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First Pork Butts On BGE -- Rocky Start
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digger65
Posts: 13
Got off to a dismal start this a.m. with 2 7lb butts on the BGE -- not enough charcoal, let heat get too high & could not bring down with vents, and improvised set-up of place setter/drip pan (sold out when I went to buy). I bought the BGE last week, much to the dismay of my skeptical husband and, as such, I have 2 butts on the BGE and he has 2 on his old metal smoker. Of course, he is gone and I keep having to mess with the metal smoker, but in terms of the BGE, once I finally got the charcoal right and temp. regulated (steady 250 for the past 4 hrs - would prefer lower & think I can do better next time) all is well and it is a lovely smell out on the back patio. I suspect that BGE vs. husband's metal smoker will be a draw today/tomorrow, but I learned alot today and can't wait for the next time we fire this bad boy up -- I suspect this will be real soon, as everyone that we know that has ever had a meal cooked on the BGE is asking about the "christening" party.
Comments
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digger65,
Yeah, I'll bet that once you get a few cooks under your belt, you'll have him crying "UNCLE!" Good luck![p]TNW
The Naked Whiz -
digger65,
When its all said and done, how about posting the differences between the two. I suspect it will be mostly in the bark but I'm curious to hear what you find. -RP
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digger65,
cook him a steak and he'll quit yapping
ed egli avea del cul fatto trombetta -Dante -
digger65,
Good luck and let us know how it come's out. Next time pitch an onion in with the lump and you will have a real fine aroma in the air.[p]250 indirect is fine as the grid temp will be less.[p]Regards,
Bordello
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AZRP,[p]Wouldn't you know -- posted my somewhat "self-satisfied" message (thinking I had a handle on things) & went down and my fire was out & am now trying to get temp. right again. I suspect that this will not be the time for a true comparison as we have the other smoker "down pat", however, I look forward to the day that I will be "grill master", as my husband always manages to hog the fire.[p]B
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Bordello,
Let's here more about the onion on the coals, thats a new one to me. Thanks, Dan
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Capt. Dan,
Ha,
It was new to me a few years ago until someone on the forum posted it. Sorry that I can't give credit where due.[p]Just take an onion, I cut mine in half or quarters so I can spread it out in the lump when doing a long cook, you can also throw it in whole right on the hot lump and the smell is wonderful. Try a sweet onion if it is available.[p]I try to buy em at Costco in bulk as I'm just burning them up, but, oh is it worth it. Give it a try and see what your nose tells you.[p]Cheers,
Bordello
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