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Newbie!

Liz1979Liz1979 Posts: 15
edited July 2012 in EggHead Forum

Forgive me if this has been asked and answered.

My hubby got the Large BGE for Father's Day (I'm going for the "Wife Of The Year" award), and we've been using it quite a bit.  I've done smoked meatloaf (yummy!) based on a recipe from this site, and smoked a turkey breast (there were no leftovers!).  We just got half a steer the other day, so we are both itching to get using the Egg again.

Is there a specific time for smoking or grilling meats?  Or is it more of a "learn as you go" kind of thing?

We have a place setter, but unfortunately, the company we bought the BGE from didn't show or tell me how to use it.  So I've been just pushing the coals to the side and doing indirect heat that way since we typically grill first beforehand.  Can you (again, I know this is a silly question) put the place setter on after grilling so you can do some indirect cooking/smoking?

Comments

  • boatbumboatbum Posts: 1,273

    Welcome aboard.

    Not sure that "half a Steer" will fit on a large.   Would have to fold it a bit....

     

     

    Cookin in Texas
  • AleBrewerAleBrewer Posts: 555
    To use the Plate Setter for indirect cooking, simply place it in the egg with the legs up, and put your grate on top of the legs. I usually use a drip pan on top of the plate setter, but under the cooking grate.

    And you can put the plate setter in the egg after you've been cooking at high heat. I asked the same question not too long ago. And I've done it several times now.

    No specific time for cooking any meat...it all depends on temp of the egg, temp of the meat, etc...

    Good luck!
  • lousubcaplousubcap Posts: 10,352
    edited July 2012

    +1 with AleBrewer on use of the PS-also use the BGE feet and/or wadded up foil to create an air-gap between the drip pan and PS-cuts way down on burnt offerings.  Below are a few other things I have learned through the "school of hard-knocks" that may be of use:

    Misc info-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)

    No need to worry about time to get to the low&slow cook temp-a few minutes delay on the many hour cook is not a deal-breaker.  Key is to not grossly overshoot your target temp-if you leave the dome open to initially get a good fire going-set the lower vent and DMFT to about where you expect them to be when steady-state at the time you shut the dome. Then adjust as necessary-and don't sweat "dead-on" temps for the low&slow cooks. 270*F+/- 30* is close enough.  Just get the BGE stable and then let it do the work. 

    Best basic info site going- http://www.nakedwhiz.com/ceramic.htm 

    Welcome and enjoy the journey.

     

     

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • AleBrewerAleBrewer Posts: 555
    Yeah...I forgot to mention putting something between the PS and drip pan. I use four 3/4" SS nuts that I picked up on a jobsite. I don't really care for the burning fat flavored smoke on my food! That's why I only used my UDS a few times. I've wanted an egg for years.....should have bought one a long time ago. I'm sorry I was cheap and waited so long!
  • Liz1979Liz1979 Posts: 15

    UDS?

    Our only regrets on the BGE are:

    Not buying one sooner.

    Not getting the XL one!

     

    Thank you so much for your info!!  I will definately make use of it and I'm sure I'll have better success using the PS rather than just moving the coals over.  We've got several beef roasts we're dying to try on the BGE and with the half a steer came a whole brisket (along with tons of steaks, burgers, and roasts)!  Super excited!

  • AleBrewerAleBrewer Posts: 555
    UDS...ugly drum smoker. It's a homemade smoker from a 55 gallon drum that has a huge cult following on other BBQ boards. I spent several hours welding and drilling and getting it all put together, only to discover that I didn't care for the way the food tasted. Many people love them....mine is now a burn barrel. As always, tastes vary from person to person!
  • Liz1979Liz1979 Posts: 15
    UDS...ugly drum smoker. It's a homemade smoker from a 55 gallon drum that has a huge cult following on other BBQ boards. I spent several hours welding and drilling and getting it all put together, only to discover that I didn't care for the way the food tasted. Many people love them....mine is now a burn barrel. As always, tastes vary from person to person!
    Thanks for explaining!
  • AleBrewerAleBrewer Posts: 555
    No problem...enjoy your Egg!
  • Serial GrillerSerial Griller Posts: 1,186
    edited July 2012

    Welcome Sounds like you already figured out that cooking on the egg is egg-dicting!

    Most cooks don't go by time when cooking meat.It's the internal temp of the meat that is your goal.

