Big Green Egg thread #143...

[Roscoe]

So who knows the tips and tricks to using these things???

I've seen a lot of you talk about pizzas on a BGE as well as using as a charcoal grill so figure I'll give it a whirl.

This just came today....



And I'm replacing this.... (if anyone wants a gas smoker with a propane tank for $125, come get it. Smokes up great stuff..)

[yellowstang]

Just remember once it heats up, it takes forever to cool back down! I had a hard time, at first (being over zealous) trying to get it to certain temps (like 325-350 for chicken). I'd think it was not heating fast enough, then BAM, it'd be 400 degrees!

Got a pizza stone and heat deflector for it? If not, get a pizza stone for sure!

[Roscoe]

Just remember once it heats up, it takes forever to cool back down! I had a hard time, at first (being over zealous) trying to get it to certain temps (like 325-350 for chicken). I'd think it was not heating fast enough, then BAM, it'd be 400 degrees!

Got a pizza stone and heat deflector for it? If not, get a pizza stone for sure!

LOL - thanks for the heads up!

I've got the ash tool kit, fire starter kit, charcoal, and plate setter (which I think is the heat deflector... at least the way the guy I got it from described it.

[yellowstang]

Yeah, i think plate setter is what my BGE friend said is the deflector. I use a pizza stone as a deflector, and have another for pizza's. Also, I got those alumin foil pans (rectangular) from Costco, and use those under the chicken and shit so it catches all the crap dripping down, helps keep the deflector cleaner, and you can add water, beer, etc. for moisture and extra flavor when cooking. I added some sliced apples to a little water when I cooked a chicken once. Not sure if it really helped, but the chicken was juicy as hell, so to me it worked!

And clean it out after every few uses, so the ash does not build up and block the airflow. Airflow really controls the temps, they are sensitive to adjustments!

[yellowstang]

There are some decent Youtube video's too, I watched a few before my first brisket. Also the BGE site I think had some tips/tricks.

Nothing beats Stangs tho, we have someone here that has done it already, every time a question is asked!

[Rick Modena]

Elitists pricks!






<-----Hater

[Silverback]

http://griffinsgrub.wordpress.com/

Yet again, my buddy Jason does a lot of cooking on his BGE (everynight he's home pretty much)

Altough he was caught using my gas grill this weekend :P

[Randy]

Elitists pricks!






<-----Hater

X2

[dblack1]

Best advice is get a electric coal starter and work the temp up for low temps.

After a couple of times I can get it below 250 and keep it there all day/night. If you let it get to 400 it takes forever to get it back to 225. I love mine and use it once or twice a week year round. I'm due for a gasket replacement but I sear so many steaks I don't want to just yet.

Check your thermometer in boiling water to verify temp is correct.

[Chas_svo]

Oh yeah, and Roscoe, it will work better uninverted.

[GrayStangGT]

Just about everything you need to know about cooking on the BGE can be found here

http://www.nakedwhiz.com/nwindex.htm

Also if you do lots of searing and pizzas at high temp be ready to replace the gasket with a high temp nomex gasket, because you will burn out the felt one. Once you do some cooking on it you will get a feel for where the vents need to be set for what temp. Don't use that B&B lump coal academy carries, it is crap. Go to Walmart and get Royal Oak all natural lump coal, it is just as good as the BGE brand but cheaper.

I think I might stop and pick up a steak to cook on mine tonight.

[Roscoe]

Oh yeah, and Roscoe, it will work better uninverted.

Goddamn photobucket...

Thanks all for the blogs and articles, once I get settled in after the move I just need to get my experimenting on.... Just now need the kegerator.

[Bputacoma]

Congrats! welcome to the elitist club!

[Randy]

UDS FTMFW!!!!!!

(If i could afford a green egg i would get one)