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 at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Thanks to C~W and a couple of adjustments I'm looking at two beautiful butts in time for lunch with the kids and their families.
After having done a number of butts I still wonder why the meat temp stalls around 160º? In the first 3 -4 hours of the cook the meat temp climbed to 110º without a slow down. Then it was s-l-o-w-g-o-i-n-g. The dome temp stayed on 200ºlike it was welded there. This morning I inched the dome temp to 250º and will hold it there till the internal reaches 200º.
I accept the stall as part of the cook and I wouldn't want to change it. (one of my neighbors came out on his deck and asked what smelled so good this morning...our homes are 250' apart and the wind was still) It's just plain curiosity more than anything.
With drippin's on my chin[p]Carey