Curious-Cabinet cooker question
- Thread starter jdub
- Start date
Porky
is Blowin Smoke!
Remember that air flow is critical so you don't want to overload them. Certainly with a full load of meat it will knock the temp down and will take time to recover. That being said I have had about 50 lbs of meat in my BWS Party and everything cooked beautifully. The cooker is capable of doing 85 lbs as per mfg specs.
Fatback Joe
Babbling Farker
Stumps behaves fine as long as you don't crowd it so much that you restrict the airflow. The temp recovery isn't bad as long as you have it preheated well.
When I know I have to load mine up, I will warm it up and over shoot my target temp by 50 degrees or so, so by the time I get the meat in and the door closed the recovery isn't so bad.
When I know I have to load mine up, I will warm it up and over shoot my target temp by 50 degrees or so, so by the time I get the meat in and the door closed the recovery isn't so bad.
I would say that all 3 should perform well under these conditions. Air flow adjustments need to be made, but that's about it.
Spice
Spice
Smokin Gator
Babbling Farker
Can't speak for the others, but I had my SW medium loaded last Thursday night with eight big pork butts and three full packers and it handled it like a champ.
Stlbbqstore
Full Fledged Farker
W/O a doubt the key is airflow.
I filled the BWS Chubby with 2 shelves ( 4" apart) of chicken wings and they came out fantastic.
A week later I did the same with 4 shelves of chicken wings and there was a noticeable difference.
I filled the BWS Chubby with 2 shelves ( 4" apart) of chicken wings and they came out fantastic.
A week later I did the same with 4 shelves of chicken wings and there was a noticeable difference.
Last edited:
Captain Caveman
is one Smokin' Farker
mine takes longer to get to target temp, but behaves fine. I use a power draft which really helps hold temps where I want them as long as I don't get the meat too close to the thermocouple.
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