See how Mr. B organizes ribs and chicken during a large family cook on his Shirley Fabrication offset, including rack planning, flavor separation, and spritz timing.
Published 2017-06-0412:5333,967 views in recorded analyticsUpdated 2026-08-05
What happens in this video
Crowd cooks get easier when the pit is organized before the first rack goes in. This Family Day cook uses Big Bertha’s vertical space to separate meats and keep the workflow visible.
Mr. B cooks the ribs straight through rather than following a fixed 3-2-1 schedule. He spritzes during the cook and watches the meat instead of letting a generic timeline make every decision.
Chicken pieces are grouped by seasoning so drippings do not mix flavor profiles. That small layout choice matters when one pit carries multiple batches.
Mr. B’s Pitmaster NoteA big cooker gives you capacity, not automatic organization. Assign each rack a job before you open the doors, and write down what went where.
Food and fire safetyCook chicken to 165°F in the thickest part. Keep raw poultry and its utensils from contacting ribs, cooked food, spritz bottles, gloves, or finished-food surfaces.
Keep learning
Use the video with the matching recipe and skill lessons. That gives you the cook, the reason behind it, and the next adjustment to practice.
