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

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Weight and time

J StrausJ Straus Posts: 54
edited 2:12AM in EggHead Forum
Hello all,[p]This may be a no brainer, but I'm curious. I did three slabs of baby backs yesterday. Took over 5 hours at 225. That seemed like bit longer than normal for me. Also did 3 enormous tri-tips a bit ago and had to really push them hard to get them done for St. Patty's day dinner at about 525 degrees after a high sear. Those took lots longer than normal (I can't say exactly, heck it was St. Patty's day!).[p]In the case of these multiple cooks like ribs and relatively small roasts, is it normal to take much longer? I can understand with a bigger roast that you can go by the pound/hour but it seems that the heat should work on any number of smaller units.[p]Thoghts?[p]Justin


  • SigmoreSigmore Posts: 621
    J Straus, Check the calibration of your dome thermometer. My 2¢.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    <p />J Straus,[p]Babybacks sound fine to me.[p]Tri-tips. I cook around 400 direct turning frequently. True tri-tips should not weigh much over 4 lbs.[p]CWM
  • Wise OneWise One Posts: 2,645
    J Straus, I did three slabs of ribs yesterday at 240 and took 4 1/2 hours. Sounds like we're pretty much at the same point. Hope yours were as good as mine. :-)

Sign In or Register to comment.
Click here for Forum Use Guidelines.