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Are 2 cooks possible in 1 night?

LowflyerLowflyer Posts: 785
edited March 2012 in EggHead Forum
Is it possible to cook cedar planked salmon for dinner and then start a 7lb butt around 9pm? Doesn't seem promising for 12+hr cook.... Any advice appreciated.

Comments

  • IrishDevlIrishDevl Posts: 1,390
    I don't see why not, just be sure to load more lump and bring the temp down to a low/slow.
  • boatbumboatbum Posts: 1,273
    Yes.  Load the firebox, after the salmon, plan some time to cool down some.   I tend to go the other direction, long low and slow - then bring the heat up for other items.  
    Cookin in Texas
  • medic119medic119 Posts: 80

    If you are cooking the salmon over 350 degrees without the platesetter it may take awhile to get the egg to 250 degrees for the indirect cook, but it is should be ok.  Once you put the platesetter in it will lower the temp.

    Thomas Bubba's BBQ and Harris Family Catering Pigs on the Run Competition BBQ Team Medic-Que BBQ Team, LBGE, Party Q
  • DMurfDMurf Posts: 481
    Load up the lump first, I mean really top it off. Do your first cook then set your vents for the low and slow, depending on how high the first cook was this may take awhile. Then toss in the hardwood of your choice and your indirect setup and let her run. At least you will not be overshooting and having to wait for the EGG to recover.
    David
    BBQ since 2010 - Oh my, what I was missing.
  • LowflyerLowflyer Posts: 785
    Thank you for the advice. Gonna give it a try!
  • LowflyerLowflyer Posts: 785
    Wasn't sure if I needed to add more lump after the salmon...???
  • GriffinGriffin Posts: 7,620
    I've done wings and thenn did two butts afterwards. The hard part is timing it so that the Egg gets down to 250 at the time you plan to put the butts on. Mine didn't, but it was a Friday so we stayed up drinking until it did (we were having a party)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • paulheelspaulheels Posts: 457
    If you are around 325-350. When I out the plate setter in and then a hunk of meat, temp will come down. How much depends on how long you cooked for. If it around 300 for a little it won't hurt that butt.



    Paul
    thebearditspeaks.com. Go there. I write it.
  • paulheelspaulheels Posts: 457
    Dang auto correct! When you put that stuff on.
    thebearditspeaks.com. Go there. I write it.
  • LowflyerLowflyer Posts: 785
    Salmon is on now, gonna pull those when done, drop the grate and sear sum small strips and try to get down to where I can put the 6.7lb butt on. Using a fresh bag of Wicked.
  • stikestike Posts: 15,597
    @paul.
    don't forget, you can go back and edit a post.  i have to do it constantly.  i wish i could blame autocorrect.  it's more a result of my head-down no-looking-at-the-screen typing style

    ed egli avea del cul fatto trombetta -Dante
  • LowflyerLowflyer Posts: 785
    edited March 2012
    All is well!! Wicked lump is the real deal. http://i1254.photobucket.com/albums/hh612/jholland70/464cd6ca.jpg
    The butt went for 13hrs, temp dropped a bit, got it back up and now resting in cooler.
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