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Pork butt in a medium...
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PWise
Posts: 1,173
I had been using XLs for long cooks and had no trouble at all neither to control temperature nor with charcoal quantity issues... I now have a Medium egg... is there some special trick I should be aware of? how long should I expect the lump to last at 250F?
any input is greatly appreciated.
cheers
any input is greatly appreciated.
cheers
Comments
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I have an XL and am a new "medium" owner as well. I have not done a low & slow with the medium yet, but I will tell you that compared to the XL, temperatures move fast. You need to keep an eye on that thing until it reaches the desired stable temperature.
Don -
Morning Pato:
A full load of lump a medium will go a long time. I don't have a medium anymore (gave it to my son when I got the 2nd large), but that was my only Egg for more than 3 years. I recall going at least 18 hours more than once. Large cooks that I recall include three 8 pound butts or six slabs of baby backs or two 8 pound brisket flats , plus lots of other stuff.
brisket cook
I tried to find the rib cook, but couldn't. Just use your imagination (which from what I've seen of your cooking that should be easy) and you will do fine!Have a GREAT day!
Jay
Brandon, FL
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Hi Pato
Congrats on the medium egg. I really enjoy mine. I can fill the egg to the top of the fire ring. Sometimes my plate setter has a little wobble to it because I have gone a bit further. I usually do my butts at about 225º and will have plenty of lump left over. I have a DigiQ II and can get over 20 hours at that temperature and probably longer. I think the medium cooks just like the large, I have never cooked on an XL. I think I would get lost inside one of those puppies.
Gator
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20 hours or so is what I've experienced. Filled to the gills, as they say.Molly
Colorado Springs
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