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EgginRN
Posts: 102
I have 3 - 7.5# boneless butts that I picked up last night from costco going on the large at around noon. I am using the Whiz's instructions. This is the first attempt, ANY LAST MINUTE POINTERS>
I'M ALL EARS, THANK YOU IN ADVANCE>
I'M ALL EARS, THANK YOU IN ADVANCE>
Comments
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Just read up on the Whiz's site. WessB's is another good one as is Thirdeye's.......you'll be fine.
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After lighting let the egg stabilize at temp for some time, about 1/2 hr before meat goes on. Once meat is on the temp will drop, do not touch the vents. Looks like you are going to be up late tonight. Good luck.
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What time do you want them done and what dome temp are you using?
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250 temp going to pull them at 0700 am before work, foil them and finish if need to at beach.
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Into the cooler when they are done at 2 or 3 in the morning?
Doug -
Thanks gents, Going well so far, justas the whiz said.
A GRATEFULL NEWBIE!!! :unsure: -
Temp has been stable at 225 for an hour: Daisy open and lower vent at about 1 1/2 inches. Is this OK? good smoke. Internal temp at 60 degrees.
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That is OK, it will take much longer to finish tha a 250 cook. Remember 225 in the dome is around 200 grid temp (indirect). You are trying to get to 195*. It's going to be a while.
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Will it hurt to open up a bit and get the temp up?
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not at all
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THANKS Gene!!!
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These are my openings to maintain a 250 degree temp. Went and got BGE charcoal, did just what the whiz said to do.
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Those settings will raise the temp fast. Actually with the egg that wide open, it will go all the way to 500* indirect eventually.
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Wow, you air holes must be plugged. That's 400 degrees on my large. 1/8" on top and bottom vents is 250 for me.
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