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

Temp control on bge

Unknown
Unknown
edited November -1 in EggHead Forum
Had plenty of lump coal in the egg at 6:30 P.M. Fri. night. Put on 6 lb. Boston Butt. Stabilized temp at 200-2l0 and it did well until I went to bed at 10:30. It was l50 at 3:00 a.m. I stabilized the temp by adjusting vents and watched it for about 45 min. Then at 7:00 a.m.it was 300. I watched it often rest of day and upped temp to about 250-260 last 2 hours and took meat off when it was l90. The pork was great. Do you have to watch the temp more than I did? Especially during the 5 hr. period when I slept. Thanks for info to this rookie.[p]Ray Price
· Share on FacebookShare on Twitter

Comments

  • JJ
    JJ Posts: 951
    Ray Price,
    Next time set the dome temp around 250*. It is easier to maintain it those temps. That should eliminate the problem you just experienced.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Ray Price, Yo, whats up??
    I did my first all night cook a couple of weeks back and was amazed.....went to bed (midnight) after egg was stabalized @ 250º, woke up at 7:00ish am and friggin egg was still @ 250º.....after 7 hours.....I didn`t have to touch it for hours after that..
    It went all that time without a hiccup....I was impressed to say the least......
    Roger[p]
    · Share on FacebookShare on Twitter
  • Gfw
    Gfw Posts: 1,598
    Ray Price, in agreement with JJ - you'll have much better luck in the 240-260 range - especially when it's cold.[p]

    · Share on FacebookShare on Twitter

Categories