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Guest
Guest
Here's the story: The cooker rarely reached 225 in the dome and I had to add fuel several times throughout the day - once having to bravely lift the body while my girlfriend added a full chimney of lit coals. I started with a full weber chimney and dumped in the cooker when grey, and filled the chamber to the top with unlit coals. I think my first mistake was assembling the cooker before all the coals were completely grey, and my second mistake was not waiting for the cooker to get completely hot - adding the meat shortly after assembly (three 6-7 lb pork butts...two on bottom and one on top.) The temp at the top of the cooker lowered to around 240 after putting in the meat which was fine, but 2 hours later it had dropped to 200, at which point I starting lighting more coals in the chimney. This was something I hoped to get away from and why I retired my ECB. I also monitored the temp on both racks - they hovered around 185 most of the day - but never made it above 210 until I added the full lit chimney of coals 7 hours into the cooking session. Though it was a little windy most of the day, the vents stayed open 100% all day too.
End result -
Cook time: Almost 12 hours - meat from upper rack was 182 degrees when I removed it. I wrapped two in foil and put in a cooler, and left the other one out to rest before pulling. The best I had ever made - the last two ECB sessions resulted in good pork but had to chop it.
Any pointers for the next run?
End result -
Cook time: Almost 12 hours - meat from upper rack was 182 degrees when I removed it. I wrapped two in foil and put in a cooler, and left the other one out to rest before pulling. The best I had ever made - the last two ECB sessions resulted in good pork but had to chop it.
Any pointers for the next run?