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:
Cook fat side down to keep from washing rub off. For me-light fire, plate settler in place,stabilize at 250 dome, meat on, close lid. Figure two hours per pound and check shortly before. Pull around 200. Enjoy.
Seven and a half pounds at two hours per pound is about fifteen hours I think. You said you maintained 250 all night and then said the egg thermometer only registered 150-175. Are you talking about the dome thermometer? I've never had the temp that low. Calibrate the dome thermometer or don't look at it. \ Sure glad I can cook without a computer. Maybe that's why I ride a classic motorcycle.
Garbage Can Pizza at Pizzally on St George St. Stewart's grocery on beach side of Bridge of Lions had decent local fish and shrimp last time we stayed at the marina. Saturday mornings have a flea market with live music near Anastasia park. Bob
Like Bug Collector I can't see how any controller would improve my low and slow cooks. I normally go to bed after the news and wake up by 7:00. During the night I may wake and make a trip to the bathroom. At that time I look out the window or even go to the egg and look at the temperature. For a twelve hour cook, I get up a little early. For all night the fire is stable before the meat goes on and long before bed time. During the day time, I may check temps every hour or two. Normally no more than a ten or twenty degree tweek. Bob