I’ll be doing 75% of the cooking onsite. The event runs from 10 am to 10 pm.

I will smoke the seasoned meats from frozen, partially thawed or fully thawed. There condition will be dertimined on their location in the cooler and time they get put on the smoker.

Pre-cooked pork butts always reheat very well no matter if they have been frozen or not. Reheating pre-cooked chicken is another story. The few times I’ve been forced to reheat chicken my customers still love it, but the quality is no where near where I want it.