Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Smoking question / multiple meats

cbr0011cbr0011 Posts: 85

I have the swing grate.  I want to do a brisket(15lbs) and two pork butts(7lb per) this weekend.  I have a LBGE.  I'm thinking of placing the brisket on the bottom and the butts on top.  But because of the place setter the butts will touch the dome of the BGE and the temp probe on top of the BGE may puncture the butt(don't like that).  Is it okay if the butt touched the dome?  Any recommendation for this cook. 

 

By the way, I don't have any adjustable rig and not going to get one right now, i just have the swing grate.

Thank you

·

Comments

  • ShadowNickShadowNick Posts: 519
    Yes, it's fine. As it cooks and the butts shrink, they will pull away from touching the dome anyway
    Chicago, Illinois
    ·
  • ChubbsChubbs Posts: 4,775
    Pull the dome thermometer out and slide it into a cork and the stick it back in hole. Less will be in the way
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    ·
  • CANMAN1976CANMAN1976 Posts: 1,524
    Chubbs said:
    Pull the dome thermometer out and slide it into a cork and the stick it back in hole. Less will be in the way

    I was going to ask about this yesterday as I have the rig entender and food gets pretty high in the dome.So are you saying drill out a cork put theremometer thr back into hole and also use the clamp on the inside right?
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
    ·
  • Black_BadgerBlack_Badger Posts: 912
    Just be careful that you're not touching the dome too much and choking out the airflow. I've had this happen with turkeys cooked raised before and had to adjust the set-up a bit (glad I had the adjustable rig...). 

    B_B
    Finally back in the Badger State!

    Middleton, WI
    ·
  • TjcoleyTjcoley Posts: 3,422
    Chubbs said:
    Pull the dome thermometer out and slide it into a cork and the stick it back in hole. Less will be in the way

    I was going to ask about this yesterday as I have the rig entender and food gets pretty high in the dome.So are you saying drill out a cork put theremometer thr back into hole and also use the clamp on the inside right?

    Throw the clamp away. You don't need it. Makes it easier to pull it out to calibrate.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • cbr0011cbr0011 Posts: 85
    One more question, what about the wood? I use hickory with the butt and mesquite with the brisket, should I mix them? I know your say why mesquite, I love the stuff. I've always had good results.
    ·
Sign In or Register to comment.