First Pork Butt

SPN

Hello Everyone,
I'm new to the BGE. Smoked many many pork butts and briskets on an offset smoker. Plan on trying my first on the BGE tonight and/or tomorrow. Does anyone have any advise/pics of how to set up the BGE for the smoke? I will have the plate setter. just can't figure out what keeps the grease from the pork butt from hitting the plate setter, falling down to the coals, and causing a problem with flame up or something else.
Thanks

2Fategghead

I place a large pan on the platesetter to catch the drippings and I foil my pan for easy clean up. Tim

2Fategghead

Here you can see my foil lined pan under my meat.

Boilermaker Ben

I wrap my platesetter in foil, and, if I'm expecting a LOT of drippings, like with a butt, I might make a little tray out of foil (fold up the edges).

As far as how to set up the egg, see these sites:
http://www.nakedwhiz.com/elder.htm
http://playingwithfireandsmoke.blogspot.com/2002/02/pork-pork-shoulder-butt-picnic.html
http://www.wessb.com/Cooks/pldprk/pulled_pork.htm
http://www.celticspiritbbq.com/methods/pulledpork.html

fishlessman

with what you have get a tinfoil lasagna/turkey style pan and bend it to fit in the platesetter with the legs up, grid on top. or make your own foil lan. with one butt i dont use a pan and just let it drip, theres not enough oxygen in there during a low and slow for the fire to flare up like in other grills. multiple butts i use a pan to catch most of the drippings

Tennisbum

What I get is disposable aluminum pans from Sams. Cheap and just pitch them. They fit the platesetter leg us with no problem.
Welcome to the egg. Funny you should want to know about pork butt. I did one last night. Got the egg stable at 225 or so and put it on. Set the remote thermostat for 200. checked about 2am and it was at 164. By 6.:30 it was done. Not sure why it cooked faster than I expected the temp never did get above 250. Any sure tastes good.
gp