Originally Posted by marubozo
This week the smoker has been absolutely at capacity nearly 24 hours a day. During the week we could get away with doing a couple less butts and brisket in the overnight cooks, but not anymore. Now the pit is packed overnight and we're even putting more brisket and butts on in the morning, which then takes space away for all the other meats we already didn't have enough room for.
Not sure what your equipment looks like or how often you clean, but make sure you don't get a fire in the smoker and burn the place down!