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Cooking 2 Pork Shoulders on Ceramic Store Adjustable R&B Combo

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CheeseheadIllinois
CheeseheadIllinois Posts: 66
edited May 2018 in Pork
I've got a Large BGE and this weekend I'm cooking two 10 lb shoulders for a crowd of 50.  First time using the ceramic store adjustable R&B combo.  Nothing like diving head first into a big cook.  I should be able to put the two shoulders on the rack.  Question is how do I set up the Combo Rig?  Can you send me to any links?  Any photos?  Happy Memorial Day Eggheaders.
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  • jazimmerman
    jazimmerman Posts: 38
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    Here’s the setup I use


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  • CheeseheadIllinois
    CheeseheadIllinois Posts: 66
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    Interesting.  Looks like you wrap the placesetter in foil?  Do you use a tray for water?  
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  • Photo Egg
    Photo Egg Posts: 12,110
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    CheeseheadIllinois said:
    Interesting.  Looks like you wrap the placesetter in foil?  Do you use a tray for water?  
    No need for a water tray but a drip pan is nice to have.
    Thank you,
    Darian

    Galveston Texas
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  • CheeseheadIllinois
    CheeseheadIllinois Posts: 66
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    Is there a drip pan in your photo that I can't see? And if not, can you help me with how you'd set up the adjustable rig?
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  • alaskanassasin
    alaskanassasin Posts: 7,648
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    I would also be interested! I just ordered the exact same setup!
    South of Columbus, Ohio.


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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Do you have the spider?  If so, put that down first, then the stone, air gap then pan, then one level of protein


    Then your second level:

    If not, stone on bottom level, then a pan, and you should be able to fit 2- 10 lbs on one level on the top grate. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • jazimmerman
    jazimmerman Posts: 38
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    I do use a drip pan. It's the oval 13 x 17 form from CGS wrapped in HDAF. if you look at the front of the drip pan you can see the stone underneath it, it's just almost black.

    I set the oval stone at the bottom level, use a couple of extra rods on top of it to keep the drip pan a bit above it. Then I set the grid at felt level or just above and put the butts on there
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  • ColtsFan
    ColtsFan Posts: 6,338
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    I always have the stone on the bottom setting of the AR, Drip pan in the middle, and use the factory round grate on top. Works well for me.



    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • CheeseheadIllinois
    CheeseheadIllinois Posts: 66
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    Thanks all (even the Colts fan!) for the comments.  What's your process/sequence in heating?   Once you light your charcoal, do you have your oval stone in there or do you get your charcoal to a certain temp and then add your stone?  Same question with your wood for smoking.  Do you add that when you light your charcoal or afterwards?  
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  • CheeseheadIllinois
    CheeseheadIllinois Posts: 66
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    Colts fan - You're not so bad after all (I went to IU for grad school).  How big were those pork shoulders and at what temp/how long did you cook them?
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  • ColtsFan
    ColtsFan Posts: 6,338
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    CheeseheadIllinois said:
    Colts fan - You're not so bad after all (I went to IU for grad school).  How big were those pork shoulders and at what temp/how long did you cook them?
    8lbs. I do butts "Turbo" 325ish = 45-50 minutes/lb or so.

    I always light the egg, leave lid open for 15 minutes of so, add AR in and close lid/set vents in ballpark. I let it ride for a hour or so before putting the meat on

    Smoking wood is layered in with the charcoal
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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