I plan to smoke 7 pork butts on my Big Joe using my extender rack. All the butts weigh between 7-8 pounds.
Should I maintain the general rule of approx 1.5 -2 hours cook time at 225? With that, is it fair to say this cool will be approx 16 hours for all 7 butts? I just want to make sure the extra capacity doesn’t affect my cook time.
I’d appreciate advice based on prior experience from you folks.
I have lately been researching about temperature controllers for Kamados. Several alternatives are out there and each of them have their fan base. A lot of the information available is based on feeling and intuition, which is great. However, I miss a repository of information based on factual data of the controller's performance provided by users. This is the intention of this thread and hopefully, it will serve to educate the audience, firstly on how to make the choice when buying a temperature controller and secondly how to best use them.
I have put together a set of questions for the people to answer that will help fellow BBQers immersed into the temperature controllers world.
Thank you all in advance for supporting this research project!
1. What Kamado cooker you are using?
2. What temperature controller do you have?
3. What are your vent and fan settings on your Kamado? (Pictures when available)
4. Where do you place your ambient probe for temperature control? (Pictures when available)
5. At what point on your cook you let the controller to take over
6. Please share the graph from your temperature control with eventual fan output
7. What do you love about your controller?
8. What would you improve about your controller?
9. Anything else you want to share
10. And last but not least, share pictures of your cook
I ended up with a mostly free Saturday and decided to cook a couple of Boston Butts. I finished my other chores early and decided to make home made rolls and Cole slaw to go with the pork. This was the first time I brined a Boston Butt and was pleased with the outcome.