Cooking for a large group with Smokette?

Twenty is easy for a Smokette.

If you pick butts for size and shape,you can get over thirty pounds of them in for an overnight.

The day before ,hardboil a couple dozen eggs,peel,smoke at 150� for 45 mins.
Cool and make deviled eggs.

Serve with the sausage as a smoked snack.

That will give you about sixty 4 oz. sandwiches.

You could load up another 10 lbs smoked sausage in the morning,for about an hour.

About two hrs before serving,you can load in about twenty lbs of thighs and legs.

Wrap the butts in heavy plastic wrap and foil,place in a dry cooler.

They're good for 4-6 hrs.

Add the sausage in next.

Let them snack on some sausage,while you are finishing the chicken.

If you have kids,smoke up a dozen part frozen 1/4 lb burgers and a pack of dogs-while you are doing the sausage.

Foil to keep warm.

While chicken is finishing,pull a couple butts and place in a half foil pan,sprinkle a little apple juice/sauce ,foil tight and set in your 150� oven.

A half pan will hold over 10 lbs pulled pork.

You can decide if you want to go to a crockpot,on low.

Hope this helps a little.

Wow, you're making an entire king's feast here! I was just wondering about how best to make one main course of some kind of smoked meat. If I served a group all that great food that you mentioned, the guests would never leave!

But you have lots of great ideas here. Can the Smokette effectively handle 30 lbs. of butt at once, even though the Smokette's specs say it can handle only 22 lbs. of meat at a time?

How many would 30 lbs. of butt feed? 50-60 adults (assuming you had a mix of men & women)?

I usually figure about 12 oz/person and about 1/2 my starting weight yield on butts if the pork is the main event. I did a party of about 30 people recently where we had enchiladas and rice and beans as well so the pulled pork wasn't the only fare there. We went through 7 lbs of pulled pork and 9 racks of ribs cut into little two-rib appetizers in addition to the mexican food.

I have a 55 so I have more capacity, but I did everything the weekend before: Friday night 2x7 lb butts went in. Took them put Saturday afternoon, pulled, added a little rub and sealed with the foodsaver and into the freezer they went. In the morning whil ethe butts were finishing I prepared the ribs and cut them into their double-riblets. They went in while the butts were cooling and came out in the evening. Straight into foodsaver bags and into the freezer.

The next Thursday night I moved the meat to the refrigerator to thaw. The following Saturday I just heated the pork on the stove with some of Smokin's basting sauce and put into chafing dishes. Fired up the grill and when guests arrived started up rib grillin'. In about an hour they were all done and all gone!

The best part is the day of the party I spent maybe 2 hours cooking, that's all, and only an hour while the guests were there. Foodsavers rule!

Robbi gave you some good answers above.

As to capacity,yes.

CS is looking at refiguring the capacities.

They would also rather you be pleasantly suprised,even if you can't plan spacing.

If I am weighing out fully slow rendered bone in butts with every spec of waste removed,I tend to get about 46 % yield.