Pizza to low n slow

Wowens

I'm cooking pizza tonight for dinner around 6-7, then wanting to put on a butt around midnight and have ready for lunch tomorrow. If I shut down the vent and put the cap on, how long will it take it to cool down enough for the butt. I'm wanting to cook it at 250-275. Do you think I'll have to relight it, or will it still be glowing in there? I'm thinking I'll have to add lump for the low and slow.

Tjcoley

I've never gone hot to low, only the other way around.  I would imagine you will need to stir and add more lump, since a 90 minute pizza cook uses more lump than a 12 hour low and slow. 
 What size Egg and what temp for the pizza?

Wowens

XL egg, planning on about 500 for the pizza

theyolksonyou

I think you'll get cool enough in time but agree about stirring and adding lump. I'd also probably clean out either the whole thing first or at least under the grate.

NPHuskerFL

Why not start the butt a little hot after the pizza cook like a turbo around 375℉-400℉ and then slowly taper off to around 225℉-275℉ for a finish? IMHO it's kinda hard to screw up a Butt.

Foghorn

NPHuskerFL said:

Why not start the butt a little hot after the pizza cook like a turbo around 375℉-400℉ and then slowly taper off to around 225℉-275℉ for a finish? IMHO it's kinda hard to screw up a Butt.

+1

Wowens

The pizza came off the egg about 7 dome temp was 450. I put the ceramic cap on it. By 9:30 the temp was down to 225. I reloaded the lump, cleaned out the ash, and lit her back up. I put the butt on about 10:15. This will be my first all nighter.

Wowens

Well after 11 hrs the it was at 198, I FTC'd it, and waiting on lunch time. It worked out really well, and I didn't have to wait as long as I thought for it to cool down.

DaveRichardson

Looks good!!!