Clint, have you been talking to Brian. I'm usually the camp cook. I'm notorious for midnight suppers. Even on a daily bases at home, Schuy and I don't eat till 8 or 9 on a good night.
Greg, the way I usually smoke the shoulders is to cook them at 200 degrees until medium rare. That takes nearly 2 hours. Then I cut the meat from the bone, put them in an aluminum pan with my BBQ to warm it back up and serve it. I'll try to remember to dig through the freeze tomorrow to what I have. I can't remember if I kept all 4 shoulders from my deer last season or if I cut up the first two. I have some apple wood for the smoking.
Apple is my favorite, 2nd is cherry, 3rd hickory.
If someone wants to take charge of the pizza station, we could do that for lunch (noon to 2) Saturday, then smoke venison for supper. Doing pizza's is pretty easy. All the time involve is in the prep because everyone cooks their own. Prep includes dicing onion and pepper, setting out bowls of toppings: onion, peppers, peperoni, sausage, pizza sauce, cheese and any other ingredients ones wishes to add. And building and maintaining a fire to get the pizza oven hot. Of course, I'd been available to assist and advise. I just don't want to occupy 2 to 3 hours of my time with lunch and 2 to 3 hours with supper. I'd like to spent some time in the shop. But doing the pizza isn't 2 hours solid work. Prepping may an hour, more like 30 minutes. Building the fire is like 20 minutes, shoot the range add more wood, BS add more wood... The actual "work time" is 45 minutes to maybe an hour. The actual time from start to finish is about 3 hours. I have the pizza dough, pizza sausage and tomato sause. When it comes to cook time, I'd be ther to instruct the pizza builders on how to cook their pizza.
