Approx cook times for 10 butts???

[Blind Hog BBQ]

I am cooking 10 butts ( 8# a piece) Friday night to be taken to an event around 4-5 pm Sat. I am cooking on a Stumps GF 223, just broke it in last night with chicken. Just wondering what kind of buffer to allow pit temp to come back up to 225??? 80# of cold pork is a hellova heat sink. Any help would be nice :) :)

[Woodman]

I'd plan on 3 hours extra to bring it back up. It kinda depends on the ambient temperature.

[Big Mike]

Blind Hog,

I have a GF 223 as well. Here is what I do.

I let the smoker get to temp and settle where I want it. When I open the door to put the meat in, I also open the door where the ash pan is located. I usually just crack it open as far as the latch will let it go. This lets extra air pass across the lump which will keep the temp in the cook chamber from dropping as much or as quick. I also leave it open for a little bit after I shut the door, that way the temp recovers quickly. It will recover pretty quick (however I have not done 10 butts at once). When it gets back to within a couple of degrees of where I want it, I close the ash pan door.


Mike


Mike

[Buckeye]

I'd plan on 3 hours extra to bring it back up. It kinda depends on the ambient temperature.

Woodn't it make sense if he wuz ta go ahead an put tha 80#s of meat on a cold pit then bring it up ta temp?......since tha temps gunna drop drasticklee anyway. Seems like yer waste'n fuel an time by havin' ta start over agin......why not jus start with tha meat on a cold pit? :roll:
Jus a thaut. I'm shur a physics/chemystery major from MIT will cleer up this foolish thinkin soon. :P