Wow, that's some serious Kettle skills. One day, I might make it there. I can see where longer cooks wouldn't be a problem. Unsure about how many kettles I could man for high heat grilling of 26 Porterhouses, 30 Pork Loin Chops and 24 chicken breasts. As it is, I'll have to stage everything correctly and flip the gassers 2 times to get it all done. Of course, there will be some stacking along the way as well. Gotta love carry over cooking.
Thanks, but I'm sure I'd screw up royal on gas.....more power to ya !!!!
see if you can get somebody to take pics of the action ![Cool 8)](https://weberkettleclub.com/forums/Smileys/default/cool.gif)
Buckie, things were hopping at the cookout but I had some people send me some of the pics they took.
First of three trays of Porterhouses waiting to go on the 6 burner.
![](http://i62.tinypic.com/25u0g7m.jpg)
On the grill and smelling good!!
![](http://i60.tinypic.com/2wny7nm.jpg)
First round of pork loin chops
![](http://i57.tinypic.com/2qumcyd.jpg)
Two rounds of Porters off the grill and reading to go into holding cabinet (Smoke Hollow 34).
![](http://i62.tinypic.com/fngz6g.jpg)
Cooking area #1. Weber Genesis Gold C right angled to Brinkmann Pro Series 2700
![](http://i59.tinypic.com/23kaxs0.jpg)
Other end of Cooking area #1, Smoke Hollow 34" propane smoker with a SJS on top. (At the very right you can see part of my Performer cart getting into the pic)
![](http://i61.tinypic.com/2hn6ss6.jpg)
Cooking area #2. Two Smoke Hollow 44" propane smokers and to the right of them is a Weber Genesis Silver c
![](http://i60.tinypic.com/23t10lf.jpg)
Just to give a better idea of layout, the 3 pic of the cooking areas were all taken from one point with the camera rotating around to the right. I'd love to have the two cooking areas in closer proximity, or better yet, just one cooking area, but the layout of the backyard won't allow for it.
For the actual cook, I ended up loading the 6burner up with Porterhouses 3 times and the Weber got loaded 3 times as well. First time with pork, second with remainder of pork and first batch of chicken, third with last batch of chicken and some salmon. The Smoke Hollow 34" is where meats get held when they come off the grill.
First Smoke Hollow 44 had 50 baked potatoes and 44 ears of corn. Second had 3 pans of baked beans (you can see them in the pic), 6 racks of baby backs, 1 Garlic pork loin and 2 briskets.
The Silver C on the right took care of grilled portabella mushrooms, asparagus and tri colored peppers. Yeah, I have a dedicated veggie grill :-)
Apologies for not getting more pics, but as you can see, I was kind of busy
![Grin ;D](https://weberkettleclub.com/forums/Smileys/default/grin.gif)