Good News/Bad news

Greenhorn Green Egger

Actually Great news. Been lurking for a while and picking up tons of info here. Finally got an Egg, picked it up last Thursday. Built my table Friday and Saturday and fired him up on Saturday night. Made 4 perfect porterhouse steaks. Sunday, made a chicken. Was on its way to being excellent however I made a greenhorn mistake......ran out of lump almost all of the way through, but not quite done. Skin was amazing, chicken was juicy but finished in the oven :( I know, I know but we were in a hurry because my sister and pal were driving back to New York and had to get going. Could not believe the ease with which you are able to achieve and maintain a temperature on the egg. I love this thing.

Now the bad news....My wife and I headed back to new York yesterday and had to leave the egg behind. I wanted to check the egg as baggage but wife refused to pay. Anyway, had to say goodbye until we go back in November. Can't wait to be there full time......

Thanks everyone here for sharing their knowledge and expertise! what a wonderful place!

Village Idiot

I think you left the wrong one behind. :laugh: :laugh: :laugh:

Welcome to the forum !!!

Mickey

Get you a mini and use it as carry-0n...
Welcome to our little part of this world.
I am trying to picture how you would run out of lump
cooking the steaks and a chicken?

Smokin' Stogies

Welcome to the forum and the eggsperiance

Mickey

Stogies I have been meaning to ask about your dog.
What is it?

Greenhorn Green Egger

Thank you all for the welcomes. This is a great place!

As for running out of lump, I just must have not put enough in. I was surprised after reading many times how long it lasts though. I did replenish what I used for the steaks before the chicken but still ran out. My sister was in a hurry to leave for NY but they had the chicken. I started the fire before they arrived and waited for them but they were late. I still didn't think it was that long though. Had it burning at 350*. After most of the lump was gone it dropped to 300* and stayed there for quite some time but I had the daisy and vent fully opened by then.

So...how much lump should I put in to begin? The directions say "at least one inch above the air holes."

Mickey

90% of the time to the top of the fire box.
10% of the time to the next level for long/long cooks

Greenhorn Green Egger

Looks like that was the problem... thanks a million!!

Greenhorn Green Egger

Regarding the lump...... How much is too much?

Mickey

When it hits your lid trying to close it :laugh: :laugh:
Sorry, can't say for sure.

Greenhorn Green Egger

That's a good enough answer for me. Obviously you can fill it within reason, and not affect the fire. Thanks again for the help.

FlaPoolman

What part of Florida are you in?

Greenhorn Green Egger

That's a good enough answer for me. Obviously you can fill it within reason, and not affect the fire. Thanks again for the help.

Grandpas Grub

 
"had to say goodbye until we go back in November"

Now that's traumatic!

Welcome to the forum and congratulations.

GG

Greenhorn Green Egger

Flapoolman...we are in Port Charlotte. Can't get there often enough. We will be there for good by either April or September. My parents have had a place in North Port since '98 or '99 and we just love it!

smoky b

:laugh: :laugh:

FlaPoolman

Mainegg winters in that neck of the woods

Greenhorn Green Egger

Looking forward to meeting some of ya'll at a Florida Fest. (Trying to brush up on my southern, I know how us yankees are looked upon down there). :(