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Twenty-five and one half hours later…

GfwGfw Posts: 1,598
edited 5:12PM in EggHead Forum
MyBge_small.jpg
<p />Twenty-five and one half hours later... two very nice Boston Butts finished the cycle as Pulled Pork. I put them on yesterday at 1:00pm and today at 2:30pm the temp in both butts hit the 195 mark. We had a late lunch - good stuff :~}[p]A few interesting items about this cook in my Medium BGE.[p]•The two butts totaled about 14.75 lbs before cooking – when done, there was almost no waste other than the bones. Out of the two butts, maybe a cup of at waste/fat to pitch! Another trip to Sams may be in order.[p]•The weather must have been about perfect, after 25.5 hours there were still coals left for a least another hour or two. This is the longest cook on a single load on lump for me to date.[p]•The BGE started at 250 degrees when the butts when on yesterday, and stayed there until I let the temp rise at about 10am this morning. The really amazing part is that my BGE is now 3+ years old and has never had the felt replaced – what a great cooker. [p]Did I check during the night? Yes, I got up at about 2:30am and the temp was still stuck at the 250 mark.[p]Life is GOOD!

[ul][li]Gfw's BBQ[/ul]

Comments

  • Gfw,
    You are fortunate! I have never been able to get my medium to go past about 16 hours before all the lump burning out. I even fill with lump to the top of the fire ring.[p]How do you get your medium to plug along so long?[p]Banker John

  • GfwGfw Posts: 1,598
    Banker John, don't really know. I break most of the rules including using the 'dump and pour' method of stacking the lump. I have an old style cap (rotates but doesn't swivel open) and maybe the felt is gone just far enough to let in the perfect amount of air. [p]Last year, I was going to put on new felt strips and based upon sound advice from RRP, left well enough alone. Wish I could tell you more, but I'm not an expert, only one of those that just like great BBQ! :~}[p][p]
  • chucklschuckls Posts: 399
    Banker John,[p]A big difference for me was to start using "Wicked Good" lump. Before WG I could never get temps to stabilize below 260 - now 210 is routine. And, this lump lasts forever! I cooked 36 hours last weekend, and today after adding a few more chunks I'm into another 24 hr+ Q session.[p]Chuck
  • Gfw,
    I truly am jealous. I guess you just have "the touch." I really would enjoy sharing a meal with you sometime. I'm sure I could learn a lot![p]Thanks for your posts and encouragement. Your web site was the first one I visited when I got my medium. Most of my early success (& failures) were from trying recipes and techniques I found on your site. Thanks![p]Banker John

  • ChefRDChefRD Posts: 438
    Gfw,
    Hi Gordon, I also have my original felt seals on after all these years. :) A couple of years ago I did a 'turbo clean cycle' and it fused my seals together, but I went and yanked it open anyway while still hot and only lost about 90% of my original thickness and what is left is kinda hard and kinda clunks when you shut the dome, but it still cooks fine for me! ;)
    I can still hold 250~ all nite too. (when I'm lucky :)) but really the seals is not a problem that I can see.
    I DID upgrade to the slide top tho, but not the stainless damper. ;)
    later
    ChefRD

  • SundownSundown Posts: 2,968
    Gfw,
    Sounds like a "good cook". What kind of lump were you using?

  • ShelbyShelby Posts: 803
    Gfw,
    Sounds like an impressive and successful cook!
    Last weekend, I wanted to show a buddy who is getting ready to buy a large what it could do. I put a 12 pound butt on and let it cook for just over 18 hours. Perfect. When I pulled the plate setter out, I had enough lump left for another several hours for sure. But instead, I opened up the vents, brought it to 750 in about 10 minutes and seared a couple of rib eyes!

  • GfwGfw Posts: 1,598
    Sundown, Chicago brand - it comes ina red/orange bag. I've been using it for about 2+ years with good results.

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