I did a packer brisket and two pork butts on my 18 wsm once. I had to keep all vents wide open to maintain 250. It ran through a full load of coal in 6-7 hours, which normally, would last 12 with a single butt. Fortunately, I made it to the wrap. 35+ pounds of cold meat was quite a heat sink. It was also cold outside. I’ll never do that again or at least I learned that cooking a lot of meat at once really changes the cooking dynamics.
A pellet grill would have the same problem. It would use more fuel and the convection fan would run a lot more often.
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Topic: 4 pork shoulders (Read 474 times)
