Summary: In this episode of The Smoker’s Lounge, Matt and Tim talk about some strategies for smoking food for large groups: • It is easy to cook too much when smoking for your family. But leftovers are great. • Prepare ahead for parties. It is important to get as much done ahead of time as possible. • There are some very helpful and cheap solutions to help serving at a backyard party. You can usually find them at a restaurant supply store. • Some dishes are can be reheated - like pulled pork - while others are much better fresh out of the smoker - like ribs. • With large events, quantity makes it impossible to smoke everything at once. Either run lots of loads, or borrow smokers from friends. • Large events take a lot of time. • Think through reheat of the meat and transport to the site early in your planning. • Plan .25 pound of meat per person for most events, but add a little extra as a cushion. Also consider who will be attending the event. Big eaters will mean you should smoke more meat. For more information about the basics of meat smoking, visit www.fattybombatty.com.
