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Lowest Sustainable Tempertaure

Oakville EggOakville Egg Posts: 27
edited October 2011 in EggHead Forum
Just a curious question to you "Low and Slow" folks (Mostly everyone).
What was the lowest temperature you have been able to sustain on your Egg. I just got the BBQ Guru and would like to try to smoke homemade sausages. Videos I have seen all show a smokehouse. Just wondering if anyone has had success with the Egg.
Cheers.
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Comments

  • lousubcaplousubcap Posts: 6,100

    When I first started smoking (Low&Slow) on the BGE after years of water/gasser experience, I got the egg dialed in around 210*F-220*F dome (gauge) temp.  All my expected smoking times were way off (took much longer) cuz it turns out that for the most part the dome temp is about 20-40*F above the grid (cooking level) temp.  So, after some research on the former eggheadforum site (now www.greeneggers.com ,check it out-lots of info/experience resides there) I went  with 250*F dome temperature and all is well with regard to smoking time expectations.

    I don't have any Guru or Stoker experience so you may be easily able to go to the lower temps (seems every egg is a bit different with where it will hold a low temp without losing the fire) as long as you plan for the longer smoke times.  Remember you cannot load too much lump and I have had no problem with 22 hour pork shoulder cooks and had 4-6 hours of lump left over after loading well into the fire ring.

    Enjoy-

     

    Louisville
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  • tcracingtcracing Posts: 286
    I haven't tried anything REAL low and slow.
    George Foreman? Who? 
    Tim C. Panama City, Fl. 
    Large, Minimax-soon
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  • 4Runner4Runner Posts: 1,591

    I've heard and read the same about dome temp being significantly higher than grid temp. However, every since my Stoker and I started monitoring both temps, I have found that once stable mine are pretty much even. Easily with 5 degrees of each other. Now, as I'm moving the temp up or down there is a difference.  In my experience, cooking a butt/brisket/prime rib/turkey or whatever, I ended up the same using either temp.  Just my experience.

    OP - The lowest I've tried to maintain is 215....and that was only to extend my cook time so I could finish when convenient. This was Stoker aided too. 

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • ribmasterribmaster Posts: 209

    I am currently maintaining 62 degrees.

     

    I grill therefore I am.....not hungy.
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  • 4Runner4Runner Posts: 1,591
    lol
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • ChokeOnSmokeChokeOnSmoke Posts: 1,724
    I maintained 165 degrees (give or take a few degrees) with the aid of my DigiQ for making (drying) beef jerky.
    It's really the reason I bought the DigiQ, that, and so I don't have to get up in the middle of the night and mess with my vents!

    Thread here:
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1046776&catid=1#

    Packerland, Wisconsin

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  • 4Runner4Runner Posts: 1,591

    Here is a better link

     

    http://www.eggheadforum.com/discussion/1046776

     

      =D>

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • ChokeOnSmokeChokeOnSmoke Posts: 1,724

    Here is a better link

     

    http://www.eggheadforum.com/discussion/1046776

     

      =D>

    4Runner, I'm confused. So everything from the former site is also on this site?  I didn't know that.
    Too bad the pictures don't come through.  Perhaps those running this site are still working on that.
    Packerland, Wisconsin

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  • 4Runner4Runner Posts: 1,591
    edited October 2011
    Sure.  They just upgraded the forum to the new software....and converted the data.  I believe their intent was a single site so they kept all the old posts.  I see.  Your pics were embedded.  Code is different here.  If you had included "links" those should have worked. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • Thanks for the info. I was just curious. Ribmaster-Very Funny. Well Done
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  • ChokeOnSmokeChokeOnSmoke Posts: 1,724
    edited October 2011
    Sure.  They just upgraded the forum to the new software....and converted the data.  I believe their intent was a single site so they kept all the old posts. 
    Makes sense.
    Code is different here.  If you had included "links" those should have worked. 
    I don't know, I just did it the way you used to do it on the old forum.
    Guess if you're linking to old posts with pictures, it's not going to work.
    Packerland, Wisconsin

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  • 4Runner4Runner Posts: 1,591
    If the old post had a link like http://cnn.com  in it....the link should work.  It's just the way you embed code here is different than in the past.  If the conversion process was really slick, the process would have updated the embedded images to meet the new standard.   Who knows.  Pictures are always nice to have.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • ribmasterribmaster Posts: 209
    edited October 2011

    What temp are you targeting. I am curious and want to know your results.

    Hint: As soon as it is lit( about a fist size of burning coals) put the fan on half closed and close the daisy wheel.

    Be sure to snug the sliding door up to the fan mount.

    I grill therefore I am.....not hungy.
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  • There's a recipe in the new Cook's Illustrated for prime rib that is based on Heston Blumenthal's "Steak".  He maintains the roast at 120 deg for 18 hours....  I've run pork shoulders for 26 hours, but the temps were in the 175-200 range (using a DigiQ).

    I just don't trust that I can maintain 120 with charcoal - I think I'll put an electric hot plate in the bottom of my egg and use a Auber controller.  The Auber is like a DigiQ but relays 120v AC instead of 12v DC.
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  • 4Runner4Runner Posts: 1,591
    Saw that tonight. I say to heck with it....put your Egg on 225, pull it a bit below your ideal internal temp. Ramp up your Egg to 500+ and then sear the bastard down low. Perfect everytime.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • I think you're right - overthinking is usually my downfall.

    When I was reading the article I could only imagine how popular that guy was around the kitchen for those days while he was perfecting that recipe!
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  • 4Runner4Runner Posts: 1,591

    lol

     

    I like CI.....they overkill about everything. 

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • Quick question...can you put charcoal above the "fire bowl"? Doing a 18 hr cook...have filled fire bowl to rim but worried about running out....

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  • 4Runner4Runner Posts: 1,591
    Assuming you are holding 250, I wouldn't worry but also, I see no reason why you can't go higher.....until you hit your heat deflector.  In my case, using the spider and a stone, I cannot go above the Fire Ring.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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