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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

Just ordered a DigiQ DX2 after a late night of temp minding...

NewEnglandEggerNewEnglandEgger Posts: 104
edited March 2012 in EggHead Forum
I was up until 4am trying to keep my grill temp for a Pork Shoulder at 225. Finally stopped see-sawing at that time, and cooked for 7 more hours for a great end result.

I know a really big part of my problem was that I cooked burgers on the grill, and then tried to get the temp down to 225 for the low & slow. This is clearly not a good sequence.

Now I know why having a large BGE and Mini is such a good combo. Burgers on the mini....leave Large for stable temp right from the start.

All of this led me to decide to get a DigiQ to help out, even in normal single-cook scenarios. Looking forward to trying it out!

Tom
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Comments

  • ribmasterribmaster Posts: 209
    Admitting you have a problem is half the job.
    I grill therefore I am.....not hungy.
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  • ribmasterribmaster Posts: 209
    seriously you will sleep through the night and enjoy you egg more.
    I grill therefore I am.....not hungy.
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  • The Naked WhizThe Naked Whiz Posts: 7,780
    There is no shame: The Book Of Overnight Cooks (Warning, the page plays music if you need to keep things quiet.)
    The Naked Whiz
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  • GatoGato Posts: 766
    edited March 2012
    My ET 732 woke me up a couple times last night as well. I was also doing a pork butt. My dome temp was higher as usual during the first part of the cook, but at one time the dome temp was 265 and the grate temp was 288. Never had this happen. I let it go and the next time I woke up the temps were within a few degrees of each other right around 270. Checked the thermometers after the cook and both were good. Still not ready to spring for the digi. Butt was great though, as expected
    Geaux Tigers!!!
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  • NewEnglandEggerNewEnglandEgger Posts: 104
    edited March 2012
    Hey Whiz...I made a bunch of stuff from your site this weekend:

    Traditional North Carolina Sauce
    The Rub (10lb pork shoulder)
    Mary Lee's, "I Fought the Slaw and The Slaw Won"

    Turned out awesome!

    Tom
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