Nice high heater

[Michael G. (Canada Mike)]

Had a bunch of family over this Saturday, so I smoked two butts and two racks of BBs. All high heat. Went exceptionally smooth, and my wife stated that she can't tell any diff between a 16 hour butt and a 6 hour butt. All was delicious though i thought the ribs were a bit too crispy - but I was the only one who thought that.

Butts cooked for 6 hours, ribs for under 3.

 

[Chris in Louisiana]

Good to know. I've had great results with HH brisket, but have not yet tried HH pork butt.

 

[Jeff Brown (KY)]

Originally posted by Michael G. (Canada Mike):
i thought the ribs were a bit too crispy...

You could always foil for a while to soften the bark.

 

[Michael G. (Canada Mike)]

I did foil, Jeff, but then sauced and left them on a bit too long after that. Won't happen again.

 

[Tim D]

I cooked a slab of baby backs on a kettle to help with a recipe for someone who only has a kettle. I believe they cooked at about 375 indrect. They were good, but as Canada Mike stated, I thought mine were a little crispy too. I did foil them after 1 hr 15 min, but when I took them out I must have left them on a little too long.

 

[Bob Sample]

I find HH butts have a little more fat left in them but it's easily separated when pulling. I do ribs HH all the time.