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I convinced SWMBO to throw her carrot cake into the egg instead of the oven (electric ovens are an abomination). She was a little worried it would come out tasting smokey, but it was perfect. The recipe calls for 350* in the oven for 20 minutes. It took slightly longer in the egg but it was done to perfection and really retained it's moisture better than the oven.
I had the egg locked in at 350* dome and naturally it dropped when I threw the cold cake in. I figured this is why it took slightly longer. When you bake, do you really need to take the grate temperature? Or raise the dome slightly to allow for the drop? Or just keep the dome exactly as the recipe calls? The cake was perfect - just wondering what your experiences have been.
Hello all - New egger here, about 3 months into life AE (After Egg). After reading the posts on here for a while I finally decided to jump into the fray. I fired up my first pork butt this weekend but we decided to change things up and make pulled pork bahn mi sandwiches. They were unbelievable - maybe the best pulled pork I've ever had if I must say so. The slaw/veggie crunch with a solid squirt of Sriracha balanced out perfectly with the pulled pork. A side of cabbage fried rice (sounded weird to me but was really good too) to round things out. Nice smoke ring.
I injected the day before, mustard base with Dizzy Jamaican Firewalk rub, and cherry wood.
From what I have read across the forum, it seemed to me that there were basically two options for the cook:
- start the cook Friday night and keep it lower (250* = 1.5 hr/lb) and longer to eat Saturday afternoon/evening
- start the cook bright and early Saturday but higher temp (300* = 1 hr/lb)
I chose the first option given I didn't want to push the limits on how long my stomach could hold out if option 2 took longer than expected, and I haven't done an overnighter yet. Without a controller I woke up to a fairly cold egg Saturday morning, despite being fairly stabilized before bed. I nearly panicked but kept my cool. After restarting and keeping at 250*, it went for another 7 hours when I pulled it at 196* internal. Total time of about 18 hours but I am not sure exactly how long it was "cold" overnight.
So my question is - which is the preferred route for pork butts - lower/longer or slightly higher/shorter? Is a controller a must for overnight cooks?