Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

low cook temp.for Butt

Rob123Rob123 Posts: 7
edited May 2012 in Pork
My question is this,after starting your fire and reaching 600 or 700 degrees,how the hell are we supposed to get the cook temp down to 215 or 225 for pork butt.I had both top and bottom vents barely open and the lowest temp I could get was 280 300.If the vents are closed to go lower wont the fire go out?

Comments

  • ChubbsChubbs Posts: 6,841
    Why are you getting it that high to begin with??!! Light the lump, leave lid open until it catches, close the dome, set the vents to 250, go inside and prep while temp stabilizes and VOCs burn off lump
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Why are you getting it that high to begin with??!! Light the lump, leave lid open until it catches, close the dome, set the vents to 250, go inside and prep while temp stabilizes and VOCs burn off lump
    Yep.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Rob123Rob123 Posts: 7
    I had a feeling that was the case,I thought i needed a full inferno to last  the 10 hr.cooking time.Thanks
  • lousubcaplousubcap Posts: 14,599
    I had a feeling that was the case,I thought i needed a full inferno to last  the 10 hr.cooking time.Thanks
    Given adequate lump, air flow determines the size of the fire and thus the temperature-at low&slow temps you have a very small quantity of lump burning at any one time.  That's how the BGE can easily run 24 hours + on one load of lump without operator interference.  Don't know the size of your butt cook-but at the nominal 250-275*F temp expect around 2 hrs/#.  Your 10 hour estimate may be short of the mark-FWIW.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Rob123Rob123 Posts: 7
    Is that your temp that you cook pork butt 250 275? So the intention is not to ignite the full load of charcoal for the long cook but  let the egg use a little at a time over the 12 or so hrs?
  • Somewhere around 250-275 is the norm for low and slow. I let all my lump get going for 20-30 min with the dome open then shut it and let it come up to temp. There are as many ways to do your fires on here as there are members so you are just going to have to try a few and choose one you like.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Rob123Rob123 Posts: 7
    Thanks for the feed back .Cant believe the learning curve on this wicked cooking machine
  • Thanks for the feed back .Cant believe the learning curve on this wicked cooking machine
    You'll be fine. I joined this forum 7 years after I bought my egg. In hindsight, I would say that was a bit tardy :).
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
Sign In or Register to comment.
Click here for Forum Use Guidelines.