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Low and Slow Setup for Small BGE

RhumAndJerkRhumAndJerk Posts: 1,506
edited November -1 in EggHead Forum
The basis of the setup for Low and Slow in the Small BGE is 6x6 Clay Baking Tiles. The tiles I believe are the same that you use on a floor. I normally keep 6 tiles in my oven at all times. I have had the same set of tiles for about 10 years now. Of course all of the tiles are broken into two or three pieces, but they still work great.[p]In the center of the grill, I place two tiles side by side this gives a 6x12 mass. Then I take a two half tiles and place them flat on the outer edges. This creates a one-tile height of air space. Next, I take a cheap-o aluminum 9x13 cake pan and place it on the tiles. You will have to slightly bend the four edges in to make it fit. Then I put the meat in an adjustable v-rack. The reason to use an adjustable is that you will have lift one side a notch to make it fit in the small.[p]How you build the fire is very important. I do follow Elder Ward’s method of building a fire. The total amount of charcoal that I use is three coffee cans full, one of each size of lump (S, M &L). I really have to be creative to fit the last coffee can full in the egg, but if you slope the charcoal up to the top of the fire ring (not the firebox) it will all fit. The second reason to slope the charcoal to the sides is that you need room to put the fire starter and wood chunks. [p]By the time the fire starter is burned out, the temperature should be 200 to 250. Place the two soaked wood chunks side by side on the edge where the fire starter used to be. By a wood chunk I mean a piece of wood that is roughly the size of your fist. I have had to balance the grill on the two wood chunks on occasion.[p]Close the dome and let the magic happen. I leave the bottom vent open all of the way and the daisy wheel almost closed. The dome temperature usually drops to 100-150, but as long as you see smoke do not worry.[p]Sometime later (two to three hours), the dome temperature will reach 200 at which time you should adjust the vents. It is important to keep an eye on the temp and vent settings at this point and walk the temperature into the 225 range. If you do not, you could come back to an egg that is at 300-350. High Temperature spikes early on in the cooking will use up a good deal of the fuel that you will need to last the required 20-24 hours needed for Pulled Pork.[p]A quick note on capacity … this weekend I cooked a 7.5 pound Boston Butt. In the past, I have cooked an eleven and a half pound pork shoulder. You can really fit a lot in the small egg.[p]Hope this Helps,
RhumAndJerk[p]

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