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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
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
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.
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 Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now).
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:
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.
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.
Comments
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
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Always raised grid, other than low and slow 350° - 400°.
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.
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).
5 or 5 1/2 long, I don't remember for sure.
:huh:
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
PS raised indirect with woo ring
Welcome to the Swamp.....GO GATORS!!!!