Large Spicewine how many?

Mo-Dave

Mo-Dave

Quintessential Chatty Farker
Joined
Sep 18, 2006
Messages
5,390
Reaction score
3,239
Points
0
Location
Hurricane Deck Missouri
Two Fat Polocks, Big Creek or anyone with a large spicewine. can you tell me how many slabs of spares or babybacks you can put on your smoker without crowding to much. Same question for butts and brisket, with 4 shelves, thanks.
Dave
 
Thanks Vinny, WOW Ill need to get a part time job in order to pay for the meat to load that puppy up with :biggrin:
 
I have cooked 18 buts with no problem in my large Spicewine. I have only 3 shelves in mine. I think Jay builds them with 4 shelves now. I have also cooked 18 slabs of baby backs with no problem also. I hope this helps!
 

Attachments

  • 18 butts.JPG
    18 butts.JPG
    31.1 KB · Views: 215
what where and when.

Dustaway said:
Thanks Vinny, WOW Ill need to get a part time job in order to pay for the meat to load that puppy up with :biggrin:
Click to expand...

What size did you order and when is it going to be done?
Dave
 
Dats a lota pig

Chick'n Pig BBQ said:
I have cooked 18 buts with no problem in my large Spicewine. I have only 3 shelves in mine. I think Jay builds them with 4 shelves now. I have also cooked 18 slabs of baby backs with no problem also. I hope this helps!
Click to expand...

Dats some a spece spice a spicewine meat a balls. :shock:
Dave
 
Loaded with butts

We've had 24 in the Blue Goose cooker, but the mass of meat really absorbs the heat of just regular charcoal and requires you to use more lump to help maintain the temps. It can be done, you just have to adjust your cooking style, and possibly your finish time.
 

Attachments

  • Officer Down 005.jpg
    Officer Down 005.jpg
    54.6 KB · Views: 174
I notice that the all of the spicewines are insulated except for the door. What is the reason? Why not insulate the door as well/ Just curious
 
Costs more, makes it difficult to change out the door gaskets, makes it difficult to change out the thermometer , doesn't have any effect on the cooking process and I just plain don't like to do it.

Spice
 
I've cooked in 5 below zero on my Comp smoker and never had a problem maintaing 210-230 for 4 hours on a single fueling ( 1 chimney of charcoal ) W/O an insulated door.

Got witnesses!!! Ask Fredbird, Baggs, Chicknpig,Belly Bros, Belly Bros II, and on and on!!

Folks !! Listen!! You don't need all of the Gadgets, Whistles and Bells to have a great cooker!! It's the BASICS!! Good Cooker!! Insulated!! Good Cook!! It's simple!!

I will pretty much put what ever you want on one of my cookers ( within reason ) but the basic model is the one that works.

If it ain't broke!! Don't fix it!!

This goes against my own personal rule of not talking about my cookers on this Forum. I am off the clock and just want to be able to share the day with the Brethren.

Going to the Cyber Bar--- Anybody thirsty???

Spice
 
sorry about you breaking your rule but inquiring minds would like to know
 
I know Brother!! And I have counted on the other owners to speak up, as they have so many times. I will be glad to answer each and every question that anyone has about my cookers in a private message or by E-Mail. But this Forum is where I come to relax and enjoy the end of the day.

Again---I am now at the Cyber Bar, currently eating up all of the Beer nuts.

Spice
 
spicewine said:
I know Brother!! And I have counted on the other owners to speak up, as they have so many times. I will be glad to answer each and every question that anyone has about my cookers in a private message or by E-Mail. But this Forum is where I come to relax and enjoy the end of the day.

Again---I am now at the Cyber Bar, currently eating up all of the Beer nuts.

Spice
Click to expand...

He's just pissed off because I have tormented him about insulting the door.
I think he is about to cut me off because of it.

He's right it makes very little diff. I used some thermal imaging software and was able to determine the loss of only 5% BTU's from non insulated door.

Nah that’s BS but sounds good!
It just doesn’t need it!
 
I'm pretty sure that every time something has come off my smoker that wasn't perfect it is due to the fact that that door isn't insulated.

I'm still trying to comprehend the physics of how SOME things get overcooked without the insulated door. Seems like not having the insulation might make cooked food subject to LESS heat....

It's all very wierd...And incomprehensible.
 
You must log in or register to reply here.

Similar threads

T
Pitts & Spitts adjustable charcoal grill. Reviews?
Replies
7
Views
1K
Nuco59
N
cayenne
How much wood per session through free flow Blue Smoke Smoker offset?
Replies
9
Views
2K
PGarSD
P
Hotch
You're All Invited to The 2024 Texas BBQ Brethren Spring Bash on April 6!
2 3
Replies
51
Views
4K
Hotch
Hotch
Headgear
Pellet Grill Smoke Flavor
2
Replies
31
Views
3K
Headgear
Headgear
J
Electric smoker dying
Replies
16
Views
620
JIMSMOKES
J
Back
Top