- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
My max is around 350 lbs. 1000 in a non-commercial setting is impressive.
Ya I've done 500 and just the meat it isn't awful and at the restaurant 1000 wasn't crazy, but you have all that equipment, huge sinks to clean and organize and also be out of the elements. 1000lbs is a good bit.
Will be interesting to see how it all finishes if in stages. When mine is full the bottom is a lot cooler than the middle/top. 50-60 degrees cooler.