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Comments

  • Defrasier
    Defrasier Posts: 33

    BigGreenBamaGriller said:
    You need to get an XL and call it Magnum...
    Mind blown! <contemplating a XL just to name it>
    Dennis Frasier, Newburgh, IN
    LBGE, Mar 31, 2015, Indiana Hoosiers, Colts, Pacers and Yankees
    I just got seduced by a BIG....GREEN....EGG
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  • Jeremiah
    Jeremiah Posts: 6,412
    Updated pic??
    Slumming it in Aiken, SC. 
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  • SkinnyV
    SkinnyV Posts: 3,404
    edited April 2015
    4lb butt on a large....overkill that's mini territory. Come on over to the fun side.
    Seattle, WA
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  • lousubcap
    lousubcap Posts: 36,714
    As @grege345 has said, within reason you cannot load too much lump.  If you want to discriminate, short cooks go to the top of the fire box, anything beyond that go til just below the top of the fire ring.  None of it will go to waste as long as you kill the fire at the close of the current cook.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Chubbs
    Chubbs Posts: 6,929
    Cook it to temperature not time. That's my only advice. Setup, cooking temp, rub, etc is all a matter of taste (no pun intended). But final temperature needs to be 195+ internal temp. Good luck and welcome. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Jeepster47
    Jeepster47 Posts: 3,827
    As it pertains to lump level, @lousubcap is correct for most cooks.  Since this time the butt is small, it'll not be a real long low-n-slow ... thus the suggestion to make "the line between the fire box and fire ring disappear under lump."

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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