New guy at the grille

Toaster_Head

Hi everyone! Glad (very glad) to be here. I'm new to the BGE but not to backyard cooking. I wanted to share some info from the Newbie perspective and it covers a variety of things;

My large BGE package included plate setter, daisy top, nest, ash tool thingy and a bag of lump. I added the pizza stone and walked the whole she-bang out the door for 1,095. Base package price was 995 and 895 for the medium. I figured at the cost, the large was the best deal for only 100bucks more.

Immediately after assembly I grilled the "test ribeye" effortlessly to absolute perfection!
Next night I indirect cooked salmon fillet to absolute perfection!
Next night, spatchcock chicken and it was...you guessed it!

Lessons learned:
Zen mentality is essential when going for stable temp control, (learn to wait young grasshopper)

Opening the lid for a peek will cost you +60degrees immediately...and 20 minutes to re-stabilize back down to the target temp. (leave it alone, it's doing just fine!)

Spatchcock chicken works best if you tuck the legs into a slit in the thigh (ref: Steven Raichlen's BBQ Bible) it keeps the thigh + leg from getting done too quick before the breast.

Due diligence is the best way to learn about the Zen of Egg..I can't thank WESSB, Nakedwhiz and others enough for puttin it out there for all of us.

So after ten+ years of whining, I got the egg and it has already surpassed my eggspectations (*smirk)
Now back to my Low & Slow research effort.

cheers!
T

MCR

Welcome to the group,

You seem to already have learn a few trick. Patience is important.

Happy egging & Enjoy!

Scottborasjr

Welcome, it seems you have already learned two of the most important skills when it comes to egging: research and patience. You are well on your way, welcome to the group.

NC-CDN

Welcome. Hope it gives you countless years of faithful service.

Cheers.

Rusty Rooster

Welcome aboard and ask your questions here. Someone will answer quickly.
Good eggin to ya.

DMurf

Welcome to the board! and to a new and better way of cooking. If you want some good recipes I recommend the book Smoke & Spice, for great recipes just look down the right side of your browser window.

This is a great community and everyone has been extremely supportive. And since it has not been said already, "We love pictures!" post them up so we can share in your success.

Grandpas Grub

 
Congratulations and welcome to the forum.

I don't worry about peeking. The temperature drop is from the warm air escaping when you open the dome. The ceramics are hot and won't change temperature much if any and the food cooks as normal.

GG

Mr. & Mrs Potatohead

Right on
Welcome aboard and thanks for sharing your insights.

Bacchus

Congrats on your'e new Egg and welcome to the forum. Sounds like you are well on your way towards getting proficient on the egg.

smbishop

Don't forget to post photos!

fiercetimbo17

I agree about the peeking, my egg wil drop in temp for a min or two and be back to stable. I do like tucking the legs in on a spatchcock