calldoctoday Would you believe me if I said it was solar flares?

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

Come on… Get to 225 already, I have things to do and people to see!

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?

Actually, I have a vacuum cooker for making soup… it’s essentially a giant thermos. That thing could probably fit some quantity of meat. Not a lot, though!

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

Chef I stand corrected

Dr_Pain the other half of it is, while we peons cannot see who downvoted another post, admins can!

Jonathon For what it’s worth, this option is totally configurable. Downvoting isn’t for everyone. Just turn it off completely in the ACP

Jamieson22 said in How much longer would smoking two butts take?:

I’ve held as long as 8 hours in cooler with no issues. I usually cook them overnight and just hold till ready to serve.

Interesting! I’m afraid to experiment with holding hot meat in an insulated cooler overnight… I keep thinking the temperature would fall into the danger zone…!

… oh my

Microwaves. Hitting.

Jonathon precisely. Usually toaster oven guidance suggests timings are extended when additional items are added… Or at least microwaves … But I suppose at least for the latter there are literally fewer microwaves hitting the product.

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

Awesome, thanks everyone!

Amateur smoker here… I’ve gotten the timings and temperatures down for one pork shoulder, but depending on size it usually feeds about 4 to 5 people.

Were I to throw another butt onto the smoker, conventional wisdom with suggested would take a little longer, but does it actually? (Usually, I can put a shoulder on around 11/11:30 and have it ready by dinner time around 6:00)

Would I need to adjust time and temperatures to accommodate?

Thanks in advance!

Dinnertime!

… actually dinner was awhile ago but I digress…

cdavis it’s in the oven for the final stretch guests don’t seem to understand what a stall is, and why it delays dinner

Mid-cook

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!