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4 Butts on One Egg or Two
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Offpiste
Posts: 47
I have dilemma. Smoking 4 butts tonight for holiday weekend get together. I have LBGE and KJ classic. Would you smoke all 4 together or put 2 on each cooker? I only have one Maverick ET-732. I'm leaning towards all 4 on LBGE because that is what I'm familiar with but would be fun to have both going at same time. Have only cooked single butts on LBGE but all have turned out well. Thoughts? Thanks.
Comments
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I'd do it all on one unless you are doing significantly different seasonings on them. Just remember you may need a bigger drip pan if you've never done more then one at a time before.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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I've done 4 on one LBGE without any problem. I switch the top two and bottom two about 4 hours into the cook just to help even things out but I'm not sure how mandatory that is....just seemed like a good idea the first time and that's how I've done it since.
Knoxville, TN
Nibble Me This -
How much lard did you collect from 4? I usually put a large foil lasagna pan below for a catch. Will that be enough? These are 7-8 lbs butts.
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Do you have a some sort of raised grid for the egg or for the classic? I think 4 would be a tight squeeze on a single level. If you have a second level then no problem. I think a large lasagna pan would probably be sufficient.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Have raised grid, plan on 2 levels 2 butts per level.
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Offpiste said:Have raised grid, plan on 2 levels 2 butts per level.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Putting 5-8 pounders on in the morning on Thursday
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Lasagna pan will be plenty big. Just don't let it sit directly on the indirect piece as that can burn the drippings and lead to a lesser quality product. You can use some balled up aluminum foil or some spare nuts and bolts to keep the pan from being completely in contact with the stone.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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the only problem ive had with big cooks is the temp reading, all that cold meat throws the temp readings off. i now just stabalize the temps, toss the meat in and dont change vent settings for 5 hours, disregard the fake maverick readings for 5 hours and just trust your vent settings
fukahwee maineyou can lead a fish to water but you can not make him drink it -
How much did it throw of temp readings and what were you seeing?
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Offpiste said:
How much did it throw of temp readings and what were you seeing?
fukahwee maineyou can lead a fish to water but you can not make him drink it
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