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Turbo butt on Mini max?

cookingdude555
cookingdude555 Posts: 3,196
in EggHead Forum
i want to try a butt on the mini max tomorrow, but I don’t want to get up early, and would like to have it done by dinner. Anyone ever cooked one in about six hours on their MM? What was your method?
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Comments

  • fruitguy
    fruitguy Posts: 303
    Since nobody responded and it’s 3:35 est and my son is still happy to be awake and my vodka is gone I would cook it on my xl or medium as my mini is too small 
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  • Jstroke
    Jstroke Posts: 2,605
    I don’t own a MM. But the Medium doesn’t cook much different than the XL. The temps hold the same. If the meat fits without touching the thermo, give it a go. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Don't have a MM. I do mine on a large egg at ±320°. Start at about 9AM, done by dinner time. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • outrageous
    outrageous Posts: 803
    Mini max.  360* for 3 hrs. Then wrap .For 1.5-2 hrs.  Done at 205* .did one yesterday.  

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • cookingdude555
    cookingdude555 Posts: 3,196
    Thanks for the replies. Currently turboing. Temp got away from me while I was prepping meat but adjusted vent and put the meat on, should stabilize soon. Meater cook running:

    https://cooks.cloud.meater.com/cook/9ec84ea2-47c2-4e22-86c6-79cc99fa6dd9


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  • JohnInCarolina
    JohnInCarolina Posts: 35,119
    I do these all the time - they turn out great!  Just monitor the temps and your lump.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • outrageous
    outrageous Posts: 803
    edited January 2019
    with the butt so high, does your temperature gauge hit the meat... i pull mine out some on my mini max

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • cookingdude555
    cookingdude555 Posts: 3,196
    outrageous said:
    with the butt so high, does your temperature gauge hit the meat... i pull mine out some on my mini max
    sorry, the pictures are out of order.  the first one is the last pic i took, with the therm sitting in the top vent.
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  • JohnInCarolina
    JohnInCarolina Posts: 35,119
    outrageous said:
    with the butt so high, does your temperature gauge hit the meat... i pull mine out some on my mini max
    Yep, happens to me all the time.  I don’t rely on the thermo at all for these cooks though.  The truth is that you hardly need it.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • cookingdude555
    cookingdude555 Posts: 3,196
    JohnInCarolina said:
    outrageous said:
    with the butt so high, does your temperature gauge hit the meat... i pull mine out some on my mini max
    Yep, happens to me all the time.  I don’t rely on the thermo at all for these cooks though.  The truth is that you hardly need it.
    Agreed.  if you click the meater link above, you will see I am still over 400 right now, and I dont care.  My main concern today was if the MM could do like my other eggs on the turbo side of things, with lump consumption.  I took out the kick ash basket to get as much lump as I could in there.
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  • JohnInCarolina
    JohnInCarolina Posts: 35,119
    cookingdude555 said:
    JohnInCarolina said:
    outrageous said:
    with the butt so high, does your temperature gauge hit the meat... i pull mine out some on my mini max
    Yep, happens to me all the time.  I don’t rely on the thermo at all for these cooks though.  The truth is that you hardly need it.
    Agreed.  if you click the meater link above, you will see I am still over 400 right now, and I dont care.  My main concern today was if the MM could do like my other eggs on the turbo side of things, with lump consumption.  I took out the kick ash basket to get as much lump as I could in there.
    There is some chance you’ll have to add some lump towards the end of the cook if you want to keep it on the Egg.  My advice if it looks like you’re going to run out of lump is to just take it off, wrap it in foil if it isn’t already, and finish it in the oven.  Sacrilege I know, but at that point you won’t be adding much more of any smoke to the meat, so the value of trying to keep it on the Egg is minimal.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • cookingdude555
    cookingdude555 Posts: 3,196
    JohnInCarolina said:
    cookingdude555 said:
    JohnInCarolina said:
    outrageous said:
    with the butt so high, does your temperature gauge hit the meat... i pull mine out some on my mini max
    Yep, happens to me all the time.  I don’t rely on the thermo at all for these cooks though.  The truth is that you hardly need it.
    Agreed.  if you click the meater link above, you will see I am still over 400 right now, and I dont care.  My main concern today was if the MM could do like my other eggs on the turbo side of things, with lump consumption.  I took out the kick ash basket to get as much lump as I could in there.
    There is some chance you’ll have to add some lump towards the end of the cook if you want to keep it on the Egg.  My advice if it looks like you’re going to run out of lump is to just take it off, wrap it in foil if it isn’t already, and finish it in the oven.  Sacrilege I know, but at that point you won’t be adding much more of any smoke to the meat, so the value of trying to keep it on the Egg is minimal.
    agreed.  although its at 120 degrees, 80 minutes in.  Im hoping the lump lasts for the final 3-4 hours required to cook it.  but if I have to pull it off, thats what I will do.  I may even just put it in my Smokin-it #3 electric smoker, which is just an outdoor oven, with smoke.
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  • bubbajack
    bubbajack Posts: 1,180
    The last time I did a 8 1/2 pounder. I used the platesetter and grate. Filled the MM full of Charcoal to where the platesetter was resting on the charcoal about 1/2" above where it should be. As the coals burned the grate settled. Took me 8 hours at 300 dome to cook it. It hit 202 IT and still had some time if I needed it on about 2 lbs of coal. Used the drip pan from CGS to keep things calm. I was very well please with the little guy. The Mini Max is a serious cooking machine....sorry no pictures, but when I start cooking, I usually start drinking.....
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • cookingdude555
    cookingdude555 Posts: 3,196
    Mine finished in about 7-8 hours, but it ran out of fuel. I ended up finishing it in the oven for the last 10 degrees. Also since I’m using an old woo from my small egg, it raised the butt really close to the dome. I think it was touching in the back and didn’t get much smoke exposure. Honestly I may stick to the Kamado Joe Jr. or medium BGE next time I try a single butt on a small cooker. It was about 10 degrees out and the little guy just didn’t have the fuel capacity to make it, even with the lump packed in there. It was admirable, but just didn’t make it. 
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  • Srf_in_Dfw
    Srf_in_Dfw Posts: 42
    Did one at 8 pounds. I used the platesetter instead of the woo to get more lump in the base. I also put the thermometer through a cork to get it off the pork. Came out great after six hours. I did wrap at 165. I did not have to reload lump.  
    LBGE, Minimax

    Dallas, TX
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  • cookingdude555
    cookingdude555 Posts: 3,196
    I hope my comments don’t make people feel I am discrediting the MM. conditions are different for each cook. I think the climate had a big impact here. I may try it again in the summer, but if I do it again during an artic blast, a bigger cooker such as a kamado Joe jr, small or medium egg would push it through. 
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