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Not Tuesday, But Today

I planned on doing this hunk of meat for lunch at the office on Tuesday but things changed and this is now going to be ready to serve tomorrow. The Egg is loaded with mesquite charcoal, about 12 chunks of Hickory and six handfuls of cherry chips. The Stoker is set for a pit temperature of 215° and I will bump this temperature up a couple of times throughout the night. Lunch is 12 noon tomorrow. A side note, my wife and I are leaving in about an hour to go and see a Lionel Richie concert. I will be able to monitor the Egg from the concert on my iPhone. Love my Stoker

Comments

  • EggcelsiorEggcelsior Posts: 12,446
    Your egg is going to party, karamu, fiesta all night long!
  • henapplehenapple Posts: 15,574
    All night long... All night, all night.... All night long...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 12,446
    Hello! Is it me you're looking for? I can be to lunch by noon.
  • Mattman3969Mattman3969 Posts: 6,272
    People dancing in the street

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • thailandjohnthailandjohn Posts: 952
    edited October 2013
    This is how I Monitor from my iPhone. This is called the BBQ Monitor. Adjustments to the pit temperature can be made from the iPhone remotely
  • ScottborasjrScottborasjr Posts: 3,411
    That's great, hope that wasn't a current picture of the pit.  If the concert is decent sized that Iphone will blow through it's battery pretty quick fighting other phones for signal.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • I will check the pit temp picture on the iPhone not more than two times. If for some reason there is a problem, my son lives 10 minutes away and knows how to correct any problem
  • henapplehenapple Posts: 15,574

    Hello! Is it me you're looking for? I can be to lunch by noon.

    Egged food is my... Endless love...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I am disappointed this thread is not about hamburgers! 

    image

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • I planned on doing this hunk of meat for lunch at the office on Tuesday but things changed and this is now going to be ready to serve tomorrow. The Egg is loaded with mesquite charcoal, about 12 chunks of Hickory and six handfuls of cherry chips. The Stoker is set for a pit temperature of 215° and I will bump this temperature up a couple of times throughout the night. Lunch is 12 noon tomorrow. A side note, my wife and I are leaving in about an hour to go and see a Lionel Richie concert. I will be able to monitor the Egg from the concert on my iPhone. Love my Stoker

    I planned on doing this hunk of meat for lunch at the office on Tuesday but things changed and this is now going to be ready to serve tomorrow. The Egg is loaded with mesquite charcoal, about 12 chunks of Hickory and six handfuls of cherry chips. The Stoker is set for a pit temperature of 215° and I will bump this temperature up a couple of times throughout the night. Lunch is 12 noon tomorrow. A side note, my wife and I are leaving in about an hour to go and see a Lionel Richie concert. I will be able to monitor the Egg from the concert on my iPhone. Love my Stoker

  • Meats been on for two hours, Stoker doing its job, we're just leaving the house to go to the concert
  • That Stocker makes cooking "EASY! Easy, like Sunday morning"
    PROUD MEMBER OF THE WHO DAT NATION!
  • Mattman3969Mattman3969 Posts: 6,272
    =D> and the theme continues

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Just bumped the temp up to 250 to finish.......beneath the dark crusty surface is moist, tender, succulent pork
  • TonyATonyA Posts: 567
    John is that a Pork Fat gasket?  you might give RRP a run for his money!
  • HotchHotch Posts: 2,234

    That is looking good.

    I don't think I could as much as we do without my stoker. Second best thing after my BGE.

    Set it and forget it.

    Are you going to pull, chop or slice it?

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    July 10 2016 South MS River Fest Count Down LINK
    Please Drive thru to the First Window
  • I always do it pulled. I get my temperature of the meet up to 200 to 205 . There is no way I would be doing these long cooks without the Stoker. After getting the Egg, the next best investment in my opinion, is the Stoker
  • HotchHotch Posts: 2,234
    I run with two fire probes, one in the dome and one at the grate for fan control. Then usually two meat probes. Use the Stoker Log software to plot the cook.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    July 10 2016 South MS River Fest Count Down LINK
    Please Drive thru to the First Window
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