Hi all. I joined the site a few months ago at the suggestion of my uncle-in-law, Larry. Anyway, I was planning to try my first Boston Butt, but as I read some of the other threads I realized I might have a couple problems with my grill. As you can see from the picture, it's a two-chambered grill with a divider between the sections. My first thought was that I could remove the divider and put the pork in the middle, with a fire on either side, but as I thought about it, I realized that probably won't work.
- First off, the removable divider only gives me about five or six inches of space and I wasn't sure that was enough room for the pork. In the picture below you can see the divider between the grill grates. You can also see at the top of the pic that the grill COVER has a divider as well; that'll get in the way, right?
- Second, I can't for the life of me figure out how I'm going to get a water pan in there. Will it be a disaster if I don't have one?
So here's what I was thinking. I could either put the butt and the coals on the same side (banked on the right or left) and hope I can make a big enough fire that way to keep it hot without ending up with direct heat (sounds dubious), or I could remove the divider and put the coals on one side and the butt on the other, with the vents opened from the fire side bottom to the pork side top, and turn the butt around halfway through. But then I'm looking at a bigger fire to keep the temp up at 240, right?
And what about a water pan/drip pan? How essential is it?