New, just a kid, major planning ahead

Smithy, welcome to the forum.what you are thinking is very doable.I just did a party for 100 and I cooked pork and brisket. Did 10 butts and 5 briskets. All the meat was gone. Cost for meat was $300. Once you start adding costs of rub, sides, sauce, etc you will a round $600 maybe. I think pork and brisket are your best options. They hold pretty well when done and dont need to be consumed quickly. As far as books and where to learn you already came to the best place HERE. You will find everything you need us8ng search bar on this forum. If you dont find it we will help you out 100%. First thing is you need to get a smoker. Do some research online on different styles. Wood, charcoal, propane, pellet, or electric. Decide on whether you want to tend a fire of set and forget type of cooker. Jump on craigslist too. You can usually find decent deals on there. Good luck.

Hi Smithy,

I think what you want to do is totally doable and you will have the pride of having done it yourself rather than just buying it, which anyone can do. My advise is to get an off set barrel smoker and learn to cook with wood rather than electric.

My dad and brother smoked for my wedding 14 years ago (I would have done it myself, but I was busy with other things). They rented a large smoker and did 8 full sized briskets and we had just over 100 people and there wasn't a damn single piece of brisket left over. :icon_mad:

If you get a good smoker and spend every weekend or every other weekend smoking something you will have some great experience and a feel for cook times and prep amounts when you get to preparing for your own party. The smoker that you will need for this much food won't be cheap though. Best to get a smaller one, big enough for a couple of briskets and a tray of beans or something and hone your skills on that. Then you can can either rent or borrow a larger smoker for your event. Post your location, maybe there's a member here who will loan you a smoker, or help you with the event.

Something like an Oklahoma Joes Longhorn will be a good starting point.

Weather isn't much of an issue. I have smoked in 100+ degree heat, in the snow and the rain. Just takes a little longer in cold weather as the smoker looses heat faster.

Also, start thinking about side items. Find recipies online, make them and then try something a little different next time.

Also read the brisket thread in the beef section. Tons of good info there.

Be careful though, once you start smoking meats, it becomes an obsession and it will be all you can think about.

I have the smoke vault 24 and can recommend it for the price.  Very efficient on fuel and easy to maintain temperature.  Not thick gauge metal, but I haven't had troubles maintaining temps in the low 30s during the winter.  I started with a smaller electric smoker and was frustrated by not being able to fit a packer brisket or a full rack of ribs.  The larger smoke vault accommodates both. 

I think the master forge two door was discontinued?

Man, I'm diggin' your enthusiasm to tackle this on your own, but after you factor the expense of the pit (even if renting one), the food, the dinnerware... not to mention all the time it'll take to prep, cook, and serve 100 guests... $8/plate to have your party catered doesn't sound bad at all!  Not at all trying to harsh yer buzz on this endeavor.  Just crunch the numbers and also factor the time it will keep you from your party and go from there...

smithy316 said:

 
I don't really know how big of a smoker I need for this much food.   ...

Also if I need the space my neighbor has an offset barrel smoke that I could probably borrow if it comes to it. My biggest concern right now is getting the right smoker

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This is where getting a smaller "patio" sized smoker will benefit you in the long run.

This about it, most of the time that you smoke you'll be cooking for maybe a dozen or less people? maybe 20 if you have a really big family. With a quality patio sized smoker you should be able to cook two packer trimmed briskets, and a few racks of ribs or other items. This is where you will hone your craft and learn about cooking times and experiment with rubs and mops and other cooking techniques without having to fire up a commercial sized smoker. 

For 100 people with the menu you suggested I would be looking for something that will cook 4 large briskets in the 15-16 lbs range, or 5 smaller ones in the 11-12 lbs range. Probably 5 or 6 8 lbs pork butts,  and maybe 8 to 10 chickens. Go down to the local butcher or meat section in a Wal-Mart and look at the physical size of all of those pieces of meat. Then think about how much square footage of cooking surface you will need to prep that much. 

I think even a Lang 48 would be hard pressed to cook that much meat unless you are going to do it over a couple of days and reheat it, which can work--if you know what you are doing. But fresh is always best. ;)