Newby needs advice

MacThespian

I just bought my first egg. I noticed that the company advises you to keep the first few cooks under 350 degrees, but I haven't found a lot of recipes that use a low temperature (aside from smoking, which I've never done, and which I'll plan to get started on as I gain familiarity with the egg.
Can anyone suggest a few good recipes that wouldn't exceed 350 degrees?
Thanks.

JohnInCarolina

You can do a pork tenderloin direct at that temp, no problem.  

NewbeeMinimax

Chicken-- below 350- it takes a bit longer. Tastes good. Duck too
also can do ribeye roast--no need to sear in the end if dry aged for couple of days 
leg of lamb-- braised 

EggNorth

Welcome to the forum.  I always believed there should only be one setting on a home kitchen oven, 350.  And my new LG oven sets to 350 by default...my point is anything 350 indoors will work out.  Beef roast is nice, lasagna etc ... 

td66snrf

I usually cook nearly everything under 300. Try a rib roast. Easy to cook and great results. Controlling the temperature is where newbies usually have difficulty. Catch your temp on the way up because of the heat retention it's a bear to bring it down if you've passed your target.  

bgebrent

All of the above is true. Cook whatever you please at your temperature of choice and your gasket will look the same as it would after the above mentioned cooks. It's really not anything critical. Welcome. 

Laegger

I remember my first cook (12 years ago) on my large was a pork shoulder done around 275 to make pulled pork. Yum. The issue is with that cook you will need a long time to get the shoulder up to 200 for pulling. Any of the above experts have great ideas. Welcome aboard.

Dobie

Yep just fire it up, chicken is cheap practice learning the temp control curve. 

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.  

bgebrent

lousubcap said:

Welcome aboard and enjoy the journey.  Above all, have fun.  

Never trust this guy!

BikerBob

Kroger has 99 cent butts this week. Take a whole day and plan on two hours a pound and another hour for whatever. With only two of us to eat, I usually cut the butts in half to make them around four pounds. Playing with temp to keep it around 250 is good practice for later cooks. It's hard to mess up a butt.

Bob

GATraveller

You can cook pretty much anything at 350 or under. 

bgebrent

GATraveller said:

You can cook pretty much anything at 350 or under. 

Or 450 and higher.

GATraveller

bgebrent said:

GATraveller said:

You can cook pretty much anything at 350 or under. 

Or 450 and higher.

Or any number in-between 

Rte1985

I'm on board with pork butt. My first cook was 15 hr pork butt.  It's very forgiving and you might as well do it up for the first cook. I was out in my undies checking the egg all night paranoid that the temp would drop or skyrocket but the egg cruised all night!  I sleep like a baby until morning now but I learned a lot with that first cook. Enjoy your egg!

SemolinaPilchard

Welcome. It is a good idea to do a few cooks at 350 or under, but the stock gasket will need to be changed eventually. My thoughts are don't worry about it, the sooner my eggs get a Rutland gasket on them the better.

Ladeback69

Welcome to the Eggdiction.

When I bought my XL 3 years ago they said keep it under 400, I guess it is 350 now.  My gasket is pretty much toast and I don't have any problems smoking at low temps.  I am not replacing it I start to have problems keeping it at temp.  

Like others said you should be able to cook about anything at 350 or under.  I did burgers and chicken for my first two cooks.  Pork butt is a good one and a long cook should all you need.  Since I grill grates I don't go much over 450 anymore even for pizza.

SMITTYtheSMOKER

These forum guys will take care of you, you are in good hands. 

Keep walking the path, many great things are just ahead. There is a couple places that will fail and you will learn, beware of the "clean-burn" gulch here on the path, that bridge can wash out fast. LOL

Welcome!

StillH2OEgger

Welcome aboard. The first time I lit up my BGE I didn't cook anything but just wanted to get an idea of what the settings should be and how responsive it was to changes in the bottom and top vents. If I had it to do over again I would have thrown on some chicken parts. They're cheap, taste great on the BGE and you might as well have something to show for your first voyage.

MacThespian

Wow! That's a lot of good suggestions, and some great information. Thanks to everyone. I plan on using the egg a lot (as I tell my wife, I have to learn how to cook on it!).

YukonRon

Welcome to wallet genocide.
My first cook was pork loin roast at about 325F. It turned out excellent. Do yourself a big favor and get a thermopen, or other quality thermometer to use while cooking. Makes life easier at any temperature you choose to cook.
Have fun.

nolaegghead

That recommended limit on initial cooking temp is because they think the gasket adhesive needs to set.  They are wrong.  Cook at whatever temp you want.  The gasket will be fine.  It's a cheap consumable anyway.

bluebird66

Welcome aboard!

fishlessman

nolaegghead said:

That recommended limit on initial cooking temp is because they think the gasket adhesive needs to set.  They are wrong.  Cook at whatever temp you want.  The gasket will be fine.  It's a cheap consumable anyway.

they never had a breakin period til a few years ago, im betting it helped stop calls to customer service on how to break the egg in.  as nola says cook away, it will eventually fail anyways, its easy to change out. my eggs have not had a gasket in well over a decade, gaskets are not a deal breaker

MacThespian

YukonRon said:

Welcome to wallet genocide.
My first cook was pork loin roast at about 325F. It turned out excellent. Do yourself a big favor and get a thermopen, or other quality thermometer to use while cooking. Makes life easier at any temperature you choose to cook.
Have fun.

Got one. It's a good idea. Thanks.

MacThespian

bluebird66 said:

Welcome aboard!

Nice to be here. Thank you.

MacThespian

fishlessman said:

nolaegghead said:

That recommended limit on initial cooking temp is because they think the gasket adhesive needs to set.  They are wrong.  Cook at whatever temp you want.  The gasket will be fine.  It's a cheap consumable anyway.

they never had a breakin period til a few years ago, im betting it helped stop calls to customer service on how to break the egg in.  as nola says cook away, it will eventually fail anyways, its easy to change out. my eggs have not had a gasket in well over a decade, gaskets are not a deal breaker

Thanks to both of you. That's good to know.

kl8ton

Its probably a misprint.  It was supposed to read:

 ". . . keep the first few cooks under 1350 degrees"

:-)

Welcome aboard!

Little Steven

fishlessman said:

nolaegghead said:

That recommended limit on initial cooking temp is because they think the gasket adhesive needs to set.  They are wrong.  Cook at whatever temp you want.  The gasket will be fine.  It's a cheap consumable anyway.

they never had a breakin period til a few years ago, im betting it helped stop calls to customer service on how to break the egg in.  as nola says cook away, it will eventually fail anyways, its easy to change out. my eggs have not had a gasket in well over a decade, gaskets are not a deal breaker

I went years without too. Then Ron got me some of the Rutland and now I don't burn all my lump off after I shut it down

MacThespian

Thanks again.
One more question: Weber is offering a free sample of their new "100% all natural hardwood charcoal." But it appears to be molded into briquettes. Free is good, but should I stay away from this offer?

Gulfcoastguy

I would stick with lump only.