slow cooking

Stieet · July 2007

I want to do a 4 lb shoulder ham tomorrow and leave it while I go do something for about 3 hours. I have no trouble pegging my thermometer
off the dial but getting it to and keeping it at 275-300 hasn't been easy. I have trouble keeping the heat low even though I close the daisy wheel and the bottom flue completely. I just don't want to come back to a BGE where the temp is still showing 400+ degrees with a charred hunk of pork. Any suggestions?

Buzz · July 2007

My advice would be to start the fire plenty early. At least a couple of hours before you plan to put the meat on. You want to have plenty of time.[p]Start the fire really small, let it get going, then close the bottom and top down to a sliver. Let that stabilize and see where the temp settles. [p]The goal would be to keep it around 250-ish. Open up a TINY, TINY amount at a time and let the temp creep higher. [p]Once you get there, stop futzing with it. Let it run.[p]After you see it stable for awhile. Open it and QUICKLY get the meat on. It should easily sit that way for several hours.

Fidel · July 2007

bruce,[p]they key is to catch the temp on the way up. Once the temp gets above 300, it takes a long time to come back down.[p]Get the lump started, open the top daisy wheel about 1/8" and the bottom vent the same. it should stabilize around 250. There is no need to go above that temp and come back down.

slow cooking

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