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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-04-2007, 12:58 PM   #1
Mo-Dave
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Default 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.
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Old 03-04-2007, 04:41 PM   #2
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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...
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Old 03-04-2007, 08:00 PM   #3
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Thanks Vinny, WOW Ill need to get a part time job in order to pay for the meat to load that puppy up with
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Old 03-04-2007, 08:12 PM   #4
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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!
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Old 03-04-2007, 10:15 PM   #5
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Default what where and when.

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
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Old 03-04-2007, 10:19 PM   #6
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Default Dats a lota pig

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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
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Old 03-05-2007, 01:01 PM   #7
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Default 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.
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Old 03-05-2007, 02:09 PM   #8
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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
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Old 03-05-2007, 04:28 PM   #9
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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
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Old 03-05-2007, 05:31 PM   #10
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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.

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Old 03-05-2007, 08:14 PM   #11
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doesnt effect the process i even in really cold weather?
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Old 03-05-2007, 09:27 PM   #12
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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???

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Old 03-05-2007, 09:35 PM   #13
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sorry about you breaking your rule but inquiring minds would like to know
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Old 03-05-2007, 09:47 PM   #14
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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
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PERFECT SCORE180 IN RIBS 2013

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Old 03-06-2007, 09:13 AM   #15
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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!
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