DPP 70 cooker

[Diamond D'z]

I am trying not to think about this Friday when I pick up my my new DPP70 as it will make my week drag on! So I thought I'd post this so I can get some feedback from any DPP owners.

It has a cooking surface of 84"w x 30"h x 42" d and I got the double racks. I alos got the steamer option on the firebox.

Since I have not cooked on one yet, can you answer a few things for me.

Can I cook a whole hawg on in this?

How many people can this thing feed?

Travis said it is the best even temperature cooker out there.

Any DPP owners, please respond to this so I can start geting the wheels churning in my head.
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DIAMOND D'Z BBQ Catering & Entertainment Svcs
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DPP70
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Various gas Grills

[hullabaloo_bbq]

Diamond D'z,

I have a FAT 50 with double racks that I purchased two months ago, and cooked approximately 36, 12 pound briskets at once! We fed a couple hundred people. So with your 70 series I'm going to estimate (depending on portion size) you could easily feed 300- 400 people.


(Travis correct me if I'm high or low.)

In response to your whole hog question. You can without a doubt cook a whole hog. Maybe even two at once. (Again, depending on size.) The reason Travis splits the doors at 60/40 is so that the door designated to 60% of the total length can be used to slide a whole hog in and out with ease. If that description makes any sense.

I have experienced the week of excitement leading up to picking up the pit, just as you are now. If you have any more questions, ask Travis or any of the DPP fans on this forum, and they'd be more than happy to join you on cloud 9!

-Dave

[chef_hog]

Diamond D's,

I have both the 70 and the Fat 50 both with the double racks on the 70 I have done Q for 600 Whole Shoulders and Ribs (which was 250 LBS of Shoulders and 6 30lbs case of ribs) I have also done Brisket (300 lbs) and Turkeys 40 Hotel Breast bone-in. the 70 is a work horse and great for the big gigs that I do and the 50 now gives me the opportunity to bring it if a 3rd meat is added to the menu.

The only issue with the steamer is that it is a one time fill for a cook because the presure in the steamer does not allow for the cap to be removed when there is still water in the tank.....You would be suprized how high that cap and shoot into the air. also not an easy job filling it after it has run dry because most times the water is cold and the steam and metal contracting is scary.....

It is the most even heat that I have ever seen on a smoker and its great not having to rotate and turn the meat on a long cook. It does take some getting use to in controling the heat and the urge to build a big fire.....you have to train yourself to keep the stack damper closed to about a 1/4 open and leaving the fire box vent open about 1/2 way and only putting in 2-3 logs once the coals are developed every 2 hrs or so.

As far as the whole hog on the 70 you can do 2 60-70 lbs on the small side and 125 lbs on the large side you will need to take out the upper racks and place foil over the area of the grate the end of the snout is under right there is the only hot spot about the size of a dinner plate.

[Suzy's Q]

I had the chance to work with the Chef Hog and feed the beast all night. I t was a pleasure to work with such an increadible tool. From the size of that thing I would think that you could cook a huge hog (which I plan on doing as soon as I get mine).One modification that I was thinking of, was to make the bar that supports the doors when they are closed removeable,so as to get a large hog into (and out) of the chamber. Gonna try to figure that out when I get it. Thanks Chefs for the opportunity to work with you (I learned alot!), and convincing me that this was the rig that I needed!