BGE Question.

[Brian_Tuite]

@MitchTallan

*Real men don’t need a computer on their egg >

Funny. My own wife says I am not a “real man” so I don’t need your reinforcement, sir!
I suppose a real man cooks Q on an Ugly Drum or a stick burner.
In some countries, real men cook Q using an old mattress spring and cinder blocks or a hole in the ground.
Once you get all dainty with a BGE, why not go all the way?

Best BBQ’d Chicken I ever had came out of these 55gal drums.

[Larry_P]

OSH has the Lazzari lump on sale for $9.99 for 20lbs. I stocked up on several bags.

[Brian_Tuite]

@Larry P

OSH has the Lazzari lump on sale for $9.99 for 20lbs. I stocked up on several bags.

Next time you are up this way stop by Cash & Carry. 40lbs for $13, all in!

[Mel_Hill]

doing an overnight with two butts. 200˚ ish without a computer 3 hours in and I’m already at 104˚(from a start at 40˚) there may be an issue where the probe is stuck… picks in the AM

[Brian_Tuite]

@Mel Hill

doing an overnight with two butts. 200˚ ish without a computer 3 hours in and I’m already at 104˚(from a start at 40˚) there may be an issue where the probe is stuck… picks in the AM

Bone-in? I get them through in 6-7hrs at 250ish. will be interested to see how they come out after a 200 degree cook. Keep us posted.

[Mel_Hill]

nah, picked these up at costco so no bone. last time I cooked two butts it took 14 hours to get to mid 190’s. Wish they had bones as that’s how I usually tell if it is time to pull them off the BGE. what temp would you pull boneless butts off at?

[Brian_Tuite]

@Mel Hill

nah, picked these up at costco so no bone. last time I cooked two butts it took 14 hours to get to mid 190’s. Wish they had bones as that’s how I usually tell if it is time to pull them off the BGE. what temp would you pull boneless butts off at?

I still go to 195 on the boneless ones but they seem to not hold the moisture as well as the bone-in so maybe you need to do a foil wrap for the last few hours.

[Alan_Rath]

200 is pretty low, particularly as you’re trying to get the meat to about the same temp. I try to stay around 220.

[Mel_Hill]

I’ve got a water filled pan on foil balls sitting on the plate setter so drying out is less of an issue. Depending on what happens to the water pan over night I might foil it in the am but I want to get a good bark as well?

[Rick.T]

Nice BBQ shack, great idea.

[Ryan_Kilkenney]

My neighbor, who occasionally does a pop up BBQ restaurant in the pizza place on our corner, foils and finishes in the oven as a matter of course. I can’t argue with his results, but I still avoid oven-finishing unless I’m really pressed for time. I end up wrapping the butt in foil on the Egg about half the time, though, to get over the stall.

[M_Hudson]

I do stages on my boneless butts. I slow smoke at 180 for about 6 hours, then depending on what the temp is at that point either move to 225 or 250. If the temp is over 160 or there abouts I just finish at 250 and start to do the knife test when the but reaches 195 or so…if I can stab it with little resistance in most sections I pull it and foil it and put it in the cooler for a couple hours.

[Alan_Rath]

A problem I run into when foil wrapping is that fat drippings still accumulate, along with some moisture (and I usually add some additional liquid). The fat tends to “fry” the section of meat, at whatever height it’s floating at on the meat. How do you avoid that? Is it just a matter of keeping the temp down?

[Brian_Tuite]

@Alan Rath

A problem I run into when foil wrapping is that fat drippings still accumulate, along with some moisture (and I usually add some additional liquid). The fat tends to “fry” the section of meat, at whatever height it’s floating at on the meat. How do you avoid that? Is it just a matter of keeping the temp down?

Create an air space under the meat. I place a metal trivet on the foil, place the meat on the trivet and then wrap it. The fat collects under the trivet and the meat doesn’t get fat soggy or fried.

[Alan_Rath]

Good suggestion Brian, thanks! I think I’ve even done something like that, just used some crumpled foil to sit the meat above the bottom layer of wrap, but I forgot all about that technique.

[Andrew_Gold]

I’m sure this has been asked before…

I’m going to bite the bullet and buy an egg, ideally this weekend, but am hung up (for the fourth summer) on which size. I think the large seems small, but folks I know say there’s no way I’d need the XL.

It’s just my wife and I, but we do entertain pretty frequently. During the summer months we almost exclusively cook outside during the summer on a 27" (I think that’s the size) weber, and it sometimes feels small.

Thoughts?

[Dale_Bowers]

Having bought the large earlier this year, it is more than large enough. Had 2 parties this Summer of 20+ people where I had no issues cooking all the food my guests required.

While I see no downside to the X-large, not sure it is needed.

[Brian_Tuite]

My Large will handle 3 racks of St Louis Style ribs, or two Pork Shoulder at one time without crowding. Plus the 16" Pizza stone fits it fine. The XL seems like overkill. Especially for 2 people. The Medium would work for you unless you wanted to entertain. Alan has mentioned he wished he had bought a Large.

[MitchTallan]

I have the XL so I am biased. That said, the XL has a larger air chamber at the bottom and fire grate and once you learn how a BGE works you realize that it is all about air flow. In that critical regard the XL has almost twice the volume and fire grate surface area than the L. This topic is recurrent and hotly debated on the BGE site and 80% of the denizens say buy the XL and don’t look back. I love my XL, bias and all.

[Andrew_Gold]

Well you folks aren’t making things any easier!

Thanks for the thoughts, still don’t know which way I’ll go.