Chubbs
Well-known member
Hi all.
I need help to decide whether I do all my Q on one kettle or two. Here's the situation.
I have a +9 pound pork butt which I am estimating 12-14 hours. And, I will be doing St. Louis ribs which I think I will need to allow 4-6 hours. I will also be needing the kettle for direct grilling sausages, chicken drums and steaks.
I want to start the direct grilling around 5:30pm. Working backwards, with one kettle I will need the ribs off by 5:30pm. Allowing for 6 hours that means they will go on at 11:30am.
To get my ribs on I need my butt off by 11:30am. If I allow 14 hours that means putting the butt on at 9:30pm the night before and doing my first over night cook. It also means the butt will be held in the cooler for at least 7.5 hours.
or...
I use two kettles. One kettle dedicated to the ribs, which I can put on mid day. And the other kettle can take care of the butt and the grilling. Knowing that I want the grill freed up by 5:30pm, and allowing 14 hours for the butt, I will be starting the butt at 3:30am. An early start and managing two fires, but only an hour or so of holding.
Sorry for the ramble, let me know your thoughts!
Thanks!
I need help to decide whether I do all my Q on one kettle or two. Here's the situation.
I have a +9 pound pork butt which I am estimating 12-14 hours. And, I will be doing St. Louis ribs which I think I will need to allow 4-6 hours. I will also be needing the kettle for direct grilling sausages, chicken drums and steaks.
I want to start the direct grilling around 5:30pm. Working backwards, with one kettle I will need the ribs off by 5:30pm. Allowing for 6 hours that means they will go on at 11:30am.
To get my ribs on I need my butt off by 11:30am. If I allow 14 hours that means putting the butt on at 9:30pm the night before and doing my first over night cook. It also means the butt will be held in the cooler for at least 7.5 hours.
or...
I use two kettles. One kettle dedicated to the ribs, which I can put on mid day. And the other kettle can take care of the butt and the grilling. Knowing that I want the grill freed up by 5:30pm, and allowing 14 hours for the butt, I will be starting the butt at 3:30am. An early start and managing two fires, but only an hour or so of holding.
Sorry for the ramble, let me know your thoughts!
Thanks!