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Recent content by bigbaldbbq
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It. Cooks amazing. The only think I would change is the thickness of the diverter plate. There is a hot spot near the firebox. For long cooks it's a problem. But there's so much room so you don't have to put stuff there. I catered a wedding for 150 last summer no problem at all.
That's what I'm leaning to at this point. Dilute with a little water and a couple cups of my rub. That should be pretty good. I just wanted to see some other ideas.
Offset, trailer mounted BBQ pit for sale. Cook surface is roughly 21" x 52", It was built by myself and a couple of friends about 7 years ago. I have used it to cater and to compete in small contests. Firebox is located behind the cook chamber. I am upgrading to a bigger pit and I don't need two.
I have been asked to cater a weeding this June for roughly 200. Pulled pork, Chicken, Cheesy taters and Baked beans. I have a rough idea as to quantities. 2 meats about 60 lbs each and the sides roughly the same. What has your experience been and am I pretty close to the right quantities...