cooker temperature

Branson

I just purchased my BGE and have used it twice, once for burgers and once for a t-bone. I have a large heavy metal smoker and smoke briskets on it. Now I want to use the BGE for smoking a pork butt or a brisket. [p]I am concerned about the temperature going up to fast if there is a lot of lump charcoal in it. Is this a problem or just something experience takes care of. [p]I have never smoked a pork butt before and heard it takes 2 hrs/lb. So on an 8lb butt it would take 16hrs @ 250deg. How difficult is it to hold the temp. down to 250deg for that length of time.[p]Any advice for a novice on the BGE, Thanks

stike

branson,
the egg is controlled by the upper and lower vents, and the amount of oxygen is what determines the temp. the fire can't go higher than the temps you set, even with a full load of brand new lump.[p]

Haggis

branson,[p]Not hard at all, although you'll probably find yourself getting up every hour during the night to check because you just don't believe that the Egg is doing what its doing. [p]You should probably read the information on pulled pork found on the Naked Whiz website - see the link below:
[ul][li]Pulled pork from the Whiz[/ul]

The Naked Whiz

branson,
Here is a link to my web page on temperature control. Hope this helps:[p]TNW
[ul][li]Temperature Control[/ul]

gdenby

branson,[p]Read the Whiz's article on temperature carefully. Once you get a stable fire, the Egg will coast along beautifully. If the temperature is not holding steady long enough before you put the meat on, it can be fairly hard to get it settled in where you want it.[p]250 is the standard dome temperature for most low and slows. This doesn't need to be exact. So if the Egg want's to sit at 260 or 240, don't worry. Its better to have a steady fire than one that's going up and down. [p]It seems from forum posts that fires under 225 dome have a tendency to fade or vanish during the night. So a little high is less of a problem.[p]Also, some pieces of meat can actually get done quite fast. I was surprised when a 10 lb pork picnic finished in just over 11 hours. So I got to have a big brunch instead of a late dinner.[p]happy cookin,
gdenby

EGGOMANIAC

branson,[p]I would be a little leery on the 2hrs per pound, mine don't take thaaat long. When it's done it's done. Check temp for 200 internal-then it's done.

Branson

Eggomaniac,[p]Thanks, good advice.