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

pulled pork

wobin
wobin Posts: 211
edited November -1 in EggHead Forum
Bought a 14 pound shoulder blade roast not knowing it was cut in half. Was planning on about a 20 hour cook but now I'm not sure on how to adjust the time having two seven pounders. Need some advice please, thanks.
· Share on FacebookShare on Twitter

Categories