XL Burn time @ 250 degrees?

YukonRon

No issues on any long low and slow cook. Longest 21 hours, and still had enough left over for 5 hours of ribs.

Mikea5232

@Smokin_Trout. The egg is cooling down ill take a picture of what the grids look like in the egg once it cools down a little more

Mikea5232

I didn't mess with adjusting the rig but depending on the size of briskets i think you could get 4 on there maybe more depending on thickness. 

dfrelich

I've done 3 with CGS.  I didn't take picture but these were in 12 lbs range.  2 on the main grill and 1 on the top.  No problem.  

Mikea5232

 The sun is coming down and messing with the camera sorry for the poor pictures

jdkeithbge

@Smokin_Trout I was looking for pics on my phone and remembered the double brisket cook was actually my first forum post.  The photo is a little dark but you get the idea.  I'll try to get a better photo for you at some point soon.  With the spider and the AR there's a couple ways to configure it with ceramic stone, drip pan, and racks.  You'd probably have to do 2 smaller ones on bottom.  Although I have seen some folks (looking at you @dldawes1 ) on this forum put impressive amounts of meat on their eggs with minimal space between and the results always look fantastic!

westernbbq

dfrelich said:

I've done 3 with CGS.  I didn't take picture but these were in 12 lbs range.  2 on the main grill and 1 on the top.  No problem.  

Flats or whole packers?  

The issue i ran into is that even with trimming some of the fat at the point end, it was still not cleared by the space between the three grids


I might try something this weekend, i have cgs spacers so i can elevate the adj rig and have max space between top amd middle grid and maybe i can get three in there....stay tuned..

dfrelich

westernbbq said:

dfrelich said:

I've done 3 with CGS.  I didn't take picture but these were in 12 lbs range.  2 on the main grill and 1 on the top.  No problem.  

Flats or whole packers?  

The issue i ran into is that even with trimming some of the fat at the point end, it was still not cleared by the space between the three grids


I might try something this weekend, i have cgs spacers so i can elevate the adj rig and have max space between top amd middle grid and maybe i can get three in there....stay tuned..

The whole.  12 lbs so these are quite on the small size.   I didn't use the top grid but the middle raised to the max.  The 3rd packer sunk in between CGS top ring. 

westernbbq

@dfrelich,  i am going to experiment with adj rig 3 level setup to see if a 3 brisky whole packer cook is doable. I get 15-19 lb briskys but the length and not so much the thickness adds to extra weight.  Im thinking if i alternate flat to point on each level, and if i trim some middle hard fat from point flat union towar poont end, i could flatten it out enough to get clearance and by alternating flat point for each level, could really get the airflow im looking for...

Stay tuned...

Jeepster47

westernbbq said:

@dfrelich,  i am going to experiment with adj rig 3 level setup to see if a 3 brisky whole packer cook is doable. I get 15-19 lb briskys but the length and not so much the thickness adds to extra weight.  Im thinking if i alternate flat to point on each level, and if i trim some middle hard fat from point flat union towar poont end, i could flatten it out enough to get clearance and by alternating flat point for each level, could really get the airflow im looking for...

Stay tuned...

@westernbbq ... along with your flat-to-point orientation, you might be able to tilt the racks (via raising/lowering one crossbar per grid) such that there is equal clearance between the surfaces of the briskets.

westernbbq

@Jeepster47, that is a capital idea....never thought of it and you own it but ill name it:  The Donkey Kong setup!

dfrelich

Great idea. So anyone tried that kong set up? 

GoldenQ

You should keep the large also.  I have XL and want a large to go with it.   My son-in-law has a medium and XL and wishes he had a large and XL.

HoustonEgger

This is how much lump I had left after a 16 (250 degree) hour smoke - and I didn't fill it to start. So you could easily go 25 hours+ if needed. I had enough to reuse and do 2 more high temp cooks (steaks & chicken)