Panthers65
is one Smokin' Farker
Hey everybody, first off wanted to share a few pics from a church Picnic I did this weekend. Totaled about 160# of PP and another 75# of pulled chicken (precook weight)
That being said, we are looking to do more events like this as a church and the quantity is quickly finding the limitations of my residential grade smokers. The UDS took 2x as long as normal, and I struggled with airflow with the Ok Joe whereas I'm normally decent at my fire management. So I'm starting to think about a new smoker before the next event. Just thinking out loud and wanted y’alls opinion.
Initial Requirements:
1. Full pans- I cook in half pans a lot due to space, but with that quantity stepping up to full pans would be helpful. Plus this time we had a company do Mac N Cheese and Beans and they delivered in full pans.
2. Space- around 20-30 butts at once.
3. Ease- While I do enjoy sitting around tending a fire when I’m cooking for my own family, when doing an event for others I’d like more consistency. I think this would happen with any time of smoker that is appropriately sized, but I overloaded my smokers this weekend and it was not an easy cook.
4. Fuel- I’m not deadest on fuel one way or another, but I live in the suburbs of Atlanta and finding a good source of wood splits is getting difficult. Most people around here sell “seasoned firewood” and that’s as descriptive as they get. SOMETIMES they’ll specify hardwood, but getting different flavors (cherry, apple, pecan, hickory, oak, ect…) can be troublesome, or I’ll pay for it (275+ for a truckload). Is it worthwhile/better to drive an hour to pick up a bed full of wood for $150-ish, vs buying lump/charcoal and chunks of wood from Lowes/HD and just accepting I might need 2-3 bags to get through a big cook. What about large smokers with propane for heat/assist?
5. Anything else I’m missing? Church has a full kitchen, 2 big ovens, sinks, commercial fridge, so a little prep area would be nice, but I’ve got lots of prep room in the kitchen if I need it. A burner might be nice if I want to do Brunswick step, but hasn’t come up yet.
Not really a requirement, but I’d like for it to be mobile. There’s just something that gets people excited walking out to eat and smelling fresh smoke, even if it’s just burning wood or keeping things warm.
Also, I have a green jobsite box in my backyard that hasn’t been used in a few years, I’d essentially consider it scrap. I can fab metal, and wouldn’t mind turning it into a smoker. ID on the box is around 20x20x36, so it’s not big enough to hold full pans, but it could be used as a firebox + Wood warming box. Tossed around the idea of picking up a big propane taken and welding the two together for a smoker.
That being said, we are looking to do more events like this as a church and the quantity is quickly finding the limitations of my residential grade smokers. The UDS took 2x as long as normal, and I struggled with airflow with the Ok Joe whereas I'm normally decent at my fire management. So I'm starting to think about a new smoker before the next event. Just thinking out loud and wanted y’alls opinion.
Initial Requirements:
1. Full pans- I cook in half pans a lot due to space, but with that quantity stepping up to full pans would be helpful. Plus this time we had a company do Mac N Cheese and Beans and they delivered in full pans.
2. Space- around 20-30 butts at once.
3. Ease- While I do enjoy sitting around tending a fire when I’m cooking for my own family, when doing an event for others I’d like more consistency. I think this would happen with any time of smoker that is appropriately sized, but I overloaded my smokers this weekend and it was not an easy cook.
4. Fuel- I’m not deadest on fuel one way or another, but I live in the suburbs of Atlanta and finding a good source of wood splits is getting difficult. Most people around here sell “seasoned firewood” and that’s as descriptive as they get. SOMETIMES they’ll specify hardwood, but getting different flavors (cherry, apple, pecan, hickory, oak, ect…) can be troublesome, or I’ll pay for it (275+ for a truckload). Is it worthwhile/better to drive an hour to pick up a bed full of wood for $150-ish, vs buying lump/charcoal and chunks of wood from Lowes/HD and just accepting I might need 2-3 bags to get through a big cook. What about large smokers with propane for heat/assist?
5. Anything else I’m missing? Church has a full kitchen, 2 big ovens, sinks, commercial fridge, so a little prep area would be nice, but I’ve got lots of prep room in the kitchen if I need it. A burner might be nice if I want to do Brunswick step, but hasn’t come up yet.
Not really a requirement, but I’d like for it to be mobile. There’s just something that gets people excited walking out to eat and smelling fresh smoke, even if it’s just burning wood or keeping things warm.
Also, I have a green jobsite box in my backyard that hasn’t been used in a few years, I’d essentially consider it scrap. I can fab metal, and wouldn’t mind turning it into a smoker. ID on the box is around 20x20x36, so it’s not big enough to hold full pans, but it could be used as a firebox + Wood warming box. Tossed around the idea of picking up a big propane taken and welding the two together for a smoker.
