FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Pitmaker Vault

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Catering
View previous topic :: View next topic  
Author Message
jbtx
Newbie


Joined: 11 Jun 2010
Posts: 35
Location: Lubbock, TX

PostPosted: Wed Dec 12 12 3:22 pm    Post subject: Pitmaker Vault Reply with quote

Are any of you using this cooker for catering? If so, how many people can you serve off of it?

They say 18 11-13 pound briskets. I would like to feed up to 200 from it if possible.
Back to top
View user's profile Send private message
lennyk
Newbie


Joined: 17 Sep 2009
Posts: 97

PostPosted: Wed Dec 12 12 7:26 pm    Post subject: Reply with quote

that is a good question,
with 5 shelves how do you fit 18 briskets in there ?
even if they were small ones and you could squeeze two per shelf that would only be 10 not 18.
Back to top
View user's profile Send private message
Geronimo
BBQ Super Pro


Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)

PostPosted: Wed Dec 12 12 10:25 pm    Post subject: Reply with quote

I don't own one but know the guys that build them (own the company) as they used to to be involved in Pitts and Spitts smokers (sad story).

Anyway, I have seen plenty of the Pit Maker smokers and I too would wonder how one could get 18 briskets in one AND have any room for the the smoke/heat to circulate (the heat/smoke comes from the bottom) and get the ones on top done. Shocked
_________________
Where rumors end and legend lives forever...
Back to top
View user's profile Send private message
jbtx
Newbie


Joined: 11 Jun 2010
Posts: 35
Location: Lubbock, TX

PostPosted: Wed Dec 12 12 10:31 pm    Post subject: Reply with quote

http://www.youtube.com/watch?v=f5WAJAzJG5Q
Back to top
View user's profile Send private message
lennyk
Newbie


Joined: 17 Sep 2009
Posts: 97

PostPosted: Thu Dec 13 12 3:23 am    Post subject: Reply with quote

Well those are obviously briskets on the smaller side to be able to fit 3+ per shelf.

There must be some temp differential between the upper vs lower grates though.

of course given brisket times it would be easy to do a simple shelf rotation 1/2 thru
Back to top
View user's profile Send private message
Poppa's PTL Club
BBQ Super Pro


Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA

PostPosted: Thu Dec 27 12 12:44 am    Post subject: Reply with quote

Moonie uses them in his restaurant, you could try a PM to ask for his experience.
_________________
I likes to eat 'da pig!
Acts 11:5-9
Back to top
View user's profile Send private message
MooniesBBQ
BBQ Pro


Joined: 21 Jul 2009
Posts: 505
Location: Flowery Branch, GA

PostPosted: Sun Jan 06 13 11:30 pm    Post subject: Reply with quote

The most I will put on one smoker is 12. The top rack gets too hot for long cooks. I put ribs, turkey and sausage on the top rack. Expect about a 1.5 hour difference in cooking times starting from your top rack. When the highest briskets reach temp, the briskets on the shelf below are about 10-15 degrees behind. The bottom shelf and middle shelf take about the same time to cook briskets and the fourth shelf down is the slowest. I fit 3 14-16lb briskets per shelf.

Moonie
_________________

http://www.mooniestexasbarbecue.com
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Catering All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group