I'm going to reget this before it's over......
Limo Jr. is about up to 240 on Jealous devil XL briquettes with a few briquette-sized chunks of red oak mix in. Two racks of butts going on shortly, probably with the third rack loaded with Sam's Club all beef hotdogs. We've got three 12+ lb briskets, 160 hot dogs, about 15 lbs of chicken thighs, a whole pork loin, 4 lbs of conecuh sausage, and an 85 cents a pound spiral cut ham from Aldis to try just for fun. And I think I forgot something. I'm guessing 24 hours of smoking, so pictures may fall by the wayside here soon.
We do this a few times a year and vacuum seal and freeze 95% of what we cook for later. Although this cook is going to be my record for sheer volume. And it's about 35 degrees out, but when you pull briskets out of the freezer on Tuesday your pretty much committed.
Maybe I should have got a bigger smoker........
Limo Jr. is about up to 240 on Jealous devil XL briquettes with a few briquette-sized chunks of red oak mix in. Two racks of butts going on shortly, probably with the third rack loaded with Sam's Club all beef hotdogs. We've got three 12+ lb briskets, 160 hot dogs, about 15 lbs of chicken thighs, a whole pork loin, 4 lbs of conecuh sausage, and an 85 cents a pound spiral cut ham from Aldis to try just for fun. And I think I forgot something. I'm guessing 24 hours of smoking, so pictures may fall by the wayside here soon.
We do this a few times a year and vacuum seal and freeze 95% of what we cook for later. Although this cook is going to be my record for sheer volume. And it's about 35 degrees out, but when you pull briskets out of the freezer on Tuesday your pretty much committed.
Maybe I should have got a bigger smoker........
