Ok so for my first cook I'm cooking for 30. I know it's ambitious. First 2 questions. If I'm doing 4 butts 7 lbs each am I better using both top and bottom racks? And now the dumb question. Has anyone ever had a problem with neighborhood animals messing with smoker since I think I need to start at 1am for 4pm feeding?
First cook on wsm
- Thread starter RJSparrow
- Start date
Steven P (Tupelo)
TVWBB Super Fan
Is your WSM a 22.5 or 18.5? If its 18.5, I would definitely use both racks instead of trying to cram them on the top rack. I've never had a problem with animals messing with my smokers. I'm sure it could happen, but not very likely from my experience. And just to note, unless all 30 people are men, three 7 pound butts would be plenty. But, extra pulled pork is never a bad thing.
I have a 22. And yes leftovers are a necessity. Now doing 4 will that increase time or just fuel consumption?
Steven P (Tupelo)
TVWBB Super Fan
On a 22, I'd probably put them all on the top rack. Doing 4 should not increase your time, just fuel consumption.
Does the top rack and the bottom rack cook different. In other words if I have to use both racks do I have to rotate shoulders.
Steven P (Tupelo)
TVWBB Super Fan
If you use water in your water pan, which I always do with butts, the bottom rack will be a little cooler than the top. I usually cook two butts at a time and do so mostly on my 18. I'll put the bigger of the two on the top rack, the smaller one on the bottom. I've never rotated from top to bottom. I've never cooked more than two butts on my 22, and I put both on the top rack.
Charlie L
TVWBB Super Fan
im my experience yes. the bottom rack runs cooler due to more increased heat deflection by the water pan that is directly below it. 275 on top is usually 250-260 on bottom in my 18"
4 7 lb butts should fit on 22 but If you need both racks go for it but i would rotate during the cook. Perhaps 3 on top and one on bottom rotating every 2-3 hours will minimize the difference.
Steven P (Tupelo)
TVWBB Super Fan
And keep in mind that you can hold the butts warm in a towel lined cooler for several hours. So you could have your target done time, say 3 hours before the people are to arrive. Then take your butts off of the smoker as they get done. Once the people arrive, all your butts should be done and resting warm in the cooler. That way, you don't have to stress over trying to get them done with hungry people standing around.
Well thank you all for the info. And yes I'm biting off a lot, but no guts no glory. I'll share results and if any other advice please give it.
Tommy B
TVWBB Pro
you will be fine. Pork butts are a pretty forgiving piece of meat that is pretty tough to mess up. Cook it to 200 degrees internally and call it a day.
My only other advice when cooking for a crowd is give yourself MORE cook time then you think. Especially when I cook for a ton of people I prefer to have the butts cooked at least 2-3 hours before I need to serve them. Wrap em tight in foil and put them in a cooler to rest. Resting the meat does wonders and you don't have to panic about finishing them when you are supposed to be serving. There is literally nothing worse then people expecting to eat and the meat not being done....
DBWallis
TVWBB Super Fan
This is great advice. You could stick 4 butts in a cooler to rest, and 4 hours later, they'll still be warm enough to serve, and even more tender and juicy.
Has anyone ever had their thermometer seemingly bounce from like 236 to 210 and then back up. I went out to check and appears fine. Wonder if a breeze caught it or not sure.
Disaster strikes. Not sure if ruined or not. Alarm went off saying fire getting low 200. So I saw coals gone. No problem. When I went to remove middle ring and top for restock it started pouring rain. It slid out of my hands and although I caught it the water pan emptied onto the coals. I have restocked and reassembled but not sure if ruined or not.
Tommy B
TVWBB Pro
Well how did it turn out?
I would recommend not removing the middle section during the cook for reasons you now know about!!
Did you fill your charcoal ring up and start the fire with the minion method? If I fill the whole thing up I rarely have to add additional coals and when I do I add through the access door.
Your last post says the shoulders hit 190 which is close to done.
I would recommend not removing the middle section during the cook for reasons you now know about!!
Did you fill your charcoal ring up and start the fire with the minion method? If I fill the whole thing up I rarely have to add additional coals and when I do I add through the access door.
Your last post says the shoulders hit 190 which is close to done.
Was a perfect day. Tons of leftovers. Next I try ribs. Thanks for all the help