Big Green Egg question

floridalawdog · Joined: 15 Apr 2009 Posts: 14

I did my first large cook over the weekend. I have a weber smokey mountain, and an XL BGE. My question is, does meat cook faster on the BGE. I did two 9 pound pork butts on the egg. I maintained 220 to 230 degrees. Everywhere I read said it would take 18 to 19 hours, but they his internal temp of 200 after 14 hours. They came out amazing, and were falling apart.

Also I did ribs on the WSM, and BGE side by side. The same temp, and the ones on the wsm took a lot longer than the BGE. IS this possible? Is it the heat retention, or what?

Also, for the record, I thought the WSM was a great smoker, until I smoked in the BGE. Its worlds apart. That BGE is like a meat magicican.

Jeff Hughes · Posted: Apr 20 2009 Post subject:

Things cook faster on the egg. Bump your temp up to 250, you will get your butts and briskets done in about an hour/lb...
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floridalawdog · Joined: 15 Apr 2009 Posts: 14

Ok, thanks.

smokinajs · Newbie Joined: 25 Oct 2007 Posts: 75 Location: Perry, GA

yeap i have a large BGE and it is a great little smoker cooker... It does wonders with chicken and steak..
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floridalawdog · Joined: 15 Apr 2009 Posts: 14

I just cooked about 35 chicken breasts. I bought a foodsaver vacuum sealer tonite. I ate 3 and sealed the rest to be eaten later. They came out delicoius.

sleecjr · Posted: Apr 22 2009 Post subject:

Did you ever calibrate you thermometer in the BGE? Most are not correct from the factory.
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