Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Struttin the Plateau!

Nature Boy
Nature Boy Posts: 8,687
edited November -1 in EggHead Forum
Wow. 4 hours ago, the internal temp of sir Chunk-o-chest was 161. I knocked dome temp down a bit, and when dome got to 215, I tapped the bottom vent about 1/16 inch more open. Next thing you know temp is right back up to 250, and the internal temp is down to 158.[p]I would say, all together, the time that the dome temp was down in the 220 range was only 1 hour. Yet the internal temp stalled and reversed, and is slow to recover. I love it. [p]I might be up til all hours of the mornin, but I have to believe that Uncle Collagen, and Aunt Fat are screaming mercy about now. [p]Stylin and smylin.....and posting too much. Sorry yall. Set me loose!
Nature Boy

DizzyPigBBQ.com
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings
Instagram: @DizzyPigBBQ