pork is so easy to smoke in advance and reheat on the big day. A local church has a dozen roasters. Never hurts to call and ask?

 

[Compulsive Smoker]

Welcome from PA! Glad to have you on board!

 

[Highline Smoking]

Welcome to SMF
You will be a good fit with your experience.


The proportion sounds about right unless you have a mass of big eaters. I don't remember the weight loss off the top of my head. A couple more shoulders never hurts or goes to waste.
Pulled pork is so easy to smoke in advance and reheat on the big day. A local church has a dozen roasters. Never hurts to call and ask?

Ya I need a bit of advice / Help