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Calder

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  • I appreciate the advice. I remember being a little worried the last time I smoked 2 smaller butts in the egg. When I kept them separated, I was able to reach the 190+ temps in 5-6 hours, then I wrapped in foil and towel and placed in a cooler for ab…
  • Do you mean wrapping each but with a double layer of foil?
  • Once I got the temp back up to 250 and adjusted my vents back, I went to bed for 4-5 hours. When I woke up the dome temp was still 250 so I'm thinking it has cooked at 250 for those entire 4-5 hours. Should I check the internal temp at 10 hours of c…
  • Once I got the temp back up to 250 and adjusted my vents back, I went to bed for 4-5 hours. When I woke up the dome temp was still 250 so I'm thinking it has cooked at 250 for those entire 4-5 hours. Should I check the internal temp at 10 hours of c…
  • got it back to 250 but had to open up the vents a little more. Keeping a close eye on the temp
  • What temp did you have the egg stabilized at before you added the pork? 200 Did you add the meat and the platesetter at the same time?? added meat about 15 minutes after placesetter. How many pounds of pork? 2 eight ponders Was this a clean…
  • Thanks. How many hours does it take to "go through the plateau"?
  • will a higher dome temp for the last hour help?
  • Any more advice from the Eggers signed on right now?
  • Now you have me a little concerned. I will put on the butt asap, but I dont have 12-14 hours to play with. I guess I can always raise the temp a little towards eating time.
  • Thank you. Do you use a V rack with drip pan or put the butts right on the grid?
  • I have 2 butts that are are approx. 5lbs a piece. With the 1 hour per pound rule, am I going to have to smoke for 10 hours?
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