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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, 06:32 PM   #16
fnbish
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Quote:
Originally Posted by SimcoBBQ View Post
How many pounds of charcoal do you have in there?
I didn't measure this time. I did measure on a post I did on my chubby. Based on that I'd guess I put 10lbs in.
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Unread 01-04-2013, 10:06 PM   #17
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So here are some pics of the end products. Overall the cook went great. The butts almost all finished at different times. What is funniest is the smallest butt finished last and the largest of the 6 finished first . Haven't had that happen in a while.

Here are the whole chickens. Man they were juicy.


Here's an idiot and finished leg quarters. The top rack definitely gets more heat. The skin was almost crispy on those and the rack below the skin was chewy, but I was cooking it all for pulled chicken.


6 butts yielded 27.5lbs of pulled pork. Freezing 25lbs of it and the other 2.5lbs is for brunswick stew tomorrow.


Getting a better feel for my BWS. Burning around 275 goes through the charcoal faster. I filled the pan (not sure how much) and towards the end I wasn't sure if it would make it all the way since I cooked the chicken right as the butts were coming off. So I added a few more lbs for good measure. I'd guess is was 12-13lbs and that lasted around 12hrs. I had to fill the water pan a 2nd time.

Tomorrow is a semi full (no chicken) comp practice. Having some friends over to cook for.
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Unread 01-05-2013, 06:08 AM   #18
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Great minds think alike, I did 10lbs of quarters on new years day and I swear we could swap pics. There is an advantage to be had with the top rack when used right.
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Unread 01-06-2013, 06:07 PM   #19
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Awesome thread - great looking meats! Only thing I could recommend with freezing that much meat is Food Saver or Vacuum sealer! I can't say how much I've lost cause of zip locks...
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Unread 01-06-2013, 06:40 PM   #20
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Originally Posted by GMDGeek View Post
Awesome thread - great looking meats! Only thing I could recommend with freezing that much meat is Food Saver or Vacuum sealer! I can't say how much I've lost cause of zip locks...
Thanks. I do own a vacuum sealer, but was out of bags. For pulled pork I don't mind the ziplock freezer bags since you can get almost all the air out. Maybe a tiny pocket of air by the zipper is left, but works pretty well in a pinch. Things like ribs are tough to get the air out and I only use the vacuum bags.
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Unread 01-06-2013, 07:17 PM   #21
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So how are you liking the G2 Party so far? Any complaints so far?
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Unread 01-06-2013, 08:41 PM   #22
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So how are you liking the G2 Party so far? Any complaints so far?
I am really liking them. No real complaints so far. They food has all been great and should only get better with more experience. Having to empty and occasionally clean the water pan after cooking might be the only thing I can think of so far that may not be "optimal" and that is kind of stretching it too .
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Unread 01-06-2013, 09:02 PM   #23
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Good to hear. My G2 party is in transport as we speak so I've really enjoyed your posts this last week. I'm fairly new to smoking so I am just trying to suck in all of the knowledge here.
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Unread 01-06-2013, 09:16 PM   #24
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Great write up Jason. Food looks good and the added racks are going to come in handy. Nice job.
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