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 at:
I’m providing the pulled pork for our flying club lunch event this Friday and Saturday. The pork has been on for almost 16 hours now and it still at 155! I need it done in a couple hours, how high can I raise the temp to hurry the process up?