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cdthomas23cdthomas23 Posts: 28
edited August 2012 in EggHead Forum
Hey guys. I am doing a Boston Butt. I have done them several times before on my cheapo H2O smoker with great results. I decided to try one on my LBGE. I got it up to temp and put the meat on last night about 10:30. Temp held steady at around 260. I woke up at 3:15, and things were still good. However, when I got up at 7:00, the temp of the egg had dropped to 160. I opened up the vents and brought them temp back up to about 275. I also stirred up the charcoal a bit. However, now it is around 10:00 am, and I am struggling to keep the temp near 250, even with the top and bottom vent wide open. Do I need to add more lump? Any suggestions would be greatly appreciated. I could always finish it up in the oven, but I would like to see this through on the egg.


  • tazcrashtazcrash Posts: 1,851
    Do you still have lump in there? i know I've gone 18 hours without a need to top off, but I fill up to the top of the fire box, and beyond. 
    More that likely when you stirred things up, you got some small chunks blocking the air holes in the plate. Take a wiggle rod (or bent metal coat hanger), and poke around in the airholes. 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • There is still some in there from what I can see a little (hard to see much with the plate setter and drip pan. Just wiggle in the holes from the bottom? Thanks.
  • Try the rod from the bottom. If that doesn't work I have used a hair dryer on low to push the air through, if you use high you will cover it in ash. Good luck!
  • tazcrashtazcrash Posts: 1,851
    Generally lump will burn straight down following air. so you can have lump in there, but none in the path of the flame.
    Hair dryer or battery fan will work, but like smokin trout said watch for flying ash.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Thanks guys. I poked around with the rod a bit, but finally decided to just take the meat and plate setter off and look. Sure enough, the lump was almost completely gone. I went ahead and added some more and it looks like it has caught. I did fill it to the top of the firebox, but I guess this stuff just burns quickly. Hopefully this helps out. Thanks for the tips. I will let you know and post some pictures in a bit, hopefully, to prove it actually happened.
  • nolaeggheadnolaegghead Posts: 17,209
    I usually fill past the top of the firebox to the top of the fire ring.  I've gone 24 hours (two consecutive low and slows) without having to refuel...but just barely.  I try to put the big chunks on the bottom to enhance air flow and I always light the top.  For low n slo, just light the top center. 
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Thanks, NOLAEGGHEGG. I filled to the top of the firebox, but next time I will definitely go higher than that. I just had no idea what to expect this first time. Things are looking good again now. I appreciate the help, guys. Just patience, now, to get past this plateau.
  • BrownieBrownie Posts: 1,023
    How did it turn out? I'm assuming you plateaued out by now.
  • I have.  Actually at 190 right now. Going to take it off shortly.  Then I just have to figure out how to make it last until supper at 6.  Better to pull it immediately or put it in a cooler until closer to 6 and then pull it?

    Normally I finish even earlier, pull it, refrigerate, and then rewarm a low temp in oven.
  • XLBalcoXLBalco Posts: 579
    edited August 2012

    run the temp to at least 200... pull it off and wrap it in AF and a towel and stick it in a cooler.  it will be plenty hot still by 6pm and will pull easily






  • Outlaw77Outlaw77 Posts: 71
    @cdthomas23 pull it when done and double wrap in HD foil. then put in cooler wrapped in towels and it will keep 4-5 hrs safely. 
  • I did the cooler thing and pulled it at supper time. Still very hot. EXCELLENT results. Everybody loved it.
  • newegg13newegg13 Posts: 231
    Congrats.  Looks good.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • XLBalcoXLBalco Posts: 579
    nice work!
  • YEMTreyYEMTrey Posts: 2,874
    Well done.  Looks delish.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • TitanmanTitanman Posts: 30
    Looks great!
  • BrownieBrownie Posts: 1,023
    Nice job. Looks yummy.
  • Yes, start with plenty of fuel.  Extra lump is not a problem.

    You could have gone straight to your oven at that point to you have plenty of smoke on the meat after 9 hours.



    from SANTA CLARA, CA

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