First time use, smoking pork; temp is too high

Reindeer Flotilla

I'm using my large Big Green Egg for the first time tonight, smoking a 6.5lb pork shoulder. I got the charcoal lit, the temp rose to 350, I put the shoulder on, and now I can get the temp down below 300°. I've got the bottom vent all but closed and the top vent open just barely, but the temp is staying right at 300°. Will it eventually come down or is there something I'm doing wrong? I've had the shoulder on there for about 45 minutes so far and I'm worried it won't come out.

Thanks for your help

mattrapp

To quote the venerable Grandpas Grub "have you calibrated the dome thermometer? If not search the forum for a how to"

Fidel

It will eventually come down. The ceramic mass takes a long time to drop from 300 to 250. Just keep an eye on it to make sure you don't lose your fire. By your description your vent settings sound to be just about right for 250.

The key is to stabilize your temp - then add your food and let it come back on its own.

civil eggineer

You do realize you are in for a 15 to 17 hour cook right? Listen to Fidel!

vidalia1

and cooking the butt between 250 & 300 will not hurt the butt it will just quicken the cook time

Cactus Doug

It will come down, pork shoulder is a very forgiving cook. 300 deg. will not do too much harm on your cook. You still have hours to go. I have had to rush pork shoulders in the past, and taken the temp up to 300 without problems. Hang in there, good luck.

Reindeer Flotilla

I'm aware on the cook time. That's why I put the shoulder in now: I'm looking to wrap it up around noon tomorrow or so. The temp has dropped a bit since posting; it's now down to 255 or so. Bottom vent is open to about 1/8" or so.

Fidel

Just keep an eye on it -- it should settle in soon and once it settles it should stay there.

Don't mess with either vent again until it sits at a stable temp for an hour or until it dips below 250. Then only make very small adjustments and give them at least 30 minutes to show the effects.

Cactus Doug

If you are not using a power draft (guru, stoker) I would not go to bed with a temp less than 250 deg. dome. Usually on my overnights I go to bed with 250 dome and wake up with 225 dome in the morn.

Grandpas Grub

 
You have some great advice above. First of all, don't panic.

Have to assume you are going for pulled pork. Your meat should end up at about 195°, check for meat tenderness, either a loose bone or fork tender.

The timing will take as long as it takes - guessing about 10 hours.

As Fidel said the bottom vent open a very little 1/16" to 1/8". The DFMT (daisy) should have the slider closed and the petals about open the width of a round tooth pick.

You want the dome close to 250° and yes it will settle down there. You don't want your fire going out. It is common for people to play around with the vents (chase the vent settings) and choke off the lump.

If you have not calibrated your dome thermometer trust the vent settings.

I have cooked pork as hot as about 400° dome and it still comes out fantastic.

Welcome to the forum and congratulations on your new egg. You are going to have some great eating food tomorrow. Take some pictures and let us all know how it comes out.

GG

Reindeer Flotilla

Thanks for all of the advice. I woke up this morning and the Egg is at 200° even and the shoulder is at 171°, so I figure I've got another 3-4 hours left. When I went to bed last night at 11 (CDT), the egg was at 215°. I'm wondering if I killed off the fire and just have residual heat left.

stike

you have more than 3 to 4 hours if you stay at 200. you might never get there, in fact.

open the daisy a bit to bump temps.

you can also stick your ash tool in the lower opening and tap the grate a couple times to drop any ash that might be building up and choking it down.

if you didn't fill the firebox with fresh lump, there's a chance you are running out of lump. if that's the case, just put the thing in your oven at 250/300 until it's done. ...but only if you really have no more lump

stike

he could check at midnihgt, and again at 4 am.

if he gets up at 8am, he'd be fine. the pork would never be in trouble if the fire went out, even if it went out instantly (cold) the moment his head hit the pillow

crghc98

Not if it is still at 200. you most likely still have fire. bump up that temp though. 200 dome means your grate temp is even lower...it will take forever to get the meat to temp.

you can finish your cook at a slightly higher temp. get the dome to 275

Reindeer Flotilla

Everything turned out great. Took about 17 hours total and it was the best smoked pork shoulder I've ever eaten.

Thanks for the advice, everyone