Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

HELP - while there is still time

RRPRRP Posts: 13,091
edited November -1 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
Ron
Dunlap, IL

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