Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

mdozier ·

About

Username
mdozier
Joined
-
Visits
349
Last Active
Roles
Member
Points
14
Posts
86
  • 11-1/2 lbs butt

    Ok. 10 hrs later

    Just about fell apart in my hands as we went to the foil

  • 11-1/2 lbs butt

    A bit of apple juice, butter and brown sugar.

    Wrapped, toweled and off to the cooler for few hours.

    Sampled: delish! Should be really good when pulled in 3-4 hrs
  • 11-1/2 lbs butt

    Locally farm raised freshly butchered.

    Will sit in dizzy dust and mustard pack over night in the fridge. I'll start the egg up around 4 and get her on no later the 5 in the morning.

    She'll be ready when she's ready. We have no agenda tomorrow so I've got as long as it takes.

    More pics tomorrow.
  • Extra Large Egg 4sale

    I'm sure you've thought of this but, they don't seem to last long on Craig's List if you can't get any nibbles here. Sorry you have to let her go. Good luck
  • First timer, needs help :(

    All good advice above. There are several things that can contribute to loss of fuel. How are you starting? How long do you keep the dome open while attaining temp? How much fuel is in the fire bowl? For a low and slow you don't need to get the whole lump burning like in a regular grill. All you need is 1-3 spots started and smoldering. Remember it's the smoke and heat that cook. You're not grilling. Put a starter in one or two spots and as the flame for the starter goes out close the dome and leave your vents open letting her gradually get up to temp. Within 10-20 deg of your goal start trimming by closing the bottom and then the top vents. Depending on what your cooking let her get regulated 15min up to 1hr if necessary. When your filling the fire bowl if you only use the biggest pieces and your not quite to the top of the ring you may not actually have much fuel. I'll use all pieces that don't fall through my fairly open fingers. Fill the bowl all the way to the top of the fire ring and work it around so the smaller pieces will fall through the fire grate then top off. The link gives good guidelines on controlling the air flow. Once you get regulated at a low and slow temp you'll be amazed how closed the vents will be to maintain. At this point you're smokin in an oven and all you need is enough air to maintain. Remember, this is a learning process anyway so don't get discouraged.. Your egg will reward you as you learn her mysteries. You can get a great low and slow with a bit of practice. My experience and opinions fwiw. All the best. M