I'm a new owner of a large egg. I plan to occasionally do overnight slow cooks of brisket and pork butts, but haven't done so yet on the egg. If I get the egg steady at say 225 degrees at 10pm, it is likely to stay there for 8 or 10 hours without further manipulation of the vents? Or would one of the electronic devices like the BBQ Guru (or perhaps a more basic version) be helpful or maybe necessary? Any thoughts or experiences would be appreciated.
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The stokers will definitely do it, and they're more forgiving if you do a poor job lighting and loading the lump and aren't the best at cleaning out the old ash.
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0 • Off Topic Disagree Agree LikeHe has reviewed them all better than anyone else, or any other site mentioned. A lot of guys are new to the forum and do not know about it. Go to the site and educate yourself. Best advice in this thread.
http://www.nakedwhiz.com/productreviews.htm
With that said, I love my guru dx2
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."
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0 • Off Topic Disagree Agree LikeIf my calculations are correct, when this baby hits 88 miles per hour, you're gonna see some serious shit!
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0 • Off Topic Disagree Agree Likehttp://www.harborfreight.com/50-ft-fish-tape-38156.html
http://www.sears.com/shc/s/p_10153_12605_00930822000P?sid=IDx01192011x000001&kispla=00930822000P&srccode=cii_17588969&cpncode=35-11722453-2
That said, stuff I use a lot, I try to buy the best. I have tools from companies most people never heard of, my machine bits and saw blades are from Sweden, Germany or New Jersey, and they ain't cheap.
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