Dinnertime!

… actually dinner was awhile ago but I digress…

Got a friend coming in from the states, just bringing this small bad boy up to room temperature before I chuck ‘im on the ol’ kettle

Update: holding steady at 300°F.

Update 2: it has started raining lightly, such is life.

Oh, I suppose I’ve never introduced myself…

Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.

I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!

Mid-cook

Tex_77 Some people just want to watch the world burn… haha

Hey guys, we’re looking into this. The map should load quick again, although location changes don’t propagate right now. Stay tuned.

(Once this is all fixed, you may have to update your profile with a location again)

Tim71 said in How much longer would smoking two butts take?:

julian
It never seems to make any difference time wise if I smoke 1 or 2 but you do get twice the meat which is nice.

Last time I smoked a pork shoulder I only had a half cup of meat left for the next day. Gave it up to the wife for her lunch haha

Hi guys and gals,

Whenever I do a smoke on my kettle, I use the snake method, which means I only need a handful of briquettes to start the chain.

I usually use the leftover briquettes from the last smoke/ barbecue, and add a handful more, but I’m always paranoid that the chimney starter won’t light them properly because it is only about a quarter full.

Anyone else here do the same? Any tips?

Ah yes, to actually light, I use newspaper donuts drenched and a little bit of vegetable oil.

I was more worried that without a half-full or completely full chimney, the coals wouldn’t ash over completely