Are these too close????

biggs98 · 12-13-2009, 02:13 PM

Just wondering if these are too close together? I was thinking they would be ok, just probably have no bark by where they touch. Any input would be appreciated......Wouldn't be a problem if i had a dome lid but I'm still trying to find one. Thanks in advance

NorthwestBBQ · 12-13-2009, 02:16 PM

As they cook they will shrink. I would suggest flipping them and moving them around as they do.

BigJimsBBQ · 12-13-2009, 02:18 PM

My rule is for them to not touch each other or the sides of the smoker to ensure smoke and air hits all surface area.

Phubar · 12-13-2009, 02:21 PM

I think 3 pieces of that size is better for the airflow and what BigJim said.

BBQ Grail · 12-13-2009, 02:22 PM

Prop them up on their sides and it will give them more room.

ZBQ · 12-13-2009, 02:30 PM

What Larry said ^^^^

they will be fine.

LMAJ · 12-13-2009, 02:32 PM

Quote:

Originally Posted by BBQ Grail

Prop them up on their sides and it will give them more room.

That's the ticket!

biggs98 · 12-13-2009, 02:55 PM

Thanks for the input...I moved them around a little and so far they are staying on their sides

BBQ Grail · 12-13-2009, 03:03 PM

Quote:

Originally Posted by biggs98

Thanks for the input...I moved them around a little and so far they are staying on their sides

And if you keep the lid on it works better too!

biggs98 · 12-13-2009, 04:11 PM

Quote:

Originally Posted by BBQ Grail

And if you keep the lid on it works better too!

LOL....Knew I forgot something

nmayeux · 12-13-2009, 05:43 PM

To give you an idea of what I don't think is too close together:

190lbs of pork butts in a Lang 60. One of our tastiest cooks!

BigJimsBBQ · 12-13-2009, 05:55 PM

Quote:

Originally Posted by nmayeux

To give you an idea of what I don't think is too close together:

190lbs of pork butts in a Lang 60. One of our tastiest cooks!

I Love the Smokers Ben builds.

Papa Payne · 12-13-2009, 05:59 PM

Quote:

Originally Posted by nmayeux

To give you an idea of what I don't think is too close together:

{Pic of a ton of meat}

lbs of pork butts in a Lang 60. One of our tastiest cooks!

Wow, thats a lot of meat in one cooker!!! And one of the tastiest cooks too.

I saw someone else on here that had their ribs kind of overlapping in their smoker, so I'm not too sure about air space is needed all the around each piece of meat...

BigJimsBBQ · 12-13-2009, 06:05 PM

Quote:

Originally Posted by Papa Payne

Wow, thats a lot of meat in one cooker!!! And one of the tastiest cooks too.

I saw someone else on here that had their ribs kind of overlapping in their smoker, so I'm not too sure about air space is needed all the around each piece of meat...

Papa Payne - The only drawback is it will take longer and no smoke will penatrate where the meat touches.

nmayeux · 12-13-2009, 06:06 PM

I believe that because the meat was packed in so close, it took additional time to get to the wrapping temp, and even more time to get to finishing temp. The low and slow effect was amplified, and it was perfectly smoked and the texture was amazing.

12-13-2009, 02:13 PM	#1
biggs98 is one Smokin' Farker Join Date: 08-27-08 Location: Long Island NY	Are these too close???? Just wondering if these are too close together? I was thinking they would be ok, just probably have no bark by where they touch. Any input would be appreciated......Wouldn't be a problem if i had a dome lid but I'm still trying to find one. Thanks in advance __________________ [B][COLOR="Blue"][COLOR="Yellow"]Joe[/COLOR][/COLOR][/B] - [B][U][COLOR="DarkOrange"][COLOR="Red"][COLOR="Black"]CHUBBY HUBBY BBQ - [/COLOR][/COLOR][/COLOR][/U][/B] [B][COLOR="Black"]Humphreys[/COLOR][/B] [B][COLOR="black"][COLOR="Yellow"]Pint[/COLOR][/COLOR][/B] / STAINLESS UDS(Build in Progress)/2 UDS /1 WSM / Weber Gasser/ 22.5 Weber Kettle/Blackstone 36/ The Absolute Fastest Super Fast [B][U][B][I]BLACK[/I][/B][/U][/B] Thermapen[COLOR="Black"][/COLOR]

12-13-2009, 02:18 PM	#3
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA	My rule is for them to not touch each other or the sides of the smoker to ensure smoke and air hits all surface area. __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck

12-13-2009, 02:21 PM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I think 3 pieces of that size is better for the airflow and what BigJim said. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

12-13-2009, 02:22 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Prop them up on their sides and it will give them more room. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

12-13-2009, 02:30 PM	#6
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	What Larry said ^^^^ they will be fine. __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT]

12-13-2009, 02:16 PM	#2
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	As they cook they will shrink. I would suggest flipping them and moving them around as they do.

12-13-2009, 02:55 PM	#8
biggs98 is one Smokin' Farker Join Date: 08-27-08 Location: Long Island NY	Thanks for the input...I moved them around a little and so far they are staying on their sides __________________ [B][COLOR="Blue"][COLOR="Yellow"]Joe[/COLOR][/COLOR][/B] - [B][U][COLOR="DarkOrange"][COLOR="Red"][COLOR="Black"]CHUBBY HUBBY BBQ - [/COLOR][/COLOR][/COLOR][/U][/B] [B][COLOR="Black"]Humphreys[/COLOR][/B] [B][COLOR="black"][COLOR="Yellow"]Pint[/COLOR][/COLOR][/B] / STAINLESS UDS(Build in Progress)/2 UDS /1 WSM / Weber Gasser/ 22.5 Weber Kettle/Blackstone 36/ The Absolute Fastest Super Fast [B][U][B][I]BLACK[/I][/B][/U][/B] Thermapen[COLOR="Black"][/COLOR]

12-13-2009, 05:43 PM	#11
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	To give you an idea of what I don't think is too close together: 190lbs of pork butts in a Lang 60. One of our tastiest cooks! __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

12-13-2009, 06:06 PM	#15
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	I believe that because the meat was packed in so close, it took additional time to get to the wrapping temp, and even more time to get to finishing temp. The low and slow effect was amplified, and it was perfectly smoked and the texture was amazing. __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha