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.

I love it when a plan comes together

Lawn RangerLawn Ranger Posts: 5,466
edited 7:02PM in EggHead Forum
Put a 6 1/2 pound pork shoulder w/mustard and Ken Stone's Gilded Splinters on at 8:05 this morning (smoke provided by Nature Boy). Set the Egg at 250, and it didn't budge over 4-5 degrees all day. At 6:05, 10 hours later, the polder, (set at 200), went off and it was if the whole thing had been in the oven all day. Absolutely perfect.[p]The Egg at it's best![p]Mike
Sign In or Register to comment.
Click here for Forum Use Guidelines.