Planning a BBQ in 2 weeks looking for suggestions and tips.

[Burntwood boy]

I have been a bit late this year and am planning my first BBQ for a couple of weeks time. I have an offset firebox smoker (cactus Jack) and am planning doing a couple of different meats.

I really would like to try a pork butt and maybe some beer butt chucks , can I cook them all at the same temp?

I have used the smoker several times before fairly successfully but I need to start getting more experimental, working up to ribs and brisket one of the days!

Any tips or recipes gratefully received.

Thanks in advance.....

[Steve]

Hi,

You can do the pork and chicken at the same temperature but you're likely not to get good skin on the chicken as you want a hotter temperature for that. If you don't want to eat the skin, no problem.

Another option is to cook the chickens while you are resting the pork, if you have a cooler, foil your finished butt, wrap in a towel and dump in a pre-heated cooler. It will hold for several hours this way. all you do then is crank up the heat on your cooker into the 270-300 range and cook your chickens.

[Burntwood boy]

Thanks Steve,

I will definitely invest in a cooler box, and let that pork rest while the chicken crisps up.

Thanks for the advice.

Christian...

[Burntwood boy]

What is the best way to pre heat the cooler?

[Curlie028]

...... and dump in a "pre-heated" cooler.

Apols for being so stupid, but how do you do that?

[Curlie028]

Oops, sorry BWB.
Should have read on down.

[Burntwood boy]

Pour a bunch of hot water in the cooler and keep closed until you are ready to hold your meat. Empty the water out , add the meat and keep the lid closed until you are ready for it.

Thanks Doc, hope to see you at Grillstock. Let me know what your drinking and I'll come bearing gifts

Christian.