On 9/14/2013 9:34 AM, George Leppla wrote:
> Today is "Meat Smoking day at George and Becca's" It takes all day and
> is a pain in the ass to do it, so when we get the smoker out, we load it
> up. I have a 14 pound brisket, a 10 pound pork shoulder and 2 big slabs
> of ribs in it..... about 40 pounds of meat. It will run all day and
SNIP
> George L

I try to do the same, load up the cooker, uses the same amount of
charcoal. Plus I feel the large amount of meat gives off moisture to
help control dry out better.