Just finished reading your book, Big-Time, and noted that you are a Big Green Egg user. I also have an Egg and I wanted to ask about cooking times. Most smoking cook books tell you to slow and low cook your foods at 225°F, but the Egg people cook at higher temperatures. What observations have you had using the Egg and what would you recommend for ribs, pork butt and brisket? I’d like to add that I loved your book. Your writing style and sense of humor will make this my favorite BBQ book.
Many of the recipes in my books were created on my Egg. I like to cook just a little hotter than the 225°F, like 235°F for real BBQ. But keep in mind that a lot of the recipes in my book and on the BGE Forum are not true blue BBQ. That could be why you see the different temps. As for the Egg, I figure the dome thermometer is about 25°F higher than the actual cooking temp at the grate. Hope that helps.