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atlegg22
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Yes, using drip pans but not sure if there were any advantages to using it. The pan was filled with a charred block when I removed the butt.
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Good to know Nativetexan. It was a last minute setup in the dark and I used some old lump (small pieces on the bottom) and added a new bag on top.
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Thanks. Looking to be able to eat in about 1.5-2 hours so I'll try wrapped @ 350. Thanks a ton!!
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So it looks like it might be out of lump because both vents are open completely and its losing temp (now at 243). The meat is at 186. Should I transfer it to the over and if so, what temp and how long? Is the min temp I need 195? Thanks!!
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Thanks guys! I just opened up the dome and saw some lump. Still no increase in meat temp from 163 but the dome temps are up around 270ish.... Hopefully something good will happen soon :)
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yea....I tried to crank up the heat. I believe at one point it was in the mid 300s and still no movement on the 180 degree meat temp.
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As Always, much appreciated responses and great info from this board!
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Thanks! Is there benefit to smoking a large one if it takes 16 hours vs the 6 hours for the small ones. If there's not, I'll probably go with several small ones from now on.
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Appreciate the response. Thought maybe I had to someway calm the flames to avoid charring the food.
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Thanks for sharing. Knowing that I'll be packing them up in foil and transporting, should I skip the last step of saucing or should I perform that step before I wrap them up in foil?
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If I can do 2-3 racks at one time on the large then that's what I'll do. Yes, I'm the only one cooking ribs. Others will be responsible for sides. Any method better then the others for cooking? I've found the more you look on here, the more metho…
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yes, I have the cooler, tin foil and blankets ready for when I pull at 200 degrees. I understand the butt will stay hot for close to 4 hours. Maybe out of pure nervousness, I wasn't patient enough at the start to wait for the temperature to come …
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No, the fire never went out but it did go down around 215ish at one point. It feels like I've been chasing the temp all night. It's never been above 250. Right now (after about 10 hours), the grid temp is 236 and the butt temp is 164. My goal was to…
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Thanks to everyone who has replied. You have provided some great advice as well as given me some much needed confidence in attempting my first 'long' cook on the Egg!