Cook for 2 meals ???


 
J

John Furdyn

TVWBB Pro
Just curious do some of you cook for like 2 meals maybe 2 different things on the WSM ??

In other words, if your going to fuss especially here in the North East in the winter when it colder out. It would make some sense to me to try and cook using both racks, having enough for multiple meals,therefore minimizing your time outdoors.

In the warmer months it's kinda the oppisite for me I look for excuses to get out of the house.

Just curious.
 
John

I have seen a number of posts here on this forum from members who usually cook on all racks so as not to waste fuel on just one item, etc.

Many members have invested in food savers and store meals routinely. Chris has had a few that I recall.

Just got my WSM this past summer and used a number of times, but have not cooked on second rack purposely for sole reason to store food for a later date.

Although I was in mood the other night wishing I had something in the freezer to cook and eat. I finished up last ziploc bag of pulled pork from last butt cook.

THere may even be some threads on this topic already.
 
It depends on what I'm cooking, and what my freezer looks like. Right now, I'm out of pork so I'll be smoking 2 butts this weekend. I only need one for dinner, but I'll happily foodsave and freeze the leftovers.

I like to cook ahead so I can reheat when I'm in the mood to eat, not cook.
 
Bill & Pat

I got my WSM, in September, I cooked abou every week or 10 days on it, sometimes twice in one week, since I got it.

I just got over a cold and being a senior I'm not too crazy about being outside, when it's bitter cold out. Although I and the family like to eat BBQ etc. So having some on hand to reheat etc would be nice. I usually freeze letovers for later.

I think I start cooking extra planning ahead for something good to eat when it colder out than I would like.

Happy Smoking !!!!
 
I rarely do, John.

I know it's not efficient, but gees, a little Q goes a long way in this household! In the winter months, I cook less often.

JimT
 
I'm in a similar boat as Pat, depending on how my freezer looks. It's just my SO, Myself and a 7 you to cook for (for the most part the 18 yo doesn't eat here anymore) so almost anything I cook I'm going to have leftovers for the week or to vac. seal.
 
I have so many people bugging me to "sell" them leftovers it is comical! The owner of my company has a standing order for butts or briskets. There are at least 4 people at my job who want it, the smoke shop where I hang, my wife's company. I am cooking 6 "extra" briskets for a stooper bowel party this week to cover demand! I mark em up $10.00 ea.
 
Rather than doing separate things, I just do a lot of one thing. Mainly because I like different wood smoke profiles in different meats, also perhaps different temperatures for the cook (high heat vs. low heat). I vac seal and give a lot away as gifts - MUCH good will created. This is one of the best signs that we can make much better Q than any commercial joint.

BTW, Dave, IIRC Larry W. sells his brisket for $10.00/lb so your customers are getting a great deal.
 
I do agree having leftovers (frozen), is terrific, when you get the urge for some pulled pork etc., and all you have to do is take it out of the freezer, thaw and heat it.

You know I can barley tell the difference if it been frozen or not.
 
This time of year I always do a load of meat if I'm starting up the smoker. My boys and I go through quite a bit of PP and lamb. When it warms up outside I do smaller cooks on the kettle and the gasser with the occasional large cook on the wsm. I vacuum pack meat into single servings so that we can still enjoy bbq when we're too busy to cook.
The WSM and the Food Saver are two of the most useful items in our household, especially during the late summer when the garden starts to really produce heavily.
 
Here lately I've been falling into the "If you're going to fire the thing up, might as well fill it up." camp. So I usually combine things planning for multiple meals. Having a food saver makes this even more efficient. This past weekend for example I smoked two butts overnight and then added two racks of ribs in the afternoon. Ate the ribs for dinner Sunday, had pulled pork for dinner last night and will freze the rest for later.

Turkey breasts are another favorite to cook while your fired up.
 
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