Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Can't get heat down

First long low and slow. Filled XL to top of fire ring for an 11 pound pork shoulder. Shooting 20-22 hours at around 250. Lit the middle top, bottom vent barely open, top open just enough to let heat out but can't get temp below 300. Help please.

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