We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
First long slow cook questions
Hi Eggers -- I'm doing my first low slow cook tomorrow -- 1/2 of a Boston Butt (the top half) -- should be about 5 lbs -- using DD rub
I have practiced temp control with my Stoker and StokerLog -- I plan on cooking at 250 degrees using Hickory wood -- I have small lumps and also chips
I have a few specific questions:
1) After cleaning my BGE I will load with lump. How should I put the Hickory wood in my load?
2) To inject or not to inject? I have the receipe given in the BGE cookbook but is it worth it?
3) Should I "mist" my BB during the cook? If so, What should I mist it with?
4) Anyone predict how long this cook will take to reach final temp?