Catering job, going to use the Smokin-Tex

Former Member

Every year my brother in law and myself have a catering job we do. It's all volunteer, so we do not get paid. We provide our culinary services to the "Little Theater" in Old Town Alexandria, Virginia. Last year we got talked into cooking for a crowd of over 150 people. We served ribs, chicken, corn on the cob, Low-Country-Boil and many sides. It was for a friends son that returned from Iraq. Anyway, I was going to use my Smokin-Tex to smoke some Keilbasa and ham ahead of time for some Jambalaya. I also have my Camp-Chef stove for cooking on site, plus we have a full kitchen. Do you think 1-2 hours max in the Smokin-Tex for the meat will be enough? I was going to use Apple Wood, I have some Hickory and Oak though?

thanks.............dan

3/22/0511:15 AM

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