Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, 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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