well i have to say i am pretty impressed with the way this turned out. i usually did butts on the silver smoker offset for 2-3 hours, foiled for another 4 or so and rest for another hour. they were excellent but with no bark due to sitting in the foil. yesterday i loaded the egg with lump almost half way up the fire ring, large chunks on the bottom, 2 fist size hickory chunks and one chunk of oak. the average temp on the bge thermometer was about 240*. to get it to 225* i had to almost completely shut off the vent and it it would hold temp, but with no smoke and it seemed liket he coals would go out over time. so it ended up sitting around 240*-250* for the duration of the cook. i used a basic rub and through the but on at 7:20pm yesterday. 21 hours and 23 minutes later i pulled it and let it rest for 45min to an hour at 196. it turned out pretty damn good, and i think the offset will be seeing a little less use if it keeps turning out this good. i watched for the 165 plateau and it was pretty short. then it sat at 175 for a good 3 hours. i thought for sure my thermometer took a sh*t. as far as the egg goes im pretty happy with it. grilling is a breeze, but smoking seems to take a little more getting use to going from stick burning with an offset to using lump and wood chunks. the first week or two were pretty frustrating trying to stabilize a good clean smoke and learn this thing, but after today i think i will be cooking more and more with it. well, heres a pic. man im full. chris
