Cooking another Porkapillar tonight. I also want to do 20 jalapeno poppers (boat-cut, filled with whipped herb cream cheese and wrapped in bacon, natch). Porky usually cooks ultra-raised direct, with smoke, at 375-400 for 90-120 minutes. Poppers, as I understand, cook at about 350 indirect for an hour.
Poppers are for an appetizer; Porky is dinner. I figure I should just pop on my tri-level rack, put Porky up top and the poppers on the level below, and just pull the poppers after 40 minutes. Does that sound feasible to everyone? Will the smoke mess with the poppers too much (I use a decent chunk of applewood for Porky)? Is that too high/too direct/too long for the poppers?
If it was just the wife and I, I'd just go for it and not sweat the results, but my buddy and his wife are excited to try the Egg, so I want to be a good ambassador.
[Northern] Virginia is for [meat] lovers.