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Old 12-13-2009, 02:13 PM   #1
biggs98
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Default 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
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Old 12-13-2009, 02:16 PM   #2
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As they cook they will shrink. I would suggest flipping them and moving them around as they do.
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Old 12-13-2009, 02:18 PM   #3
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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.
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Old 12-13-2009, 02:21 PM   #4
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I think 3 pieces of that size is better for the airflow and what BigJim said.
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Old 12-13-2009, 02:22 PM   #5
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Prop them up on their sides and it will give them more room.
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Old 12-13-2009, 02:30 PM   #6
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What Larry said ^^^^

they will be fine.
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Old 12-13-2009, 02:32 PM   #7
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Quote:
Originally Posted by BBQ Grail View Post
Prop them up on their sides and it will give them more room.
That's the ticket!
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Old 12-13-2009, 02:55 PM   #8
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Thanks for the input...I moved them around a little and so far they are staying on their sides
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Old 12-13-2009, 03:03 PM   #9
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Quote:
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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!
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Old 12-13-2009, 04:11 PM   #10
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Quote:
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And if you keep the lid on it works better too!
LOL....Knew I forgot something
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Old 12-13-2009, 05:43 PM   #11
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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!
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Old 12-13-2009, 05:55 PM   #12
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Quote:
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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.
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Old 12-13-2009, 05:59 PM   #13
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Quote:
Originally Posted by nmayeux View Post
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...
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Old 12-13-2009, 06:05 PM   #14
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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.
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Old 12-13-2009, 06:06 PM   #15
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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.
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