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What temp do you use the most?
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Mickey
Posts: 19,674
At what temp do you cook at the majority of the time on the egg?
For me it would be at 400 and cooking high in the dome direct.
For me it would be at 400 and cooking high in the dome direct.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
Comments
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350-375 indirect....
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Depends what I am making
Things that don't takes more than 15 min, such as sausage, brats, chicken, burgers, dogs, I do 400 - 450 raised direct
Anything that takes longer - roasts,stuffed chicken breasts - 1 hour or more - I usually use the plate setter with legs up, spacers on the ps, then a drip pan, then the grid. Stuffed chicken breasts, and stuffed pork chops I put in pan on the grid on plate setter. When I use plate setter I usually cook at 275-300. Keeps the meat moist.
Steaks are something you will have to experiment and see how you like them. Lots of methods here on the forum and on blogs of members.
I am always amazed at the expertise and help that is freely available here on the forum and from the members -
I tend to run the EGG at 350.
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About right for me...375 direct/high in the dome.
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Same as you. 400º raised grid for all chicken, burgers, brats etc.
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350-400 usually works for me.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I'm usually running at 400 direct, with a raised grid via Woo.BJ (Powhatan, VA)
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somewhere between 145 and 1200 dome :laugh: i went about a year and a half once without even having a temp gage, who knows what temp i was cooking at and it didnt even seem to make a difference
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Pretty much the same here. I do quiet a bit of cooking 400 direct on a raised grid. I never cook chickens anymore, with the platesetter.
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Most of my cooks are direct. I'm happy usually between 360 and 390 for most cooks, not too picky. I go raised or indirect for the real juicy cooks.
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225 - 250 mostly. Steaks are at higher temps of course.
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550* for me
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Since my most frequent cook is a spatchcocked chicken, I'm with you: 375, raised, direct. Though for other direct things like burgers, it's closer to 400-450.
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Most of my cooks are indirect at around 250*f dome, low and slow.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Always raised grid, other than low and slow 350° - 400°.
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Looks like a definite trend is established here!
Raised grid, direct, 375-400, except for steaks, which need a sear. We seem to be kinda on the same page.
Then, again, there's low and slow.John in the Willamette Valley of Oregon -
Did not think we would get this much of a pattern when I posted the question.
Not sure what I was thinking, just wondering what most did or how far off from most I was (been told a long way off from most, but that is a whole nother story).Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Which raised grills do you guys tend to use? The half moons, the normal GX, the three-tier or some other third party?
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I use fire bricks and a cast iron grate because I have them and the bricks are cheap.
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I just got 4 1/2 inch bolts 5 inches long along with enough washers and nuts to be able to support one grid above the main grid.
5 or 5 1/2 long, I don't remember for sure.
:huh:John in the Willamette Valley of Oregon -
There are many ways to rig up a inexpensive raised grid.
There are a few accessories that I have found well worth the price spent.
I absolutely love tjv's Adjustable Rig and Spider. Money well worth spending. I use both on 99.9% of my cooks.
You can see Tom's Toys here Ceramic Griss Store For the large look at the adjustable rig and the Spider.
Here are a few of my cooks.
GG -
Tom's (tjv) Adjustable Rig and Spider andSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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OK so it's not unusual but my vote is the 350-400 range. That's not to say I don't do other cooks, 230-250 brisket or pork shoulder for example, it's just that 350 is my bog standard grill/roast eg soatch chick or kebabs or whatever else comes my way. Just as 200c is my goto oven temp.
PS raised indirect with woo ring -
usually between 350 and 400 mostly directLarge, small and mini now Egging in Rowlett Tx
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Grilling @ 350-400. BBQ @ 225-250.
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That is a loaded question. :blink: Depends on a lotta factors. I'm guessin 350 -400 Dome,Direct the majority of the time.
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Just plain old grids and spacers.
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They do work and they are VERY economical! -
You wasted your money.They will gum up and you will NEVER be able to adjust them after a couple of cooks.Do not ask me how I know this!
You better set em where you want em to begin with. -
For those using two grids, is your top grid the same size as the bottom or do you use a smaller one on top?~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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