Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Perfect fire, thanks Gentlemen!

Options
Pig Picker
Pig Picker Posts: 28
edited November -1 in EggHead Forum
Many thanks to Tim M, Nature Boy, MikeO and Jim for their advise in building a good long lasting fire. 7lb butt went on at 10:30pm yesterday and the temp was rock solid at 225* for 14 hours. I did have to stir the coals around lunch today but there was plenty fuel left for the last 3 hours of cooking. As normal the Egg transformed the meat into the moist, silky pleasure that is pulled pork.[p]You sirs are the best =)
PP
· Share on FacebookShare on Twitter

Comments

Categories