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Don't Let this Happen to you or, I'm an idiot!

RWhiplashRWhiplash Posts: 48
edited 4:40AM in EggHead Forum
Background: Took delivery of my large BGE on Valentine's Day this year and have tried about every cook since that day. Purchased my DigiQ II about two months ago and cooked my first butt shortly thereafter with no problems.

Well, it started out so perfect. All of my 14 friends were available for my "Pre-Labor Day BBQ. I picked the butt up from my favorite butcher on Friday and rubbed it up that evening for an overnight in the refrigerator. Early Saturday I did a complete cleaning of the BGE and loaded it with lump for the lighting ceremony scheduled for 7:00 pm and butt on at 8:00 pm. Received a call around 4:30 pm that our kayak's had arrived and we needed to pick them up by 6:00 or we would have to wait until after Tuesday. (We're taking our maiden voyage today) Picking up the kayaks caused us to get home a little late which immediately started causing me some stress (I'm a Virgo) due to my schedule going to hell. No problem, I quickly hooked up the Digi Q, lit the fire and the meat was on the grill by 8:40 pm. Maintained and monitored the cooking temperature at 230 degress for the first couple of hours and was ready for bed.

My bedroom is on the second story of my home but with my binoculars I can read the temp. on the DigiQ from my window. Around 1:00 am I notice that the temp has done a nose dive and is around 215 degrees. I immediately go downstairs and open the top and lower vents a bit. I've never had to do this using my DigiQ in the past. Back to bed but now I'm worried that the temp. will soar with the vents slightly opened. Of course my concern is realized and about 3:00 am the temp. is up to 265 degrees. Back down stairs I go to shut the vents back down. Well, this opening and closing of the vents goes on all day. I've convinced myself I must have plugged up the vent holes with lump when I filled the fire box. I'd already taken the blower off to make sure it was blowing air. Finally at 4:40 pm the meat reaches 200 degrees and off it comes into the towel wrapped cooler. I begin to dismantle the DigiQ and I can't find the cap that goes on the inducer sleeve of the BBQ Guru adaptor door. I immediately spew some expletives as I remove the adaptor from the lower vent. Low and behold, there it is. I never removed it from the sleeve. No air was ever being pumped in from my DigiQ. The good news is that the butt came out perfect and was a big hit that evening.

Moral of the story.....the BGE is even immune from idiots who cook. :blush: Don't let this happen to you.


  • Heh, good story. I can't tell you how many times I've been frustrated trying to get something to work, only to find it's not plugged in or turned on.
  • AZRPAZRP Posts: 10,116
    Your first clue should have been adjusting vents, you don't do that with a Guru. Set your daisy with the petals just cracked open 1/8" and if you have the 10 cfm fan, close the slider to 1/4 open and that's it. -RP
  • Funny story! Thanks for sharing. I am sure all of us have our own "I'm a *$&#(* idiot" story.
    Knoxville, TN
    Nibble Me This
  • Additional moral... The EGG can do fine on its own, without all the gizmos.

    Ive done a lot of ribs... a brisket... several Chirstmas and Thansgiving turkeys... mac and cheese.

    I find that if I stir any old lump, add new lump and chunk (if using chunk) to fill to bottom of fire-ring, pull out any obviously way-large chunks of lump (I save them for a burger cook), then stir again to try and get the lump to "settle" so it "packs" slightly have good contact between pieces...

    Since I've been doing fires like this I've never had one go out or go off temp significantly during low-n-slow.

    Of course this is my personal opinion... everyone seems to have their own technique, but I've had good success with this one.
  • Great story with a happy ending. Just dont tell the quest, just let them think you slaved all night for them.
  • tach18ktach18k Posts: 1,607
    As a fellow virgo, dont panic, never helps. Goes to show an Egg needs no super fan to work.
    Hey we got birthdays coming up !!!
  • Gotta like a happy ending.

    You're getting the hang of things.



    from SANTA CLARA, CA

  • bubba timbubba tim Posts: 3,216
    why do you think we are called "Eggheads" :lol: :lol: :lol:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
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