Full load of butts question

I have run loads this size in mine before, and the times are about right.

If you feel your running out of time, you can crank the temp up some and not hurt the quality of the product.

I have placed the smaller butts on the lower racks and the larger on the top. Some will be done earlier, like you said.

The FEC100 will get it done.

Good luck

The biggest issue for me on full loads isn't the temp difference by adding more, it tends to even out.

It's airflow. You'll want to look the smoker after you load it and try to make sure that air gets to all sides. Smoke flow is the reason.

Some flip, some don't.

Typically the bottom rack, the top rack and the back left corners are the hot spots.

I don't put the small ones on the bottom, I put the large ones (air flow permitting) so they'll get a little more direct heat.

On the bottom shelf, I put fat cap down.

I agree with Smokin on placement of butts on racks and the location within the FEC 100. I tend to switch the top rack with the lower rack about halfway through the cook also, but that is just me.

One other thing, I find my FEC actually cooks better with a full load of meat than cooking less than that. Invariably, some of the butts finish faster with a full load in the smoker. So keep an eye on that.

I have cooked full loads like this several times and find If I rotate they seem to get done closer to the same time. Still check each and remove them one at a time when they actually get done.

One other options for rotating, I'll sometimes rotate each rack 180 degrees (front to back) so that it evenly cooks.

They'll all come out fine if you don't, I just do it when I have to check the butts during the cook, sort of an old habit, I have to play with my food somehow to make it seem like I'm doing something

Thanks all,

I just got done rubbing 12 that totaled about 104lbs.

I plan 3 per shelf staggered back and forth for air flow. Smaller ones in the middle, bigger on top and bottom, and I'll put the fat side down, on the bottom shelf.

I will put them on about midnight tonight with a taget time between 1 and 3 pm.

I have foil and a cooler ready to hold all until about 4pm, when most of my co workers will be coming by for pickup.

I'll report back!

Jesse

I've done 16 at a time without touching tyhem. Took about 13 hours at 225. Turned out great.

Now that is a good looking load of butts Larry.

Whatchu doin looking at my butt?

Big Butts!!!!


RandyE

So how did they turn out Jesse?

Update!

Okay, as I a posted earlier, i put these on at 12:30 am with an expected completion about 4:00 pm. About 3:00 pm, i was still in the stall phase at 170 degrees. I went ahead and bumped my temp to 300, because i had to have them all done by 5.

By 4:55 most were at 195-198 degrees and ready. Another half an hour and the rest finished.

Total time in the smoker was 17hrs and probably would have been another hour or two if i hadn't turned them up.

So I did another batch of 10 on Sunday, with three of the butts being a lot smaller. About 20 pounds lighter than Saturdays load. I started these at 10:45 pm at 224 degrees. These finished between 2 and 4 pm (15 - 17 hours)

I did find like many have stated that with a full load, the smoker really maintains the temp well, within just a few degrees.

For an upcoming smoke of 12 in a few weeks, I am going to plan 19 hours for completion, and have a cooler ready to hold for few hours just in case.

Hope this info helps some others.

Jesse

Sorry for thread jacking but hey RandyE, wouldn't you be a Newbie? August 11th?...whats up?

Randy isn't a newbie, he's been here for years. Must have started a new logon.

Quick Question about my times,

Do my cook times for the 2 loads above seem right? I did temp everything with my thermapen, and they all were still moist and pulled apart great, so quality wise it was good, with no complaints from my 22 co workers, plus whoever they fed them to.

I guess i am trying to establish some consistency and predictability, even though bbq is done when its done!

I choose to go with the low temp (224) and cold smoker so that the meat would stay in the smoke "window" longer, plus add simplicity of not ramping up the temp or foiling.

I also thought that the lower temp would allow the different size butts to finish closer together.

Thanks for any comments
Jesse

As with any type of cooking. The amount of BTU's required to bring a x amount of meat up to temp will increase as the lb's increase.

Just as a 8lb turkey will be done quicker than a 12lb turkey.

With 120 lbs of butts, and those being big ones, the amount of heat required to cook just take more time, or more heat.

But the ability to crank the temp up in the FEC is great.

Got logged out, and I didn't keep up my e-mail address, so I couldn't get back in. so I started a new account. Would like to get back the old one if possible.

Thanks

RandyE