Shirley Capacity

[akoda]

I have been asked by the boss if we can prepare pulled pork for 650 people. I just got my Shirley a few weeks ago and have not done any big cooks. I figure I would need to cook close to 500#'s raw.

Do you think cooker capacity will handle it on my elevated 70 x 24 with elevated and extra rack in warmer

So

3 racks x 24 deep x 60 long = 4320 sq inches
4 racks x 24 x 24 = 2304 sq inches

What do you all think?

 

[Jason TQ]

I have a 30x70 and cooked ribs and chicken for about 300 the other weekend and I didn't use the warmer at all to cook and was pretty easy. If I just had to do butts I estimated I could get at a max 18'ish per rack (not crammed too tight) in the main chamber which would be 54 butts. Add another 12 in the warmer and that would probably cover 650 with some extra depending on quantity each person eats. You should probably be able to do it, but would get pretty closed to maxed out.

I would make sure to start earlier than you think because putting that much cold meat in the cooker will take some time. When firing it up I'd get it as hot as I could in the 400-500 range if possible and let that heat go for a solid hour before meat hits the pit. But you should be able to do it. Definitely let us know how it goes! :-D

 

[newtwoq]

For 650

650*(1/3lb per person) = 217 lb cooked

217 lb cooked * 2 (assuming 50% loss) = 434 lb raw

434 lb raw / 8lb (avg butt wt) = 54 butts

 

[akoda]

I don't want to run short on this crowd, you know. We'd have a long day and need more help.

For 650

650*(1/3lb per person) = 217 lb cooked

217 lb cooked * 2 (assuming 50% loss) = 434 lb raw

434 lb raw / 8lb (avg butt wt) = 54 butts

 

[Jason TQ]

I don't want to run short on this crowd, you know. We'd have a long day and need more help.

You can bump it to say 500lbs, which would be pushing capacity a little though it should fit. Though a backup 22wsm with 8 butts on it might take some of the fullness out of the Shirley

 

[akoda]

yep, it will be newtwoq and I doing the cooking and we have a couple of those between us, may have to do some yardbird for the non pork folks too

 

[Thatgrimguy]

My 25x65 can comfortably hold about 12 butts per rack. So you probably can go 14. And if you have a 24" smoker then your vertical only has 20x20 racks. You should be able to fit 4 comfortable per rack though. So 16 in the warmer. And 36 in the main would net you 52 butts. Cutting it close!! I'd bring an extra UDS or 2.

I bet you can do some cramming and fit all you need.

 

[newtwoq]

Talk VP into pullin them 54 butts, haha.

 

[Demosthenes9]

Have to ask, but have you ever done and event close to this scale before ?

 

[pjtexas1]

PM buttburner. He has a 24x65 regular cabinet with 2 racks. He's stuffed it full many, many times. Ask him how many butts fit on his bottom rack in the main chamber. Not to be an a$$hat but this is why I added the 4th rack in mine. Was so afraid this situation would happen. Haven't needed the 4th rack yet but have filled 3 racks. Good luck with the cook and I wish I had this problem.

 

[Hog1990]

I fed 650 teachers and administrators off of 400# of butts and had pans left over. I did control the portions, but I think you are way over cooking at 500#... I used a Shirley 24X60 and an FEC 120. I did have a tough time keeping the warmer hot enough without the main being too hot being loaded so deep.

 

[akoda]

Nope, where would the fun be ... It would be a company event and all sides, buns, cakes and everything else would be handled by a committee of folks. Our job would be meat detail only and we could get help to prep, pull etc.

Have to ask, but have you ever done and event close to this scale before ?

 

[akoda]

Nice, good information to know.

I fed 650 teachers and administrators off of 400# of butts and had pans left over. I did control the portions, but I think you are way over cooking at 500#... I used a Shirley 24X60 and an FEC 120. I did have a tough time keeping the warmer hot enough without the main being too hot being loaded so deep.

 

[Demosthenes9]

Nope, where would the fun be ... It would be a company event and all sides, buns, cakes and everything else would be handled by a committee of folks. Our job would be meat detail only and we could get help to prep, pull etc.

All good. The reason I asked is that food safety popped into my mind. It's one thing to run to the store and pick up a couple of butts to bring home and throw on the smoker. 50 requires more planning.

 

[nmeyer414]

akoda, when is this event / cook happening?

 

[akoda]

Depends, I have been asked when we want to do it, it would be newtwoq and I managing the cook. We need to coordinate dates with the entertainment committee.

we have plenty of time to plan a cook.

 

[Thatgrimguy]

I've not done near the number of big cooks as most of these guys. But my first cook on my new shirley was loaded down. I was surprised by just how much longer it took the butts at the firebox to finish compared to the other end. That much meat really cools down the smoke as it travels through the smoker. I pulled my first butts 6 hours before my last ones finished and they were all on at the same time. That was only 16 butts a brisket and lots of apps. I think the apps killed us because we were in and out of the smoker a lot.