Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Fattie help

Marlin DarlinMarlin Darlin Posts: 86
edited November -1 in EggHead Forum
I put two fatties on to smoke at 12:00. It's now 4:00 and the temp has not moved from 153 for the last 45 min. Dome temp has been constant at 250. Should I take them off and foil or keep going till 170? Thanks, Janet
·

Comments

  • hankhank Posts: 84
    Best not to take chances with pork. Assuming your thermometers are all calibrated, I say open the vents up a bit...300 or so, and see if you get a rise on the meat temp.
    ·
  • FidelFidel Posts: 10,168
    Marlin Darlin,[p]Keep them going. They'll get there.
    ·
  • Celtic WolfCeltic Wolf Posts: 9,768
    Marlin Darlin,[p] You are in a fattie plateau. Goodness is happening now.[p]Leave them be :)[p]
    ·
  • Celtic Wolf,
    Thanks for the help! I'm brining some fresh wahoo to put on after the fatties come off and rolling some sushi to pass the time. Janet

    ·
  • Marlin Darlin,
    have you ever calibrated your dome and meat thermometer?

    ·
  • hankhank Posts: 84
    Four hours is still about twice what I would expect a fattie to take. One factor might be the temp of the fattie when it went on. As with almost all of the meat I cook, I try to let it come close to room temp first (covered and not out for long). I leave the sausage pack out for a bit, and when it is just cool, I stuff it and dust it. By then it's basically room temp from the handling.

    Just a thought. Not sure how you handled yours.
    ·
Sign In or Register to comment.