Large Spicewine how many?

Mo-Dave · 03-04-2007, 11:58 AM

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

MilitantSquatter · 03-04-2007, 03:41 PM

See Jeff's pics in post # 56...

http://www.bbq-brethren.com/forum/sh...t=22607&page=2

If you're just doing ribs in high volume, you can easily fit quite a bit more, if you use rib racks...

Dustaway · 03-04-2007, 07:00 PM

Thanks Vinny, WOW Ill need to get a part time job in order to pay for the meat to load that puppy up with

Chick'n Pig BBQ · 03-04-2007, 07:12 PM

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!

Mo-Dave · 03-04-2007, 09:15 PM

Quote:

Originally Posted by Dustaway

Thanks Vinny, WOW Ill need to get a part time job in order to pay for the meat to load that puppy up with

What size did you order and when is it going to be done?
Dave

Mo-Dave · 03-04-2007, 09:19 PM

Quote:

Originally Posted by Chick'n Pig BBQ

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!

Dats some a spece spice a spicewine meat a balls.

Dave

Solidkick · 03-05-2007, 12:01 PM

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.

Dustaway · 03-05-2007, 01:09 PM

Quote:

Originally Posted by Mo-Dave

What size did you order and when is it going to be done?
Dave

went with the large smoker and it should be done soon

Sledneck · 03-05-2007, 03:28 PM

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

spicewine · 03-05-2007, 04:31 PM

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

Sledneck · 03-05-2007, 07:14 PM

doesnt effect the process i even in really cold weather?

spicewine · 03-05-2007, 08:27 PM

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

Sledneck · 03-05-2007, 08:35 PM

sorry about you breaking your rule but inquiring minds would like to know

spicewine · 03-05-2007, 08:47 PM

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

smokincracker · 03-06-2007, 08:13 AM

Quote:

Originally Posted by spicewine

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

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!

03-04-2007, 11:58 AM	#1
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Large Spicewine how many? 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

03-04-2007, 03:41 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	See Jeff's pics in post # 56... http://www.bbq-brethren.com/forum/sh...t=22607&page=2 If you're just doing ribs in high volume, you can easily fit quite a bit more, if you use rib racks... __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

03-04-2007, 07:00 PM	#3
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas	Thanks Vinny, WOW Ill need to get a part time job in order to pay for the meat to load that puppy up with __________________ "She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

03-05-2007, 03:28 PM	#9
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	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 __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

03-05-2007, 04:31 PM	#10
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	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 __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

03-05-2007, 07:14 PM	#11
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	doesnt effect the process i even in really cold weather? __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

03-05-2007, 08:27 PM	#12
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	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 __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

03-05-2007, 08:35 PM	#13
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	sorry about you breaking your rule but inquiring minds would like to know __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

03-05-2007, 08:47 PM	#14
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	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 __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

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