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Big Green Egg

One thing to keep in mind is if you change up air flow, you'll need to re-learn your settings. I got one of the Smokeware caps, and I'm sure adjusting it is different than the daisy wheel. I've only done 2 cooks, so there was no relearning. However, I am having a heck of a time dialing the thing in. Every adjustment I make seems to ping-pong the temp up or down 20 or 30 degrees.
 
Hard to smoke pork shoulder and ribs in the dang stove.
I'm thinking about a BGE soon. I have good results with my old barrel smoker but can appreciate the egg also.

I had never cooked a boston butt in my life. I've done 2 cooks (both Boston Butts) on the Egg, and they've both quite literally been some of the best pork ever. It makes it (almost) idiot proof. Don't get me wrong, I was fiddling with the temp pretty often (and ran out of lump) and there is a learning curve I'm still battling, but they're pretty awesome.
 
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