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Slow butt!

SmokeySmokey Posts: 2,468
edited 10:06AM in EggHead Forum
I am smoking a port butt for people at work (they keep asking ... almost begging)! I put a 6 pounder on last night at 9:30 pm. [p]WG charcoal and guava wood chunks have done a great job of holding temp a just a little over 200 (maybe 215). Meat temp now only 163 (just beginning to plateau). I've bumped temp to 225-230 range. Man is does smell great.[p]A big thanks to Mark Backer (a.k.a new dad to be Todd) for bringing WG charcoal to Atlanta and Guavawood (a.k.a Greg Kemp in Hawaii) for making the guava wood chunks available through the mail!!

Comments

  • tach18ktach18k Posts: 1,607
    Smokey,I think your temp should be more at 250 dome, yours seem too low and may take forever to finish

  • GrillMeisterGrillMeister Posts: 1,611
    Smokey,[p]Sounds great! I've had butts take over 18 hours at that temp though. Let us know how it is with the Guava wood. I normally use Hickory with butts.[p]Cheers,[p]GM

  • Love HandlesLove Handles Posts: 253
    Smokey,
    I just got some Guava wood chunks from Hawaii also. I'm going to use some on ribs today. Hope they're good. See-Yaa

  • RRPRRP Posts: 21,810
    LoveHandles,
    great minds run together, Mike! I'm using guava for baby backs today as well. I rubbed them 20 hours ago with Ken Stones' Witchy Red so I think the two tastes will work well together. Good luck with yours!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • SmokeySmokey Posts: 2,468
    RRP,[p]I find that Guava wood gives a nice mild flavor. Great with chicken, turkey and seafood. The red oak, sugar maple and hickory I have used are also nice, but I now finding hickory stronger than I want.[p]I don't want the smoke flavor compliment the food (could my taste be maturing). [p]I'm now on an apple and black cherry wood kick. Both offer a subtle flavor and put additional emphasis on marinades, spices and overall prep![p]For about two years now, mesquite is totally OFF the menu![p]Still enjoy a cold PBR every now and then (so much for improving taste)!
  • SmokeySmokey Posts: 2,468
    Smokey,[p]Need to proofread more![p]"I don't want the smoke flavor overpower the food, but compliment it".
  • RRPRRP Posts: 21,810
    Smokey,
    I agree on the mesquite - that's only good for LawnRanger's handles in my book. I am partial to pecan and apple. I've used guava twice now once on a big batch of ABTs and they were great. Also on a pork tenderloin so I thought I'd try it on the b/b today.

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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