We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
@Catmandiesel I like what you said about not feeling like you've wasted a minute of your life sitting by your grill. What I have enjoyed with the egg is the flexibility to do about any cook I want, but I can't stress how great it is to set up for a low and slow and walk away, sit down, etc. for 15 hrs. And come back to an egg that is the same temp. Last year I set up to cook 32# of butt. After stabilizing the egg I drove 20 miles back to my house and slept peacefully. Returned in the am. to an egg that was still holding temps in the range I like to cook. It's like a compass once you learn to use it you just have to trust it.
I have had great results by first completely cleaning the egg out of any ash or lump. Next I add the larger pieces of lump available with a couple small chunks of wood of choice for smoking. Add some more lump and then some wood for smoking. And then one more Time I repeat with some small chunks of smoking wood on top or chips. Then I start with starter cubes broke into 3 pieces and placed 10, 2, & 6 o clock. Leave the top up for 10 minutes close lid and let it go wide open vents for another 5. Then close bottom and top vents to about 1/8-1/4" wide. Stabilize between 250* - 275*. Once I'm confident the egg is stabilized i put the butts on. Wait until internal temp hits 200-205*