I will be cooking 12 Slabs of Ribs for a fund raiser; not hosting a party-this is more of a Drive Thru!. (People have ordered their ribs and paid 75-100 per slab) the cook is scheduled for 27 May with a 1:00 PM Pick-up time
My Off Set (aka Delilah) can easily smoke 16 slabs; so I am not concerned about space
I was thinking that I should probably rotate the slabs about every 45 miniutes or so
Any other tips or concerns with a big cook like this?
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
This sounds like a cook you need to watch and react to. Not sure you have to check every hour in the beginning, but probably after 2ish hours. Have you done the toast/biscuit test to see where your hot spots are?
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