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Is the BGE REALLY that much more efficient than what I'm used to?

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Comments

  • vb4677
    vb4677 Posts: 687
    Well, funny that you say that @DaveRichardson, I watched the LBGE for 3 hours cruise at 230F.  I gave the lighting process a full hour before I put the meat on. Finally decided I had it set, and since it was really late/almost too early I went to bed knowing full well I had this thing on lock.

    Woke up 6 hours later, the LBGE is now over 300F and the shoulder's internal temp is 189F !  So, apparently I backdoored my way into a 'turbo cook'...

    No real worries, other than I'm a long way to dinner now, so I've gotta keep it warm until then, which I've done before.  I had just planned to throw on some beans and use my new DIY grid extender and all that... oh well, another knock of real world experience to learn from!

    I'm thinking I need to get a dual probed wireless thermometer so I can monitor the grid temp... oh, THIS is what y'all are talking about spending all your $$$ on !
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • DaveRichardson
    DaveRichardson Posts: 2,324
    Use the places like groupon or things like that. I've seen things like the remote thermos on sale there. I just like my igrill mini's....  I've got 3.  One for grid temp. The others for meats. 

    Why 3 mini's and not just get regular one with 4 probes on one unit??????  The regular units were back ordered for months a few years ago, but I could get the mini's like lik get were nothing!

    LBGE since 2014

    Griffin, GA 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    When you go to the iGrill website the Groupon coupon automatically comes up to save you $10 on top of the almost $20 they are knocking off the iGrill 2.  If I didn't have a Meater coming in a few months I would be getting the iGrill 2.

    @vb4677, glad your cook went ok and Dave is correct I have done pork butts at 350 to 400 and gotten 2-9 pound butts done in 6 hours as well and they still tasted great.  Do you have an idea what cause your spike?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • vb4677
    vb4677 Posts: 687
    No clue.  As it turned out, it did go the full 14 hours.  After I opened the LBGE to check the meat, and add the temp, etc... it calmed back down to the 250F range, and I just cruised into the perfect pulled pork for the rest of the day.


    Cruising Speed set...


    On the LBGE at 11:30pm with some apple & hickory

    At the 12 hour mark...


    Read for a little F.T.C....


    Pig Shots and Baked Beans were next...


    That final pulled pork goodness!
    Ended up being a great cook - I actually landed where I wanted to time and temp wise, and just look at that smoke ring colorization and bark!  Lovin' my new LBGE!!!  And the family loved the food!!!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • bgebrent
    bgebrent Posts: 19,636
    Great outcome brother!
    Sandy Springs & Dawsonville Ga
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Came out great it looks like.  What are pig shots?  That looks interesting.

    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • vb4677
    vb4677 Posts: 687
    @Ladeback69 Pig Shots = a slice of kielbasa, wrapped in 1/2 slice of THICK cut bacon and skewered, then filled with cream cheese.  I mixed chopped onions, jalapenos, Gates BBQ sauce and shred cheddar in my cream cheese, then topped with a shake or two of my dry rub and some brown sugar.  90 mins @ 250-300F.

    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • Ladeback69
    Ladeback69 Posts: 4,484
    vb4677 said:
    @Ladeback69 Pig Shots = a slice of kielbasa, wrapped in 1/2 slice of THICK cut bacon and skewered, then filled with cream cheese.  I mixed chopped onions, jalapenos, Gates BBQ sauce and shred cheddar in my cream cheese, then topped with a shake or two of my dry rub and some brown sugar.  90 mins @ 250-300F.

    @vb4677, thank you.  I will have to give that a try at our next party.  Are you going to the lake Labor Day weekend?  We having a neighborhood party.  I am smoking some sausage and baked beans.  Now i may be adding a few of these as well.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • vb4677
    vb4677 Posts: 687
    TBD at this point...
    And those pig shots were GONE in a heartbeat.  I actually prepped them the day before and fridged them before time on the LBGE. I will definitely be making those again!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    I don't doubt those were the hit of the meal.  Great cook!
    DFW - 1 LGBE & Happy to Adopt More...
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