On 1-Jun-2005, " > wrote:
> Lewzephyr wrote:
> > Presently I am using the Charbroiler Silver Smoker with side firebox.
> > This weekend I did a large spread of 2 Briskets, 2 Pork Shoulders and
> > 2 Chicken... and some links to be thrown in......
> > Issue is the smoker does not have much cooking space to do all that in
> > one session. What I usually do (as I did this weekend) is cook the
> > Brisket the day before (because the time on it tends to be less
> > consistent than the pork shoulder) and do the Shoulder and Chicken
> > the day of.
> > What I would like to have is a smoker I could do em all at the same
> > time... obviously each would have a separate starting time... but
> > hopefully a close ending time.
> >
>
> Lewzephyr-
>
> Before you buy the Bandera try this (as suggested by another NB owner
> on this list):
>
> Add a few cooking grates under the ones you already have. The currently
> unused space below could easily fit two boston butts, some ribs,
> chickens or 1 brisket.
>
> At least then you'd have some flexibility as to how much to cook
> without heating the extra (vertical) cooking space in the Bandera and
> spending the extra $$ to upgrade.
>
> HTH,
> Rob
> Q 4 all
I'm guilty of posting about the bottom grate possibility in the NBS. The top
grates are 34 X 16 for 544 Sq In of grate. I lose 10 Sq in at the lowered
chimney.
The bottom grate(s) 34 X 10 for 340 Sq in of grate. Total after chimney
mod,
874 Sq in. of cooking area.
Finally, get Mathew Martin to teach you how to properly load a smoker and
you should be able to feed 50 people or more with one load.
--
The BrickŪ said that ( Keep the rubber on the road )
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