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A Canadian's first cook

BRush00BRush00 Posts: 348
edited April 2012 in EggHead Forum
Well - got my Large BGE set up on it's temporary home (cinder blocks), and got my first cook in last night.

This was my first time cooking on Charcoal since I was maybe about 3 feet tall, and not actually cooking (but standing next to my Dad). 

I'm going to be doing up some Ribs and Beer Butt Chicken this weekend for Easter for my family, so practice is in order before then.  Decided to grill some Chicken Thighs and Veggies last night.

Everything turned out really well, but I've got a couple issues I'll have to think about/deal with. 
  1. As you can see in the photos I'll eventually post - my current veggie pan deal really doesn't fit very well.... any suggestions?
  2. the yellow peppers I've got in there seemed to pick up ALOT of what I'm gonna call a "charcoal-y" flavor.  Onions, Mushrooms, and Chicken did not - maybe a bit of smokeyness - but the peppers kinda turned.... sour/charcoaly tasting.  Thoughts?
  3. My fire seemed to take quite awhile to get going (dumped in charcoal, pushed it around so the really big peices were at the bottom, added a starter cube, lit, piled some medium peices on top, opened draft door, left lid open).  I'm going to chalk this up to lazy charcoal placement, and snow - but if anybody's got any advice, I'm all ears.

Thanks alot folks - very glad I found this forum, and the egg in general!


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Comments

  • BRush00BRush00 Posts: 348
    Getting the fire going:





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    After a few minutes:

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    maybe 15 minutes later I started closing things up a bit:

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    Meanwhile, in the kitchen:

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    Getting it all on (notice the veggie pan taking up all the room):

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    And the finished products:

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  • BRush00BRush00 Posts: 348
    Forgot to mention - Charcoal used was Wicked Good - Weekend Warrior Blend.
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  • Little StevenLittle Steven Posts: 27,352

    Looks like a successful first go. I use a mapp torch to light lump, it's faster and you don't get any off flavours from the paraffin. WW is very good lump but it is dense and does take longer to light. Maple Leaf is the best all round lump I've used. Where you at that you got snow? I'm in Caledon, ON

    Steve

    Steve 

    Caledon, ON

     

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  • BRush00BRush00 Posts: 348
    Calgary, AB and the surrounding area got a BIG dump last night.  Probably close to 6" in my backyard this morning.
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  • Nice job. Fire looks good to me airflow wise so not sure why it took so long. Wicked good is great charcoal but it, like some of the other hardwood charcoal can take a little longer to get going (but look out when it does). As far as the charcoal flavor, try letting your fire get going a little longer next time and see if that helps.




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  • Little StevenLittle Steven Posts: 27,352
    Don't think voc's are the problem judging by the pic where he is tuning the egg down, no visible smoke. Probably just the way the peppers take the smoke

    Steve 

    Caledon, ON

     

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  • BRush00BRush00 Posts: 348
    Don't think voc's are the problem judging by the pic where he is tuning the egg down, no visible smoke. Probably just the way the peppers take the smoke
    That's kindof the way I was leaning.... as the chicken thighs and onion/mushrooms didn't taste smokey...

    Anybody else have over-smokey peppers in the past?
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  • Don't think voc's are the problem judging by the pic where he is tuning the egg down, no visible smoke. Probably just the way the peppers take the smoke
    Good point

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  • stikestike Posts: 15,597
    lid-open actually slows the fire when starting.  you want to establish a draft early.  i used to use two starters (actually, three HALVES, so one and a half).  that' was for fires i know i want to get hot.  for lower/slowr, i'd use one starter


    ed egli avea del cul fatto trombetta -Dante
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  • tazcrashtazcrash Posts: 1,851
    FWIW, I had a big bag of WGWW, had a hard time lighting, but fire was controllable. Just tried a different brand, Frontier, lit really easy, but man did it run away from me.


    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • ShawnShawn Posts: 356
    Very nice job on the cook! 
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
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  • Looking good from Huntsville!
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  • smokesniffersmokesniffer Posts: 1,777
    Hey BrushOO ever gone out to "Tom's House of Pizza" if not try it, give the CJ's combo a try. It is south of Chinnock Centre.
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