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10 replies

First smoke?

P padrefan98Member
I have quickly scanned for this question and didn't see it. So forgive me if it is here somewhere in the archives. My SM025 is due to arrive today and I am thinking about doing (4) 6 pound PB. Forgive me for asking but can my unit handle that many at one time and is it ok to load it up on the first smoke (after properly seasoning the smoker of course). I anticipate these taking at least 10-15 hours and I want to have plenty of pulled pork for everyone to try while I am perfecting other meats. I don't plan on visiting PB again for a while after my first smoke. I just have so much I want to smoke first. So thanks for your time in advance.
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T tomMember
Depending on shape of the meats,the cooker will do four easily.

The 24 lbs of butts should produce about twelve lbs clean,pulled pork,or 48 four oz sandwiches when cooked to an internal of about 195º.

If you check your cooker and it is running at an accurate 225º at the cooking surface,the butts should finish in your timeframe.

Enjoy and let us know.
FM Former Member
Can you do the first smoke this way? Yes

Should you? I wouldn't. NEver using one, site unseen, I'd say cook one and see how it comes out then cook three. You don't know how much wood to add, the timing, etc. Sure it'll all work out, but first cooks are for testing, not quantity

But that's just me.

Oh, and I moved this to the PB forum.
FM Former Member
The smoker won't care how much meat is in there, it will work to hold whatever temp. If you open the door, it will take longer.

IF you put any on the bottom shelf, put the fat cap down. Those get more direct heat from the heating element so keep that in mind.

If you really want to, I'd rotate the PB during the cook.

Make SURE the drain holes don't get blocked. That many PB can certainly create a lot of grease.
andyjandyjMember
quote:
Originally posted by SmokinOkie:
Make SURE the drain holes don't get blocked. That many PB can certainly create a lot of grease.
And depending on the size of the drain pan you are using, make sure you have a spare pan handy. I usually use a loaf pan, once smoking two butts and a brisket that I started the previous evening, the loaf pan was full by morning.

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