How many brisket's can you get in there? Pork Shoulder? What about fat drippings? Fire hazard from drippings?
514201
Obviously the number of briskets depends on the size. The smoker has 3 shelves so it will hold at least 3 good size briskets. Same with port shoulders. Regarding the fire hazard, I don't see that as a problem. The smoker is designed in layers. The lowest point is where the flame is located. Above the flame is the tray for wood from which smoke is emitted. Above that is the basin for water and above that is the meat being smoked/cooked. Any fat drips directly into the water; therefore, I don't see any fire hazard from drippings. I've used this smoker frequently over the past couple of years with no fire hazard issues. Made ribs, chicken, fish, pork shoulders, rib roasts, etc. Works great. Obviously the number of briskets depends on the size. The smoker has 3 shelves so it will hold at least 3 good size briskets. Same with port shoulders. Regarding the fire hazard, I don't see that as a problem. The smoker is designed in layers. The lowest point is where the flame is located. Above the flame is the tray for wood from which smoke is emitted. Above that is the basin for water and above that is the meat being smoked/cooked. Any fat drips directly into the water; therefore, I don't see any fire hazard from drippings. I've used this smoker frequently over the past couple of years... » Read More Obviously the number of briskets depends on the size. The smoker has 3 shelves so it will hold at least 3 good size briskets. Same with port shoulders. Regarding the fire hazard, I don't see that as a problem. The smoker is designed in layers. The lowest point is where the flame is located. Above the flame is the tray for wood from which smoke is emitted. Above that is the basin for water and above that is the meat being smoked/cooked. Any fat drips directly into the water; therefore, I don't see any fire hazard from drippings. I've used this smoker frequently over the past couple of years with no fire hazard issues. Made ribs, chicken, fish, pork shoulders, rib roasts, etc. Works great. « Show Less
514202
The unit comes with two heavy duty racks and if you cut your very large brisket in half you can smoke one. If you order two extra racks you would be able to smoke two briskets. As pork shoulders are thicker than briskets you will only be able to smoke two, maybe three shoulders. Fat drippings go everywhere, on the walls, the bottom, the door, and into the water pan. The drippings never see the flame and the temperature which you smoke at is well below an ignition point.
514203
I think you can easily fit three of each at any one time. I dont think fat drippings is a fire hazzard since most of evrything falls into the water container..... Overall great purchase and very satisfied here
514204
Buy 2 extra racks and you can squeeze in 4 briskets. I've done six pork shoulders. I don't bother with the water tray that comes with it for that much me at. I use the large aluminum trays from Costco. It will rest properly on the frame on the lower part of the smoker. I wrap the grease tray in the bottom in aluminum foil for easy cleaning. Great little smoker.
514205
Not sure about how many briskets, I would think two or three. I don't think there would be a fire hazard as there is a catch pan you can fill with water that sits above the wood chip holder. I always put tin foil over the water tray and just poke holes in it. The tin foil catches a lot of the drippings. Check out the smoker on Youtube. A lot of folks have posted videos, and you can see what they look like. Good luck! I love mine!
1285440
I'm not sure what a "large packer cut brisket" is but we've done a whole brisket (I think 12 or so pounds), a pork shoulder and a chicken and it easily fit.
153049
I get plenty of smoke without the smoke generator. There is a nice smoke ring on all the meats, so far. An add on shelf that collapses or is easily removed would be a nice feature.
1613036
Should be able to google it to get the exact measurements. I know for my use it will take a 10# brisket and smoke it perfectly. The smoker has a temperature probe connected to the panel so you can check the internal heat of what you are smoking. Do NOT try to just grab it and pull it from the finished product as it will pull the probe from the lead and you can't fix it. I did and had a fail. Should have held the brisket with a fork and grabbed the probe from the end instead of trying to pull it out by the lead.
233063
i use mine with a uds also .. i have run mine 16 hrs strait on a beef brisket with no problem..it all depends on how much charcole / wood you have in there..
589194
Then that's totally cool! I have done a couple pork shoulders around 3lbs, and have even just tossed in 4-5 medium sized chicken breasts with a bunch of bbq sauce and some random spices. Everything is totally fine. I've had to do a little adjustment in terms of heat (the smaller ones will dry out on longer recipes) but the program feature is awesome. I can cook on low for 4 hours, then it automatically goes to "Warm" after the specified time is up so it won't overcook. Whether I've done 5lb stews or just chicken breasts everything has come out swell!
1096592
Yes, 1 turkey will fit or 3 large briskets at one time! If briskets are small, 4 will fit!
2092985
I don't thimk you can get 4 burgers, but two chicken breasts, two small steaks, one t-bone or two bone in pork chops will cook.nicely for you. Love splitying hot dogs and grilling tnem too on here while nuns toast.
398629
So far i have cooked the following: - ribs multiple times hanging from the hooks (3.5 hours) - beef brisket hanging from two hooks at the thickest end (3.5 hours) - tri-tip roast hanging from two hooks at the thickest end (45 minutes) (just about the greatest thing I have ever tasted) - marinated and butterflied chicken breasts laid on the grill grate (40 minutes) - marinated chicken wings laid on the grill grate (30-40) minutes I also intend to cook a turkey breast and a couple of whole chickens down the road. The Pit Barrel Cooker website has some great video clips which demonstrate how to cook a wide variety of meats on the cooker. This was a great purchase and I love this smoker.
1560953
While I am certainly not an expert smoker (only been doing it 2 years) I have smoked ribs, chicken, pork loins and made the BEST beef and venison jerky in mine. The smoker itself is awesome and I see no reason why it wouldn't do right by you for sausage.
1617387
I have found that a 5 gal plastic bucket (Lowe's has them for a couple dollars) works very well. The high sides keeps the meat contained. From there, I place the meat in pans for serving, additional smoking, or adding sauce. Don't shred too long or meat turns to mush. Good luck!
419603
you can smoke anything. I have smoked chicken ,pork butt,pork chops,fish,baby back ribs even pot roast.Just be sure to monitor your fire and meat temp.
125601
I have trouble getting the meat temperature to above 170 F. I don't think it is a power issue but a controller issue. Whatever the cause, the smoker is best suited to long time cool smoke. I plan to rebuild the temperature control when I have spare time.
1122720
No .Keep one thing in mind, anytime that you cook any thing on the grill that contains animal fat,you get smoke.
1196737
I agree with another comment about ribs - you would need to cut the slab. As for other meats, I have cooked a whole chicken (typical small fryer) and about a 3 to 4 lb brisket
1931390
I just use about two fist size chunks , that's plenty of smoke for my taste, too much wood could ruin your meat.
1771386
I didn't use any fire rope on mine. Sure, I had some smoke leakage around the doors, but it's not enough for me to worry over. I also think you only need to use wood chips for the first 2-3 hours to get the flavor. If you pour on the chips for 6-8 hours, I think it gets too smoky. Once you have the initial burn on the chips, the amount of smoke produced by the embers is minimal.