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  1. hebs

    Moved up to an offset smoker

    Cool. I've only been smoking for 6 years now, but I use a BGE, so I don't really have much of an issue w/ temp control, (except for the occasional increase because of the wood chips/chunks I'm smoking with get a lil too hot too quick in spots. Even then it stays within a 10 degree window) so I...
  2. hebs

    Moved up to an offset smoker

    Ah... ok. I'm sure I could find the answer if I scrounge around the forums some more, but how big of a burn rate difference do you see between the briquettes and lump? Are you having to refuel multiple times for say... a 20hr cook? If so, how many? Thanks! (I also use RO lump)
  3. hebs

    Moved up to an offset smoker

    Ah... cool! Do you prefer using the briquettes over lump charcoal for a specific reason?
  4. hebs

    Moved up to an offset smoker

    I'm confused. OP says he cooked 23lbs of pulled pork but I feel like I'm looking at 2 pics of a brisket. lol... Anyways, nice work, it looks good!
  5. hebs

    Pulled pork

    +1 to what SmokinAl said. 1 10lb butt should be plenty if you're having ribs and sides as well. (Figure around 1/2lb per person for the pulled pork. Some will eat more, some will eat less) Then again, having extra is rarely an issue as you can reheat it for several different meals. (My favorite...
  6. hebs

    Brisket cooking too fast?

    Oh don't worry... it'll slow down all on it's own. Once it hits the stall, it'll be there for hours without moving.
  7. hebs

    BUTCHER PAPER VS. FOIL VS. NOTHING

    I'll wrap with foil about 4hrs into the stall and then unwrap at about 190 if I want a crispy bark. Most of the time however I just leave it wrapped. I usually wrap with foil and then a towel before putting in a cooler because typically I'm transporting the butt elsewhere and it rests anywhere...
  8. hebs

    Big green egg

    I've never heard of anyone complaining about an issue with their ceramic grill cooking in the cold. If you check out Komodo Kamado forums, there's folks in there talking about cooking in -20C temps all winter long. Their only suggestion is after the coals go out that you pop the lid one more...
  9. hebs

    Overnight Smoke?

    jbellard, I was using my CyberQ wifi with 2 probes in the meat and 1 at the grid. I'm positive they're not broken. My thought process for it not cooking as fast is there was nothing in there to radiate the heat internally.
    • hebs
    • Post #12
    • Forum: Pork
  10. hebs

    Large Lumps of Charcoal...?

    Cowboy is horrible IMO... I've seen stuff in there that looks like old furniture pieces. I typically use Royal Oak which doesn't have a ton of large lumps per bag and sure there's tons of better choices that cost more $, but I have 2 lump buckets that I sort my bags into. 1 for all of the large...
  11. hebs

    Sunday Pulled Pork Party

    I've only smoked 1 butt without a bone in it (6lb) and what I expected to take 14-16hrs took 20 (maybe 22, but I can't remember and I'm 7000mi away from my log book). Even then I pulled it at like 185 because it wouldn't go past. (still shredded well) If I ever have to do it again, I will...
  12. hebs

    Big green egg

    Considering the lifetime warranty, it's well worth the price. Heck, the only reason I have 2 is because I've replaced every part under warranty (due to cracks) and because the overall integrity of the individual parts are still functional, I never threw them away and still use both to cook/smoke...
  13. hebs

    Overnight Smoke?

    I'm curious how this turned out? I tried smoking a bonless 6lbs but before and ended up taking it off at 20hrs because it would never push past 185. It still tasted good, but it left me wondering when I could have actually taken it off... After that day I swore if I ever had to smoke a boneless...
  14. hebs

    Help: What temp do I trust

    If your defuser/deflector plate isn't inbetween the dome probe and the heat source, then it's just getting direct heat as opposed to your grid. Always trust the grid probe first. Happens on BGE's because the plate setter doesn't extend all the way to the edges. If you don't line up one of the...
  15. hebs

    Big green egg

    I own two BGE's and I would probably recommend a Kamado Joe just because of the features. Both will cook amazing. (we have a Kamado Joe as our work grill for parties) It would be nice to see BGE step up their game on their component designs.
  16. hebs

    Tommy's World Class Chili

    I sautee'd the veggies right in the bacon grease as soon as I pulled all the bacon out of the pan. When that ran out I just added extra olive oil. Tons of flavor in this chili. It has given me great ideas for future cooks.  thanks!
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