Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Will this work

SmokinDAWG82SmokinDAWG82 Posts: 1,704
in EggHead Forum
Got 30 lbs of butts on my Large, couldn't get the grill extender high enough so I just piled them up. 3 on the bottom and one on top.
Will this work or will I need to rotate them throughout the day?
LBGE
Go Dawgs! - Marietta, GA

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    I would probably rotate them and expect a longer cook time than if they weren't touching.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • SkiddymarkerSkiddymarker Posts: 8,372
    Good luck with that, as noted it will take longer than if they were not touching. And you might have to empty the spooge pan, that is a lot of butt!
    Delta B.C. - Move over coffee, this is job for alcohol!
  • mimaulermimauler Posts: 136
    Yes it will work but you certainly will need to rotate, I would think also that it'll take longer.  Looks cool.
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Thanks guys, I'm hoping as they cook down I can rearrange with all 4 on the grid. I'll check the pan when I move them.
    LBGE
    Go Dawgs! - Marietta, GA
  • BotchBotch Posts: 6,869
    Could you maybe push chopsticks or some kind of skewers into the bottom three, pointing up, to support the top piece?  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • mdoziermdozier Posts: 86
    What I've done before is use the extender on top to stack.Even though the extender was basically laying on the lower meat it helped get some air gap. As they cook down you may be able to set the extender up to then get separation. It still takes longer.
  • MemphisBBQMemphisBBQ Posts: 92
    I have done several cooks like this. The last one was 35 pounds worth on my large. I don't deviate from my normal method or rotate and they have all come out great. The only thing that is different is that my dome thermometer is pretty much useless.
  • SWVABeanCounterSWVABeanCounter Posts: 859
    I've bought a few copper pieces at Lowe's that add a little extra height to the extender to do this.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • tnbarbqtnbarbq Posts: 248
    That's an all day project, maybe well into evening.  I would closely monitor meat temps and cooking temp.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I've got enough adult beverages to last as long as it takes. I put it on at 6:30 this morning, going to rotate in a few minutes. I'm fine if it takes into tonight. I'm going to pull it, food saver, and take it to the beach for family reunion.
    LBGE
    Go Dawgs! - Marietta, GA
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Seems to be going well IT seems same in all 4, I've rotated them several times. A small piece fell off while I was rotating and tasted great. Hoping to take them off and FTC around 7:00
    LBGE
    Go Dawgs! - Marietta, GA
  • lousubcaplousubcap Posts: 17,960

    @SmokinDAWG82-great undertaking-you will a hero at the reunion. 

    Curious-what dome temp are you running to get them finished in about 12 hours?

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I'm between 275 - 300 Dome, it's been 11.5 hrs and my IT is at 190, probably FTC at about 7:00 if everything goes right. It's pouring rain right now so I'm going to let them go until it slacks off some
    LBGE
    Go Dawgs! - Marietta, GA
  • DragonwmatchesDragonwmatches Posts: 221
    It's Pork Mountain!
    It's an obsession, but it's pleasin'
  • SkinnyVSkinnyV Posts: 3,399
    Yikes!!!!!

    But its doable , more effort in moving them around during the cook.
    Seattle, WA
  • mdoziermdozier Posts: 86
    Update?
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Pulled 2 at 6:45 and the other 2 at 7:30 Came out great. Rotating was a little annoying. I probably won't do more than 3 on my large from here on. My brother said I needed to go ahead and buy an XL. All pulled and food savered. Will post a pic in a bit. I must say that rotating was a definite requirement. Not a bad day by any means
    LBGE
    Go Dawgs! - Marietta, GA
  • lousubcaplousubcap Posts: 17,960
    @SmokinDAWG82 Great Cook and thanks for the temp info.  Now enjoy at the reunion!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • rsmith193rsmith193 Posts: 219
    I've several cooks with 4 butts. I put them on bone side down, so they areall on the grate.
Sign In or Register to comment.
Click here for Forum Use Guidelines.