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Hello and guideline ?

Hello everyone. My Large BGE arrives today and can't wait to get started. I've been devouring this site to try to prepare for my first cook. Thanks for all the help.

I remember reading a post that included general guidelines for vent settings.... bottom vent at 1" and top vent at 1/2 petal = X temperature. The poster had those guidelines for a couple of temperatures. I can't find that post again. Can anyone point me to it. Thanks

Steve


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Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet

Comments

  • SmokeyPittSmokeyPitt Posts: 8,730


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Welcome Steve!  Whatcha cooking the first time out?  Take pix and post them!  We would all love to see them!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Welcome aboard Steve. You'll remember this day for the rest of your life  :)
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • BrotherEggBrotherEgg Posts: 95
    Thanks Smokey. That's a different post than the one I was looking for but it's much better. Printing it out now and will keep it close at hand while The Egg and I get to know each other.

    Fred, After reading all about the great things you guys cook, I'm a bit embarrassed to say that my first cook will be some boneless chicken breasts. Based on what I've learned here I'm planning to cook them direct at 350 to an internal temp of 155, then pull and wrap to get them to 160. I'm looking forward to doing a spatchcocked chicken soon and I plan to wow the family with a couple of rib eyes for Father's day.

    Thanks for the welcome Texan. I just hope I remember it for the cook and not for burning the house down!



    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • BrotherEggBrotherEgg Posts: 95
    Oh, I forgot to mention that I have the chicken beasts marinating in a brine at your advice.

    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • CharlieTNCharlieTN Posts: 177
    Welcome aboard.  Now let the adventure begin.  

    Nothing wrong with your first choice.  I did a basic pork loin, then ribeyes, then spatchcock chicken, then 19 hour low and slow on 17lbs of butts, then pizza, then ... then...

    Seems like each cook inspires another.  :-)
  • calracefancalracefan Posts: 542
    Welcome , if you can I would raise the cooking grate (raise direct).Otherwise it sounds as though you got it !
    Ova B.
    Fulton MO
  • SmokeyPittSmokeyPitt Posts: 8,730
    edited June 2013
    Just my $.02...but I would just go ahead and take the chicken to 160.  You are not gonna get much carry over with a breast and since they are brined they should be plenty moist.  I'm sure they will be great. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • BrotherEggBrotherEgg Posts: 95
    Cal,
    I've read about raising the grid. I'm not sure how that's done. Since I don't have the Egg yet, I can't tell if its something that's built or something I have to modify. Any advice would be welcome.

    Thanks Smokey. I'll probably go that way to keep it simple.

    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • Little StevenLittle Steven Posts: 28,154
    You can accomplish the same thing (as raising the grid) by using very little lump.

    Steve 

    Caledon, ON

     

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Welcome, enjoy the ride
    LBGE
    Go Dawgs! - Marietta, GA
  • dpittarddpittard Posts: 126
    Only guideline you'll need is to be sure to keep an adult beverage near the Egg at all times. :)

    LBGE with a massive wish list
    Athens, Ga.
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Cal,
    I've read about raising the grid. I'm not sure how that's done. Since I don't have the Egg yet, I can't tell if its something that's built or something I have to modify. Any advice would be welcome.

    Thanks Smokey. I'll probably go that way to keep it simple.
    Look at the pics on this post for one way to raise your grid
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • BrotherEggBrotherEgg Posts: 95
    Thanks Steven & Texan. I think I have a few fire bricks around here some place.  I'll probably just use the lower lump method for the small cook that I'm planning.

    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • calracefancalracefan Posts: 542
    edited June 2013
    It is something you modify, bricks , empty beer cans , just something to get your grid above the felt line (gasket). Later you can look into an Adjustable Rig to accomplish this , that is if you want to accessorize your egg. Good Luck ,it will turn out either way you go !

    Ova B.
    Fulton MO
  • calikingcaliking Posts: 8,250
    dpittard said:
    Only guideline you'll need is to be sure to keep an adult beverage near the Egg at all times. :)


    This is the most important step of egging - the cook must be well-marinated.

     Welcome!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • BrotherEggBrotherEgg Posts: 95
    caliking said:
    dpittard said:
    Only guideline you'll need is to be sure to keep an adult beverage near the Egg at all times. :)


    This is the most important step of egging - the cook must be well-marinated.

     Welcome!

    Yes, In fact I've been known to to take the majority of my calories in liquid form. I have a feeling I'll have to adjust that as soon as I get my hands on the Egg.

    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • Little StevenLittle Steven Posts: 28,154
    Sounds like this guy is gonna fit right in

    Steve 

    Caledon, ON

     

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