0
0
Dr. BBQ,
I recently purchased a large green Egg for $100 at a yard sale! My wife gave me your cookbook, hot rub and Bonesmoker’s Bar-B-Que sauce as an anniversary present. I have had rave reviews from all my friends on your wrapped pork butt and rib recipes. I would like to ask you a question if I may, about cooking with the Egg. How much lump oak charcoal do you put in the Egg to make the fire last 9 to 10 hours? I put about 6 to 7 inches of charcoal plus added hickory chips and the fire at 275 degrees lasted a little over 4 hours. I had to put charcoal a second time to finish the two 7 pound pork butts we were cooking. The recipe for the Big Pork Injection is wonderful! I made a double batch and used it all! I left the butts rest in all the juice and injection after cooking. I pulled out the bones and mixed in all the juices when I pulled the pork for sandwiches! Thank you for writing a great book!
Rory
Hi Rory,
Thanks for the nice words. I fill the BGE up to the top of the firebox for a long cook, but that’s when I’m using a plate setter. You should always load the firebox and control the temp by the amount of air you let in the vents. Don’t try to regulate it by the amount of charcoal you put in. When you’re done close the vents and it will go out and all the leftover charcoal will be there for next time. Hope that helps.
Dr. BBQ
00