One can only put so much meat in a BGE at a time. Also, different meats require different cooking temps and times.
So far so good.
If you plan to cook meats for larger numbers of people, how do you keep/store meat for many hours while cooking other meats?
May have to do it but really don't want to refrigerate anything.
Also, when serving sliced meats such as hams, roasts or briskets what is the recommended serving size in order to estimate amount of meat needed to purchase?