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NOt sure about this cook :(
Mark0525
Posts: 1,235
I'm having a hell of a time getting this cook going. I separated the lump and put large on bottom and built up. I lit it in 2 different places and it's taking forever to get the temp up. After almost an hour the temp finally went up to 250 and that was with both vents open wide. It started to creep up and so I started to close the vents little at a time. Now it's at 250 and I put the meat on which made it drop which I knew it would. My fear is that I will not be able to maintain this temp all night long. Is it normal to take this long with this much lump?
Mark
Mark
Comments
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Did you calibrate your thermometer to ensure accuracy? If you get egg settled it will hold temp. First couple hours keep closer eye on it, but once setlled you're fine.
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Something doesn't sound right. I use a mapp torch and light in three places with the vents open until I start approaching my target temp then shut things down. I normally can get to temp in 15 minutes then let it burn another 1/2 hour to get rid of the VOCs until I place the meat in. Is your fire box opening lined up with the grate? Did you start with a clean egg? Leave the bottom vent open 1/8" to 1/4" and the top at 1/4 open pettles and all should be well. You also should check temp every 3 hours or so unless you have a Maverick ET-73 or similar device. Murphy's Law is valid with overnight cooks also.
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Was it "stabalized" at 250...as in stayed at that temp for 15 to 30 minutes with no more vent adjustments...before you put the meat on?????
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civil eggineer wrote:Something doesn't sound right. I use a mapp torch and light in three places with the vents open until I start approaching my target temp then shut things down. I normally can get to temp in 15 minutes then let it burn another 1/2 hour to get rid of the VOCs until I place the meat in. Is your fire box opening lined up with the grate? Did you start with a clean egg? Leave the bottom vent open 1/8" to 1/4" and the top at 1/4 open pettles and all should be well. You also should check temp every 3 hours or so unless you have a Maverick ET-73 or similar device. Murphy's Law is valid with overnight cooks also.
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Come on Wess save me here!!!!
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Already answered above...relax dude....it'll work out..may need some tweakin but thats doubtful...you got tons of good info earlier today..
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I know and I was pumped until it took so long get the heat going. Never took this long for the temp to get to 250.
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Send an E mail to my addy in my signature with a phone # and I will help you any way I can..
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WessB wrote:Was it "stabalized" at 250...as in stayed at that temp for 15 to 30 minutes with no more vent adjustments...before you put the meat on?????
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Thanks Wess, maybe it's settled down
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See my other post below...send a phone #
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just went out and checked. Up to 280, closed vent very slightly. OK I might be able to relax awhile. Wess I'll call you at 3 am...lol Just kidding
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You can call...but you wont get an answer at 3 am....if you wanna talk about things I'm good for another hour or 2..would love to help if I can
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breath in breath out....I think I'm ok Wess, I don't like bothering people personally but I do appreciate all the help....Do you think I'm just too uptight to really enjoy this and be able to relax?
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Mark, it will be fine. Try not to mess with the vents too much or you won't be going to bed tonight. This is an EASY cook, you are waaayyy over thinking it.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Hi Faith That's what I thought too. Just didn't think it would take this long to stabilize the temp. Is that normal with this much lump? OK it's been on for an hour and seems to be holding 260 -270. When should I walk away and think it's safe?
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Internal temp started at 45 and now is up to 70 after an hour. Does that sound good
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Yes, it sounds good. You are going to have to hang until its around 250 for quite awhile, I mean a few hours, OK? Sorry, but that's the way it is.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Tweev wrote:OK mark - relax and ball up. This cook is simple - just relax dude!
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Faith, I can handle that. My luck though I went to the store where I buy my lump to get another bag in case it burns out and they were closed...so I'm out of luck if I do
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Drink up and dont go to bed until it has maintained 250 for 2 hours at least. You are fine on the lump, I'm sure, just don't open the lid.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Tweev wrote:We had to cut 'meat week' short. I couldn't take it anymore!
Keep egg around 220-270 is great. If it's done early: wrap in foil and towels and put in in a cooler - until feeding time. If it's not done two hours ahead - wrap in foil and crank to 400. How could it be any easier than that?
I'd wish you luck but I know you don't need it. I'm so confident in your ability to cook this pork that I don't think even god himself could screw it up on you! :evil: -
Mark, like I commented earlier, you will not get any sleep tonight, the cook will come out okay, people will rave about your pulled pork tomorrow, and then you will get a good nap as you realize that it was all worth it. They do get easier, and next time you might try lighting the lump in three or four places to speed up the pre-heat. Oh, and don't call Wess at 3:00AM :woohoo:
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Florida Grillin Girl wrote:Drink up and dont go to bed until it has maintained 250 for 2 hours at least. You are fine on the lump, I'm sure, just don't open the lid.
Faith -
Come to think of it I am glad you're just cooking a butt instead getting married THAT musta' been a day.
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RVH wrote:Mark, like I commented earlier, you will not get any sleep tonight, the cook will come out okay, people will rave about your pulled pork tomorrow, and then you will get a good nap as you realize that it was all worth it. They do get easier, and next time you might try lighting the lump in three or four places to speed up the pre-heat. Oh, and don't call Wess at 3:00AM :woohoo:
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'Q Bruddah wrote:Come to think of it I am glad you're just cooking a butt instead getting married THAT musta' been a day.
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Mark0525 wrote:[/quote]
Thnak you, I will call you instead [/quote]
Mark...MARK..your're brea...king..up..Mark..10-9..10-9.. ca..nt.....Mark....Mar.....10-01..... -
I didn't mean to offend but the advice to relax is well documented. Absolute worse case scenario you ruin a twenty dollar hunk of meat and learn a ton. The urge to fiddle should be ignored. It is the journey that should be enjoyed. Fretting ruins the experience. Que Sera Sera. Whatever will be, will be.
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'Q Bruddah wrote:I didn't mean to offend but the advice to relax is well documented. Absolute worse case scenario you ruin a twenty dollar hunk of meat and learn a ton. The urge to fiddle should be ignored. It is the journey that should be enjoyed. Fretting ruins the experience. Que Sera Sera. Whatever will be, will be.
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