Smokin 4 butts, is this gonna work?

Unknown · April 2007

<p />Just got the photo thing figured out and thought I would post a couple of photos.[p]I put four 8# butts on the egg tonight. Started at 8:30 and hope they finish about 2pm on Sunday.[p]I'm not too sure about the second grate as there is no space between the top and bottom butts for the air to move. I tried some bricks but they were too large. I'll have to cut them in half to get them in the egg.[p]Am I going to have trouble with this smoke. I will need to do th esame thing next weekend to have enough pulled prok for my daughter's graduation party.[p]Let me know.[p]Thanks,[p]Gary

gary · April 2007

<p />The cook started like this. Got to be the prettiest thing ever seen.[p]Gary,

Richard · April 2007

Gzry,[p]Close the dome and get a beer, they will shrink.

EggEd · April 2007

Gary,
Yes
< http://i177.photobucket.com/albums/w207/eboyd_bucket/Egg/Pulling_time.jpg >[p]The 2 on top might have benefited from 1-2 more hours but the five pictured on my large Egg cooked for 18.5 hours

gary · April 2007

[p]You can't see the GURU in the photo. At about 10pm it started to cycle on and off at 200. I feel better now. I think the cook will be ok.[p]Gary

EggEd · April 2007

EggEd,
I really need to get better at the pictures
[p]and I thought airflow would be an issue also but I can now say just close the lid and let the Egg do it's thing. No guru or temp control and I had my wife adjust the bottom vent once ( I was at work) and it was all good

gary · April 2007

EggEd,[p]How do you elevate the second grill?[p]I am using a grill extender and am not totally happy with it. Seems to collapse at all the wrong times.[p]Gary

dhuffjr · April 2007

Gary,
If you look real close at the photo is is a stainless steel bolt with a couple nutts and washers.

EggEd · April 2007

dhuffjr,
I guess the photo is small
But dhuffjr is correct. This type of elevated grill is oft seen in the forum archives and probably the Naked Whiz and wessb websites. I tried to use the BGE elevated grill and it seemed too tight. I later found a post where buddy had 2 large butts on the bottom, a grill just sitting on those (not supported other than by the meat itself) and then 2 more on top. [p]After that I stopped worrying about airflow. From my short experience the extra meat can vary the time but results are the same[p]Hope yours went well

Smokin 4 butts, is this gonna work?

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