Mini Max question

BikerBob

How long will the MM hold 250 for a long smoke? I've only gone about 8 hours, but the meat was done so I shut down.

Bob

GrateEggspectations

I think I’m with you that it’s been about 8 hours. If I’m cooking a big protein like a butt or packer, I generally add more lump during the foil. This lets me reload without the acrid smoke hitting the meat. 

TEXASBGE2018

Same here. 8-10hrs

Eoin

I've done a pork shoulder for pulled pork. Can't remember exactly how long, but over 10 hours.

RRP

Why not go turbo at 330º to 350º and be done in 3 hours or less! Granted the higher temperature will consume your lump quicker, but so what? since you will be done sooner anyway! 6 of one, half dozen of another!

BikerBob

Thanks for answers. With only two eating, even a six pound butt would last for eternity so it's probably never going to be a problem.

RRP

BikerBob said:

Thanks for answers. With only two eating, even a six pound butt would last for eternity so it's probably never going to be a problem.

You do realize don't you that pulled pork freezes quite well and then is easy to reheat and use for more than just sandwiches as well.

cookingdude555

8 hours is about right.

Photo Egg

Much depends on the lump. Some is much more dense and burns longer. I bet different quality of lump could easily go plus or minus 2 hours 

SmokyBear

RRP said:

BikerBob said:

Thanks for answers. With only two eating, even a six pound butt would last for eternity so it's probably never going to be a problem.

You do realize don't you that pulled pork freezes quite well and then is easy to reheat and use for more than just sandwiches as well.

We've frozen pulled pork (and a lot of other great Q) in Foodsaver bags for over a year and it tastes literally like we just made it after defrosting and heating back up.

The Foodsaver has literally changed our life in terms of cooking.  I have an entire jumbo freezer jammed to the gils and much of it is in Foodsaver (actually off-brand, much cheaper yet equally effective) bags.  Saves incredible amounts of time to cook things like pulled pork in huge quantities, vac seal it, and eat it easily up to a year later..

YukonRon

I have done 12 hours, in the summer, longest in winter was 9-10 hours on a carefully packed load of lump/smoking wood.

RRP

SmokyBear said:

RRP said:

BikerBob said:

Thanks for answers. With only two eating, even a six pound butt would last for eternity so it's probably never going to be a problem.

You do realize don't you that pulled pork freezes quite well and then is easy to reheat and use for more than just sandwiches as well.

We've frozen pulled pork (and a lot of other great Q) in Foodsaver bags for over a year and it tastes literally like we just made it after defrosting and heating back up.

The Foodsaver has literally changed our life in terms of cooking.  I have an entire jumbo freezer jammed to the gils and much of it is in Foodsaver (actually off-brand, much cheaper yet equally effective) bags.  Saves incredible amounts of time to cook things like pulled pork in huge quantities, vac seal it, and eat it easily up to a year later..

Me too! Not just raw meats bought on sale in bulk in 5 to 20 pounds amounts. Besides that we love soups and I FS them by the pints as well! In fact just today I FS 4 more pints of kick butt chili that I made yesterday.

BikerBob

Ron, thanks 12 hours would probably take care of any family I'm likely to have visit the mountain place. 

YukonRon

BikerBob said:

Ron, thanks 12 hours would probably take care of any family I'm likely to have visit the mountain place. 

I bought mine several years ago, and it has been used and abused. We take is with us for camping, day hiking, tailgating, vacations, you name it.

I purchased it after I figured out how to cook using the XL (Take a bow all you forum members who taught me all I know). 

My Beautiful Wife and I have had so many awesome meals in so many really cool places with our Mini-Max.