Fundraiser weekend

[smokin peachey]

Will all of those butts fit on your one smoker? I am having one built and it's about the same size as yours and was curious.

I can fit about 43 on the 2 racks in the 500 gallon smoker so the rest will go in the 275.

 

[jbellard]

Mine will be about the same size as your 275 but has 4 racks. Thanks for the info.

 

[smokin peachey]

Mine will be about the same size as your 275 but has 4 racks. Thanks for the info.

Sounds good. I will be waiting to see some pictures of your smoker.

 

[smokin peachey]

The smokers are loaded.
I tried to take some pictures but it's dark and they didn't turn out very good.

 

[smokin peachey]

Here are some pictures from the 5am check up.
500 gallon smoker

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• smokin peachey
• Aug 12, 2017

275 gallon smoker

IMG_3560.JPG

• smokin peachey
• Aug 12, 2017

 

[jbellard]

Looking good. I'll PM you pics of my smoker.

 

[smokin peachey]

Butts before being wrapped

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• smokin peachey
• Aug 12, 2017

Brisket is being sampled.

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• smokin peachey
• Aug 12, 2017

Rack of lamb

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• smokin peachey
• Aug 12, 2017

 

[smokin peachey]

I figured I needed more to do so I went and got some cheese to smoke in my char-griller

IMG_3571.JPG

• smokin peachey
• Aug 12, 2017

 

[b-one]

Looking great,quite the load!

 

[Rings Я Us]

That looks like some seriously good food.. [emoji]127808[/emoji]
:looks_great:

:points:
Points for all your work.

 

[griz400]

Nice job, points for sure  

 

[smokin peachey]

Looking great,quite the load!

Thanks.
It has been keeping me busy!

 

[smokin peachey]

That looks like some seriously good food.. [emoji]127808[/emoji]
:looks_great:

:points:
Points for all your work.

Thank you

 

[smokin peachey]

Nice job, points for sure  :points:

Thanks

 

[smokin peachey]

IMG_3577.JPG

• smokin peachey
• Aug 12, 2017

The cheese is getting some nice color.

 

[gmc2003]

That's quite the endeavor, and it looks like you and your buddies nailed it. Point for sure. The cheese is starting to look a little soft. 

Chris

 

[smokin peachey]

That's quite the endeavor, and it looks like you and your buddies nailed it. Point for sure. The cheese is starting to look a little soft.
Chris

It's a good challenge smoking cheese when it is as warm as it was today. I like soft warm cheese. I think warm/room temp cheese has so much more flavor.

 

[pc farmer]

It's a good challenge smoking cheese when it is as warm as it was today. I like soft warm cheese. I think warm/room temp cheese has so much more flavor.

Your right.  If you can keep the cheese not melting, warm smoked will take on alot more flavor.

Great cook, how did it turn out?    Anyleft?

 

[smokin peachey]

Your right.  If you can keep the cheese not melting, warm smoked will take on alot more flavor.




Great cook, how did it turn out?    Anyleft?

Everything turned out great. My mom said it was the best PP I have made so far and she didn't think it could get any better then what I had made before. The meal is tomorrow. The pork is pulled and I will just reheat it in the morning.

 

[b-one]

Your right.  If you can keep the cheese not melting, warm smoked will take on alot more flavor.




Great cook, how did it turn out?    Anyleft?

Everything turned out great. My mom said it was the best PP I have made so far and she didn't think it could get any better then what I had made before. The meal is tomorrow. The pork is pulled and I will just reheat it in the morning.

What did you pull all the pork with? I'm thinking a commercial mixer?