This BGE Is FREAKIN' AMAZING!!

The Naked Whiz

I've had my egg for 1 year 3 weeks and 3 days. Or sumthin' like that. Anyway, I decided to finally try a butt. I didn't use any rub because I didn't want to waste good rub on a piece of pork that I'd have to throw out if it turns out I didn't build a good fire, and it went out in the middle of the night. This was an experimental run that was really intended to see how long term cooks go.[p]I followed Elder Ward's instructions, sort of, in that I put some big chunks on the bottom and then built up the pile using progressively smaller chunks. I know some folks laugh at sorting lump, but this lump was already sorted for another reason, which will become apparent later today. So, I built a nice fire with no small pieces and no dust.[p]I lit the fire with a chimney starter that held about 20 small pieces of lump. I always start mine by placing the starter on top of the lump in the egg. I walked off to talk to my neighbor who is build a deck, and when I returned, the chimney starter was glowing red around the bottom! Holy cow! I was afraid I'd already blown the cook by making it too hot. Oh well, I dumped out the coals, shut the egg up, and let things cool down.[p]On went the plate setter, drip pan, grid, vrack and 8.5 pound butt. The egg was now at 185 degrees. I let it slowly crawl up to 210 and then shut the vents down to a guestimate setting. This was at 8:45 last night. By 10:30, it was hanging around 215-220. Since this was an experiment, I said screw it, I'm going to bed. Either this low and slow stuff works or it doesn't. [p]Well, it is now 7:30 am. The egg is at 230, the meat is at 167, and this BGE is FREAKIN' AMAZING!! [p]TNW

Puj

<p />The Naked Whiz,[p]... and you're surprised? Like I said last night, it's all about temperature control. You're a veteran of manipulating and controlling temps so there was every reason to expect "success". [p]Enjoy the food.[p]Puj

The Naked Whiz

Puj,
I'm only a veteran of temperature control for 4-5 hours at a time and with constant watching. (I'm anal, you know....) This is the first time I've set the temp and walked away for 9 hours, so yes I'm surprised and very pleased![p]TNW

Puj

The Naked Whiz,[p]I hear you and know that one needs to get an overnighter under their belt ... and now you know that your eyes have nothing to do with maintaining a target dome temp. [p]Have a blast today,
Puj

Sundown

The Naked Whiz,
You can take the dome temp up to 250º without worry.
I've had two pork shoulders in since last night. Using MickeyT's Smoke Rings (#4) has held the dome temp at 250º ROCK SOLID. Internal meat temp is 190º at the moment and I expect to pull around noon for a 1 o'clock party.
Yes, TNW, the BGE Is FREAKIN' AMAZING!!
Happy and safe 4th to you and yours

char buddy

The Naked Whiz,[p]You might try those smoke rings (Mickeyt's product) for finer control at temps below 225º[p]CB

haywyre

sundown,
Where could I find thoese smoke rings?[/b]

Unknown

haywyre,
them to the first 8 or 10 people that asked for them. There are 11 of them. I would post a question to hiim and see what he can do. It costs him a few dollars in time, aterials and effort. I sent him a check for $50 although there was no original charge for the rings when he offered them.
I use then frequently and with all confidence.