Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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electronic temperature control devices

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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