BIG COOK

2BitsRanch

Howdy - I am an experienced Egger with my large Egg of 24 years! In fact, you can find my old posts under the name of "Peggy".   Now I have a new XL Egg and its amazing.  I am about to do a huge cook.  2 pork butts 12# and 10# and a leg of Lamb 11#.  I have the Eggstender kit.  My Questions are.  Show me your set up for similar cooks.  Should I place all the meat on the grill or elevate one and place 2 on the grill.  How long do you think this will take.  With my large, I was looking at 20 hours to get to internal of 190 with a similar size cook at 250 to 275 egg temp.  On the large, this size cook was totally cramped!   I am hoping with the XL, the cook won't take as long?  Trying to figure out my logistics when to start this project.  In case you are wondering, the smoked pork will be in Pozole and tamales for Christmas Eve.  The smoked lamb will be shredded for lamb tacos.  Thanks in advance for your advice!

EggNorth

I do not have a XL, but I would think it should cook better with the extra air flow around the meat.   I would use both racks just to give it more space.   When I cook 1 pork butt on my Large it takes 12-14 hrs., not sure if it will be the same on XL.

No help on the Lamb, because I do not cook or like it.

I hope you show us the setup and results!

SmokeyLosAngeles

Please send lots of photos.  Sounds great

caliking

I vote for laying them on the grid one level. I'm not a fan of meat drippings on a different meat. Muddles up the flavors IMO. Unless you have a pan to catch the drippings from whichever meat is on the upper level. 

Also, I'd aim for the higher temp, to get things done somewhat sooner. Re: time, estimate on the long side. You can always stick the meat in a cooler (with warm towels, etc.) for a few to several hours. 

lkapigian

was afraid to open this thread at first, then I put my glasses on 

johnmitchell

lkapigian said:

was afraid to open this thread at first, then I put my glasses on 

😂😂😉

Langner91

lkapigian said:

was afraid to open this thread at first, then I put my glasses on 

BUFFALOMOOSE

I have an XL and those 3 should fit on the factory rack no problem. Remember it is hotter in the back so you would probably want the lamb in front. 

Canugghead

lkapigian said:

was afraid to open this thread at first, then I put my glasses on 

I see what you did there   

2BitsRanch

Here you go.  The pork took 9 hours.  I was surprised it was so fast for 20 pounds.  The lamb was done in 5 hours.  Lamb on top.  Pork on bottom with plate setter and drip pans.  The meat was used to make green chili tamales and smoked red pozole.  The lamb will be used for shredded lamb burgers with roasted tomatoes, mint pesto, feta cheese and spinach.   This XL is amazing.  I got a Kick Ash for Christmas and  now I have more questions.  

Ozzie_Isaac

2BitsRanch said:

Here you go.  The pork took 9 hours.  I was surprised it was so fast for 20 pounds.  The lamb was done in 5 hours.  Lamb on top.  Pork on bottom with plate setter and drip pans.  The meat was used to make green chili tamales and smoked red pozole.  The lamb will be used for shredded lamb burgers with roasted tomatoes, mint pesto, feta cheese and spinach.   This XL is amazing.  I got a Kick Ash for Christmas and  now I have more questions.  

Looks amazing!. You definitely have that new XL figured out.

lousubcap

Greetings Peggy- and thank you for the update.  Sounds like a win across the board. Nailed the cook.  Sweet set up right there.
Happy New Year.

lkapigian

Looks Amazing!!

Foghorn

That's awesome.  We probably need some finished/plated pics.  Just sayin'...