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NOt sure about this cook :(
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You are welcome, Mark.
Now you see why everyone makes 2-3 butts at once, 3 times as much meat with the same amount of effort/angst you are going through right now!
I have faith this will turn out just fine. If you go to sleep, set your alarm to check it every few hours.
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:Mark! Screw that - defeat is not an option! Victory will be yours! BOOYA!
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Florida Grillin Girl wrote:You are welcome, Mark.
Now you see why everyone makes 2-3 butts at once, 3 times as much meat with the same amount of effort/angst you are going through right now!
I have faith this will turn out just fine. If you go to sleep, set your alarm to check it every few hours.
Faith -
2 Hrs and 111 already. Is that too fast or should I drink more?
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Drink!...It will hit a plateau at around 160 and set there several hours.
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Hoss wrote:Drink!...It will hit a plateau at around 160 and set there several hours.
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Mark, stop looking at the temp. Chill out and watch a movie or something.
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Bacchus wrote:Mark, stop looking at the temp. Chill out and watch a movie or something.
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I find that I can get the temperature to jump really fast if I use a hairdryer to pump air in through the bottom vent.
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Egghead Ike wrote:I find that I can get the temperature to jump really fast if I use a hairdryer to pump air in through the bottom vent.
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I know you said you went to bed...
It can but it shouldn't take that long to get up to 250°. Anytime the egg takes a long time to light or a long time to get up to temperature use a wiggle rod. and clear an air path up from under the lump pile.
GG -
Grandpas Grub wrote:
I know you said you went to bed...
It can but it shouldn't take that long to get up to 250°. Anytime the egg takes a long time to light or a long time to get up to temperature use a wiggle rod. and clear an air path up from under the lump pile.
GG -
What did you use to light you lump, where, how long did you leave the dome open when starting.
More on the temperature in a minute.
Oh, figured you might be up... :laugh: I love reading about first low & slows, especially when it is an overnight'r.
GG -
It ain't done til it hits 195 Internal!It will stay in a plateu(sp) a few hours.It will hit he plateu at 160 - 170 and set there,then rise to 195.
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"Just nervous it's getting too done now at 146 with 3 hrs in"
If you don't have a remote thermometer or pvs STOP OPENING THE DOME!!! and you won't have to worry about how hot the meat is. It won't be done till morning at the earliest.
Opening and peeking/checking is going to make temperature go up.
GG -
stick your leaf blower in the lower vent.... you be able to forge iron in a couple of minutes....(aka blacksmith thing).... lol
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Grandpas Grub wrote:
"Just nervous it's getting too done now at 146 with 3 hrs in"
If you don't have a remote thermometer or pvs STOP OPENING THE DOME!!! and you won't have to worry about how hot the meat is. It won't be done till morning at the earliest.
Opening and peeking/checking is going to make temperature go up.
GG -
No, the small writing in front of the big writing says "IF"
Other people read the posts too and hopefully we all (lurkers too) learn from the responses.
Nice looking pictures of the finished cook.
GG -
Thank you, I think I'm going to try your pot roast next
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