It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops
than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza
, FGL’s Lemon Pepper Wings
or our favorite, S’mores in a Cone
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
18.44 lb Fresh pork leg @ 18 hrs
Well I posted enough questions about this so I thought I would show the progress and ask one last question. I put an 18.44lb Fresh Pork Leg on my Large BGE at 4:30pm Saturday. The attached pic is that Leg at 18 hrs @ 215 degrees.
[p]It is is now 8:20pm almost 28 hours and one reload of lump later and I am still sitting at 161 degrees. It has plateaued and has been within 156 - 160 since 7:00am. I have increased pit temp on the DigiQ-II to 225 degrees in the hopes of getting it to 195 by midnight.
Any thoughts or ideas??[p]BTW, the DigiQ is solid and has been worth every penny on this cook alone! Thanks Fred![p]thx,