Question for the Egg Experts....

Goobs · June 2009

I have had this question for awhile, and I did some research using old posts, but I couldn't quite find the answer I was looking for. So, maybe some of the experts can chime in and let me know what you think.

Here goes:

I have a medium and a mini. Definitely will be getting another (large or xl) in the future, but have to hold off for a little while. So, I am constantly forced to try jam as much as possible in the medium using a variety of setups. However, not 100% why I have always done this, I am always trying to arrange everything just right so big chunks of meat aren't squished together or the wings are all separated or slabs of ribs aren't packed tight to each other.

But, after regularly looking at the photos from many other people's cooks, it looks like a lot of people aren't concerned about the positioning/space like me, and they have, for instance, 4 butts packed in tight so it is almost like one huge piece or a row of butts with another butt sitting directly on top separated only by a grid (and not one that is freestanding-- just placed on top of the meat. And, again, based on the pics, it looks like this technique works just fine...

So, does it matter if there is space between chunks of meat? Will two smaller pieces (for example, two 5lb butts) cook like one big piece (single 10 lb butt) when positioned so they are touching? Are they drawbacks/advantages to either way?

Thanks in advance for the replies. Curious to hear what everyone has to say...

gdenby · June 2009

I have 2 mediums, and find that if I cram ribs in, while they will cook eventually, places where the meat is touching sometimes will be under-done when meat on the outer edges is well-done. So I have to spend more time moving things around to get an even exposure.

Grandpas Grub · June 2009

I have noticed when I stack butts and they touch the bark does not develop very well. I try to keep some space between the food.

I vertically stacked butts with just a grid to separate. I didn't like the undeveloped rub but the taste and texture ended up being good. For me it was a mental issue rather than a taste/texture issue.

If you are always having to crowd your cooks then you should look at a larger egg. If you think a large will result in continued crowding then move up to an XL or multiple larges.

GG

AZRP · June 2009

You are probably referring to the pic of 4 buts on a single grid stood on their sides leaning against each other, that was mine. Keep in mind that butts shrink a considerable amount when cooking. On that cook I just rotated them every couple hours until they were small enough to not be touching. -RP

Question for the Egg Experts....

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