4 butts

Hitch · April 2009

Doing 4 8#ers tonight. Sending 2 to friends and taking 2 to the beach for Masters Week. I do 2 all the time on my large, but here is the current plan.

Large load of smartly placed lump, then inverted platesetter with drip pan(to be checked a few times and drained if necessary to prevent spillage),grate with 2 butts, then second grate with 2 more butts sitting directly on top. The only thing holding the 2nd grate in place is the two butts it is resting on, and the weight of the 2 on top. I plan to run the cook closer to 235-240 grate because of the amount of meat.

Thoughts or suggestions? I have a Maverick, but not a DigiQ system to keep the temp in check. I don't mind tending overnight when the alarm goes off, but I suspect it will do it a little more quickly and often with this cook.

Celtic Wolf · April 2009

Make sure the Dome is at 250. You will be fine.

I have done 6 on one egg before and will be doing the same later today.

"Sparky" · April 2009

Hey Hitch,I agree with Pete about the 250 dome temp.Here's a pic of my XL set-up like you described,except I have 5 on the bottom and 1 on top

BTW,I don't have/use a Guru either and it worked just fine

Panhandle Smoker · April 2009

That's a lot of Butt, Doug. Sometimes the XL's are priceless. I have been eyeballin the flip ring for those colossal cooks. With the flip ring you should get 9 or 10 depending in the size.

4 butts

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