Low and Slow on the XL

DHall

I have had a XL for about a year now (in addition to my 3 year old Large) Ive done numerous cooks on the XL but no long low and slows. I need to cook enough butts for 50 folks next week and I would like to do it on the XL. For those that have a lot of experience with the XL (like Celtic Wolf..i know your around here somewhere) what is the best setup as far as how high t ofill the lump how to set the plate setter and what type of drip pan do you use.

Celtic Wolf

DHall,[p] Yes I am here.. The last two low 'n' slows I did the plate setter was feet down in between the Fire box and the fire ring. It can be somewhat of a balancing act, but it gives you the most space between the setter and the meat. I put a full sized disposable aluminum steam pan on the plate setter and the grate one top. [p] You have to make sure your fire is going good and that you leave space between the lump and the plate setter.[p] I have seen the Virginian setup and it works well too.[p]I agree you need to prevent the grease from dripping on the fire.

DavidHall

Celtic Wolf,
With your setup is there still enough room for enough lump to get a long burn (20+hours)?

Celtic Wolf

David Hall,[p] I fired up the egg at 9:30 or so and shut it down the next day at 12:45 or so. I might have got another 2 hours out of what was left.