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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-04-2013, 12:49 PM   #1
fnbish
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Default 6 Butts & Chicken on G2 Today (Updates)

Getting 2 more cooks on my G2's today and tomorrow. Today I have 6 Butts, 2 chickens, and 10lbs of quarters going on. Tomorrow will be 2 butts, 1 brisket and ribs, so kind of my first comp practice run.

I'll be updating as the cook goes along today.

Here is all the meat I got yesterday.


Butts and chicken getting ready to rub/brine


All the chicken is in the brine. Will probably put it on late afternoon.


Butts rubbed. I'm doing 2 in pans to get more juice and then 4 others on 1 rack to show the spacing in the G2 Party. All the butts were right around 9lbs. One was 9.5 and one was around 8.5.


Here are the 4 butts on one rack. So you can definitely get 4 decent sized butt on a rack


Here are all 6.


In term of temperature I want to run close to 275. I got it up to temp and putt the butts on at 11:45am. Now about 2 hrs later temp has dropped to 250 and has sat right there for a while so I have opened up both vents fully.

I lit it with 2 weber cubes in the back and am thinking about starting another one in the front right now to see if that helps to amp the temp back up. Just using KBB.

I bought a CyberQ II off a fellow Brethren to control both G2's, but am not going to use it for a while till I learn it on my own . I actually don't even have the BWS adapters and have purposefully held off so I'm not tempted .
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Unread 01-04-2013, 12:54 PM   #2
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If the G2's are anything like the Fatboy, opening and closing the chimney damper makes much more of a difference in controlling the temps.
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Unread 01-04-2013, 12:57 PM   #3
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Got me totally drueling!
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Unread 01-04-2013, 01:01 PM   #4
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Quote:
Originally Posted by cpw View Post
If the G2's are anything like the Fatboy, opening and closing the chimney damper makes much more of a difference in controlling the temps.
Thanks. I have it wide open right now and think I'm just going to let is ride out without lighting any more cubes. Nothing wrong with a steady 250
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Unread 01-04-2013, 01:04 PM   #5
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I didnt think you'd get 4 on a rack. hopefully its not choking off the airflow too much
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Unread 01-04-2013, 01:13 PM   #6
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Quote:
Originally Posted by Untraceable View Post
I didnt think you'd get 4 on a rack. hopefully its not choking off the airflow too much
As of right now I don't think so. There was spacing around them. Not a ton, but they weren't jammed tight against each other. Definitely airflow in the middle, front and back. Plus they should shrink as they cook. They look pretty right now. I'll take a pic at 3 hrs to show what they look like.
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Unread 01-04-2013, 01:24 PM   #7
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Temp update: At 2:24pm back up to 270.
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Unread 01-04-2013, 01:43 PM   #8
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yeah, a butt shrinks like 20% in the first couple hours
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Unread 01-04-2013, 01:53 PM   #9
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Quote:
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yeah, a butt shrinks like 20% in the first couple hours
And they have. I'll take a pic. The temp jumped quickly to 288 when I wasn't looking and I shut the vents a little and backed it down to 280 which I'm happy with.
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Unread 01-04-2013, 02:29 PM   #10
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Here are the butts after about 3.5hrs. These are all fat side up.


2 panned butts. These were fat down. The color from the butts on the rack above is much darker due to the nature of the BWS. Was thinking about doing a rack shift, but just gonna be lazy. Still haven't determined if I will foil any of the non pan butts. Most butt temps around 140-150.
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Unread 01-04-2013, 02:39 PM   #11
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Quote:
Originally Posted by fnbish View Post
Here are the butts after about 3.5hrs. These are all fat side up.


2 panned butts. These were fat down. The color from the butts on the rack above is much darker due to the nature of the BWS. Was thinking about doing a rack shift, but just gonna be lazy. Still haven't determined if I will foil any of the non pan butts. Most butt temps around 140-150.
How long is your water lasting ? And burn time. Food looks great


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Unread 01-04-2013, 04:22 PM   #12
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Quote:
Originally Posted by tyotrain View Post
How long is your water lasting ? And burn time. Food looks great


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Water has been lasting 5-7hrs. Not many cooks on them yet. I ran the chubby for a solid 12hrs with butts on for 6 and then just let it run till done. The party today seems to burn faster with more meat in there. I'll know later :)
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Unread 01-04-2013, 04:26 PM   #13
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Getting the whole chickens ready.


I would normally tie them up but I don't have any twine at the moment. They are flailed out here but you could get 4 in there. Everything is foiled below so I put them on. Once the foiled stuff comes out I will do the chicken quarters.


Here is the charcoal left after about 6hrs of running mostly around 275.
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Unread 01-04-2013, 04:33 PM   #14
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NICE!!! If I had the money, I would get me a Backwoods. Nice pics, nice cuts.
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Unread 01-04-2013, 06:03 PM   #15
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How many pounds of charcoal do you have in there?
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