20# is a full KBB bag. 275 is a low and slow. and this is for one (1) butt?
i'd bet you're looking at around 40-50% of that burned (10# is still a lot), in my estimate due ot E6's heat retention. 20# bag is a lot of coal, like a real lot.
on this kind of cook, i'd have used B&B Charlogs which are quite miserly too. probably would have loaded 10-14 charlogs knowing i'd have leftovers and not have to even think of putting fuel into the lower rack for this cook/duration/temp.
@Darryl - swazies,
@Mark Foreman , any input/thoughts on this?
The meat I have cooked the most times on the E6 would be the pork shoulder.
It has been a while since I have used it but for some reason I have a hard time believing I could get 20 pounds in the lower section of that thing.
Now I generally fill it most of the way or close to it. I also add 3 chunks of smoke wood scattered in there too, but buried in the charcoal as I have seen done in the WSM. I try to start a smaller but hot fire and put it at about 10:00 in the chamber (10 if I was standing in front of the WSK)
I find it burns in the same direction each time and this seems to be efficient, which helps if I end up using most of the charcoal.
As far as being efficient, well we all know it is the highlight of this grill I find it to be outright amazing.
Without knowing the exact amount being used and if I had to guess I would say probably half a bag or less is what I put in mine.
Like I say this is a guess because I haven't used the smoker in a month easy and I have never measured.( next weekend is another shoulder cook )
I can take better notes and update this thread if it is needed.
I never burn all of it either, refer to Brett's pics. My last cook was a shoulder, fairly large, it was about 9 pounds and it was a bone in one this time and was a pretty thick piece. I have pics of it in a thread I made after the cook.
Apparently I haven't smoked anything real size in close to 3 months, I have to get on this!
Fortunate weather this long weekend, which includes today, I was able to get a few cooks in. Not a lot of plated pics, had company when the Saturday cook was getting near the end. Saturday was a homemade vinegar coleslaw, smoked brown beans and a 9 pound bone in pork butt. I have some different...
tvwbb.com
I started the smoke off nice and low, give it time to get a bit of smoke on it and let it warm up naturally, this grill likes to hit about 260 and stay there. This could be just mine or where it sits with respect the wind / weather, who knows. So it's easy to get there but hard to get it to lower once it is there...that takes a a lot of work, closing off the top vent for 10 minutes at a time and then opening it up again for a couple of minutes for an hour or so if you want it to drop. I was able to smoke at about 235 for the first couple of hours, it will stay there if I don't keep opening the lid. After that I brought the temp up to 265 ish and let it do its thing for hours. This cook was taking forever so I had increased the temps and used paper for wrap and all that fun, I ended up at 300 degrees or so for the last 4 hours or so and being wrapped. So I would say it ran 265 for a good 5 hours and 300 for a good 4 hours and the first 2 hours was about 235. It makes it hard to determine cooking at a certain temp for X amount of hours gets 10 pounds of charcoal to last X amount of time......I had charcoal left over and 3 good sized hunks of wood took up more real estate than you would think too. So less than 10 pounds of charcoal for sure...feels like the more I think about it the more it feels less than 10 pounds I had it burning on average more than 265 degrees for about 12 hours straight. The cool off period and all that and cleaned it the next day with leftovers still in the bottom.
If there is any more concern I am doing another mid November....it is the plan so far, it has been requested by one of my guests.
Oakrdige competition.......nothing else compares to this on a shoulder, I put the rub on as thick as it will soak it up.
