Can Tabby's smoker do this?
 

Tabs and several others on here are serious bidness when it comes to smokers, but sometimes quantity trumps quality....

Went to my favorite BBQ joint today, mid-afternoon, it's always packed, though not a huge place. Got my usual order to go...and asked the guy ...how many lbs do y'all sell on a typical day....oh 'bout 15-1800 lbs. But he said next Sat. they'd only be open from 9-3 and sell 8000....that's a ton...err four tons of Q....wow!

Ricky will know the place :)

The only thing I have ever smoked was illegal at the time. I prefer grilling.

Grilled Ganja...never tried it :). I've never turned down anything grilled, but Q is what I like when visiting places...it's all different, and it's all good.

Wow

8000? Wow. But I think a pro pit house can do quantity and quality.

I have a Tejas boy living next door... when he smokes ribs it is a all day and into the night affair.

Being a good old boy he often shares with me.

No sauce... don't think there is any spice at all.

It is like eating bacon off the bone.

This joint's smokehouse is a building out back with about 8 chimney's...
usually only 1, maybe 2 are blowing smoke around lunch time. I'd virtually guarantee there is an older black pitmaster....they've been doing it this way longer than we've been alive :). I don't use any dip/sauce...doesn't need it, but I remember the owner telling someone he'd use 100 gallons that day some years back. The quality doesn't suck either...this place will be on every Top 10 BBQ list in the US you ever see.

That's Lexington style....nothing but shoulders, hickory smoke low & slow for 13-14 hours, with no mopping, etc. Dip/Sauce is optional for afterwards if desired. Eastern Style is the whole hog laid out with lots of mopping....

Them folks in the middle of our state have quite a conundrum...which is better :)

SmileWavy