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Last year I cooked 30 racks of ribs, 10 each night for three nights, for a party. I over-extended myself with other dishes as well, and I am looking to avoid the same headaches this year when the obligation returns. For my part, I am trying to focus on just the ribs. Last year I added two rotisserie pork loins, six turkey breasts, and fifty pounds of pulled pork. My WSM is now referred to as "The little engine that could" by my friends.
I need to cook 30 racks, and I think the solution is to purchase another 22" WSM and run two at a time. I have seen far too many Youtube videos about smokehouses, but they always seem to be using them for cold smoking or larger cuts. I have also seen pictures of a magnum WSM, but those were not in the 22" size and I worry about all of that weight.
Any suggestions? Can I build a smokehouse 24"X24"X8' that can use the bottom of a 22"WSM and still maintain 250-275 temps? Would a turkey fryer burner be essential for higher temps? I hate to get away from charcoal.
Any thoughts would be appreciated. I have learned so much here.
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