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Fire in the Hole
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- Fire in the Hole
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WMK,[p]I can't seem to get finished confirming on the new forum. I never get an email to confirm.[p]Please help. TIA.
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Here are two 10+ pounders sitting side-by-side on my large BGE. Remember, having more than one butt on your BGE will not add significantly to the total cooking time UNLESS you stack them tightly together. Leave a little air space and your times will…
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Scott,[p]Butts are very forgiving. Don't worry so much about the time. The temp is your target. Some get there quickly while others don't.[p]In my experience, if you pull the butt off of the smoker when the meat has reached 190 to 205 degrees you wi…
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Brian,[p]Great cook![p]Don't be afraid to fill your lump/wood chunks all the way to the top of the fire ring. I starting do that a couple of years ago and have never even run close to running out. You aren't going to hurt anything and will certainly…
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Randy,[p]Here is a picture of three 8 pounders on my large BGE.[p][p]Here are two 10+ pounders I am cooking today.[p][p]Don't worry. YOU CAN DO IT!![p]
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egg-dicted,[p]It's a large BGE. Those are some really good-sized butts if I do say so myself!
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ribs n whiskey,[p]Here is a three-butt cook I did last summer. Three fit nicely on the large. Each of these were over 8 pounds.[p][p]I only use the v-rack when cooking one butt and only then because I find it makes it easier to pick up the finished …
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I use the plate setter for an indirect cook each time I smoke some pork butts. I place the plate setter feet up on top of the fire ring and place a drip pan on the plate setter to catch the drippings from the pork butt. The cooking grid sits on top …
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Zippylip,[p]Here are three 8+ pounders on my large. I have seen where others have done even more.[p]
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TimNga,[p]I fill mine up to the top of the fire RING. I've had the lump side of my legs-up platesetter sitting right on top of the lump. Never had a problem. Never ran out of lump during a low 'n slow, either. When cooking high-temp steaks I have ha…
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This is the method I prefer, as well.
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This is Isis. She is my 11-year-old platesetter cleaner. She is on her break in this photo.[p]
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When I set up for a low 'n slow I fill my large up to the top of the firebox with lump. After I get the lump lit, I place several soaked wood chunks in several places on top of the lump. Sometimes, I mix a few chunks in with the lump as I am filling…
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JJB,[p]That's a good question and I am sure you are going to get quite a few good answers. By that, I mean every possible combination of platesetter/pizza stone imaginable is used by several of the accomplished pizza cooks on this forum.[p]I suggest…
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Kevin,[p]I like to cook with the fat cap up when cooking butts.[p]
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Babyray,[p]I always go fat cap up. When the butts are ready to come off the BGE the fat cap is always gone.[p]
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icemncmth,[p]I'm digging it.[p]
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Metalhead,[p]Since practice makes perfect, I recommend repeating the entire process again today. This time drink 1/2 a beer less. Do this each day, adjusting until you get the right pizza/beer ratio. The problem could have been you just didn't eat e…
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cabdriver,[p]Sounds like you are right on target. The time thing is just a guideline. The meat temp is what you need to watch. Don't be afraid to bump the dome temp up to 275 or 300 if you feel you are about to run short on time.[p]Remember, your gr…
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Outstanding!!
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cabdriver,[p]When I set up my Maverick ET-73 for a low-n-slow butt cook I place the remote unit in one of those double sealing zip-lock plastic bags. I set the remote on one of the egg wings and pull the opening end and the opposite end of the plast…
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Here is my 11 year old, Isis.[p]This picture shows her paying attention.[p][p]This photo shows her the way she really is most of the time.[p][p]Here she is waiting to clean my platesetter.[p][p]Dobies Rule!!
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All of the good names were already taken![p][p]Actually, an egger that lives in my own small Arkansas town had already taken the handle that I originally wanted to use for myself. So I had to come up with something different. Since that person has n…
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Smokin'Wolverine,[p]Those were the first three of nine butts that I cooked for my parent's 50th Wedding Anniversery this past summer.[p]Every time I come across those pictures it makes me want to run out and fire up the egg.[p]Just thought I'd share…
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Mayberry Smoker,[p]Cabot, AR. About 20 miles up the road from Little Rock.
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OUTSTANDING!!!
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Stuart,[p]I like to pull the pork straight away and Food Saver package any that I plan to store for later.[p]I never tried storing a solid butt and would imagine that the meat is much easier to pull when it is hot.[p]There are lots of methods on the…
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ugavet,[p]If I don't spot the probe outside somewhere today, what should I be on the look out for concerning the dog? I was thinking more about the dog than I was about the butt all night. Poor thing. I seriously doubt that I could find the probe re…
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OlatheMike,[p]S'Mores![p]Those were the very first dessert-type food we ever cooked on the Egg.[p]Looks like I am going to be making a run to the store today![p]
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edintx,[p]Outstanding!!