Question on re-heating...

Mornin',Qdogg.

If you have a Foodsaver,bag them and drop in hot water as you need them.

If you don't have access to one,I'd wrap packs of 6 in plastic wrap and double foil them.

Preheat your house oven to 225� and place the bundles in about an hour before you need them.

You are just trying to bring them back to 140� and when you get there,you can reduce the oven temp. to 140� and hold 'till you are ready.

You can take them out as you need each package that way.

If you still don't have enough room,you can always load a bunch in the CS and let it hold them at 140�.

If you need to hold or move them all together,wrap a towel around the packs for extra insulation and cooler the whole bunch.

Their combined heat should hold them a couple of hours.

Hope this helps some, until one of the caterers or vendors chimes in.

It's pretty simple:

**Rub w/Cookshack spicy chicken rub
let sit overnight.....
**set in the CS @ 200 w/hickory 2-4 oz for
about 3 hours, presto! I'm going to leave
the skin on this time, cuz' it's time
consuming to pull it off.
**lightly baste w/your favorite BBQ sauce and
start devouring.

Nevermind. Just saw the recipe in the other forum.

Good Question,

The subject doesn't come up often with CS Owners...they always eat all they smoke and don't have leftovers.

The CS's make great holding ovens. You want to shoot for a warm enough temp to reheat, but without cooking them again or drying them out.

Smoke all of them in advance and then the day of, put them all in the oven, put some fresh wood in and double smoke them.

If you do them this weekend, they'll be fine for 5 days (the 15th). Some would also add a little apple juice in the bottom of a pan to add a little moisture to the CS. When reheating, unlike the first time, the reheat will tend to draw more moisture out, so be careful about that. That's what you might have some extra moisture handy.

Smokin'

Thanks for the feedback. I'm able to fit 10 HUGE drumsticks in ths smokette, which is fine...that means 6 loads of 10. But, these little drumsticks are the most juicy suckers in the world! My little drip pan was overflowing onto my patio in no time. So a word to the wise, put a LARGE drip pan somewhere under the smoker.

Great idea Smokin' w/the apple juice. I was thinking a little H20, but since I'm using apple wood on a few of these, it sounds like it will be a nice combo.

Mornin',Qdogg.

I haven't had as good success with the liquid in a can as I have with a spritzer.

I use a good plastic spray bottle, from any discount store for about $1.79.

Be sure it adjusts to a fairly fine spray,and mist through the vent hole on the Smokette at different angles.

I've found that it moistures the air in the cavity well and self bastes with any drip down.
I don't know if it would work as well with a large cavity cooker,but I have been pleased in the Smokette.

Lemme throw this one out there...Since my smokette isn't large enough to re-heat 60 large turkey drums and I have to relocate the turkey legs from my home to the office. Once there, I have about 3 large roasting pans to warm, or a charcoal grill....what would you think would work better??

If you were going to reheat on a grill, then don't cook them to completely done, they would finish cooking on the warmup and this would help keep them moist.
Jim

You have 3 large roasting pans that you can put in an OVEN at work? I think that would be best, wrapping the legs tightly in foil in packs of about 6. Reason being I have had very good luck reheating stuff in the oven, tightly wrapped to keep remaining moisture inside the meat. That is the key. Say about 275 for 45 minutes....