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Topic History of: Am I overcooking?
Max. showing the last 6 posts - (Last post first)
Author Message
AlaskanC I can't believe my kids/ co-workers/ sisters....etc haven't done that to me!! (butted in on
the forum, not cooking me without a thermometer)

lol - that is too funny!!
Beanie-Bean Essex County,

My BGE purchased on 10/20 had a dome thermometer which was about 25 deg off. I boiled a pot of
water and calibrated it alongside an instant read thermometer I've also got.
Essex County Newbie,
I agree with the \"cook to temp\" suggestions below. One thing I don't think was suggested:
calibrate your dome thermometer. If you think you're at 225 and you're really at 260 (or
200) it will affect the final product.

Paul
Chuckgga Newbie,
I'd stop going by the length of the cook and go by the temperature of what you are cooking.
sounds like a meat thermometer of some sort will solve most of the issues.

your pork butt example... that should have fallen apart when lifting it off the egg if done
right...and the bone would have slipped right out like it was not attached to anything.

Darnoc Newbie,
Seems like some one is doing the pulling my chain thang.How can you own a 30 year old EGG and be a
newbie? Your profile states that you have a 30 year old Egg.I do not think the Green Egg was around
30 years ago.
gdenby Newbie,

If you are cooking at 225 dome temperature, its probably too low. The first time I did a medium
sized brisket, about 6 lbs, I put a probe on the grate. For the first 3-4 hours, with the dome at a
steady 250, the grate was 190ish. After 9 hours, when I needed it for dinner, it was still too
tough, and had an internal temperature of about 180.

The other thing I've found, and its already been mentioned, is that bigger pieces tend to give
better results. It appears that the large mass of meat holds enough moisture so that the piece
isn't dry before the collagen breaks down.

gdenby