I want to hang out on your deck....not to be confused with something else.

It's getting a second expansion next year.


Main deck is currently ~600sq feet and I have a two story, 460sqf dock.


I'm going to add a new staircase down to the dock, including a ~200sqf expansion to the main deck, a third deck in the middle of the hill side, probably ~120-150sqft.

And it's a 30 acre lake.

The digital ones are bi-metal as well.  Unless you get into big bucks do you get into thermocouples.

Smokeware.com make a much better one as a replacement.  Lots of other good Egg products on that site too.

A friend of mine has a big green egg. Invited us all out to a barbeque. Best pulled pork I've ever had. Will definitely buy one eventually.

Welcome to the party, pal!

Klingon BBQ.

I need to buy a couple boston butts at sams club.

I love my BGE.

Danny

Just like the dam Yankees did with our fajita meat.

All I use is briquettes in mine. That's a bunch of BS.

Here are my three:

I think a medium is going to be good to complement my large.

I don't think I need an XL with my grill trailer.

I'm not a big fan of the XL.  I only use it for grilling.  If you look at the height, it's the same height as a medium, yet twice as wide.  The fire tends to move around the firebox on low and slow cooks because it's 24" wide, yet only 6" deep.  Plus, when the plate setter, there's kind of a dead spot in the middle, so I would always have to rotate everything.

BGE has messed with it quite a bit.  When they first came out in 2002-03, the lid was even lower.  You could put a turkey in it, but only in the middle.  Same goes with pork butts--you couldn't close the lid.  So they retooled and raised the lid.  Since thing they have made the fire box shallower, and they cut notches into the fire ring so the plate setter fits down in it.  The old plate setters were so short, you couldn't put drip pans on them.  If they would have made it the same height:width aspect as the large, it would have been HUGE and 200# heavier, but it would have cooked like all the others.  It's still tough put two turkey's side by side with the plate setter installed unless you have smaller turkey's.

As far as the medium goes, it's nice, but unless you're getting a deal on it, just buy another large.  That way all your accessories and experiences will be the same.  If I had it to do over, I'd have three Large's lined up.

Looks great OP. Try this next time. Cook temp 225-250. Pull the meat at 200 internal temp. Double wrap the meat tightly in heavy duty foil and then wrap that in towels. Place that in an empty styrofoam cooler or any cooler of choice. Try using a small enough cooler where there isn't a lot of empty space. Close the lid and don't touch it or open for 1 hour.... You're welcome! I learned that from some LSU guys. There are a few things LSU fans know how to do, and do very well... 1. BBQ/ Smoke / tailgate like no other college football fans 2. Get drunker than a sailor on payday by 10:30 am.

I believe Myron Mixon advocates smoking pork and brisket at 300 degrees.

I spy with my eye a $40 cup.



 

Digital meat probes are usually not very accurate to begin with.  All mine tend to read 5 to 10 degrees hotter than a real temperature probe.  You probably pulled it at just the right time.

I just came.

Plus, with that piece of meat, the temp changes so much within it anyway..  I have a Thermapen which is very accurate, and the meat changes temp probably 10-15F depending on where you poke it.  But it doesn't matter, it all turns out great once you pull it.

I put mine in a cooler too.  I put it in a half buffet plan, cover in foil, then throw it in a big cooler with couple of old beach towels to take up the space.  225F for 15-20 hrs with 2-3 butts.  I put a buffet pan below with some beer in it.  You don't need a water pan in a BGE, but I don't like the fat drippings hitting a hot pan and smoking.  BTW, I've done 200F for 24-30 hrs before and that extra time really dries the meat out.  And when I've done anything above 250F, too much fat and collagen left in it for me. No matter what the internal temp, once you see it pulled back from the bone, it's about ready.  I only do bone-in, those pieces right up against it are awesome--plus the boneless ones fall apart easy, and you don't have that shoulder bone to throw in with the beans.

My XL is a cooking machine. I have the updated dome too. I've owned every size egg offered and currently have three (xl,L, and mini nax) I'd have to say that the XL and the mini max would be my favorite combo. I know the large is the most popular size but I haven't fired mine up in three months.

I are jelly...

Danny