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HELP - while there is still time

RRPRRP Posts: 19,180
edited 8:31AM in EggHead Forum
I'm started my first pulled pork tonight. I followed Elder Wards' fire box cleaning and fire preparation to the T. I fired up humpty and thought I stablized right under 200 dome temp. HOWEVER after more than an hour of shutting back my lower door to a mere 1/8th inch and Ms Daisy with just small slit eyes I can't get him to back off from 250-255. What do I do? Kill the fire and start it again? Please help! Thanks!!!! RRP
L, M, S, Mini
Ron
Dunlap, IL

Comments

  • JJJJ Posts: 951
    RRP,
    Forget the crap about being 200* as critical. 250* is just great to cook PP. Leave the vents just where they are, maybe tap the lower vent just smaller. You will be just finje. Sit back and relas and enjoy the evening. Have a good nights sleep and be ready to pig out tomorrow.

  • Tim MTim M Posts: 2,410
    RRP,
    Often an 1/8" is all it should be open. Is there a daisy top on it and is it closed? Close it up and leave the bottom alone where it is. The Egg does not give up heat well so you never want to go past your ideal cooking temp for very long. I would not worry about hitting 200 -- go with 220-250 and it will be fine. 200 is too hard to hold.[p]Tim

  • EarlEarl Posts: 468
    RRP,[p] Go ahead & put on you pork, the temp will drop when you
    place the shoulder or butt on the egg. The reading of 250
    is only a touch to high, so you will have plenty of time
    to reajust as you go along.[p] Earl

  • EarlEarl Posts: 468
    JJ,[p] Hey J.J, You & Tim are pretty quick on the draw. I thought
    I would be the first to add my thoughts. Glad to have you
    back & in full form as usual.[p] Happy 4th[p] Earl & Barb

  • JJJJ Posts: 951
    Earl,
    You, Tim and I all think alike. Give Barb a kiss from me.
    Kathy and I are looking forward to seeing and spending some time with you two again.

  • RRPRRP Posts: 19,180
    Tim M, I guess I wasn't too clear, but I put my butt on when I thought it had already stabilized at 200 and then it took off. At 1.5 hours he's still LOCKED at 260 with bottom a mere 1/8 and daisy closed. Internal temp is already 115...geez have I screwed it up already??? [p]
    L, M, S, Mini
    Ron
    Dunlap, IL
  • JJJJ Posts: 951
    RRP,
    I think you screwed up in the placement of the probe not anywhere else,. Relax and reset the probe. Stay away from bone and make sure you get into the center of the butt.

  • Char-WoodyChar-Woody Posts: 2,642
    RRP, ya worry too much..:-) Heck, some of the pro's, (if there is such a thing) run 275 alla time.
    I like the 240 to 260 area and no worry..cook it!
    Nice if you can hold 225-250 all the way...Cheers..Happy Eating and 4th of July!
    C~W[p]

  • Nature BoyNature Boy Posts: 8,399
    RRP,
    Like CW and Jj said, relax. You are in a perfect range for the job. Just one note, sometimes I have the bottom vent adjusted to 1/16 inch thru the whole cook, so just a crack lets plenty of air in to keep the fire goin.[p]RELAX!!! You be doin just fine.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,399
    JJ,
    Barb and Earl treated me real fine at this past eggfest2000. I look forward to sitting down, chatting, drinking (and cooking) with all of you.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Tim MTim M Posts: 2,410
    JJ,
    Sounds like a classic case of "uusorted lump". He must have just dumped in the lump staight from the bag. [p]
    OOOoooo, did I say that? Someone should slap me![p]T :-)

  • JJJJ Posts: 951
    Tim M,
    hehehehe!!!!!!!!!!!!

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