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I'd recommend bone-in skin-on chicken thighs, brined for a couple of hours first of course. Breasts turn out a little dry IMO, and I'd grill wings instead of smoking them.

Pop a top, relaaahhhhx, ouwmmmmmmm, ouwmmmmmmmm, Buschhhhhhhhhhh. Have fun! Remember, if it looks like you are going to run into time constraints, foil the meat.

That sucks!

5-6 days maybe. If I was cooking for farther out than that I'd put it in freezer bags and freeze till time of the event, thaw, and reheat/serve in crockpot. I do that a LOT.

Smoked pork tenderloin is also a quick item (takes 1.5 - 2 hours) and people really like those for appetizers. I'm talking about the small pre-marinated $6 a package kind by Hormel or Armour that you find in the grocery store (I like the peppercorn flavor, altho teriaki is good too). You can...

Always pull immediately after smoking IMO. I tried fridging and pulling later before, and I don't recommend it.

That's a lotta food Bob, hope it goes well. By my reckoning, you should be able to feed about 65+ adults with that menu. Good luck and have fun!

Thanks for the offer, but I've already got a huge pile of applewood seasoning even as I type.

Yah, I'd go kosher salt. We wanna see pictures!

Dang, long post! Sorry, but my eyes glazed over after a dozen paragraphs, but I did catch this... <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I read people saying they use about 4-5 chunks for an entire smoke? How does your wood last that long? <HR></BLOCKQUOTE> Yah...

Phhht! Don't neeeed no steeeenkeeeng vinegar, go tomato based!

We're famous Chris, woohoo!

Looks tasty, I bet you get a smaller butt next time huh?

Heck I wouldn't mop it, let folks put on their own sauce...provide a variety on the side (in bottles). Four (6-7 lb.) butts is just right for 40 ppl, I've done it numerous times. Have fun! <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Let your friends help pull the pork...

I'd think wings would turn out pretty tough if smoked, better off grilled. Save the smoking for thighs IMO.

Mmmmm, hickory flavored toothpaste, just think...

I always cook things together that will take roughly the same time (eg briskets and pork shoulder). I only do ribs by themselves, because of the dinking you have to do with ribs, I don't want it to interfere with a loooong, sloooow cook of something else (again, briskets/pork). But that's just me.

You might get addicted to it and have an uncontrollable urge to climb trees and eat leaves.

Same here Keri, 'cept maybe for grilling steaks.

Hey, thanks for that link Chet, I hadn't seen that...I'll give it a try. I was wondering about there being too much heat from the fire if I just had one layer of foil. I think my bottom grate food has been finishing faster than the top grate food as a result. This is definitely something I'll try!