Smoking Butt: Direct Or Indirect Heat?

TedW · 06-24-2011, 05:42 PM

On a BGE, I was planning direct, but then indirect seemed safer.

Also, I have the lump 1/2 way up the fire ring. Stacked large to medium to small. Pretty close to the normal grate setting. I was going to elevate the grate to be even with the BGE rim. Not seeing a downside to that.

Ready for launch at 06:00 hours.

mcoupe · 06-24-2011, 05:46 PM

I'd say indirect....I think thats the way most do it. Direct for a longer cook would probably burn the outside. I could be wrong, feel free to correct me guys.

TedW · 06-24-2011, 05:49 PM

That's what I was thinking. Less burn opportunity. The more I ponder this the sillier my thought of direct heat sounds... Due to the low heat, maybe just a drip pan under the grate. No stone, in other words.

Midnight Smoke · 06-24-2011, 06:03 PM

Low and Slow is done Indirect. Direct heat would turn it into toast on the Egg. The Plate Setter will make the cook Indirect. Use a drip pan or at least cover the Plate Setter with foil. Cook the Butt at 250º dome temp to 165º IT, spraying every 1 hour with Apple Juice. At 165º wrap in foil, spray well with more Apple Juice and continue cooking to 195º-200º IT, remove from Egg and wrap another layer of Foil if needed and wrap in old towels and place into a dry cooler for 2-5 hours.

BBQ Bandit · 06-24-2011, 06:08 PM

^^ What they said ^^^

Got a platesetter or another plate to deflect the heat with a drip pan to catch the drippings?

TedW · 06-24-2011, 06:17 PM

Thanks for helping me dodge a bullet. The lump is 1/2 way up fire ring. Plate setter in down position is pretty close to the lump. Still OK for airflow?

Midnight Smoke · 06-24-2011, 06:23 PM

Quote:

Originally Posted by TedW

Thanks for helping me dodge a bullet. The lump is 1/2 way up fire ring. Plate setter in down position is pretty close to the lump. Still OK for airflow?

How big is the Butt? Legs up on the Plate Setter is right.

TedW · 06-24-2011, 06:24 PM

It's 8 pounds of love.

GreasePig · 06-24-2011, 06:38 PM

half a load of lump should be ok. Catch the temp going up and you'll be fine with the above directions.

Don't freak when it stalls. It'll get past it when it is ready...

Lake Dogs · 06-24-2011, 06:40 PM

LOW N SLOW!!! Patience. 245 is nirvana.

06-24-2011, 05:42 PM	#1
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	Smoking Butt: Direct Or Indirect Heat? On a BGE, I was planning direct, but then indirect seemed safer. Also, I have the lump 1/2 way up the fire ring. Stacked large to medium to small. Pretty close to the normal grate setting. I was going to elevate the grate to be even with the BGE rim. Not seeing a downside to that. Ready for launch at 06:00 hours.

06-24-2011, 05:46 PM	#2
mcoupe On the road to being a farker Join Date: 02-18-11 Location: Bend, Oregon	I'd say indirect....I think thats the way most do it. Direct for a longer cook would probably burn the outside. I could be wrong, feel free to correct me guys. __________________ [COLOR=navy]EXTRA LG EGG[/COLOR] [COLOR=navy]BACKWOODS PARTY [/COLOR] [COLOR=navy]YELLOW THERMAPEN splashproof[/COLOR] [COLOR=navy]MAVERICK E-732[/COLOR] [COLOR=#000080]WEBER 18 inch[/COLOR] [COLOR=#000080]BLUE EMBER IQUE (GASSER)[/COLOR]

06-24-2011, 06:03 PM	#4
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Low and Slow is done Indirect. Direct heat would turn it into toast on the Egg. The Plate Setter will make the cook Indirect. Use a drip pan or at least cover the Plate Setter with foil. Cook the Butt at 250º dome temp to 165º IT, spraying every 1 hour with Apple Juice. At 165º wrap in foil, spray well with more Apple Juice and continue cooking to 195º-200º IT, remove from Egg and wrap another layer of Foil if needed and wrap in old towels and place into a dry cooler for 2-5 hours. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

06-24-2011, 06:08 PM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	^^ What they said ^^^ Got a platesetter or another plate to deflect the heat with a drip pan to catch the drippings? __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

06-24-2011, 06:38 PM	#9
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR	half a load of lump should be ok. Catch the temp going up and you'll be fine with the above directions. Don't freak when it stalls. It'll get past it when it is ready... __________________ The beatings will continue until morale improves!

06-24-2011, 05:49 PM	#3
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	That's what I was thinking. Less burn opportunity. The more I ponder this the sillier my thought of direct heat sounds... Due to the low heat, maybe just a drip pan under the grate. No stone, in other words.

06-24-2011, 06:17 PM	#6
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	Thanks for helping me dodge a bullet. The lump is 1/2 way up fire ring. Plate setter in down position is pretty close to the lump. Still OK for airflow?

06-24-2011, 06:24 PM	#8
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	It's 8 pounds of love.

06-24-2011, 06:40 PM	#10
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	LOW N SLOW!!! Patience. 245 is nirvana. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

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