Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Chunky_CharcChunky_Charc Posts: 56
edited June 2012 in EggHead Forum

I have had my eye on an Egg for sometime, just waiting for my gasser to run its course.  Well my wife surprised me with a large Egg for Father's Day.  I discovered this forum a couple of month's ago and used your wonderful information and links to research and basically make myself miserable until I actually got the Egg.

I cooked a couple of whole chickens as soon as I got the Egg home and setup.  I cooked it at about 275 for maybe 2 hours (I forgot to look at what time I put them on the grill but I did monitor the temp of the chickens until they reached 170).  Next time I will have to note start and stop times.  Bottomline, the chickens were just perfect...super moist with a perfectly crisp skin.  I was more impressed than I expected....so was my wife.  I look forward to many more cooks.

Thanks for all the help this forum has been up to now.  Hopefully I will be able to throw out some good ideas and contribute, but I imagine I will still be learning much from the real cooks on this forum.

Look forward to the conversations!

Chunky_Charc

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Comments

  • Hi54puttyHi54putty Posts: 1,562
    Welcome aboard.
    XL,L,S 
    Winston-Salem, NC 
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  • fletcherfamfletcherfam Posts: 873
    Welcome!
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  • gdenbygdenby Posts: 4,456
    And again, welcome. Your Egg will make you cooking so much easier, and let you try things you've never done before.
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  • Rolling EggRolling Egg Posts: 1,995
    Welcome aboard! You've probably made the best purchase you will ever make in life. It was for me. Happy egging!!!!
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  • lousubcaplousubcap Posts: 6,230
    edited June 2012

    Welcome and enjoy-what follows are a few things I learned from the school of hard knocks-you may have seen them already but just in case-

    on indirect cooks (platesetter in) your dome temp will initially read around 20-40*F hotter than the temp at the cooking grid-gaps narrows the longer the dome is shut.  If not specified, cooking  temperatures reference the dome temp.  Check the calibration of your dome thermo before you start.  Always wait til the smoke is burning "clear" before putting your food on..(if smoke smells good then all is well, if not-wait)

    With regard<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> to quantity of lump-bottom-line you can never load too much lump.  The air flow will dictate the size of the fire-so I would load to around the top of the fire box to ensure you have plenty of fuel.  On chips vs chunks for smoking-I use chips (cuz I have lots from another life) which I spread throughout the lump load.  Others use chunks (kinda like Ford vs Chevy).

    Best basic info site going- http://www.nakedwhiz.com/ceramic.htm  Enjoy the journey-and ask away-someone is always willing to help and if no one knows the answer we can always make one up:)

     

    Louisville
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  • EldeElde Posts: 129
    I cooked a couple of whole chickens as soon as I got the Egg home and setup.  I cooked it at about 275 for maybe 2 hours (I forgot to look at what time I put them on the grill but I did monitor the temp of the chickens until they reached 170).  Next time I will have to note start and stop times.
    Just as a note - stop times are always going to be an approximation as every cook is different. One chicken is slightly larger than the other, one load of lump has more small bits than another, etc... etc... Cook by dome temp and food temp (using a calibrated dome thermometer and good quality instant read thermometer) and you'll be on the right path.
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  • Thanks everyone...great advice.  And lousucab you answered a question I was going to ask next concerning dome vs grill temp....thanks for reading my mind!

    Chunky
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  • Sgt93Sgt93 Posts: 704
    Welcome!
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
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  • Welcome aboard!
    Lucky to have a LG Egg My Blog: http://manvsgrill.blogspot.com/
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