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New to BGE-lots of prior meat smoking experience

lousubcaplousubcap Posts: 12,482
edited 10:02PM in EggHead Forum
Been learning the BGE for about 4 months (after water smoker failure...) and have used lots of info here. My observations:
a. Understanding that each piece of meat is unique and I have always cooked to temperature, why does the BGE take more time (as in a few hours) to finish than a typical water smoker? This is based on the grid temperature on each being about the same and roughly constant.
For example: 6# brisket flat-13 hours BGE-water smoker 10-11 Hours. 8# pork shoulder-17 hours BGE-water smoker 13-14 hours.
Does the smoker steam environment influence the cook time?
This delta in time resulted in a few late dinners til I figured it out. Anyone else have similar experiences???
And I really enjoy the versatility-Weber gasser of 19 years service now collecting dust.
In advance, thanks for your insights-
Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.


  • PhilsGrillPhilsGrill Posts: 2,256
    Well since you don't mention any temperatures it's hard to say. Anyway my 8 lb butts only go 12-13 hours at 250 degrees so it's faster.
  • NibbleMeThisNibbleMeThis Posts: 2,278
    I can't say, I haven't used a water smoker. I came from a Brinkmann SnP offset and everything I cook on the Egg is faster than that. Ribs went from 6 to 4.5 hours. Chickens 3.5 vs 4. Butts are about the same maybe a little shorter.

    Silly question, have you checked the calibration of your thermometer on the Egg? My butts almost always hit exactly 1.5 hours per pound or less at a 250f dome temperature. 18 hours for an 8 lb but seems way out of range so I'm guessing something is off, as you suspect.
    Knoxville, TN
    Nibble Me This
  • gdenbygdenby Posts: 5,438
    I can only make a general comment, because my experience with a water smoker was so different from the Egg, that I can't really compare. I recollect that even with the water bath, I had a hard time keeping meat moist. I agree with your supposition that the higher humidity may make the cook go faster. But I am very inclined to think that the way the metal body of the smoker radiated heat away, that it pulled moisture out of the meat faster. I didn't get the sort of collagen break down I wanted before the meats dried out.
  • BotchBotch Posts: 5,158
    Even though the temperatures are the same, steam contains a LOT more heat energy than dry air; that's why a steam burn is so dangerous yet you can stick your hand into a 500-degree oven without injury (for awhile, anyway).
    I knew those two engineering degrees would be good for something, someday! :laugh:
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • lousubcaplousubcap Posts: 12,482
    With regard to thermometer calibration- gotta have good tools to do the job so I calibrate every time I'm doing a long cook and then recheck after. It's not that-the nature of the equipment and I'm fine with that-just a learning curve.
    BTW-BGE should let newbies know of the dome to grid temperature off-set. Would have made the first cook a bit easier to explain to the better half.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    You can do fast cooks too. whole chicken 500° 45 minutes. Breast was extremely moist.


    8# Boston Butt 6.5 hours to pull.


    With my water smokers, gas grills and such, I never came close to the tasty, good texture of food that came off the egg. No comparison and would never go back.

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