I am cooking for my Wife's large party on the fourth, and will have 18 racks of baby backs, and 4 pork butts in the Yoder Durango. I have a few questions I would like expert feedback on!
I intend to stand the slabs on the main rack, parallel to the fire box, from right to left. This will allow me room to rotate throughout the cook. The shoulders are going on the 4 shelves in the vertical cooker, and will go down to main shelf once ribs are done.
1 - Any thoughts on airflow issues/ even heating with the grill this loaded? This is my first super loaded cook on the Yoder.
2 - I am doing the ribs from around 7am to 1pm (to allow time for any issues, and plan to faux cambrio them until 6pm. Any concerns with them getting too done doing this?
3 - Does anyone have any tips/tricks on serving for 75 people? I only have probably 3 chaffing dishes
I intend to stand the slabs on the main rack, parallel to the fire box, from right to left. This will allow me room to rotate throughout the cook. The shoulders are going on the 4 shelves in the vertical cooker, and will go down to main shelf once ribs are done.
1 - Any thoughts on airflow issues/ even heating with the grill this loaded? This is my first super loaded cook on the Yoder.
2 - I am doing the ribs from around 7am to 1pm (to allow time for any issues, and plan to faux cambrio them until 6pm. Any concerns with them getting too done doing this?
3 - Does anyone have any tips/tricks on serving for 75 people? I only have probably 3 chaffing dishes
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