Need some advice.


 
M

Matt Williams

New member
Hi all. I got my 22.5 WSM about two weeks ago. Previously I had been using the small Charbroil or Brinkman water smokers. I found the WSM because I was not happy with the Brinkman. It's headed to a yard sale for this weekend. I used my WSM for the first time a week ago. I did the "Renowned Mr. Brown" from this site with only minor modifications to the rub and the wood choice. Only did one butt, since it was a trial. It turned out perfectly. Unbelievable. Better than anything I have ever bought at a BBQ joint. Girlfriend took some home and she doesn't even eat pork. For my entertaining debut, I am having about 20 people over for Labor Day. I will need to do at least 4, and maybe 5 butts at one time. My question for the group: How does going from one butt on the top rack to 5 butts on both racks affect temperature control and cooking times? Is there a difference between temperature on the bottom rack and temperature on the top rack? I will try and get all the same size, but if some are larger than others, is one rack better for one size than the other? Thanks for any help you can provide, or any other issues you might forsee for this novice who is about to cook enough meet to feed an army.
 
Matt - First, Relax and enjoy the world that is BBQ! As far as the entertaining goes, been there. Many questions running through your head. There will be a difference between your grate temps. Mine are pretty close (I've determined) and I only use the lid thermometer. Many folks here have issues or have had issues with the "stock" thermometer. I haven't. Take yours out and check it. If its good, use it. Don't complicate the process! If you are within 15 - 25 deg. of where you want, I say let it ride. The truth is, and nobody can debate it....They will be done when they are done. I would say that if they are relatively the same, that would be better as far as completing near the same time. More meat may take a bit longer, simply because their is more mass in the cooker to heat. Relax, enjoy, have a few beers and everything will turn out great!
 
Thanks Keith. I did my first butt without testing the lid thermometer, but I relied on it heavily, even keeping the log recommended on this site, and it turned out perfect. It must have been pretty accurate. However, I will check it for calibration as you suggested. Great advice. Thanks again.

Matt
 
Matt, Welcome. You will most likely use more coal for more meat. Yes the bottom grate is a bit hotter. The best news is that Butts are very very forgiveing. Take the advice above and enjoy.
 
Matt, that is a lot more meat than you will need for 20 people! If you have 8ish lb butts they should yeild 60% of there weight when done. Hearty eaters will typically only eat 10 ounces on average. IMO. mk is right you will for sure use a lot more cc. The bigger the load the longer it takes only because of the delay in ramp up of temps, it will take awhile to reach cooking temp and that is where the fuel goes. They will still take 1.5hrs per lb at 250ish but you got to get there 1st in other words.

There isn't enough diff in temp from the top to the bottom to worry over. Just try to keep temps between 225 and 300 as said above dont fret over temps as long as they are in that zone!

If you are doing over 30lbs of cold meat I would think of running the pan dry with foil. The meat is your heat sink with that kind of a load! If your concerned about this method then stick to water for now.
 
Agree with all above.

Butts are bulletproof.

5 butts is too much. 3 8lb butts would still be more than enough for 20 ppl.

250º~275º is what I use for butt.

It will take more fuel to get up to temp and hold it at temp but cook times will be about the same.
 
If I'm doing butts for a crowd of 20 folks, and there is no other meat, I'll cook two and plan for some leftovers. I'll also cook a couple of packages of chicken legs for anybody who doesn't eat "red meat" and to cut back on the total amount of pork needed since legs are usually about 59 cents a pound at Sam's and darn it, I like 'em.

Glad you're liking that 22 incher. Dang fine cooker's ain't they!

Pat

Pat
 
I might add one thing, throw a piece of sausage on so you will have something to snack on while waiting on the butts to finish cooking.
 
You might also let the WSM get up to temp before you add the meat. That will cut down your "ramp up" time.

I normally figure 10 oz of raw meat per person, which would be 12.5 lbs in your case.

Good Luck.
 
Wow. Leave the office having posted a question, check the next morning and the BBQ elves have come and left pearls of wisdom. What a great site. I'm definitely going to cut back on the # of butts which will lower the stress level. I also like the idea of throwing on some alternatives like some chicken and sausage. It's too early in the AM to be getting hungry. Thanks to all for your thoughts. I'll take some pics and post next week. Hope all have a great Labor Day.
 
The BBQ elves are still at work Matt...LOL!

Last time I did a large volume butt cook on my 22.5, I had 3 butts weighing 5-6 each and the other 3 butts weighing in over 8 lbs each. I put the smaller set of three on the top rack for one simple reason.....so I could pull them off at 195 understanding they would be done first. I wanted them to be easier to get to.
I had two meat probes (probed one butt on each rack)and cooked at 225. Sure enough, the top rack got done quite a bit ahead of the bottom rack. Certainly made it easier to lift off the top 3 and foil to rest instead of mixing things up. Made the cook easier.
 
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