Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, 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. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340


RAKRAK Posts: 27
edited 11:36AM in EggHead Forum
Ok guys, I'm trying my second butt. Had it rubbed down for 2 days in the fridge. Cleaned out the Egg, stacked fresh charcoal, got a small fire going. Added more coal. Put in Butt on rack over pan. Everything ok up until now. Temp got to 150, so started closing it down. Got the bottom vent to a slit, closed the daisy to a slit. Thought everything was going ok. Checked in 15 minutes, and temp was 300. It climbed to 325, but has settled at around 300. I've closed everything as much as I dare. What now? Do I wait until it drops on it's own? Is there any way to help it along? I'm afraid if I open it, it will just feed it more oxygen and make it hotter. How long should it take to drop on it's own? If I leave it for the night, will it drop and die out? Quick, somone tell me what to do! Will it turn out ok even though it is too hot? Rak


  • CatCat Posts: 556
    Rak,[p]I'm not sure why it got so hot, but all is not lost. Close the lower vent and daisy all the way and let it drop to 200 - it shouldn't take that long. Then barely crack the daisy and lower vent. You might have to babysit for a bit to make sure it doesn't zoom up again. If you have to, close the lower vent completely and leave the daisy barely open. The Egg is leaky enough to let in enough air to keep your fire going.[p]A few spikes or dips don't matter. Pulled pork is very forgiving, and those peaks and valleys average out over a long cook. [p]Hang in there, it will be fine.[p]Cathy

  • RAKRAK Posts: 27
    Thanks. Glad someone is still awake:-) Rak

  • CatCat Posts: 556
    Rak,[p]Hope you get some sleep! And happy PP tomorrow.[p]Cathy
Sign In or Register to comment.