First run NEEDS to be a big cook! Help me get this right.


 
R

Rory

New member
First post here from New Zealand, hello hello!

Right, I've owned a Weber OTG 22" for a couple of years now. I've done plenty of grilling and about half a dozen butts low and slow for between 8 - 12 hours. I always use the snake method when doing these cooks and I'm fairly confident with it now. I have a few digital thermometers, a proper chimney and all the other little bits and pieces.

I just bought my first WSM (18.5") second hand in excellent condition. I pick it up in about 3 weeks time and THE VERY NEXT DAY I need to do a fairly large cook on it for a family event. I'm fairly confident I can pull this off but I will need a bit of advice and direction to get it perfect.

The plan is to do 1 or 2 big butts, plus 2 large chickens (I haven't done any low and slow chickens at all!) and I'm looking for advice on:

1) How long in total to expect (I will budget 12 hours total with a 1 - 2 hour rest afterwards).
2) How to set it up correctly (i.e. butts on top grate? lower grate? moved from top to lower?).
3) How to do chickens? (do I need to apply a rub?) and how to do them at the SAME TIME as the pork.
4) Should I foil the butts? I do do this when BBQing on the kettle.
5) How much coal I might need and how to load it up for a long cook. Will I need to feed it at any point?
6) Anything else I might need to know about cooking this quantity of food.

I've read a bunch of the articles here, elsewhere and watched a bunch of videos. Very few deal with how to cook large quantities of food so any extra help is appreciated.

I'm also just keen to hear any tips at all on how to run this thing well. No matter how small or insignificant you think the advice may be I'm keen to hear it.

Cheers.
 
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1. That's a good time frame for two butts on the WSM, what temp are you shooting for?
2. However they fit. I've done a two butt cook before and had them both on top.
3. I've done rubs they can be nice look for some reciepes on here. I don't think you should do both on the WSM. Pork likes a low and slow temp 200-250 and chicken likes a high temp 300-350. Why not do the butts on the WSM and the chickens on the OTG? That would be what I'd do.
4. I don't but it's a personal preference. It does take longer for the butts to get through the stall not foiled though. I've never had them take longer than about 13 hours so even with your time frame you'd be ok.
5. I've done several 12+ hour cooks at around 200-250 without having to reload fuel. It depends on the temp, wind, meat, cycle of the moon, and who knows what else. I fill up the charcoal ring then do a full chimney to start with wood buried in the unlit and a couple of pieces right on top as I'm assembling. I've had fuel left over but others will say you need to refuel. Your mileage will vary.
6. You wont have as much left after the party as you think you will BBQ goes fast.
 
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Another option would be to cook the butts, then add more lit coals to the smoker and ditch the water (if any) in the pan to ramp temps up. Then cook the chicken while the butts rest.

I have not tried that personally but if you are set on using the WSM for the chickens it could work
 
Is there anything other than chicken I could do on the WSM at the same time as the butts to capitalise on space? I've never done a brisket before so this day won't be the day to try that, and I don't think ribs would be a good option as there are alot of mouths to feed.

Unfortunately I won't have my OTG with me at this occasion so not an option doing the chooks on there. I will have a Q300 available to use though! I could do them on there... not quite the same but I've done it before and know it works.

edit: and thanks for the replies
 
Ribs? I'm doing a Police Week BBQ for my squad this weekend and I plan to do butts overnight and then put ribs on in the morning. Even if the butts aren't done there is a close enough heat preference for temps to cook them both. Thinking 225 during the night and closer to 250-265 once the ribs go on. Never done a brisket so can't advise you there.
 
You can always set the butts on edge on do both on the top rack. NEVER let poultry drip on another type of food, which means you'd have to move the butts, put the chickens on the bottom rack, put the butts back on. Plus the preferred cook temp difference already mentioned. So I agree with Paul and do the butts and then the chickens if there is no way you can take your OTG.
 
I'm starting to think I'll just do the butts on the WSM and the chooks on something else. I want to keep things simple and dedicate most of my effort to the pork.
 
Well ribs are on special at the moment... Its a sign!!!

Still got no idea how many pounds of charcoal briquettes to buy? Or how much it is likely to use? Some estimates would be appreciated
 
An 11lb bag of Kingsford Comp gets me enough burn time in the summer to cook butts in a 22". Should be more than plenty in an 18". Whatever size bag is around 11-15lbs is what you should buy.
 
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