It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers
or something cooked with beer
, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert
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New Egg owner, what's going on here?
I;ve been smoking a 4.5 lb. Butt since 11:45. Out it on at 45 F with about 6lbs. of lump coal. The first hour it hit 90 F, the second 145 F. I was actually worried it was cooking too fast at that point. I have a BBQ Guru hooked up and had it set for 210 Temp and 190 food.
It hit 159 F 4 hours ago and hasn't moved past 161 since. I have raised the lid about 4 times and still have alot of unburned lump chacoal and smoking chips along with a 210 internal temp. I calibrated my BGE termitor in boiling water (I'm near sea level) and it shows the same temp as the BBQ guru. I have checked the meat temp with a reliable meat thermator and it says 160 F. So does anyone have any advise?
I'm smoking at 210 F and have been stuck at meat temp 160 F for 3 hours.