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Pork Butt Question??? Temp Need Help

deerhunterdeerhunter Posts: 3
edited 11:38AM in EggHead Forum
OK I am doing the Elder Ward method. I have followed everything to the T and it is going good. One Question. I have the temp stable at 185-190. It says to open Miss Daisy all the way when you start the fire. Do I need to leave it open all the way for the whole cook, or close it more to keep more of the smoke in? Any other comments would be a great help.[p]

Comments

  • Rick's Tropical Delight,
    Do I need to cook at 230? In elder ward's way it says 185-190? What do you think. Just started it and want to eat tomorrow about 4pm.

  • Deerhunter,
    230 is just where my medium likes to run... yours may be comfortable at a slightly lower temp. 230 dome will actually be a little lower at the grid, like maybe 200.
    just make sure you've checked the calibration of the dome thermometer in 212 degree boiling water.[p]i've never followed that recipe, but a butt should take around 2 hours per pound to get to 190-200 degrees internal.[p]

  • Rick's Tropical Delight,
    Thanks for the advice. This is just my third cook and just not real sure about everything yet. I just hope the fire lasts all night. I had a old cheap Brinkman before and would have to get up in the middle of the night and build another fire.

  • deerhunter,
    fill it up to almost the top of the fire ring with lump...
    or at least to the middle.
    make a wiggle rod out of a piece of wire and wiggle it in the holes in the firebox grate before you go to bed.[p]good luck!

    [ul][li]everything you need to know and then some![/ul]
  • SqueezeSqueeze Posts: 707
    Deerhunter,
    Your temp is too low. If you temp is reading that at the dome, it will be lower at the butt. Bump your temp up to 225 area and let her hum along.

  • I agree with the others... your temp is too low. I've got two butts on now at 225* dome. I'm cooking all night for dinner tomorrow. Around noon I'll turn up the temp if they are not getting done or pull them and put in an ice chest (no ice) to hold them for dinner if they get done early.

    Scott
  • Deerhunter,
    I have to agree with Squeeze I did 8# today with my guru for the first time had pit temp. set at 180-190 and she hummed along all day at 240-250 dome temp 12 hrs took it to 200 internal [p]Best of luck
    Carl

  • Wise OneWise One Posts: 2,645
    Deerhunter, you don't cook at 185-190. You want to get your meat to 185-190 (actually I like 195 -205), It will take a doem temperature of at least 230 to get you there. Maintaining a dome temperature of less than 230 is difficult. I'd shoot for something in the range of 230-250 and be happy with it.

  • Wise One,
    dooh!
    there's a reason you are called the "wise" one![p]i was wondering how he kept the dome temp at 185-190 with the daisy all the way open.

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