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"Small" issue?
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Ripnem
Posts: 5,511
My buddy that is still a bit a of a rookie is looking to put 2 butts on his small this weekend while on a fishing trip. Cosco shoulders totaling 14 lbs. I told him that I think he can set them on edge and squeeze them both on. My concern is can he really and will the lump get him through the cook. I walked him through how to fill the lump and all the key facters.
Think he'll get it done?
Think he'll get it done?
Comments
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sorry Adam can't help, but would be interested to know the outcome.canuckland
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I have a small and I'm a little worried for him. I get a call before every cook to get the low-down on temps/times/temps/method...Pretty funny. Can't wait for the calls this weekend.
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If he can get them on there they will cook. I would maybe move them around some during the cook to spread out the direct heat from what over hangs the plate setter. I packed these on my Lg and XL on their sides and it worked out fine. I don't know about the lump question of a Sm.
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Was this the guy you had to cook for to convince the wife?
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You got it. She is already seeing the light of multiple Eggs and an outdoor kitchen type setup.
The other day when I was so nicely invited over for fathers day, i was cooking her meatloaf on his egg and listening to her talk about the egg. Cracked my a$$ up cause she sounded like me talking about it. "Oh, things that come off the egg are so moist and a bit of smoke flavor, blablabla" She stopped and looked to see if I was listening. I about lost it. Some people...
I rolled her :laugh: -
You gotta love it. :laugh: :laugh: :laugh:
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It's Salmon fishing and we don't screw around. So you hit the water at 3:30 am and fish till the box is full. He will be puting them on around 10-11pm and may not get off the lake till noon or so. I probably told him 4-5 times how to load lump and stablize the little guy. He tried making ribs 2 weeks ago on another fishing trip and didn't get it settled and ended up with freekin hockey pucks made of pork. :ohmy:
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Ahhhh Grasshopper . . . "Egg Strong and Live Long"!
I have no idea but like the way Eddie thinks. If he pays attention to his fire he can always add lump if needed.
LOL, I'm not going to ask why you don't eat fish on a fishing trip! Nope, don't wana know. Not gona ask. Un ah, no way.
Gator -
Fish for the freezer. The amount of Salmon is sick. The last trip I was on last year we had 2 huge white coffin type coolers FULL of frozen vac pac fillets. No room for ice. The little 6" handles bowed like you wouldn't think possible. 100% legal though (seriously)
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She wants to eat off my eggs when hubby is outa town this weekend. She wants to try pizza. :laugh:
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I am with ya there throw some Salmon on the Egg while they there still quivering. :ohmy: Fresh fish is hard to beat.
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What does she look like? :laugh: :laugh:
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not to sound like the prick that I am, but if she lost about 40# she'd look better.
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Couldn't agree more. It's just the guys that are going want to stack some shtuff in the freezer.
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U got that rite!Tell Dumba$$, with the LITTLE thing ,to pre-cook the butts and then all he has to worry about is warming up the butts,while fishing,while you are entertaining his wife with a LARGE one!!! :evil:
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You kill me Hoss. You gotta come ice fishin. :laugh:
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Somehow we connect! I love it!!! :evil:
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My Dad always told me that there are two kinds of people in the world,Dumba$$es and Smarta$$es,which one you wanna be boy? :laugh: :laugh: :laugh: I hope I made the rite decision!!! :blink:
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I think Eddie has fallen for her :laugh:.
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You got me pegged.
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:ohmy: :evil: :laugh: :laugh: :laugh:
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All this cause of a grill....Priceless
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:evil: :evil: :evil: You WON!!!
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:laugh: :laugh: :laugh:
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With the right setup, it is very easy to do two large pork butts on the BGE small cooker.
These two butts weighed about 16 pounds total and I did start them on their sides for the first few hours until they shrunk and I could get them laid down on the grid.
This is what they looked like later into the cook.
I also always add charcoal on all my larger cooks in my small but it is no big deal and takes about a minute to do it. I added at hour 7 on this cook which took 12-1/2 hours.
Dipstick -
Wondering if getting a longer lasting charcoal would help with extended cooks on the small. Isn't the kamodo extruded coco lump supposed to last an inordinate amount of time?
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priceless Hoss priceless, ROTFLMAO :woohoo: :silly: :laugh: :P :evil: canuckland
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Dipstick, did you remove the fire ring? what's the drip pan resting on?canuckland
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Looks like no platesetter, now that you got me lookin. He must have wired the drip pan.
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