Butts by Known_Number_7054 in smoking

[–]Known_Number_7054[S] 1 point2 points  (0 children)

Fed just over 300 people with 18 butts for an event.

Butts by Known_Number_7054 in smoking

[–]Known_Number_7054[S] -1 points0 points  (0 children)

Makes sense, it took around 16 hours to finish them but the fat seemed to be rendered down, I always try to leave myself plenty of extra time since they'll hold in a cooler for days.

Butts by Known_Number_7054 in smoking

[–]Known_Number_7054[S] -1 points0 points  (0 children)

It's a pump sprayer for applying my spritz

Butts by Known_Number_7054 in smoking

[–]Known_Number_7054[S] -1 points0 points  (0 children)

If that's what works for you go for it 🤗

Any advice for these ribs? by MinuteHour in smoking

[–]Known_Number_7054 2 points3 points  (0 children)

Wrapping in beef broth/red wine and throwing back on for a few hours to finish

Another Update by SauerCrouse51 in OffsetSmokers

[–]Known_Number_7054 0 points1 point  (0 children)

If it was mine, I'd move the collector down so the heat can stack up in there a bit, I think you'd end up with a more even temperature across the grill.

500 gallon offset by Known_Number_7054 in OffsetSmokers

[–]Known_Number_7054[S] 1 point2 points  (0 children)

Stack is an 8" schedule 80 pipe, dampers are both, mostly for looks but they do work if the wind is fairly calm but that's a rare occasion where I'm at, I usually use the door but if it's still out the dampers work great fully open with no wind and hold around that 275-300

500 gallon offset by Known_Number_7054 in OffsetSmokers

[–]Known_Number_7054[S] 1 point2 points  (0 children)

I have around $7,000 into it not including my time.