How hard will this pit be to cook on?

[g2outfitter]

I have been asked to cook for roughly 100 people for a graduation party. Figured 8-10 briskets should do it. My question is venue has a smoker onsite that's plenty big. I just have never cooked on one like it. Any suggestions.

IMG_1061.jpg (41.15 KiB) Viewed 4226 times

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[GRailsback]

Go build a fire in it before the party weekend so you can see how it cooks.

[JustinCouch]

You are gonna need a lot of wood. this is how we do our boston butts for the fire department and churches down here in MS.

[OldUsedParts]

I'm just overjoyed that it's "Y'ALL" and not MOI doing those large cooks, especially on an unfamiliar Pit - - - - Good Luck and please let us know how it all turns out

[bondobill]

I've done salmon on a pit similar to this one.
I did them indirect.
Looks like you'd have more then enough room for your briskets on the right end.
That's what I did with the salmon I cooked. I got a good base of charcoals going on the opposite end, placed fish on the other end. Added wood as required to the coal base.
Was kinda like smoking on a COS. Took a lot of tending the fire for heat control but it did work.

Good Luck
Bill

[Williep]

I would love to cook on something like that, like already said, fire on one end and plenty of wood. Good luck.


https://www.youtube.com/watch?v=qztuEucrNBc

[Sailor Kenshin]

Yes, and tell us how it turns out!

[TX1911]

That's how they do it at Kreuz market, more or less.

Definitely invest in a lot of wood!

[rus_bro]

Not sure how hard it would be, but looks like a BLAST.

Keep us posted
rb

[Txdragon]

I want a setup like this in the WORST way!! But yeah, get a fire going and monitor temps for a day to get a good idea of its behavior.

[g2outfitter]

Sounds good guys. I will post some pics of process

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[RogerWilco]

If this is a pit with a straight shot from the cooking grates to the floor, you might consider having a burn pile elsewhere for reducing wood to burning coals, and then just shoveling them when and where, in the pit, as needed.

[cowboydon]

Just like a couple of pits at Snow's - You can see Ms.Tootsie working the shovel and putting coals from a close by burn into the bottom of the pit. Good luck with your cook.

[Boots]

If this is a pit with a straight shot from the cooking grates to the floor, you might consider having a burn pile elsewhere for reducing wood to burning coals, and then just shoveling them when and where, in the pit, as needed.

+1

This is very much I was Texas style arrangement. If it were me, and just food for thought, I think I would come in way before you're starting cook time, like maybe 6-8 hours, and build a big big fire with lots of fuel in the pit and let it really burn down to a big pile of coals before starting. You could always add or take away fuel later as needed, but for that many briskets en mass you are going to need a butt load of BTUs worth of energy, and are not going to have a lot of luxury time waiting around for your fire to get mature. As such, I would recommend starting way early in an abundance of caution.

[Chasdev]

Looks like it will hold heat really well AFTER you get it hot..which should take two hours or so..
Cook with the firebox wide open and stand the sticks up rather than lay they flat on the coals.
Like was mentioned above this is like the ones used in BBQ heaven, Lockhart Tx by the best of the best..
They always have a log or two just burning slowly away with the door open..