So I got this big ol smoker last winter, did a little metalworking on it
to get it ready, and I'm about ready to pull the trigger on it. I'm
coming to realize it's going to take 20-30 pounds of fuel to smoke
something significant. Which means it would make sense to cook more stuff
at one time. Except that's a whole lot of food.

Two questions:

1. If I'm going to go to an outdoor potluck picnic and want to bring e.g.
pulled pork sandwiches, is it better to haul the smoker over to the site
and camp out while smoking there on the theory that the smoke and smell
will be appealing to the crowd, or is it better to bring a big tub of
pulled meat plus fixins?

2. If I smoke a whole bunch of meat at once, if I wrap some and freeze it,
what's the best way to reheat it for use later? Or is wrapping and freezing
even the way to go?

Thanks!

Grant Erwin
Kirkland, Washington

"Grant Erwin" wrote in message
news:AvQFj.2138$7y3.2060@trndny02...
So I got this big ol smoker last winter, did a little metalworking on it
to get it ready, and I'm about ready to pull the trigger on it. I'm
coming to realize it's going to take 20-30 pounds of fuel to smoke
something significant. Which means it would make sense to cook more stuff
at one time. Except that's a whole lot of food.

Two questions:

Welcome to afb Grant.

One thing for sure is that you'll receive plenty of opinions with any
question posted here!

1. If I'm going to go to an outdoor potluck picnic and want to bring e.g.
pulled pork sandwiches, is it better to haul the smoker over to the site
and camp out while smoking there on the theory that the smoke and smell
will be appealing to the crowd, or is it better to bring a big tub of
pulled meat plus fixins?

This is more a product of convienence and how much time you want to spend
on-site than it is a decision of right or wrong place to do the smoking. If
it were me, I would likely smoke the butts at home, wrap them in heavy foil,
cover in heavy towels and put in a cooler for transport. This is what I did
for a family wedding rehearsal dinner recently and 3 hours later, the meat
was still piping hot and we pulled it just before serving so it was still
very moist and tender.



2. If I smoke a whole bunch of meat at once, if I wrap some and freeze it,
what's the best way to reheat it for use later? Or is wrapping and
freezing
even the way to go?

Again, many choices here, but my favorite by far is to vaccum-pack with my
Foodsaver and freeze. To reheat, simply boil in the bag, open and enjoy.

KW

Grant Erwin wrote:

So I got this big ol smoker last winter, did a little metalworking on it
to get it ready, and I'm about ready to pull the trigger on it. I'm
coming to realize it's going to take 20-30 pounds of fuel to smoke
something significant.

It shouldn't take quite that much fuel, probably more like 10-15. Get a
moving blanket or similar to cover the smoker section with to retain
heat better. That side shouldn't get over 300 degrees so a moving
blanket generally does ok for me.

Which means it would make sense to cook more stuff
at one time. Except that's a whole lot of food.

Yes, fill it up, not so much due to the fuel, but if you're tending the
dang thing for 18-24 hours make it worth it. Think 16# brisket, a couple
racks of spare ribs, pork butt, and for earlier food some chicken and /
or fish.

Portion everything up, vac pack with a FoodSaver and freeze. You can
then pull out a packet of brisket or a section of ribs and heat up any
time.


Two questions:

1. If I'm going to go to an outdoor potluck picnic and want to bring e.g.
pulled pork sandwiches, is it better to haul the smoker over to the site
and camp out while smoking there on the theory that the smoke and smell
will be appealing to the crowd, or is it better to bring a big tub of
pulled meat plus fixins?

Better to do it at home where you have all your supplies and kitchen
space handy. Managing a 'Q and pulling the meat in the field is
something that requires good planning which you likely won't be ready
for until you have a few 'Qs under your belt.


2. If I smoke a whole bunch of meat at once, if I wrap some and freeze it,
what's the best way to reheat it for use later? Or is wrapping and freezing
even the way to go?

Vac pack with a FoodSaver and freeze. Reheating options are primarily
microwave or boil in bag. Vac'd and frozen, the 'Q will be pretty much
good as it originally was for at least a year when held below 0F.


Thanks!

Grant Erwin
Kirkland, Washington

Enjoy!

In alt.food.barbecue, Grant Erwin wrote:

1. If I'm going to go to an outdoor potluck picnic and want to bring e.g.
pulled pork sandwiches, is it better to haul the smoker over to the site
and camp out while smoking there on the theory that the smoke and smell
will be appealing to the crowd,

Yes.


--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel

wrote:

In alt.food.barbecue, Grant Erwin wrote:

1. If I'm going to go to an outdoor potluck picnic and want to
bring e.g. pulled pork sandwiches, is it better to haul the smoker
over to the site and camp out while smoking there on the theory
that the smoke and smell will be appealing to the crowd,

Yes.

