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[rdsbucks]

My brother-in-law has one and is smoking 4 this weekend. I have a PG500 and have never done 4 shoulders. He's just done one so he's unsure of how his pit will do. Any advice? Allow for extra cooking time? I told him he should move them around periodically and spritz them consistently to get more smoke on them.

[02ebz06]

I've never done more than one at a time, but I don't see you would need to do anything different than you would do with one.
I don't know that moving them around would get more smoke on them, but may not be a bad idea if the grill hot spots so they would finish at same time.
For more smoke, cook at grills lowest temp for first hour or two, then raise it to what you want to cook at.

Others that have done multiple at one time will have real world experience they can offer.

[Bar-B-Lew]

I think I have done 8 at once on my Traeger XL at one point in time and I am sure I have done 2-4 on my MAK and Memphis at one time.  There may be a slightly longer cook time due to amount of grill filled with meat versus air but not material.  I would only move them around if you have hot spots.  I think the spritzing is a myth.  It also requires you to open your grill frequently and let out the heat.  It then has to ramp the heat back up to set temp and stabilize.  All of that is worse for the cook and makes it take longer than it should IMO.  I think you are better off leaving the grill closed until the meat hits the temp you desire on your wired thermometer.

[glitchy]

That might be a little tight on a DLX, I don't think that model has much of an upper shelf and a lot of upper headroom. The WoodWind and the SG were changed to have a taller cook chamber and a lot bigger shelf. That being said, I've done 3-4 a couple times on 24" pellet grills using a different shelf I have (maybe it was a GMG upper shelf from years ago) that has four legs on it. However, it pretty much rested on butts under it. The 4 butt cook that I remember some things about took many hours longer than typical due to the restricted airflow. I know it was 18 hours plus, but I don't remember exactly how long or what temps I ran.

[Bar-B-Lew]

That might be a little tight on a DLX, I don't think that model has much of an upper shelf and a lot of upper headroom. The WoodWind and the SG were changed to have a taller cook chamber and a lot bigger shelf. That being said, I've done 3-4 a couple times on 24" pellet grills using a different shelf I have (maybe it was a GMG upper shelf from years ago) that has four legs on it. However, it pretty much rested on butts under it. The 4 butt cook that I remember some things about took many hours longer than typical due to the restricted airflow. I know it was 18 hours plus, but I don't remember exactly how long or what temps I ran.

Fair points as I've never had a pellet grill that small that I used for my larger cooks.

It's also why I don't wait until the night before to make a big cook if it is for an event.  I will cook in advance and reheat the day of the party or I will cook, freeze, and reheat.  To me, it's just not worth the aggravation of dealing with it the day of a party with hungry people waiting around.  I like to have the food ready to go when people show up and they can eat when they want and don't have to wait for it to be ready.

[rdsbucks]

Thanks, guys so much! Each of you made great comments that were helpful. I am thinking we put them in and take them out at the right temperature and see what happens. I will let you know. Thanks again!