Sorry, man. Can't get behind that. I'm glad you like it, though.
so, I've been recruited by a friend to build him a large smoker which he will need completed in time for a large carnival in May. 10K aveage attendance but he'll feed maybe 1,000 as there are other vendors to share the load.
I'm pretty sure that the smoker will get done before then, with plenty of time for him to play with it beforehand.
the kind you tow?
Vertical, horizontal, reverse flow, gravity fed. There lots of ways to make a smoker
the kind that fits on a trailer. feeding 1,000 hungry people is going to require a large smoker.
larger than this one at work:
more details. it will be a 3 day carnival, so, roughly 300+ a day. a 200 gal. smoker would be sufficient enough.
by comparison, the one as pictured above is 151.
Hi, all!! Just stumbled on the forum here and lovin' the ideas and all. Being a peasant I humbly use a Weber Kettle....and LOVE it!! One day I'm going to get the Smokenator on Meathead's site only because I can (at least what they claim) place more meat in it than I can now. Other than that, I get rave reviews from those that have tried my stuff from chicken, to ribs, to tip, to pulled pork. I'm going to also invest in a good external thermometer as well. The beef ribs I did this past 4th of July were freakin' restaurant quality! I've tried doing them in the past with bad results. I also have to watch the temp like a hawk and I keep the lid closed for the first 2 hours until I lift it a bit to throw in some more wood/charcoal.
There may be a day soon when I'll have the WSM to accompany it. I really like Weber's products!