OK I'm not the kind of person that understands the science behind all of this so I need some imput on something.
I plan to smoke something for the entire family (approx. 6 adults,and 3 toddlers)
It will probrably be something that consist of lots of pieces....chicken...pork chops..pork steaks..etc...etc...
Here is my question.
The more product you have in the smokette ,,do you need to anticipate a longer cooking time?
do you need to set a higher temp than normal...I usually smoke at 225.
Also , what about rotating the meat....I'll use all three shelves and have probrably 3-4 pieces on each shelf.
Not sure if I worded these questions right or not.
I have never smoked more than 3 sides of ribs at one time.
thanks for any input you have.
cookin-n-arkansas
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