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Low temp break-in needed??

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Central Pork
Central Pork Posts: 83
edited November -1 in EggHead Forum
I have 2 new eggs to go along with my medium. Is it important to do some low and slow cooks on new eggs to "break-then-in"?? I know some other cookers advise this, but havent seen anywhere on the BGE site or in BGE literature where this is necessary.
CP
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  • Mark Backer
    Mark Backer Posts: 1,018
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    CentralPork,[p]I forget who it was that just got a mini like me, but they opened it, set it up, and hit 800 plus for a steak. [p]All is well. Sear away.[p]p.s. I did put a small load in my two new ones, but only to light them both. I'm sure they'd have been fine without it.
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  • WessB
    WessB Posts: 6,937
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    CentralPork,
    I have never done a "break in" on any of my 4 eggs....hell the things are fired at a couple thousand degrees in the factory..go figure...HTH[p]Wess
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  • Sigmore
    Sigmore Posts: 621
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    Mark Backer, Admit it. You were skeerd, very skeerd. ;>)

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  • Central Pork
    Central Pork Posts: 83
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    Mark Backer,
    Well darn...I was hoping you guys would say a break in was needed !!! I have a prime rib (requiring a high temp sear of course) which I absolutely have to do for Christmas Day, but was looking for an excuse to do some baby backs. Its gonna be right about 0 degrees here this evening and without a valid excuse to do some ribs( hence a low and slo breakin) the wifey is gonna think I'm nuts.......You guys have a great Christmas.
    CP
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  • Unknown
    Unknown
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    CentralPork, I don't think a break in is needed either. Since your a new user and all though and you mention that high temp sear on the prime rib, let me tell ya...I thought I wuz not only going to walk away from doing that one time with no arm hairs left - but I thought sure I wuz just going to have to let the fire have the darn thing...soooo what I learned after that from the pros here is 500 or 550 is high enough for one of those things.

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  • Unknown
    Unknown
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    CentralPork,
    I think under the circumstances you would be nuts not to do a low and slow break in. I would absolutely not take any chances...but I love ribs. Heeeeee!
    ~cheers
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