PDA

View Full Version : I have 8 pork butts to cook on wsm 's opinions welcomed !!


grantw
06-06-2017, 09:59 PM
Let's start with what I have, I have 2 18.5 wsm and 1 22.5. In my head I was thinking to do 4 butts in each of my 18.5 cookers, because in my head they will both run about the same. I have 15 hours max to do this.

cookingdude555
06-06-2017, 10:07 PM
Cant get 8 all on the 22.5? I think I've done 6 before and had extra room. Been a while tho.

dshaffes
06-06-2017, 10:10 PM
I would go 4 on the 22 and 2 on each of the 18's. This way you will not overload any of your smokers and ensure proper air flow and fuel consumption resulting in a quality cook.

mrbill
06-06-2017, 10:15 PM
if you're looking to finish them all near the same time, i'd do the 4 on your two 18.5's provided you have enough fuel to load them the same(ie-same briquettes and wood chunks of same size from same batch) and the butts are of the same size. doing that(and provided they aren't placed in areas of differing airflow) should have them cooking at near identical rates and the only real variable you'll have to account for is a stubborn butt or two that takes a bit longer to finish.

grantw
06-07-2017, 12:10 AM
The last time I did it I did 6 in my backwoods party and it was definitely too much for it, tomorrow I'll see how they look 4 in an 18. I'm doing the cook Thursday night


Sent from my iPhone using Tapatalk

grantw
06-07-2017, 08:08 AM
Did a test fit and all 8 on the 22 are tight, can be done though. 4 on an 18 with some real light trimming they wouldn't even touch.


Sent from my iPhone using Tapatalk

Koogs
06-07-2017, 09:24 AM
I am not an expert, but I'd think doing 4 on each of the 18s makes sense.

I do 2 on the top grate of my 18 and it fit just fine (trimmed).
I'm assuming I could fit another 2 on the bottom.

packing it in tight on the 22, I'd be afraid it would affect airflow if it were really tight.

just make sure you have enough fuel

DaveAlvarado
06-07-2017, 09:27 AM
Cant get 8 all on the 22.5? I think I've done 6 before and had extra room. Been a while tho.

Not without really jamming them in there. 3 works ok-ish, 4 is too many for a rack.

I would go 4 on the 22 and 2 on each of the 18's. This way you will not overload any of your smokers and ensure proper air flow and fuel consumption resulting in a quality cook.

My thought exactly. Cook times will be the most consistent this way too.

grantw
06-07-2017, 09:58 AM
I might just roll all of them, then I can probably run some water in the pan as well. Its the last day to think about it..

Harbormaster
06-07-2017, 10:05 AM
I frequently do 5 butts on an 18.5" WSM (8 lb average), 3 on top grate, 2 on bottom, with no issues. I would do 4 butts each on 2 18.5" WSMs.

YMMV.

dgaddis1
06-07-2017, 10:14 AM
Smoking at low temps you really don't need to worry about the food blocking air flow. It takes very little air flow for a fire to burn low and slow. When I first started doing BBQ on a BGE I was blown away by how little I needed the intake vent open to keep temps in the 225-250 range - only about 1/16".

lcbateman3
06-07-2017, 10:22 AM
I've done 6 on a 18 and 10 on a 22

It wasn't optimal, but it worked and turned out good food.

DaveAlvarado
06-07-2017, 10:28 AM
I've done 6 on a 18 and 10 on a 22

It wasn't optimal, but it worked and turned out good food.

What size butts?

How did you load 5 on a 22" grate?

lcbateman3
06-07-2017, 10:31 AM
What size butts?

How did you load 5 on a 22" grate?

8-10 lbs each. Stood them up on end. I'll see if I can dig up some pictures where I did it.

Cook
06-07-2017, 10:31 AM
I REGULARLY put 4 butts on the top rack of my 22.5 with zero trimming.

If I had 8 to do, I'd have no issues using what I have. Personally I would fill the ring with as much fuel as I could, open all 3 vents, and let it roll. If the temp starts to fall before being probe tender, then wrap & move to the oven.

