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Good tips. Thanks @philpom

Thank you Brian! Thanks Rich!

Thanks 912! I've enjoyed cooking on my buddies BGE, but most of the cooks were short cooks. This butt is the first long cook I've done on an egg and I'm impressed with how even the temps held, and how long the charcoal lasted. out of 5.25# of charcoal, I have less than a pound left...

Thanks jcam! I could not pass up a BGE for the same price as a new Akorn Grill...I have had steaks off my buddies BGE, which is why I am looking forward to steaks on mine! LOL! And if I find more chanterelles...oh my...... Thank you JLinza! T'was really good. I need to smoke pork butt more often.

Been a rather rainy pattern here lately. I need to go check for chanterelles so I can cook steaks on the BGE next!

Man....I feel for ya brother! Buy more fans, and live in swim shorts. keep a water hose near by....or buy a kiddie pool!

Heck yeah! solid plan! It is so hot-even the coals are begging for water!!! LOL!!!

Bone slid out easy peasy too... Pulled off the grill at 205*F internal....

9 hours on the button from start to finish. Damn good pulled pork. Tender and juicy. She ran 265-275*F the entire cook. Not my plate, but took a pic. for yall. I ate mine bun less....

So I weighed the bag of charcoal I poured from. I put 5.25# of lump charcoal in the BGE. It has been 7 hours, still running steady. I have had to open the bottom vent a little, but still holding 265-275*F at the grate.

Next time, I will mix in more wood chunks. I have a pile of wood chunks on hand.

Lookin good to me! But not something I'd want to eat in this heat wave!

4.5 hours into the cook, INT is at 163*F so should start a slow climb to 200-205*F INT....

I just dumped about 2 cups of fruit wood pellets through the grate onto the coals in 3 spots....she's back to smoking now.

Great tip! Thanks!

...Gunz and Roses. I like it a lot. Great flavor. No binder, just heavy coat of rub, plus extra on top the fat cap... Put the pork butt on. Holding steady @ 265*F at the grate, 280-285*F at the top... 3 hours in...looking good... I expect 8-9 hours on the cook at 265*F...but we shall see.

Man....I feel for ya without A/C! I know what that is like...I have gone through it when a hurricane hits in August and knocks power out for weeks. I suggest buying a window a/c unit to install in your bedroom, that way at least you can get some relief holed up in your bedroom (or a room with a...

O.K. Big Green Egg owners: Air vent in the ceramic insert to the back as pictured? Or rotate inline with the intake vent? I've never actually set one up, just cooked on one for 30 years at my buddy's house.

Takes about 3 cuts for a venison backstrap. Might take a few more for a large pork loin...5-6 maybe? https://www.smokingmeatforums.com/threads/bacon-wrapped-stuffed-backstrap-chanterelles-grilled-zucchini-and-squash.335145/

I must have missed this one on the first pass. Looks awesome to me! I love chicken Cordon Bleu!