Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

pulled pork

Options
G-OFF
G-OFF Posts: 5
edited November -1 in EggHead Forum
cant get my large low enough for pork. How long should i cook it at 300-325.
Please help
· Share on FacebookShare on Twitter

Comments

  • stike
    stike Posts: 15,597
    Options
    shut it down and wait. when it drops to 250, open it just a sliver.

    try not to shoot above your target temp next time.

    it won't be hurt at 325, just might not have much of a (cosmetic) smoke ring
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Charleston Dave
    Charleston Dave Posts: 571
    Options
    G-OFF, for me to run my large Egg at 250 with a good set of glowing coals and hickory wood smoke, I have the bottom vent open about a finger's width and the top daisy slider closed, with the petals open about 1/8 inch. Hope that helps!

    Stike, I'm curious about the physics of the smoke ring. Why would a higher-temp cook reduce the smoke ring? Is it just a time factor, in that there's less time for the rxn to occur, or is there something else going on?
    · Share on FacebookShare on Twitter

Categories