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

GirlyEgg · May 2011

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...

Thoughts?

Luvs to shoot clay · May 2011

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.

GirlyEgg · May 2011

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 Frank · May 2011

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

407BGE · May 2011

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.

vidalia1 · May 2011

A big batch of beets sounds good....

Manfred · May 2011

I would go with two big 5 lbs fatties!!
with hickory chunks.

Gulfcoastguy · May 2011

Just to be different, briskit?

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

Comments

Categories