Boston Butt on the Weber Smokey Joe?

Keep in mind that the SJ has a single centrally-located bowl vent so the drawing doesn't completely apply. I've fooled around with low-and-slow with my SJ and while it can be done it requires some serious vigilance. It's a challenge...

Brad

With the SJ you might be able to slip a long-probe thermometer through the lid vent and far enough into the meat to get a reasonably accurate reading.

Brad

Ya also gotta take into account that the drawing
is based on the old 3 vent Bar-B-Kettle.

All new 18" and above come with the propeller vent. (One Touch)

I maintain that with the newer, larger (Not the Smokey Joe's)
the air flow will be drawn to the vent with the fire above it.
The other vents will either not draw or draw very little.

I position my fire over the side with a single vent.
In my case, an old Master Touch, it's on the right.
Air will be drawn to the fire no matter what you do.

Open vents with no fire above them will just leak a little.

I like to cover them anyway. But that's just me.

They get a single layer of foil just laid over that side of the grill, and patted down to roughly to conform to the bowl shape. Not sure that it makes much difference, but I do it anyway.

The fire is over the open vent and the foil water pan, is over the foil covered vents.

Play around and see if it makes a difference.

You can definitely do it! A smokey Joe will fit inside a CG or WSM, right?

In the past I had really good luck indirect grilling things like pork tenderloins or small racks of ribs on a Smokey Joe, but as Brad said - it's a challenge. They're great little grills.

The best bet would be to two small piles of coals on opposite sides and the butt in the center (I'm not sure the lid would fit on if you moved it out of the center). I used to put three or four unlit coals and some wood chips on each side and then put three or four lit coals on top of that to do ribs at around 300. For temp you could drill a hole in the lid at grate level and permanently install a thermometer (can't beat modding a Smokey Joe!) You'll need to keep a close eye on it, but it should work.

Hi Guyes !!!
There is a danish site,for weber grillers, and here we are started to do som pulled pork to, but there is a guy who has frabricatet a extension part for the 57 OTG

Smoked ribs = http://www.weberguru.dk/forum/viewtopic.php?t=1730
Pulled pork = http://www.weberguru.dk/forum/viewtopic.php?t=1704
http://www.weberguru.dk/forum/viewtopic.php?t=1710
http://www.weberguru.dk/forum/viewtopic.php?t=1706
http://www.weberguru.dk/forum/viewtopic.php?t=1670

Try and check it out, i know the site is in danish, but fell free to ask or comment in US, and i'm sure you will have you reply in US also.

Happy greetings from Denmark

Are you using a SJ platinum? I can't see doing too much indirect on a "regular" 14" SJ.

The main issue is the lid- it's basically flat, which presents clearance issues.

I've done country style ribs indirect, but tehre's only rooom for like 2, 3 max.

Did any of you guys see that Barbacue Championship show that was on OLN a while back? They were given a cooker and and ingredient and had to cook it. I think this would make for a great contest.