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Hey Dr. BBQ:
First of all let me wish you a late happy birthday – I hope you had a great one! I have been doing many dishes from both your cookbooks (as I can proudly say I own both). These two are the best cook books I have ever owned. You are a wealth of knowledge and your books have improved my cooking tremendously. My question is regarding the temps referenced in your book. Like you I cook on a Big Green Egg. When you list a cooking temp would you be referring to a grate temp or dome temp? For example, on your Big Time Championship Pork Butt recipe you list a cooking temp of 235 degrees. If you are referring to a dome temp of 235 wouldn”t that mean the grate temp was much lower since its hotter up in the dome? Any help would be appreciated. This dome verses grate temp has me totally confused. Thanks again, I hope you are having a great week.
Vic
Hi Vic,
Thanks for the nice words. When writing a book I need to be aware that the readers will use many different cookers with many different thermometer placements. I do cover that in the book and advise people to use the temp next to the meat if possible, so in the case of a Big Green Egg a measurement at grate level would be best.
Dr. BBQ
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