Experience has taught me that I could always use a little more experience. First, I'm flattered to have the helpful and encouraging comments from strangers on this site. On my last cook I got some great questions which I'd like to address.
Yes, I have calibrated the dome thermometer and it's quite accurate. The thing here is that I'm following the Elder Ward instructions which I understand to call for a dome temp of around 195 to 200 f and then opening it up to about 275f or so once the internal temp of the pork gets around 160. I've been curious about this, because I've seen others talk about doing butts at 250f on the dome temp. Sounds like you get the same results with less time and fuel. Any thoughts here are appreciated. I'll poll the egghead forum for guidance.
I managed to do a lot of cooking on the Egg this weekend. I'll include posts and photos later in the week, but the recurring theme here is that it's good to stay humble. I still have a lot to learn. Thanks for reading.
Happy New Year!
- ► 2012 (21)
- Rib Scientist
- Gratuitous Rib Shot
- Ill-Conceived Notion
- A moment of reflection with an eye on the weekend
- Guest Cooker this week on Grill Knuckles
- Country Ribs & Some Wings
- TRex: Take Two
- "It was the smallest one they had."
- Steak Doneness temps
- 2010 Resolution #1: Know my internal temps
- Experience has taught me. . .
- ▼ January (11)