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  1. grange

    Do Over on Chicken Breasts (bone in and skin on)

    I'm fairly new to smoking as well, but I've smoked several chickens on my Brinkmann Vertical Smoker and smoked my first one today on my BGE.  I haven't had a problem with my chicken being dry so I haven't wrapped it.  I would be concerned wrapping the bird would lead to rubbery skin.  I smoke at...
  2. grange

    Tried Smoking a Whole Chicken on my BGE

    I decided the second thing I wanted to make on my BGE was smoked chicken.  Saturday afternoon I put the chicken in a brine made of water, salt, sugar, soy sauce, olive oil, tarragon, thyme, rosemary, and black pepper. This morning I pulled the chicken out of the brine and used a store bought...
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  8. grange

    First Big Green Egg Smoke-Pork Butt

    Two reasons.  First that last five degrees took a long time (or at least felt like a long time) and I was already impatient enough so bumped up the temp to 275 for the last 5 degrees.  I didn't think a 6 lb. pork but would take 15 hours. and by 7:00 PM and was very hungry.  Second I think it was...
  9. grange

    First Big Green Egg Smoke-Pork Butt

    I picked up my new large Big Green Egg yesterday and promptly picked up a pork butt.  The pork butt was about 6 lbs and I smoked it between 230 to 240 with cherry wood.  I brought the pork butt up to 200 degrees and it took about 15 hours.  The stall took forever.  The pork tuned out well though...
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    • Forum: Pork
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  18. grange

    To Wrap a Pork Butt or To Not Wrap A Pork Butt

    I'm hoping the Big Green Egg I ordered last week will come it this week and I will be able to pick up this weekend.  I'm thinking of making a pork butt for my first smoke and am trying to decide if I'll want to wrap it when it hits about 160 degrees F or just let it sit until it makes it up to...
    • grange
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    • Forum: Pork
  19. grange

    Ruined Brisket...

     I have a Brinkmann Vertical Smoker and the temp gauge was off by 80 degrees.  I thought I had a hard time keeping my temps at 225 when in reallity I was trying to keep it at 305.  I now use my Maverick thermometer.
  20. grange

    I'm Getting A New Smoker/Grill

    After months of researching all the different types of smoker and smoker/grills I finally came to a decision.  Yesterday I put my deposit down on a new large Big Green Egg.  I went with the Big Green Egg for several reasons: 1.  Support a local small business.  I am purchasing my egg from small...
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