THoey1963
06-07-2017, 10:51 AM
Might help to think of the whole cook. Are you planning on panning the butts when they reach a certain color? Are you going to try to collect any of the juices to mix back with the pulled meat? Would it be easier to fire up three pits than it would to force a ton of meat into one pit?

Steve S
06-07-2017, 10:56 AM
+1 on 4 in each 18.5. Easier to get two beds of charcoal going at the same time than 3. You can split a full chimney of coals that way.

DaveAlvarado
06-07-2017, 11:11 AM
8-10 lbs each. Stood them up on end. I'll see if I can dig up some pictures where I did it.

Dang, that's impressive. I'm guessing it was like three in a row with one on each side, all smooshed up.

MisterChrister
06-07-2017, 11:15 AM
I frequently do 5 butts on an 18.5" WSM (8 lb average), 3 on top grate, 2 on bottom, with no issues. I would do 4 butts each on 2 18.5" WSMs.

YMMV.

When it comes to WSMs, Clark's advice is the gospel. Look at his signature panel. After having met here and realizing that we're "long lost cousins" of sorts, I personally know him now, and have even been in his WSM Taj Mahal. His is the only answer you need hahaha!

lcbateman3
06-07-2017, 11:31 AM
Dang, that's impressive. I'm guessing it was like three in a row with one on each side, all smooshed up.

I stood them on with the bone side down. Took a small piece of tin foil and made a ball and put in between each one to have a little airflow. It was very very tight. There was no wrapping, spraying them, or anything. Took about 18 hours to cook them.

I mainly had to do it because that's the only cook space I had at the time. 20 between two 22.5's and 8 on the 18.5. IT worked. The weather was perfect so I didn't have to fight any elements. I wouldn't want to do it in windy/cold/rainy situation.

wbratt1
06-07-2017, 12:11 PM
As you can see, there are different ways and differing opinions. I've done seven 8+lb butts on one of my 22.5" WSMs and I rotated about half way to try and have them all finish reasonably close. In my experience, without rotating, the ones on the bottom rack can take several hours longer. Since you have 15 hours, this might not be a big deal. This can work, but may want to rotate the meat and may have to reload the smoker after ~ 10 hours (again...just my experience).

The other approach mentioned most is doing 4 on each of the 18.5" WSMs. I would tend to lean towards this approach as my 18.5" was more efficient and you most likely won't have to reload during the cook.

Either way (or using just the top rack of all 3), have fun and take some pictures!

grantw
06-08-2017, 06:19 PM
http://i1126.photobucket.com/albums/l608/centorph/C3FAD863-01D5-4F26-86B8-D91151F0C638_zpsoblzbf9a.jpg
Got them ready
http://i1126.photobucket.com/albums/l608/centorph/4301F1EA-0ED6-404A-8052-93575B9A2DE1_zpsflh1j8tl.jpg
Both rolling with 4 in each vents wide open, half a bucket of lit in each right now rolling 215 but they have only been in 20 mins.

grantw
06-08-2017, 06:19 PM
Oh ya , the one on the right is a 1993 and the left 2011.


Sent from my iPhone using Tapatalk

MisterChrister
06-08-2017, 06:26 PM
YeAahh buddy, here we go!!!

mrbill
06-08-2017, 07:21 PM
twins!

grantw
06-08-2017, 11:22 PM
It's so humid here, and inside the cookers I had to pull the fire basket in one cooker a drain the water from the bottom of it. It's 63% humidity I should have paid more attention to that I don't have much water in the pan but it's in there. It's going good though. There's lots of air flow


Sent from my iPhone using Tapatalk

THoey1963
06-09-2017, 04:27 PM
Well???

grantw
06-10-2017, 06:24 PM
Every thing was really good, wish I took pictures of them in there. I burnt the hell out of one of the water pans though, next time I think. Will just foil the pans and not deal with the water mess, because I scraped and scraped that carbon off. Every thing was done by 8 am. So I put it all in a cooler and every one enjoyed it. I don't know why I always gravitate to water especially since I usually foil anyway.