Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Since you want to finish in an oven, think about wrapping in foil to retain moisture. Also placing the butts on a rack in a pan you might consider the use of liquid smoke. (Restaurant quality)
You will probably have to call the restaurant to see if they allow pets on the property. There could be health department restrictions. It is first come first serve, however, there is most often plenty to enough go around.
Do not tell Rhum & Jerk that you can not do low and slo on the mini. I have seen him do baby back ribs, jerky and some other cooks doing low and slo. He did those at EGGtoberfest 2001 in Atlanta last year.
Gaskets won't make that big a difference. I have not change a gasket in any of my EGGS and one is 28 years old. I will be cooking baby backs at EGGtoberfest this year in addition to a 5 cheese quiche. Plan to attend.
Cook these all the time. I do them direct at 250º using a v-rack. Put the large bone up and cook for abut 2.5 hrs.
As for maintaining temp start closing down the vents when the thermometer reaches 180º. I believe you are letting the dome t…
Your analogy is correct. If you like something you stick with it. I too have just about all the tools that DeWalt makes as well as Bostic and Delta. I own 6 BGE products because I like them and can afford them. QSis if that is all you…