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The BGE Proves its Value

NessmukNessmuk Posts: 251
edited 5:51AM in EggHead Forum
It was 32 degrees on the patio with strong wind gusts. I began on the metal cooker with a ham, stuffed pork chops, ribs & burnt ends. The smoker maintained the temp up to the grill but the wind cooled the chamber & the products weren't cooking on top.[p]I lit the BGE & stabaliazed the temp @ 250. I then moved all products to the egg. In spite of the strong winds, it maintained a dome temp so that it cooked from both top & bottom.[p]The results were perfectly cooked meats.[p]Thanks to the ceramic mass of the egg.[p]After many years of grilling/smoking there are still lessons to be learned.[p]


  • Nessmuk,
    First Lesson, loose the metal cooker and stick with the egg... Seriously though I have used the egg in much lower temperatures and never had any problems, it holds heat perfectly and very easy to use.

  • NessmukNessmuk Posts: 251
    I have cooked down to zero with no problems. The wind made the difference between the egg & metal chamber cookers.[p]From now on the egg will be the cooker of choice when it is windy & cold.

  • Nessmuk,[p]It was also 32 degrees in sunny Brisbane, Australia on Christmas Day - but that's degrees Celsius! I did my egging on Christmas Eve night. First up were smoked and spiced macadamias, followed up by a large turkey breast and finally some of Dizzy Pig's breaded chicken wings for supper.[p]The nuts were served on Christmas Day along with the cold turkey which was marinated overnight with pan juices and cider/apple juice. [p] [p]
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