Oh, I wouldn't venture to try that. Pulled pork takes a long time, and
that time is highly variable. You're likely to end up with a hungry
crowd, and telling them, "two more hours". Not to mention having to get
there and set up 12-14 hours beforehand. If the plan is to eat at 3pm,
you're there in the middle of the night.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Grant Erwin wrote:

So I got this big ol smoker last winter, did a little metalworking on it
to get it ready, and I'm about ready to pull the trigger on it. I'm
coming to realize it's going to take 20-30 pounds of fuel to smoke
something significant. Which means it would make sense to cook more stuff
at one time. Except that's a whole lot of food.

Two questions:

1. If I'm going to go to an outdoor potluck picnic and want to bring e.g.
pulled pork sandwiches, is it better to haul the smoker over to the site
and camp out while smoking there on the theory that the smoke and smell
will be appealing to the crowd, or is it better to bring a big tub of
pulled meat plus fixins?


Depending on the size of the crowd, if you smoke it on site, your
probably going to be asked a zillion times, when is it going to be done?
I would bring over a tub of pulled pork, all ready to eat. Let others
bring the other fixings.

2. If I smoke a whole bunch of meat at once, if I wrap some and freeze it,
what's the best way to reheat it for use later? Or is wrapping and freezing
even the way to go?


If your going to cook it a day or 2 ahead, no need to wrap and freeze.
Just refrigerate and reheat in oven or crock pot. If a week before,
maybe freezing is necessary. Thaw and reheat as above. Some also
vacuum pack before freezing and reheat in boiling water before removing
from bag.


BBQ

Pete C. wrote:
snip
I agree with everything Pete said, especially the following:

2. If I smoke a whole bunch of meat at once, if I wrap some and freeze it,
what's the best way to reheat it for use later? Or is wrapping and freezing
even the way to go?

Vac pack with a FoodSaver and freeze. Reheating options are primarily
microwave or boil in bag. Vac'd and frozen, the 'Q will be pretty much
good as it originally was for at least a year when held below 0F.

The ONLY way (IMO) to reheat. Just toss the bag into boiling
water, heat it up and it comes out just like it did when it
was first ready. Best technique around.

--
Steve

bbq wrote:

Depending on the size of the crowd, if you smoke it on site, your
probably going to be asked a zillion times, when is it going to be
done? I would bring over a tub of pulled pork, all ready to eat. Let
others bring the other fixings.

2. If I smoke a whole bunch of meat at once, if I wrap some and
freeze it, what's the best way to reheat it for use later? Or is
wrapping and freezing even the way to go?


If your going to cook it a day or 2 ahead, no need to wrap and freeze.
Just refrigerate and reheat in oven or crock pot. If a week before,
maybe freezing is necessary. Thaw and reheat as above. Some also
vacuum pack before freezing and reheat in boiling water before
removing from bag.


Another option: If you want to look cool and make exciting aromas for
people, but don't want the aggravation of having to do a total cook from
scratch on site, (which is, as already stated, going to be a real PITA
handful), pre cook a bunch of meat, freeze and/or refrigerate, take the
smoker, and reheat everything on the smoker in smaller pieces than whole
briskets and butts, or in foil or plastic wrap, so they warm up quick but
you look like a highly organized culinary genius. g You can toss some
uncooked meat on the fire or smoker side to make nice aromas, or even to
make more food for a second shift, but don't try to do it all on site for
the reasons others have already given.

MartyB in KC

1. If I'm going to go to an outdoor potluck picnic and want to bring e.g.
pulled pork sandwiches, is it better to haul the smoker over to the site
and camp out while smoking there on the theory that the smoke and smell
will be appealing to the crowd, or is it better to bring a big tub of
pulled meat plus fixins?

Cook at home.

2. If I smoke a whole bunch of meat at once, if I wrap some and freeze it,
what's the best way to reheat it for use later? Or is wrapping and freezing
even the way to go?

I vote for freezing in Seal-a-Meal..... BUT, for short-term storage
(i.e a few hours or overnight), I've had good luck storing a whole
shoulder in the referigerator and reheating in the microwave. Wrap it
in a damp towel, and heat it at the mid-range of the power spectrum
(i.e. 5 on a scale of 1-10). Check it often. When it's hot, it's
hard to tell from fresh-off-the-grate.

-Zz

"Grant Erwin" wrote in message

1. If I'm going to go to an outdoor potluck picnic and want to bring e.g.
pulled pork sandwiches, is it better to haul the smoker over to the site
and camp out while smoking there on the theory that the smoke and smell
will be appealing to the crowd, or is it better to bring a big tub of
pulled meat plus fixins?

