I am still working with my new egg but learning fast. I have my first low and slow pork butt on the egg right now. It has been cooking between 220-250 for almost 7 hours and the internal meat temp is 154. Based on what I read on the forum I expect it to be done in another 7-8 hours (it is a 14.5 lb butt). So over the first 6 hours the egg temps have been pretty stable with only minor tweaks required to keep it in the 220-250 range. I am using the Maverick ET-73 dual-probe remote thermometer and it is working great. One probe on the dome and the other in the meat.
I am at the point where I will be going to sleep and trusting the egg to work it's magic. Most of the tweaks I made during the first 6 hours were to bring the temp up slightly so I am worried that the egg will gradually drop down far enough in temp or even burnout while I am sleeping for the last half of the cook. My main issue is that the ET-73 allows you to set an alarm for the Hi temp when the meat is done (200), and a Hi temp on the dome thermometer (260) just in case the egg runs away and gets too hot, but there isn't a way to also set a low temp on the dome thermometer.
I am ok with trusting the egg to do it's thing and I fully expect to wake up to a wonderful pile of tender pork just waiting to be cooled and pulled, then promptly devoured. But I am wondering does anyone know how to monitor or set both Hi and Lo temp limits for the alarms on the ET-73? If not then can this be done with any other similar remote thermometer? I love the ET-73 so far but this is one feature which seems to be missing. Even if the alarm was not possible it would be nice to see the max. Hi and Lo values in the morning so I could reassure myself that it didn't drop too high or low during my down time. In fact I think a nice graph would be awesome showing the meat temp and dome temp throughout the entire cook cycle. Is there such a device on the market, maybe like a PC program with a serial cable adapter that reads and plots the ET-73 values? I know, this isn't really needed especially after you learn and master the egg, but you have to admit that it sure would be cool (assuming it cost less than $100).
I read all the posts on here about how to clean the firebox, load and light the lump, setup the inverted plate setter with drip pan, stabilize for 1-2 hours, 1" of water in the pan, butt on the grid, keep the lid closed, etc. and I am following all of this advice. So I don't expect any problems but it would be nice to have a Lo alarm just in case. The only thing I can think of which might account for the continual adjustments needed so far is that it has dropped from about 66 outside at the start of the cook to 35 right now which is probably our low for the night. Sure, this is a 30 degree drop but I would have expected the egg to insulate well enough to prevent such a fluctuation. Am I missing something? Is it normal for the egg to raise or drop slightly as the lump burns or as the outdoor temps vary? Or should I just forget about it and go to bed?