G
Guest
Guest
Hi All.
I'm new here, but have owned a WSM for about four years. Mostly do ribs and chicken, and the occasional butt. Hope I can be of use, and would like to get to know some fellow WSM users.
We have a party coming up (after our wedding) where I'm going to attempt to cook BBQ for around 80 people. Whew!!!
I'll spend the two days before the event cooking ribs. I figure I can do ten racks a day (two batches of five racks per day). On the BBQ day I'd like to make some pork for pulling.
How many butts can a WSM take? I'd like to do two on the top rack and two on the bottom if possible. Ever done it?
Other question... usually I like bone-in butts, but would boneless ones be more space-efficient?
ps.... Please tell me if you think this is beyond the normal scope of a single WSM.... we can always get someone to flip some burgers too (actually, I'm looking for an excuse to buy a Weber Kettle!!!)
Thanks a mil.
Scott.
I'm new here, but have owned a WSM for about four years. Mostly do ribs and chicken, and the occasional butt. Hope I can be of use, and would like to get to know some fellow WSM users.
We have a party coming up (after our wedding) where I'm going to attempt to cook BBQ for around 80 people. Whew!!!
I'll spend the two days before the event cooking ribs. I figure I can do ten racks a day (two batches of five racks per day). On the BBQ day I'd like to make some pork for pulling.
How many butts can a WSM take? I'd like to do two on the top rack and two on the bottom if possible. Ever done it?
Other question... usually I like bone-in butts, but would boneless ones be more space-efficient?
ps.... Please tell me if you think this is beyond the normal scope of a single WSM.... we can always get someone to flip some burgers too (actually, I'm looking for an excuse to buy a Weber Kettle!!!)
Thanks a mil.
Scott.