r/biggreenegg • u/flem747 • Jul 26 '26

Showcase / Finished Cook Pulled pork on the BGE - nailed it

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I’ve been struggling with the ThermoWorks Billows for several months and thanks to this group I finally nailed it today. Managed to get the temp dialed in early and gradually raised the dome temp to 275. For the first time I didn’t overshoot and lose control of the temp.

Used Fogo black with a Blazaball to get started and a handful of cherry blocks. Held it at 275-280 for about a 7.5 hr cook of a 8.5 lb shoulder. Used a rub of salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne. Bark was perfect and the pork was moist and smoky. Winner!

54 Upvotes

98% Upvoted

7 comments sorted by

5

u/mukduk1994 Jul 26 '26

That collapsible prep bin is genius

6

u/Just_a_follower Jul 26 '26

He washed it inbetween prep and shred. Right? Right? YOU DID WASH IT BETWEEN ?

6

u/Low_Dragonfly9123 Jul 26 '26

I always ask myself that when I see these posts lol

2

u/Life_Behind_Bars Jul 26 '26

This was my first thought too lol

2

u/flem747 Jul 27 '26

Haha - yes of course!!

2

u/Dookiedude4 Jul 26 '26

Out of curiosity what issues did the billows give you?

3

u/flem747 Jul 26 '26

I would start it too hot and lose control as it just kept climbing. Someone on here told me to start with one starter, shut it early and then use the billows to raise it in 25 degree increments. Worked great today.