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Old 07-25-2013, 12:38 PM   #11
Take a breath!

PekingPorker's Avatar
Join Date: 02-21-13
Location: Atlanta, GA

A few weeks ago I was visiting a friend in California who just bought an XL Big Green Egg. I've been cooking on BGE's for the past seven years, and on an XL for the past 3. I was 100% sure I knew exactly how to set the thing up for ribs. Placed the damper and vents in the same spot I always use on mine, can came out and checked it after a few hours and the temp was 35 degrees hotter than I normally cook at. Ruined 3 slabs of ribs. Total embarrassment.

So yeah, I completely understand where you are coming from.
Eric - Head Over-cooker
Deep South GC Medium "Feast Mode", Yoder YS1500
XL and Small BGEs, 18.5 wsm
GREEN Thermapen x2
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