Extended cook time for 20 - 25 racks of BBs?

[Dakaty]

I am cooking lots of baby backs next weekend for my daughter's cheer leading gym.

I usually cook 4 - 6 racks at 225 for 5 - 6 hours.

Should I plan on a longer cook time or just expect to add lots more fuel for this quantity (or both)?

These will be on the grill the whole time in rib racks - no foiling.

Thanks for any advice!!

 

[QansasjayhawQ]

I am cooking lots of baby backs next weekend for my daughter's cheer leading gym.

I usually cook 4 - 6 racks at 225 for 5 - 6 hours.

Should I plan on a longer cook time or just expect to add lots more fuel for this quantity (or both)?

These will be on the grill the whole time in rib racks - no foiling.

Thanks for any advice!!

Is this a gas grill? Charcoal? Wood burner? Pellet burner?
Can you cook indirect with your cooker?
Does your cooker have a decent way to drain off the grease? With 20-25 racks, there's going to be a bunch.
Can you fit all 20-25 racks in your cooker at once or will you be doing shifts? If so, how many at once?
Since you're going to cook them straight up and be done with them, are you planning on turning or rotating them?
Are you shooting for the meat to be on the bone or are they going to be deboned (thinking that these are likely a bunch of females)?
Are you adding sauce while cooking or sauce on the side? Or both?
And finally, I have come to realize in my relatively limited experience, that the less fuel you can get away with, the better off you'll be.

 

[butts a fire]

You might need to adjust your cooking time a little I know when I loaded up my dera with slabs it took a little longer than usual and you will probably need a little more fuel than normal since it could take more to get the temps back up after getting on the meat. You will probably need to rotate the slabs to get them to all cook evenly probably every hour or two.

 

[we'll smoke u]

You might need to adjust your cooking time a little I know when I loaded up my dera with slabs it took a little longer than usual and you will probably need a little more fuel than normal since it could take more to get the temps back up after getting on the meat. You will probably need to rotate the slabs to get them to all cook evenly probably every hour or two.

I'm on the same line of thinking as Butts a fire. I find that when I load up the smoker it takes a little longer to get the temp up and use a little more fuel to. When I load the smoker full I will open the vent alittle more to get the temp up faster and then adjust it down when it gets to where I want it.
Just My Two Cents

 

[Dakaty]

I have an offset smoker trailer and use charcoal (intial load only), lump (for all subsequent fuel additions) and pecan wood. They will all be cooked at the same time and served on the bone with sauce on the side.
I will rotate them as needed and may place a foil "tent" over the rib racks if they start to look too black before getting done.

I may put several gallons of water in the bottom of the pit to produce mositure. I have two 2" drain valves in the bottom.

I guess I'll plan on a 7 hour cook and cooler them if they get done earlier. I've got lots of fuel: 21 bags of Ranchers 8 bags of backwoods lump 1/4 cord of pecan. So I should be OK.

What do you think about this????

I am thinking that I will start the cooking at 7:00 AM (party starts at 2:00 PM) at my house which is about 2 miles from the gym party. Then around noon, I was going to tow the pit to the party site (all 30 mph max streets). I would, of course, close all dampers to prevent blowing ashes around. How stupid of an idea is this?? I would rather do the intial preparation and cooking with all the tools and comforts of home!!

Thoughts??

 

[Big Tom]

You should be in good shape with your 7 hour window.

I would suggest that you run the cook temp up higher than normal to start with to allow for the heat sink from the mass of meat that you will put in the smoker at that one time.

I personally wouldn't want to move the smoker with meat in it, to much at stake for that to get messed up. You could pack in the cooler(s) for the trip and put back on the smoker once every thing is in place and stable.

Good Luck!

 

[The_Kapn]

You should be in good shape with your 7 hour window.

I would suggest that you run the cook temp up higher than normal to start with to allow for the heat sink from the mass of meat that you will put in the smoker at that one time.

I personally wouldn't want to move the smoker with meat in it, to much at stake for that to get messed up. You could pack in the cooler(s) for the trip and put back on the smoker once every thing is in place and stable.

Good Luck!

Sound advice!

TIM

 

[Dakaty]

Dang it... I knew that idea wasn't going to fly...

But just think how cool it would be to tow a smoking, smelling pit down the road....

Thanks for the reality check (ie -good advice)

 

[Jorge]

Dang it... I knew that idea wasn't going to fly...

But just think how cool it would be to tow a smoking, smelling pit down the road....

Thanks for the reality check (ie -good advice)

You are going to remember to drain that water out before driving off...aren't you?:razz:

 

[MEAT]

I would cook on the spot. Makes for good advertising.