Americue capacity

I have done 2 PB's and 2 packer briskets together in mine at one time. Worked out OK. Could likely hold more, but realize it takes longer to come up to temp and cook due to the volume of cold meat.

Also, be prepared for them to not all be done at the same time.

I have been running Cookshack smokers for going on 16 years. I out grew the 009, and went to an 045. I now have an 066. I have overloaded both the 009 and 045. The cooks were successful. I just did 2 PB's on the 066 for a total weight just over 20 pounds. I think with some creative positioning of the meat on the grates you can safely get 8 or more PB's in this smoker.

Also when you consider really loading up the 66, be sure to rotate your racks with meat due to the heat source located at the bottom and usually the smallest one will be done first.

I did 6 in mine 2 weeks ago. Could have done a couple more.

Do you put the larger PB on the top or bottom rack. I have been putting the prob in the larger piece of meet is that the correct way to operate?

I try to get butts that are close to the same weight. If that isn't possible, I usually put the biggest ones on bottom. Fat cap down. The rest I put fat cap up. I use 2 temp probes. One in the biggest, and one in the smallest.

I know this post is a few months old, but I have fit eight large pork butts in my Amerique. Two per rack, four racks that I rotated twice during the cook.

It takes a very long time for the cooker to come up to temperature with that heavy a load, so add at least two or three hours to your normal cook time. I was doing a neighborhood party and barely had time to pull the pork!