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How easy to maintain temp in small egg?

Kevin DKevin D Posts: 60
edited 10:41PM in EggHead Forum
Hello Eggers with a Small,[p]How easy is it to maintain temps in a small egg? And for how long? For those with a large and small can you compare the two? My experience with the large is that it is very easy to maintain temps over a long period of time (6 hrs - 20 hrs). I'd like to know if the same is true for the small. Regarding the capacity of the small, is there enough room for a beer butt chicken? Thanks for the feedback.[p]Kevin


  • JJJJ Posts: 951
    Kevin D,
    Can't help with the length of time for a low and slo cook as I use my small for ribs, wings, steaks, and yes, beer butt chicken. These require shorter cooking times. Holding temp for these cooks is very easy.

  • Trout BumTrout Bum Posts: 343
    Kevin D,
    I don't have any problem with 3-4 hour low temp (below 350*)cooks on the small. However, it will use most of the lump. Where as the large, which it's extremely larger lump capacity, will still have enough left for another cook. I don't think the small would be suitable for a 20 hr. or so cook but should be fine for what you mentioned.
    B D

  • SpinSpin Posts: 1,375
    Kevin D,[p]The small Egg will hold cooking temperature just like the large Egg. The only difference between the two is that the small will change temp (on a vent adjustment) quicker than the large and it will drop cooking temp more when adding a large cool meat - no need to adjust vent settings as the temp will return. With steaks and other searing cooks, a well heated small does wonders, even better than the large because the meal benefits from being closer to the heating of the coals.[p]Low and slow cooks are a bit more complicated when done on the small Egg. Cooking time on a full load is around 10-12 hours (I have heard of some up to 16 hours), so a reload of lump will be necessary. I've only done it once on the small just to see if it could be done. The results were identical, it just required a reload and the longer cooking time a restart of the coals requires. It can be done, but the large Egg is much better equipped to handle the job.[p]The largest bird I've cooked in the small is 14.5 lb. turkey. Chicken is a given.[p]Spin
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