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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-08-2012, 03:09 PM   #16
is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA

Originally Posted by fingerlickin' View Post
Last week I did 2-8lb. butts, a brisket flat and two NAKED fatties, with room to spare. If you cook in pans you can get 2 aluminum half pans in side by side, or 1 full size pan.
I have space envy, 1 butt or 2 racks of ribs is all my medium will hold unless i get creative.

Go with the biggest you can afford. The difference in coal may be pennies per cook, not worth screwing with.
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Old 08-08-2012, 07:28 PM   #17
Dat'L Grill
Got Wood.
Join Date: 06-13-12
Location: SW Lower, Michigan

For a cook this would be my max for each type of food
Eight large chicken breasts
Two pork butts
Three summer sausages largest would be 17” length. Then two smaller one on each side. (2.5”diameter)
One 20lbs clod
About 15 chicken legs.
I did a 17lbs Turkey but that was too big J
2 lbs. of raw weight jerky with a hanging rack.
I love the Large but for a party or large family I would go XL. I hope what I have loaded on my large helps you
Large Green Egg, BBQ Guru DxII
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bge, size

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