First Time Egger

Dcnsauceman

Selected a 9# butt. Could not regulate temp at 225 deg, so settled on 250-290. Was done in 6 hours (190 internal temp). I lowered temp to 140 deg and let sit at that temp for 4 hours. Taste and texture was awesome. Love this thing!!!

Holepuncher

And the journey has just begun,,,,,,,

theyolksonyou

Welcome to the zoo. Nine pounds in six hours? Damn that's fast. Have you calibrated your thermometer?

theyolksonyou

Also, if your done early, you can wrap in foil, warm towels and put into a warm cooler and it will hold for several hours.

bluebird66

Welcome!

SkinnyV

=D>

Jeepster47

Welcome to the forum ...

bboulier

Congratulations.  Welcome to the club.  There is a definite learning curve for the Egg, but there are lots of folks who are here to provide help.

Eggerty

Congrats @Dcnsauceman! Wgging is that itch that always needs to be scratched! Enjoy the journey!

Eggerty

Wgging = Egging 8-}

cook861

Welcome way to jump in

Dcnsauceman

A dumb question for you pros: "Why roast a whole chicken lying on grill rather than placing the chicken on a "beer-can type attachment?"

lousubcap

Welcome aboard and enjoy the journey.  Here's a link to a great ceramic cooking site.  Deep within the site is an explanation of the pro's and con's of beer can vs spatchcock chix cooking.

http://www.nakedwhiz.com/nwindex.htm  Basically try and determine for yourself.  As you will soon realize-there are many answers to questions posted here and most likely nearly all of them will work. 

UrbanForestTurnings

Welcome. Pictures pictures and pictures

Foghorn

" As you will soon realize-there are many answers to questions posted here and most likely nearly all of them will work."

And occasionally they are based on facts and science. 

Welcome aboard. Enjoy the journey.

jcaspary

Welcome aboard, cooking just got a lot more fun.  Just a tip...catch the temp on the way up.  Start closing off the dampers about 50 degrees before your set temperatures.  Makes hitting your target temp a lot easier.