Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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Lesson Learned

davejames0426davejames0426 Posts: 105
edited September 2012 in EggHead Forum
I cooked two butts starting on Friday night, removed yesterday around 4PM as the pork temp was at 200. I removed everything from the LBGE and added some fresh lump (on top of lump still burning from butt cook) as I had some wings and pig shots to cook before the 7PM game. Well - the egg would not get above 225 as I guess the vents were clogged after the butts had cooked for almost 18 hours. Lesson learned = wiggle the lump before just adding more after the long cook.
LBGE - Swing Grate - Platesetter - Pimaster110 - Pizza Stones - Maverick E732 - Thermapen - Dutch Ovens Abbeville, SC
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