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Cooking Time Question

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Post Mon May 12, 2014 5:25 pm
naterea medium

Posts: 183
Location: St. Louis
Hello all,

Been a while since I've last posted but I was wondering if you all could help me out. I've got my pork shoulders down to a science but I've always done 4 max. This weekend I'm doing 8. How much extra cooking time (if any) do you think I should add?

55 gallon UDS
Weber 22.5 Kettle
Charbroil Silver Smoker

Post Tue May 13, 2014 12:18 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
If they all go on at once you might want to bump up your fire 25-50 degrees over your usual temp because they'll be a big heat sink. And even if you allow an extra 60-90 minutes they'll keep plenty warm when foiled and towel-wrapped.

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