I have a New Braunfels Black Diamond smoker. I have used it set up
with metal plates in line
with the top of the firebox opening, to diffuse the heat. They cover
most of the lower part of
the smokebox.

However, I've been thinking about trying to smoke more meat at one
time by using the lower
cooking grates and removing some or all of the metal plates. I'd like
to be able to smoke six
pork butts at once, for example. Obviously the meat down below will
get dripped on by the
meat up above, and clearly swapping the meat below for the meat above
will be challenging
mid-smoke. It's probably necessary though since the temperature down
there is unlikely to
be anywhere near what it is on top.

What is your experience with this issue?

I'm sorry for posting from a gmail account via the google interface,
but verizon dropped
a.f.b. and I haven't gotten around to hooking up a new newsfeed yet.

Grant Erwin
Kirkland, Washington

On 25-Jul-2008, pops > wrote:

> I have a New Braunfels Black Diamond smoker. I have used it set up
> with metal plates in line
> with the top of the firebox opening, to diffuse the heat. They
> cover
> most of the lower part of
> the smokebox.
>
> However, I've been thinking about trying to smoke more meat at one
> time by using the lower
> cooking grates and removing some or all of the metal plates. I'd
> like
> to be able to smoke six
> pork butts at once, for example. Obviously the meat down below
> will
> get dripped on by the
> meat up above, and clearly swapping the meat below for the meat
> above
> will be challenging
> mid-smoke. It's probably necessary though since the temperature
> down
> there is unlikely to
> be anywhere near what it is on top.
>
> What is your experience with this issue?
>
> I'm sorry for posting from a gmail account via the google
> interface,
> but verizon dropped
> a.f.b. and I haven't gotten around to hooking up a new newsfeed
> yet.
>
> Grant Erwin
> Kirkland, Washington

Some confusion reigns here Grant. I use a New Braunfels Silver
Smoker.
It will easily hold 4 full sized butts on the main grate. The Black
Diamond
is nearly twice as large, leading me to believe it should hold six
butts on
the main grate.

That said, you should have no trouble loading up a lower grill using
firebox
grates laid longwise in the bottom of the cooking chamber. Just put
a
remote probe in one of the bottom butts to make monitoring easier. I
wouldn't
mess with swapping them around. Just monitor them and take them out
as
they get done. That's what I'd do. YMMV.

Nick cooks on a NBBD. Maybe he'll make a comment.

--
Brick(Youth is wasted on young people)

"Brick" > wrote:
> On 25-Jul-2008, pops > wrote:
> [ . . . ]
> Nick cooks on a NBBD. Maybe he'll make a comment.

Actually, it's an NB Cattleman. Grill area is 16" x28" (448 sq. in.). Jun's
done a couple of racks of pork ribs at the same time I've done a half rack
of lamb ribs (I'm the only one that eats lamb). I see that Jun put a lower
rack in the smoke chamber, but I don't know what for. Mussels, shrimp,
potatoes and corn get done on a grate in the firebox. We only use lump for
heat and fruit/hardwood chunks and small branches for smoke. Minion method
with chimney starter and Jack Daniels or Jim Beam as an accelerant

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

On 27-Jul-2008, Nick Cramer > wrote:

> "Brick" > wrote:
> > On 25-Jul-2008, pops > wrote:
> > [ . . . ]
> > Nick cooks on a NBBD. Maybe he'll make a comment.
>
> Actually, it's an NB Cattleman. Grill area is 16" x28" (448 sq.
> in.). Jun's
> done a couple of racks of pork ribs at the same time I've done a
> half rack
> of lamb ribs (I'm the only one that eats lamb). I see that Jun put
> a lower
> rack in the smoke chamber, but I don't know what for. Mussels,
> shrimp,
> potatoes and corn get done on a grate in the firebox. We only use
> lump for
> heat and fruit/hardwood chunks and small branches for smoke.
> Minion method
> with chimney starter and Jack Daniels or Jim Beam as an accelerant

Well shoots. I've been wrong about just about everything all week,
so it doesn't surprise me that I got your cooker wrong. That 16 X
28 is exactly the same size as my NB Silver. I do two butts and up
to four racks of ribs, but I stack or overlap the ribs if there's
more
then two racks. I use lump when I can get it or RO Charcoal when
I have to. I use orange or hardwood chunks for smoke. I'm using
something now that's so hard it's very difficult to cut and it burns

real slow and lasts a long time.

--
Brick(Youth is wasted on young people)

Nick Cramer > wrote in news:20080727102003.198
:

> Minion method
> with chimney starter and Jack Daniels or Jim Beam as an accelerant
>

That my friend is alcohol abuse.

--
Tommy Lee