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

Want to see how the EGG is made? Click to Watch

1st Overnight

Options

Not much for pics, sorry but it really did happen.

Fifth cook on my fathers day present. I've done grill stuff burgers, steak, etc. It's a really neat grill but in the end it's a grill. Time to see if this thing can replace my stick burner.

Friday night I fired up the egg about 8:30pm took about an hour to get it stable at 250 grill height temp, put a 9lb butt on, grill height temp dropped 50 degrees immediately so I spent the next 1 1/2 hours chasing the temp. Should have just left it alone. After getting the vents back to where I started temp was 249 at 11pm. Pulled the butt off at 8am grill height temp was 251 butt temp was 203. Just for grins I let the egg run until noon, you guessed it grill height temp 249.

Lessons learned:

1) Set it and forget it. Don't chase the temperature. I've read that on here but seeing is believing.

2) Anywhere between 200 and 350 the dome temp is a nice linear 50 degrees higher than grill height temp (with the woo2).

I've run an offset stick burner for 15 years, gave up on brisket about 14 years ago. I never could get the temp control down for the time needed. With this thing I'm going back to brisket:)

Quandary:

What am I going to do with my 500+ pound stick burner that I've moved from Texas to California (lost my mind for a couple of years) back to Texas. I'm too attached to it to sell it, kinda big for a bird feeder, too tall for a water trough, maybe I can put it in the shop and vent outside use it for a heater. I don't know I'll figure something out.

Parker County, Texas

LGE

Comments