I find it takes no longer to cook no matter how much meat I put in there. I was surprised these ribs took only about 3 hours to get to about 220 F (a little overcooked, I know!) and temperature control stayed very stable at about 260 F. I've also done two large spatch-cocked turkeys without it taking any longer than smoking only one.
Here's 12 racks of baby backs on my Pit Barrel, courtesy of a couple of lengths of rebar cut from stock purchased for a couple dollars at my local hardware store. A low-cost, high output mod! Just make sure you hang in the center before of the top bars before you hang on the cantilevered portions or you'll be reaching in a hurry for your heavy leather gloves! Inventory managers would say 'first on, last off."
Here's 12 racks of baby backs on my Pit Barrel, courtesy of a couple of lengths of rebar cut from stock purchased for a couple dollars at my local hardware store. A low-cost, high output mod! Just make sure you hang in the center before of the top bars before you hang on the cantilevered portions or you'll be reaching in a hurry for your heavy leather gloves! Inventory managers would say 'first on, last off."
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