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  1. #31
    Senior Member G.L.P.'s Avatar
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    i'v used smokers in the past but not on a big scale like this
    i have a Bullet smoker it doesn't hold a lot of meat ...
    redneck cooking is an art forum the best way to go about it in my view would be find someone with a smoker that can handle that volume of meat and can handle that volume of cooking
    i know from using a small smoker the big ones can be tricky to keep at temp if you never used one before
    i would say find someone on HF thats going that is seasoned in big smokers
    or hire someone to do it... i know up my way once in a while local fire co. will do it for a price but not sure about that area and it's hit or miss .. or see what it would cost to hire Shug to come out

    also another way to go about it is get pork butts and do it in crock pots... yes i know it's not "Smoked" but i have done this way before and it came out really good but we would need a few crock pots
    just my .01 ....
    It puts the Underquilt on it's hammock ... It does this whenever it gets cold

  2. #32
    2Questions's Avatar
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    Quote Originally Posted by G.L.P. View Post
    i'v used smokers in the past but not on a big scale like this
    i have a Bullet smoker it doesn't hold a lot of meat ...
    redneck cooking is an art forum the best way to go about it in my view would be find someone with a smoker that can handle that volume of meat and can handle that volume of cooking
    i know from using a small smoker the big ones can be tricky to keep at temp if you never used one before
    i would say find someone on HF thats going that is seasoned in big smokers
    or hire someone to do it... i know up my way once in a while local fire co. will do it for a price but not sure about that area and it's hit or miss .. or see what it would cost to hire Shug to come out

    also another way to go about it is get pork butts and do it in crock pots... yes i know it's not "Smoked" but i have done this way before and it came out really good but we would need a few crock pots
    just my .01 ....
    Thanks...all thoughts are welcome!

    I wonder what it would cost to "hire"... Shug The down side....this hang would get too big...not enough trees for all the hammocks!!

    ZQ
    2QZQ Hammock Specialties
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  3. #33
    Acer's Avatar
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    I was considering making this hang,,but contracted a trade show for this weekend so tied up with work again.

  4. #34
    2Questions's Avatar
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    Quote Originally Posted by Acer View Post
    I was considering making this hang,,but contracted a trade show for this weekend so tied up with work again.
    ...It would have been nice to meet you in person!

    ZQ
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  5. #35
    Gumbo's Avatar
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    Since I don't have a smoker, I usually make pulled pork in my crock pot. I add a touch of liquid smoke and it goes over pretty well. It seems to me that a dutch oven could replace a slow cooker recipe fairly easily. Just as a thought if you wanted to prepare it within the group rather than hiring someone.

    One pork butt per DO would require 5 dutch ovens to feed 100 people.

  6. #36

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    where's Shug when you need him? ;-))

    Can you rent a big smoker without an operator? That might make the decision for you.
    YMMV

    HYOH

    Free advice worth what you paid for it. ;-)

  7. #37
    I was looking further and could get a 3'x6' charcoal roaster on a trailer without the rotesserie for $90 for the weekend.

    I was talking with a friend who has experience with this whole pig thing. He mentioned it may be easier to just do pig butts. Cutting up a whole pig is tricky and time consuming especially for a novice. He also suggested just getting a couple personal size smokers. Figuring that should be enough to cook about 3 butts to feed 80-100.

    Im still trying to talk to my chef bro-in-law.
    Life is Good!
    Hammocks * Scouts * Kites
    用心棒

  8. #38
    Senior Member OldRagFreeze's Avatar
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    Looks like I'll be making it at least one day and I'm an amateur smoker specializing in butts... They're super easy. Keep the smoker/grill at 225 F, add chips as needed, remove when internal temps hit 190 F, wrap and allow to rest for ~ 1 hour and you're set.

    I can't guarantee I'll be there yet, but if all else fails anyone with a little grilling know how can pull off some great pulled pork, assuming the equipment holds a steady temp.
    "We're the Sultans of Swing."

  9. #39
    2Questions's Avatar
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    Quote Originally Posted by PapaSmurf View Post
    What if the pork were donated.... say by Dream Hammock?

    I totally missed this earlier...sorry! We saw it while Tim was looking at all the posts. Very generous of you. I was thinking about an idea earlier...PM coming. ZQ
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  10. #40
    2Questions's Avatar
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    ...ZQ here...OK...after doing some research this morning...it looks like it will be more economical and practical to follow PapaSmurf's suggestion for Pork Butts.

    He has offered his experience with "buying, trimming, rubbing, wrapping and delivering the meat, ready to roast", as stated in post #25. In post #15, he gave estimates for amounts and prices.

    We will need someone to lead the way with the roasting/smoking...including the equiptment. Someone want to take the ball and roll with this?? Do we use charcoal? What BBQ sauce will we use? I can get the sauce and rolls. All costs will be reimbursed with the raffle monies.

    I need to check with PGFST to make sure, but we probably can do the butt cooking at the group camping site where all will be hanging. Unless, everyone doesn't want their gear smelling like roasting butt!. We have the pavilion reserved for the entire day, so the roasting can be done there. It isn't far from the camping site.

    As mentioned before...the pork will take the place of the hamburgers...a few can be cooked for those that don't want the pork. The veggie burgers will still be cooked. We can still cook the hotdogs if wanted.

    Any questions, suggestions, post on this thread, or PM us.

    Thanks!
    2QZQ Hammock Specialties
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