Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

One more question.

edited 11:02AM in EggHead Forum
Thanks for all the responses to my earlier post. I stirred the lump to be sure that my grate wasn't clogged. The fire was burning only on one side, same as before, not concentric, I'm gonna have to figure it out.[p]Anyway, all is well with the two Butts. I plan to serve them at 11:00 AM. I think they may be at 200 by 5:30 or 6:00 AM. Do you think it is best to take off the EGG and wrap in foil as soon as 200 is reached, or would it be OK to just let them sit on the EGG for a couple of hours (I would close the bottom vent completely and put the ceramic top on)[p]Thanks again for the help.


  • Irish Smoker, if you want to hold it hot until the feast starts, wrap it in foil and newspaper or towel and place it in an empty ice chest. There are many pros and cons on this subject. Leaving it in foil for very long will allow some remaining grease to collect in the bottom of the foil. Leaving it on the egg can possibly dry the outside too much. I would never leave any meat on the egg with the bottom and top vents closed. You will be starving your coals of oxygen which will cause your meat to have a raw charcoal flavor. At least that has been my experience. Others will answer, so choose your poison.

  • GrumpaGrumpa Posts: 861
    King-O-Coals,[p]I don't think there is anything more to add to what you have said. Good advice you are giving to Irish Smoker and he will do well to follow it. I especially would never leave meat in the cooker after achieving the goal internal temp.

  • Tim MTim M Posts: 2,410
    Irish Smoker,[p]The amount of fire to produce and hold a dome temp of 200-225 deg is really small. I think a match could produce that dome temp if you could keep it lit long enough. Kinda kidding there but not really. I often notice on low and slo fires that it will burn on this side or that side of the lump. The key is that the lump is tight so it can progress from one piece to the next as it slowly burns. I have also found that the lump on the side of the firebox might not drop or fall into itself. This will leave lump left in a cold Egg and you scratching your head as to why the fire went out. I don't have any answers as to how to prevent it - sorry. [p]Tim
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