BGE maiden cook- Pork Butt

[BrianGSDTexoma]

Nice maiden voyage Keith. Pork looks awesome!

 

[chopsaw]

Nice cook !

 

[indaswamp]

Pork perfection on the BGE.
My BIL has a couple and I've always enjoyed using them.

Keith

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...

 

[indaswamp]

Nice maiden voyage Keith. Pork looks awesome!

Thank you Brian!

Nice cook !

Thanks Rich!

 

[hondabbq]

The best thing about a BGE is the stable temps when doing long cooks.
if you start in calm weather and the wind does come up you may have to adjust or vice vera but generally is stable all the way.
I also do the chunks and pellets thing.

 

[sandyut]

Id say you nailed it! Good work Keith!

 

[philpom]

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

try wood chips mixed in, a few large hand fulls, also, I have good luck using 2 or 3 large chunks placed around the edges of the lump work well. If near the center they'll burn up quick. Try starting your fire in the center and letting it burn out towards the edges. You'll get nice even heat in the dome. Just take some tongs and create a hole in the middle, soak 2 or 3 cotton balls with isopropyl alcohol, drop them in and light. Maybe purch a piece of lump over. Fire will come to temp over about 20 minutes making it super easy to dial in 225, 245, 300 etc. Once you overshoot in a kamado it's game over. NEVER use lighter fluid, it'll ruin it forever.

I'm sure you'll love your BGE, I've been loving my Primo Oval XL for a very long time. You gotta put pizza on your list! Ceramic Grill store sells some top notch pizza stone that hold up to high Temps well.

Pork looks great, overnight brisket?