Sure is a lot of work to drag the smoke, wood, meat, beer. lounge chair, etc
to camp out for 12 hours. I'd cook at home.



2. If I smoke a whole bunch of meat at once, if I wrap some and freeze it,
what's the best way to reheat it for use later? Or is wrapping and
freezing
even the way to go?

Depends on how much you have to heat up. For the two of us, the microwave
on half power is perfect. For larger amounts, I'd go with a crock pot. BBQ
freezes well so you can make a big batch.

On 24-Mar-2008, "Edwin Pawlowski" wrote:

"Grant Erwin" wrote in message

1. If I'm going to go to an outdoor potluck picnic and want to bring
e.g.
pulled pork sandwiches, is it better to haul the smoker over to the site
and camp out while smoking there on the theory that the smoke and smell
will be appealing to the crowd, or is it better to bring a big tub of
pulled meat plus fixins?

Sure is a lot of work to drag the smoke, wood, meat, beer. lounge chair,
etc
to camp out for 12 hours. I'd cook at home.



2. If I smoke a whole bunch of meat at once, if I wrap some and freeze
it,
what's the best way to reheat it for use later? Or is wrapping and
freezing
even the way to go?

Depends on how much you have to heat up. For the two of us, the microwave

on half power is perfect. For larger amounts, I'd go with a crock pot.
BBQ
freezes well so you can make a big batch.

I've used one of those big, portable electric roasters to reheat 20+ lbs of
BBQ. I had all of my 'Q' wrapped in foil, but it probably wouldn't be
necessary in such a roaster. Of course you'd have to have electric power
available. Some of the outdoor places I've been were pretty primitive and
the trees were not equipped with power outlets yet.

--
Brick(Youth is wasted on young people)

In article se%Fj.3489$Qv5.871@trnddc03, Brick says...


I've used one of those big, portable electric roasters to reheat 20+ lbs of
BBQ. I had all of my 'Q' wrapped in foil, but it probably wouldn't be
necessary in such a roaster. Of course you'd have to have electric power
available. Some of the outdoor places I've been were pretty primitive and
the trees were not equipped with power outlets yet.

I've done the same thing as Brick for a fund-raiser at the local high school
during a basketball game. 15+ lbs of pulled pork smoked at home stayed nice and
warm.

Same thing for a party at a local park. I brought the portable generator I use
for RVing and a 100' heavy duty extension cord. We had electricity for the
roaster and the music.

I prefer to be without people looking over my shoulder all the time when I'm
BBQing. The question "When will it be done?" gets old in a hurry.

Mark

Nunya Bidnits wrote:
bbq wrote:


Depending on the size of the crowd, if you smoke it on site, your
probably going to be asked a zillion times, when is it going to be
done? I would bring over a tub of pulled pork, all ready to eat. Let
others bring the other fixings.


2. If I smoke a whole bunch of meat at once, if I wrap some and
freeze it, what's the best way to reheat it for use later? Or is
wrapping and freezing even the way to go?


If your going to cook it a day or 2 ahead, no need to wrap and freeze.
Just refrigerate and reheat in oven or crock pot. If a week before,
maybe freezing is necessary. Thaw and reheat as above. Some also
vacuum pack before freezing and reheat in boiling water before
removing from bag.



Another option: If you want to look cool and make exciting aromas for
people, but don't want the aggravation of having to do a total cook from
scratch on site, (which is, as already stated, going to be a real PITA
handful), pre cook a bunch of meat, freeze and/or refrigerate, take the
smoker, and reheat everything on the smoker in smaller pieces than whole
briskets and butts, or in foil or plastic wrap, so they warm up quick but
you look like a highly organized culinary genius. g You can toss some
uncooked meat on the fire or smoker side to make nice aromas, or even to
make more food for a second shift, but don't try to do it all on site for
the reasons others have already given.

MartyB in KC



LoL. I was at a Rib Fest and talking with a vendor. They pulled a
large smoker to the festival site and que'd their ribs in that. Then,
they would put them on a grill painting them with a thin layer of sauce.

After talking with him a few minutes, he knew I knew something about
barbecue. I mentioned to him I thought they were done when he put them
on the grill!! He admitted that they were, but he was putting them on
the grill for 'show'.

This was the Rib Fest America. They hit a few cities around the country
during the summer months. They didn't come to the Twin Cities last year
and instead went to Des Moines. I suppose Des Moines deserves to have a
rib fest, since Iowa is the Pork Capital of the country. But we do
too!!!! Every year I went, I thought it had a good turn out.

BBQ