Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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.

first butt

ptrptr Posts: 24
edited 8:09AM in EggHead Forum
made my first butt on the egg the night befor last. it turned great, the best one i have ever done.
i was however, surprized that i had to reload the lump about half way through the 15 hour cook.(225 degrees) just for fun i had tried to see how long i could hold temp on some previous cooks, i have gotten about 12+ hours at a higher temp.(250-270 degrees) with the butt i did use the competitor from the bbqguru, would that make that much of a difference in fuel burn?

also, any hints on freezing left over butt?


  • civil eggineercivil eggineer Posts: 1,547
    I have a medium so it holds less lump. About the longest cooking time I have achieved is 12 hours at 250 dome temp. That was with filling lump to the middle of the fire ring (above the fire box). I usually just pop it into the oven for the remainder of the cook. I am sure many will challenge this but that has been my experience using Royal Oak (USA) lump.
Sign In or Register to comment.
Click here for Forum Use Guidelines.