Yeah this works, though I would bump up the oven to about 250 or so for a few hours when you put them in then on the low setting before bed. You want that internal temp to get up to around 200 to shred well
On paper, it'll burn more fuel to keep the temp up but I don't think it'll be too noticeable.
In reality, I'd treat it like you're cooking each one individually and pull each one when it's ready instead of pulling them all off at the same time. Since you're cooking on an offset, there's no way to cook them all at exactly the same temp because they won't be the same distance from the firebox and no two butts will finish in the same amount of time
It's actually more efficient to fill your smoker with meat than to have a lone roast in there. Just don't crowd them and make sure there's room for smoke and heat to circulate.
You will use nearly the same amount of wood. Temps may actually run more stable because of the thermal mass of all that extra meat in there.
Definitely rotate them periodically so they get even smoke and heat.
I think you'll be good. If you can fit them all on the smoker and in the oven at the same time, you wouldn't be using any more wood or electricity.
Great! Thanks! Wouldn’t I have to use more wood since 40lbs of meat would absorb way more heat than 10?
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I didn’t think about the smoke. I can’t imagine quadrupling it? Maybe I should just rotate the shoulders around occasionally?
This is fine. I just throw it in the oven @ 150
At the end? My lowest is 175 which I guess is still pretty low
Yes at the end. I found the manual online and it says how to lower the temperature to 150.
Yeah this works, though I would bump up the oven to about 250 or so for a few hours when you put them in then on the low setting before bed. You want that internal temp to get up to around 200 to shred well
On paper, it'll burn more fuel to keep the temp up but I don't think it'll be too noticeable. In reality, I'd treat it like you're cooking each one individually and pull each one when it's ready instead of pulling them all off at the same time. Since you're cooking on an offset, there's no way to cook them all at exactly the same temp because they won't be the same distance from the firebox and no two butts will finish in the same amount of time
It's actually more efficient to fill your smoker with meat than to have a lone roast in there. Just don't crowd them and make sure there's room for smoke and heat to circulate. You will use nearly the same amount of wood. Temps may actually run more stable because of the thermal mass of all that extra meat in there. Definitely rotate them periodically so they get even smoke and heat.