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65 lbs of BBQ in one large egg.

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Comments

  • EGGHEAD83
    EGGHEAD83 Posts: 61
    Thank you @ lousubcap Just covered in foil and into the over before we leave. It’s worked well before. 
    Large BGE, small BGE, 2-22” Weber kettles, 26” Weber kettle, Weber jumbo joe, 14” WSM, 17” BS and 36” BS. Hope Mills, NC. USA. 
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  • EGGHEAD83
    EGGHEAD83 Posts: 61
    Never had to reload the lump but I did cut it a little close. This is what’s left after storing if anyone was interested. 
    Large BGE, small BGE, 2-22” Weber kettles, 26” Weber kettle, Weber jumbo joe, 14” WSM, 17” BS and 36” BS. Hope Mills, NC. USA. 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    EGGHEAD83 said:
    Little over 9 hrs in and internal temp of 145 in one of the shoulders and I could smell a little burning grease odor. Not wanting to risk my pork tasting like burnt grease, I checked and found that the color was nearly where I would like it so I decided to wrap all of them and return to the egg. I removed my full drip pan at the same time and only only left the spider and stone and stock grate in place. Returned all wrapped pork to finish up. No concerns with lump capacity at this time. Sorry didn’t get any pictures of the pork pre wrap. I was rushing to keep the dome closed as to not start a grease fire. 
    Baked Potatoes on a mini?
    New Albany, Ohio 

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