Originally Posted by winochef
How often do you need the a pit that large to do that much chicken? If it's only 1 or 2 times a year and the rest of the year you do use it a lot but on a smaller scale of cooks is it worth the $ for construction and fuel cost to heat it up for small cooks? Maybe an secondary cooker to supplement the large cooks, and as you serve off of the main pit replace meat on it from the starter pit. Unless you have to serve all of the chicken at one time Just a thought.
I'm planning on doing 165-200 1/2's every weekend from the beginning of spring til fall.