19.6# twin pack actually; then Fully injected melt butter (it was on sale @ < 1$ #)
My butcher wasn't in, I had one of the meat packers half the two, started these after lunch:
a bit more than the 22 could handle, or maybe just needed some extra foil (it dripped into the silver's ash pan, a cup or so)
Got to 240, measured @ grate here V V V, and held it for approx 30 hrs
(except a brief drop to 200, had to clean out ash.)
I purposely overfill the SnS as I won't be using/closing the flip grate above it & it'll give me a few more hours of heat.
Like this thing as much as my UDS, has more wood smoked flavor than the fat drip burn smoke that I get (w/o water or diffuse) in UDS
8-10 hrs in, reading @ 130s:
woke to add coals @ 14-15 hrs in, checked various spots @ 180ish
now the stall, minor rotations but it'll be ready by dinner...
Ate on the smallest first while the largers rest, My friend said (upper left) looked like a pig's head & she didn't want to eat from that one.
after cooling rest pulled into 3 Full gallon freezer bags still dripping so much juice that runs down glove & forearm while pulling.
Note: ALWAYS PREHEAT (LET KINGSFORD SMOKE DIE BEFORE PUTTING ON / BACK ON)
Topic: 20# of Butt w/ SnS (Read 1721 times)
