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First Cook - Butt is on!
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TxBeekeeper
Posts: 54
Been on for about an hour or so. Set it at 250deg and it hasn't moved. Loving it so far. I bought a Redi-Chek and my BBQ probe is reading about 25-30deg higher than the Egg Probe. I just have it stuck in through the top hole I never looked up where to mount it. I also stuck the meat probe through the top hole too as you can see.
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Which photobucket link do you use to post pics?
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Welcome to the lifestyle... looking forward to seeing how it turns out for you. I'm assuming that you'll get the picture posting issue worked out
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
What size butt?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Little over 7lbs
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Congrats on the inaugural cook. You're going to be eating well later on today.
Your pics didn't post. Do you have both the meat and grate probe hanging in through the top of the Egg? One should be in the meat, and the other should be clipped to the grate. You'll start off at the beginning of the cook noticing that the grate temp and the dome temp is slightly different, however they'll gradually be the same as the Egg gets up to temp.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Both are through the top and I do have the meat probe in correctly. I just forgot to read up on the BBQ probe. I just have it dangling in the dome
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Pic link fail
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Keep us postedGreen egg, dead animal and alcohol. The "Boro".. TN
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Dammit
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Dome temp on the probe is coming down and egg probe is holding steady
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TXBee, use the HTML code from PhotoBucket. Just tap on it and then paste into your message and the pic should show up.
Good luck and welcome to the wonderful world of the BGE. This is a great place to learn and ask questions.Clarendon Hills, IL -
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I did it!! Thanks Buckeye.
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I never place a temp probe anywhere near the grid. Don't care about the grid temp. Clip the Maverick pit probe to the probe of your stock egg thermo. Run the wire between the base and dome of the egg. Route it over the leg of the platesetter to avoid the direct heat of the lump. Both should read 250° (though they probably won't). Have you calibrated your dome thermo?Here's your pic. Nice white egg!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Your prolly goin to have to raise the temp or foil thru the stall if you want to eat at a decent time. Good luck and keep us postedLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I'm prepared to wrap if need be. My experience is from using a UDS over the past few years. It was a very moist smoker. I avg about 45min-1hour per pound and never wrapping. I'll learn what needs to be done on the Egg. Right now I am impressed. 3+ hours in and I am holding temps perfectly. Meat temp 131.
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@TxBeekeeper...Welcome Sir! Looks like a terrific first! My first eggsperience on my Large was a 15# packer. Enjoy the journey. Remember the forum has a LOT of experienced folks that are always willing to help in a pinch. Pics or it didn't happen ;-).LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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my experience has been that the margin between the two temps will eventually decrease and almost even out. consider foiling at 165 and turning up to 325f until you hit 200IT then unwrap and cook 30min to put the bark back onto some of it. Then ftc and serveBeaufort, SC
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btw, welome to the forum and congrats on the new egg and your first cook.Beaufort, SC
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Rocking right a long. 162. Haven't really hit a hard stall yet. I was stuck at 140 for a while but nothing to long yet. Both BBQ probes have matched up temps now.
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Took y'all's advice and wrapped at 170. Here is a look.
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Success! The Egg is better than advertised! I love it
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