Kristof Jozsa
TVWBB Fan
So I have my trusty lil 14.5 WSM for 3+ years now and it has over 40 cooks already. I'm very comfortable cooking for 6-8 people and can make a 16h cook with an empty pan and without a hint of stress, rolling amazing food to friends most of the time.
This week I got an interesting request which I could not really turn down: to prepare pulled pork for about 50 people. Naturally, my small cooker would not qualify for the task, but a friend offered me to borrow his 22" WSM. I know his beast by sight but I've never cooked on it.. it's such a scary monster compared to my 14"..
Hence my questions, how different are these two? If I follow my instincts and rely on my experience with the 14", will about the same things happen, or I need to approach the Rocket a bit differently? Eg. I assume I would need at least half a chimney of lump to start the minion method? Also, if I bring this up to 230F and then add like 45lbs of cold meat, wouldn't this thing just die out completely on me? I also have no idea how sensitive the 22" is, whether it tends to overheat or rather cool out in general, etc.. I assume I'd need refueling after about 8 hours with quality lump (my preferred fuel for all cooks).
Luckily, I only need to care about the meat and the smoking, all sides are taking care of by others. What advices would you pass to make this event succeed?
This week I got an interesting request which I could not really turn down: to prepare pulled pork for about 50 people. Naturally, my small cooker would not qualify for the task, but a friend offered me to borrow his 22" WSM. I know his beast by sight but I've never cooked on it.. it's such a scary monster compared to my 14"..
Hence my questions, how different are these two? If I follow my instincts and rely on my experience with the 14", will about the same things happen, or I need to approach the Rocket a bit differently? Eg. I assume I would need at least half a chimney of lump to start the minion method? Also, if I bring this up to 230F and then add like 45lbs of cold meat, wouldn't this thing just die out completely on me? I also have no idea how sensitive the 22" is, whether it tends to overheat or rather cool out in general, etc.. I assume I'd need refueling after about 8 hours with quality lump (my preferred fuel for all cooks).
Luckily, I only need to care about the meat and the smoking, all sides are taking care of by others. What advices would you pass to make this event succeed?