XL - Long, Slow Problems

mcdraw

Did a couple of pork shoulders this weekend. I need some advice for long and slow on the XL. The XL platesetter doesn't provide space for a drip pan so I loaded up the firebox to the top, got the temp up, removed the fire ring, put the platesetter in legs down on top of firebox, fire ring on top of platesetter, drip pan on top of platesetter and then meat on grid. This set-up doesn't allow for really long cooks. Temp stayed at 240 for nine hours but had to remove everything to add more lump. There has to be a better way. The design differences in the different models makes a difference so please provide advice if you have experience with an XL. Thanks for your help.

TNmike

Sounds like you have the older style XL like mine, plate setter with short legs. What I do is the standard setup with plate setter, legs up and use a large cheap pizza pan covered with foil as a drip pan. I have gone 20+ hrs with lump to the top of the fire box only- usually do low n' slo's at 250-275. You could also use any large deeper pan and just set the grid on top of the pan. Mike

Fire Walker

I too Low and slowed two large pork butts this weekend, It was a 20hr cook with no problems. The difference between our two cooks may lie in the fire building technique, use only large chunks at first then fill in the gaps with smaller stuff till it fills the firebox, when starting the fire only start it in the center 4 to 6" diameter burn radius next remove fire ring place platsetter legs down on firebox replace fire ring place a large aluminum foil roaster pan on the fire ring they fit perfectly, replace grid, open bottom vent about 1" and the top wheel about 1/2" then go buy a DigiQ it will allow you to cook at about any temp worry free.
FireWalker

TNmike

Frank from Houma

I removed the fire ring in the below pic and left it out. PS legs down with lump just above fire box. 1" drip pan supported on a couple pieces of ceramic on top of the PS. Temp was 240 and cook was finished around the 13 hour mark. Had enough lump to crank up the temp and grill a pineapple and then some. I think it would have easily gone 16 hours.

Two butts over a brisket


You may want to pick up a 1" drip pan from TJV at ceramic grill store dot com. I use it just about everytime I go low and slow - it will sit on the old style PS with the legs up.

Can't remember the set up or the cooks that I strung together but I once went about 30 hours with the lump to the top of the fire ring at 230 to 240.

mcdraw

Thanks everyone. I will look into a 1" drip pan.

Celtic Wolf

When I use my XL for lo 'n' Slo I pull the fire ring and fill up the firebox with lump and wood chunks.

I place three of the ceramic feet around the edge of the firebox where the feet of the platesetter would be. Platesetter on the feet legs down and the firering on top.

Full size disposable alum. pan on the platesetter.

Works like a charm and have cooked several butts at one time without reloading. Though, I have noticed of late the lump I am using seems to exhaust itself quicker.

Little Steven

mcdraw,

Another option, though a little expensive, would be to order the newer fire ring with the cutouts and the new platesetter with the longer legs.

Steve

Unknown

I use the 1/2 size (or is it 1/4 size?) foil trays from Costco. They are 3 or 4 inches tall, but if you put them directly on the PS, and set the Grid on two of the trays, it will work for several butts. Or just one tray for a single butt.

This link shows a pic the last time I did 3 butts on the XL. The grid ends up being an inch or so above the gasket, but it works well for me.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=659837&catid=1

asianflava

I have the older style XL. I've done briskets and pork butts for up to 24hrs on a single load (24hrs were briskets done back to back). I wrap my platesetter with foil to keep the top relatively clean in case I want to do a pizza on it. On the platesetter, I put a disposable cookiesheet on it to catch the drippings. Sometimes (if I remember) I will put a liquid in the cookie sheet to keep the flat from drying out.

I usually cook around 220-235, and I usually use BGE lump or Cowboy lump. I've done 14+hr cooks on single loads both with and without the DigiQ controller.

field hand

I have the later version XL and have done 14 hour cooks without any lump issues. I fill to the top of the fire ring and place the PS with feet up and put a large pizza pan, less than an inch deep, on it with small spacers under it. The grid sits on the upright PS feet at the gasket level. After these longer cooks, there's normally enough lump left for a couple normal direct grill cooks. I use Red Neck lump from my BGE dealer.

Barry
Marthasville, MO

mcdraw

I'll try that. Thanks for the advice.