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Cook time question.

rmercier
rmercier Posts: 212
in EggHead Forum

I was wondering, if all variables being constant, will doubling volume increase cook time?

For instance.  if 1 9lb pork but takes 15 hours at 225 will 2 9 lb butts still take 15 hours or will the additional volume cause the cook time to increase? Thanks.

LBGE in Northern VA
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Comments

  • johnnyp
    johnnyp Posts: 3,932
    edited October 2015
    They will increase the cook time, but only slightly .  more protein means more thermal energy is required.


    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • johnnyp
    johnnyp Posts: 3,932
    Also, don't feel like you have to maintain 225. Many are full believers in the turbo method which cooks around 350.  

    Personally, I shoot for a 275 cooking temp
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    As long as they are not touching it is basically the same as cooking 1 butt.  

    There is a small amount of additional time for the egg to "recover" after adding the cold meat, but IMO this is such a small amount and the time per lb is just a rough guideline anyway; so for practical purposes just estimate cook time based on the size of 1 hunk of meat. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • logchief
    logchief Posts: 1,432
    As long as they are well separated they should cook pretty close to the same time.  15 hrs. is pretty long for butts and 250 is easier to maintain.  I cut mine in half to get more bark and that reduces cooking time considerably maybe 6 hrs. at 250
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • rmercier
    rmercier Posts: 212
    edited October 2015
    logchief said:
    As long as they are well separated they should cook pretty close to the same time.  15 hrs. is pretty long for butts and 250 is easier to maintain.  I cut mine in half to get more bark and that reduces cooking time considerably maybe 6 hrs. at 250

    Thanks for the tip on cutting in half, I will try that next time. I should be able to fit 4 4.5 lber's on a large egg, right?
    LBGE in Northern VA
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  • johnnyp
    johnnyp Posts: 3,932
    SmokeyPitt said:
    As long as they are not touching it is basically the same as cooking 1 butt.  

    There is a small amount of additional time for the egg to "recover" after adding the cold meat, but IMO this is such a small amount and the time per lb is just a rough guideline anyway; so for practical purposes just estimate cook time based on the size of 1 hunk of meat. 
    well said.

     The cold chunks of meat act as a thermal reservoir, quickly absorbing heat when they first go on. Causing your egg to need a brief period of time to recover its temp and come back to thermal equilibrium.  
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • fishlessman
    fishlessman Posts: 35,046
    its usually the same time frame for me even with up to 4 pieces in there
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Doesnt matter if yo jam them together touching, doubling the mass won't affect cook time. You might take longer to return to dome temp after adding all that cold meat (recovery time), say an hour

    just keep in mind that a single butt can vary by a couple hours anyway. So who's to say what causes a cpok to ho an extra couple hours

    but no. Touching or not, no great affect on cool time. Certainly not a multiple of thw total number of butts
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • logchief
    logchief Posts: 1,432
    If you want good bark all around, pressing the meat together will eliminate the bark on that side
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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