i cooked two pork loins this weekend. (20 lbs total) The meat covered most of the grill, but not enough to block air flow. I set the grates etc on the egg as I would for a temperature of around 225. I found that the temperature gauge on the egg showed below 200 through the entire time needed to cook the loins.
I let it cook without interfering or changing anything and was happy with the result.[p]My question, more important for future reference is this:[p]Does a large quantity of meat act as a heat block for the egg's thermometer? Was I right to assume that the cooking temperature was the normal one? Is it a bad idea to cook a large quantity as I did? Is it a good idea?[p]And while I am at it, is there anyone out there that has a grilling cookbook that they like as much as I like anything written by the Jamisons?