Hello All -
This is the second week in a row I tried to cook a pork shoulder picnic, this week's is 8#, last weeks was 9#. I am not having any luck with the egg as far as getting the egg to stabilize. Cleaned the egg out, brand new bag of cowboy lump, put all the big pieces on the bottom, lit up the chimney starter with med/small pieces. Took the meet out about an hour before I lit the egg. Using the platesetter, legs down, with the little green feet under a disposable cake pan filled with water. Before I put that all in the egg, I had the temp up to about 450. Once I put the platesetter, etc on it I let it go for a little and then bought the temp down to 250 and put the meat on. This was at 3;00. 4:30 looked good, was stablized at 240 +/-, was happy with that. Took a little naparoo, got up at 7 and checked it, the temp was under 200. I had this problem last week too. I cannot get the egg to stay at a certain temp. I calibrated my thermo last week after reading some posts and just to to make sure did it again this morning before the cook. So, I took eveything off the egg, moved the lump around and added a little more. It's lit and its orange and it looks good. Added everything back again, changed out the tin pan for a smaller one this time. Been checking for the last half hour - 45 mins and i cannot seem to get it above 200 degrees. I have the bottom vent WIDE open and NOTHING on the top vent.
Any suggestions, thought...i read these posts likes its no body's business and do everything they tell me to do but I am not having any luck with egg at all. It does not want to stay lit. Last week I went to bed it was set at 225, woke up the thing was out, Still a lot of lump in it too. Please help.