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Does this work?

I smoked one last summer at 250 deg for 7+ hours took it off at 125 degrees. was near perfect. But mine was a 97 lb chunk.
Since I cooked it slow even the one side that came out medium well ish was good.

I rubbed mine with olive oil salt pepper and onion powder.

"Well umm I've never cooked with either sooooo I was thinking lump charcoal with some splits or wood chunks on top?"

That is how I feed my "250" works for me Mine is a RF side fire box

As Solo said a "250" with three pull out racks will hold about 100 halves. One thing you can do is cook them in batches. Get the first set done about 2.5 to 3 hours early. Place the just cooked halves in coolers that are clean and have been warmed up with hot water then drained. Load the next batch ...

I use the 3-2-1 method running 225 to 240 degree. There are always a few racks under/over done. But if you are watching everything as they cook you can adjust or pull near done stuff early and let cooler rest (that is what we did this weekend)

Did some more Ribs and Chicken halves this weekend for another event.

Just unwrapped and reloaded the ribs, chicken halves had been on for an hour. Another view

First racks in the "250"
Sauced and Memphis style.

Since you will be resting the loin once it is ready . I would warm up a cooler with some hot water for about an hour before the loin comes out, say about 3 gallons of real hot tap water pour it in close the cooler up. Once the loin is ready to come out drain the cooler. wrap the loin up or put it in...

"so I made a page with all the videos S1 was talking about to make them easy to find...."

Thanks man!

Thanks guys that is what I was thinking along those exact lines. Just keep it simple Saturday and go for it Sunday.

Thanks!

My self and several friends are going to enter our first Competition this spring. I am team captain so everyone is looking to me for direction. Here is the Comp page. http://www.nhupinsmokebbq.com/ They are doing it as the New Hampshire State Championship on the Sunday for the KCBS and Saturday is t...

The worlds best smoker is always the one I'm going to build next….

Practice makes perfect!

This is what I do also ^^

SoloQue has it right. I find that about 50 to 70 degree extra before I load her up helps a lot.

"Coma, how was the bear sausage? I've ate damn near every critter, except bear." Bear meat handled and cooked right is light years better than store bought beef. The Hot links and both Italian hot and sweet were off the hook. The Maple breakfast needs a little more work. We also had a lot of stew me...

We do a fair amount of sausage when we have a good hunting season. I am looking at doing more this year I have more of the required equipment now so it is time to perfect some of the ones I have been dreaming up. While back buddies kid got a 317lb bear this was what we ground, pork to mix in about 5...

The only time I Foil Brisket or Boston Butts are when resting.

Ribs I still do the 3-2-1 foil on 2.

If you guys are worried about $$ or taxes on the trailer look into registering the trailer in Maine. Very cheap and no sales tax or excise taxes.

A lot of trucking companies and stock car people are doing it.

That marinade is very close to Cornell Sauce. Used it many years ago when I was helping cook for a fundraiser at the local elementary school.

I will have to try it again.

http://ccetompkins.org/resources/cornel ... -barbecues

I have use some of the tools these guys offer

http://www.trick-tools.com/

They are not cheep but do work well.

In the vertical smoker / oven on my "250"

Came out great! It is a full sheet pan 2 1/2" deep

Little while back we played around with some of the venison we bagged this year.

Can you say Fatty!


Venison front shoulder wrapped in Venison Italian sausage wrapped in Bacon! It was awesome to say the least!

"Dang that is not a small cooker!! How you like it so far?? Sorry for never getting back to you. Missed the post I guess. I love it have done 6 major cooks (catering jobs) and 4 smaller party or test runs with it in the last 8 months. I love it for the bigger jobs it was really worth the cost and ef...

Coma, how wide is that door?

Think it is 65 " if I remember right. It was a 250 gallon tank I cut one end off and added a ring that was 9 1/2" wide to it so I could maximize the cooking space and use the strip of left over steel.

I did mine with one door because I do a lot of pig roasts. I needed the big door. I use a old boat winch to raise and lower the door. Less weight on the trailer that way.

"Let us know how the plasma works once you get up and running"

Will do man.