Will I ever have enough Pulled Pork to--

Fireball

Wiil I ever have enough Pulled Pork to freeze? (dumb questions, you never has enough) Should I pull the pork and freeze it, or should I freeze the butt and than pull it at a latter date? Maybe no one has ever had enough PP to test each method. Any input is welcomed. It got down to 46 degrees last night. Winter is coming to Michigan, therefore, does anyone have any tips on BGEing at temperatures of 32 degrees or colder. If not I will take notes this winter and post them next spring. Now it is time to eat dinner (left over PP and baked potatoes) and head back to work. Thank you all.
Fireball

Tim M

<p />Fireball,[p]
Yes, dress warmly. There is almost no difference.[p]Tim

Gfw

Fireball, as per earlier post, we pull it and then freeze it - works great! If you don't have enough left to freeze, make twice as much :-)

ChefRD

Fireball,
I live in michigan also and have cooked PP and other things down into the single digits and never really had a problem. The only thing different I noticed was that I had to have the bottom vent opened to approximately twice its normal opening to maintain the same temp. The only problem I had was when the top froze to the bottom due to the snow and ice melting and running down on the bge during the day. The fix is easy as told by someone else here, just put a starter cube inside the egg under the left over lump and lite it. The heat will thaw out the shell. This assumes you can get the top off and you have enough left over lump. (another reason to always fill it up! ). Other than that, I've had no problems and this will be my third winter. Hope this helps and if you have more questions just ask or email me.
later, ChefRD

Gfw

ChefRD, glad to see that you are still around - love those HOT WINGS - thanks.

ChefRD

Gfw,
I'm still around, (more round than I wanna be actually ;-)) but doing better with atkins. I think I found a better way to do the wings but I'll be danged, if I can remember how i did them last time . I'll keep you posted and thanks . later, ChefRD.