It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!
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As you can tell from the above, wing cooks are about like most here, there are many ways to get you there. Experiment and find something that works for you and then minor adjustments down the road. I have recent;y landed on the raised direct method after several years of indirect. Just to try another approach. FWIW-
That could make sense but the reality is that temp is only a guide here. When the thickest part of the flat probes "like buttah" you are finished. That can happen across a wide temperature range depending on the quality of beef and the cow; anywhere from the low-mid 180's to the low 200's *F (flat temp). Pay no attention to what's happening with the point. It's along for the ride. FWIW-
I use the rule of no more than 4 hours in the 40-140*F range. Sounds like you have no issues with that criteria. I agree with those above-dial it up to around 325-350*F and foil wrap to punch it home. Also-your initial post implies you ran low on lump during the cook. Within reason you cannot load too much lump-well into the fire ring up to the lip and you are just fine. Anything left can be stirred and used on the next cook. FWIW-
You will get many different opinions on this topic. The reasons that are driving you to consider another BGE should help steer your decision. A case can be made for any size. There are many on here who are well past two in number. Good luck but if you are already leaning in one direction then I would say "go for it". Easy to spend your $$.