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My New Large Egg... what to cook...?

GirlyEggGirlyEgg Posts: 622
edited November -1 in EggHead Forum
So in Augusta and then last weekend, I had a hard time holding a 300-400 temp on the large... it kept creeping up toward 600 (which is why some of you got a burned pancake!) In Augusta, it was lit with a torch, and last weekend with a firestarter... at home I'll start it with a papertowel/oil twisty...

Anyway, someone - I think Jupiter Jim or Sparky...or the little chefs in my head - said it was because it was new and the inside, porous ceramic was still absorbing smoke, etc.... Assuming that's true, what is a good cook to "season" it... I want to do ribs, but I don't want to babysit it all day...



  • I think pulled pork is hard to mess up. The temp can vary quite a bit and the meat will still be tender if you cook it till it's fork tender, about 190 - 200 degrees internal.
    Good luck.
  • GirlyEggGirlyEgg Posts: 622
    I have a medium and two smalls... my question is really about holding a "low and slow" temp as a first cook on my new large...
  • Capt FrankCapt Frank Posts: 2,578
    I think you probably just need to give your egg plenty of time to stabilize, something that is not always possible at a fest. Get your temp where you want it with all the gear [platesetter, grids, whatever in it] and hold it that way for 30min to an hour before you put in your meat. You should be fine.
    Hope this helps :)
  • 407BGE407BGE Posts: 187
    If you can go low and slow on either a small or a medium, a large should be a piece of cake. In any case don't let them temp go above target temp as once the ceramic gets hot, it is hard to cool down.
  • vidalia1vidalia1 Posts: 7,091
    A big batch of beets sounds good.... ;) :) B)
  • ManfredManfred Posts: 186
    I would go with two big 5 lbs fatties!!
    with hickory chunks.
  • GulfcoastguyGulfcoastguy Posts: 183
    Just to be different, briskit?
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