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A coworker wants me to smoke enough prime rib for 10 people for the 4th of July. How big of a roast do you think I would need and what would be a fair price to charge?

Thanks to everyone who gave me tips to smoking this bear roast, and thanks to Scott Hollister for the Yum Yum Steak Seasoning rub recipe, went excellent on the roast. Also threw on some goose breast, abt's, ribs and smoked baked beans while the roast was smoking away. Here's some pics:

Has anyone ever smoked a Black Bear Roast low and slow? What temp do I bring it to and can it be pulled like a pork butt? I know it has to reach at least 165* to ensure trichinosis is gone from the meat. Does it need added fat like a bacon weave laid over it and what would be a good wood to use...

Thanks to the ideas here in TVWBB I was able to double my smoking space and fit 12 racks of baby backs laying flat. I posted pics of the mods in the "Modifications" section. Here's some pics of the cook. B6C132D74B_zpsmstggeub.jpg[/IMG]

Had 20 mph winds over the weekend so had to come up with a quick windbreak for my Sunday cook. Started with a very tall dog crate from my Great Dane. Here's how it went: Started with the sides. Added insulation board to the inside using zip ties. Then put on the door. Done! Now for more...

As a new member I wanted to share pics of some of my cooks. Hope I get it right.

Glad to finally become a member. Been smoking for about three years now and love every minute of it. Can't wait to post some pics as soon as I figure out how. :wsm: