Turbo Pork Shoulder

rja

SGH - Looks good. Where did you get that cradle for your plate setter and the 16 inch drip pan?

jcaspary

Looks good.  I don't know if I could ever go Turbo.  I just can't see myself doing something other than low and slow with ribs, butts,...  Just a feeling, no reasoning.

SGH

@rja‌
That is a Woo2 that I cut the bottom ring off of. Basically turning it into a regular Woo. I got mine from Tom at the ceramicgrillstore.com. A great place to buy egg accessories and bbq related items. The 16" pan came in a package deal from webrestaraunt many months back. They had a clearance on the pans and was selling a pack of 3 for like 9 bucks. The pans actually measure 16"x2.5 deep. That is as large as you can fit "inside" of the plate setter. I still have 2. I gave one to a friend and fellow forum member @Biggreenpharmacist‌ on his visit here. They are great drip pans. Light in weight and hold a massive amount of liquid. I highly recommend them my friend. And thanks for the kind words.
@jcaspary‌
Thank you for the kind words as well my friend.

SGH

@rja‌
Tom from the ceramic grill store is also a member on this forum. That goes a long way with me. I highly recommend his products my friend.

SGH

jcaspary said:

Looks good.  I don't know if I could ever go Turbo.  I just can't see myself doing something other than low and slow with ribs, butts,...  Just a feeling, no reasoning.

Brother the turbo method works great and is a real life saver when one is hard pressed for time. I still prefer to cook most everything low and slow if time is not a factor. However I certainly have no issue with blasting one at 400+ degrees when in a hurry. They turn out very well. Give it try sometime and see what you think. It may not become your go to method for every cook but I'm willing to bet that you won't be disappointed either my friend.

jcaspary

I'm sure it would come out fine.  It's just the idea of it.  When I do a low and slow it is planned out and I look forward to spending the day grilling.  The wife and I usually plan out a menu for the week and if I want to cook something in particular I just add it to the list and buy it.  Like I said it's more the idea of it.  For me there wouldn't be as much joy grilling ribs or a pork butt using the turbo method even though the results would be the same.  One of these days I will do it.   

SGH

I agree brother. You lose some of the mystique when turboing. No question of it my friend. Again I do prefer to run the big units in the 225-275 degree arena when time permits. But sometimes time is lacking and I will turbo one to prevent starvation

SGH

@rja‌
Here is a close up of the Woo my friend. A very useful accessory if you have a plate setter.