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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Maintaining temperature
Options
45acp
Posts: 1
Need help. I like to turbo Boston Butts but have trouble with the temp. Cooked one today. Got stabilized at 375 with DigiQ. Then opened Egg, put in wood chunks, plate setter, drip pan, grate and the butt. Temp dropped below 250 and never got over 315. Butt turned out fine but obviously took longer to cook. What am I doing wrong?
Comments
-
Lucky you didn't loose your plate setter to thermal shock. I always put it pn when I start the fire that way . . .
-
I don't think you'd kill your PS, but all that cold stuff killed your temp. Start the fire, get established, add ps, wood, grid. Stabilize. Add meat, drink. Pull, eat and drink.
-
Stabilize with all of the ceramic parts in there. then you will have less thermal shock to the temp.
-
They've nailed it above but had to say welcome to a fellow 45 lover. I enjoy 1911's and my older P220LBGE, AR. Lives in N.E. ATL
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum