Pig_Farmer
is Blowin Smoke!
So about a month ago a friend of mine, who is the Pastor of a church, ask me if i would cook for a Revival that they were having. All I had to do was cook the meat. We decided on pulled pork sandwiches since you can feed a lot of people for fairly cheap. I told him that I would donate all of the meat and cook it for the church. So I go to Sam's Club on Thursday and pick up 122 lbs of butts. I get it home and my son and I start injecting with apple juice. Once the injection is done I fire up the monster. It's loaded with Kingsford Professional and Pecan chunks.
As the monster temp climbs to the set temp of 225* (Fireboard controller) I go ahead and rub down the butts. I used Killer Hogs "The BBQ Rub".
Smoker is up to temp and I load her up. 16 butts ranging in size from 7-9 lbs each. 5 butts on the top shelf, 5 butts on the bottom shelf, and 6 butts on the middle shelf. On the very bottom shelf i put in a couple of drip pans with some water. If I really needed the room I could have left the drip pans out and load the very bottom shelf. All in all this smoker is capable of cooking 24, (7-9 lb) pork butts. That is impressive. Not only that, I had even temps +/- a few degrees from top to bottom for the entire cook. The only issue that I had was the recovery time to get back up to temp after i loaded it up with meat. but that was a huge mass of cold meat going in there. This IVS will hold more meat than my 250 gallon RF!!
I got them wrapped up around midnight and went to sleep :whoo:. Mind you, I slept on the couch because I wasn't sure if I would be up all night. It was my first long cook on this smoker. I am used to feeding a firebox every 30-45 minutes. I set the alerts on my Fireboard to go off when the meat hits 195*. Alarm went off around 0400. I went out and checked the butts, not ready yet. Around 0500 is when they all were finally off and resting.
I let them rest and then pulled them and kept them hot till delivered.
Final thoughts, I'm not sure which fuel I like the best yet, briquettes or lump. I will keep searching for the one that suits me best. I really like this smoker and I will be putting my 250 gallon RF smoker up for sale here in the real near future :becky:.
Thanks for looking.
As the monster temp climbs to the set temp of 225* (Fireboard controller) I go ahead and rub down the butts. I used Killer Hogs "The BBQ Rub".
Smoker is up to temp and I load her up. 16 butts ranging in size from 7-9 lbs each. 5 butts on the top shelf, 5 butts on the bottom shelf, and 6 butts on the middle shelf. On the very bottom shelf i put in a couple of drip pans with some water. If I really needed the room I could have left the drip pans out and load the very bottom shelf. All in all this smoker is capable of cooking 24, (7-9 lb) pork butts. That is impressive. Not only that, I had even temps +/- a few degrees from top to bottom for the entire cook. The only issue that I had was the recovery time to get back up to temp after i loaded it up with meat. but that was a huge mass of cold meat going in there. This IVS will hold more meat than my 250 gallon RF!!
I got them wrapped up around midnight and went to sleep :whoo:. Mind you, I slept on the couch because I wasn't sure if I would be up all night. It was my first long cook on this smoker. I am used to feeding a firebox every 30-45 minutes. I set the alerts on my Fireboard to go off when the meat hits 195*. Alarm went off around 0400. I went out and checked the butts, not ready yet. Around 0500 is when they all were finally off and resting.
I let them rest and then pulled them and kept them hot till delivered.
Final thoughts, I'm not sure which fuel I like the best yet, briquettes or lump. I will keep searching for the one that suits me best. I really like this smoker and I will be putting my 250 gallon RF smoker up for sale here in the real near future :becky:.
Thanks for looking.