    A good thing to get is a remote wireless thermometer that you can keep track of your temps while you cook. There are many out there ,this is just one.And also a Thermapen for very accurate instant readings.Wait until they go on sale

    http://www.fredsmusicandbbq.com/MAVERICK_WIRELESS_BARBECUE_THERMOMETER_SET_ET_732_p/mavet-732.htm

    http://www.thermoworks.com/products/thermapen/

    Here's a set up using the plate setter for pizza.

    plate setter with fire brick spacers ( you can use green feet , crumbled up foil, 1" copper plumming elbows)

    [http://i269.photobucket.com/albums/jj75/wings55_album/P1010089.jpg

    then pizza stone. Don't use Pampered Chef pizza stone.They need to be at least 1/2" thick

    [http://i269.photobucket.com/albums/jj75/wings55_album/P1010090.jpg

    Meat lovers pizza

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010034-9.jpg

    You will learn a ton from this forum.

    A couple of fun links links

    http://www.nakedwhiz.com/ceramic.htm

    http://www.ceramicgrillstore.com/

    Enjoy your new egg!

     

     

     

     

    :-*
  • Serial GrillerSerial Griller Posts: 1,186

    Nothing better than prime rib on the egg.Just olive oil, garlic,rosemary and salt and pepper

    Seared on the small cast iron grate set on a spider.Then Cooked at 350' direct on the BGE grate.

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010062-2.jpg

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010067.jpg

    pulled at 120' internal

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010068.jpg

     

     

     

     

  • Liz1979Liz1979 Posts: 15

    Welcome Sounds like you already figured out that cooking on the egg is egg-dicting!

    Most cooks don't go by time when cooking meat.It's the internal temp of the meat that is your goal.A good thing to get is a remote wireless thermometer that you can keep track of your temps while you cook. There are many out there ,this is just one.And also a Thermapen for very accurate instant readings.Wait until they go on salehttp://www.fredsmusicandbbq.com/MAVERICK_WIRELESS_BARBECUE_THERMOMETER_SET_ET_732_p/mavet-732.htmhttp://www.thermoworks.com/products/thermapen/ then pizza stone. Don't use Pampered Chef pizza stone.They need to be at least 1/2" thick 



    Man Serial Griller, you must be a mind reader!!  I was JUST going to ask about thermometers and what would work best (since I happen to have Pampered Chef stoneware) for cooking. 

    Hubby and I talked about getting cast iron pans for casseroles and setting roasts/fish on.  Right now we're using disposable foil pans.  I'm betting cookware is personal preference, eh? 

    It's definately addicting!!  With all this ungodly high temps, I certainly don't want to cook inside!

  • tazcrashtazcrash Posts: 1,851
    I love my Maverick 732, and my Thermapen. Different tools for a similar use.
    Mavericks tend to have mixed reviews. Mine is going strong, Keep the end of probes where the wire goes in dry, and protect the wire from direct fire (I even foil them). 
    The only thing people have seemed to say they don't like about the Thermpen is the price.  It gets as much or more use inside as outside.

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Serial GrillerSerial Griller Posts: 1,186

    I use foil pans, & cast iron pans, I cut the handle off a 12" lodge skillet to use on the egg.Corningware works great too( indirect)

    Chile

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010115.jpg

    Cauliflower gratin

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010007.jpg

    stew cast iron dutch oven

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010027.jpg

    Sauteed mushrooms & grilled onions

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010041.jpg

    sole stuffed with crab

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010047-2.jpg

    Braising St. Louis Pork steaks in foil pan

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010041-5.jpg

     

  • Liz1979Liz1979 Posts: 15
    I'm looking into a wireless thermometer.  I'm betting it'd make things a bit easier in the smoking or indirect cooking department!!
  • Serial GrillerSerial Griller Posts: 1,186
    I'm looking into a wireless thermometer.  I'm betting it'd make things a bit easier in the smoking or indirect cooking department!!

    When choosing Look at the max temp for the probes.Some are higher than others.
  • boatbumboatbum Posts: 1,273

    I love my Maverick ET732 for remote monitoring.   Lots of discussion on here, there is an older version - I think 73 - then the newer version 732.   If you go that route, make sure to get the later version.

     

    Cookin in Texas
  • Liz1979Liz1979 Posts: 15

    I love my Maverick ET732 for remote monitoring.   Lots of discussion on here, there is an older version - I think 73 - then the newer version 732.   If you go that route, make sure to get the later version.

     



    It'd be best for the 73?  Right now I'm just on Amazon.com looking - I don't know where else to go!

  • boatbumboatbum Posts: 1,273

    Go with the ET732    -- greater range, higher temp probes.   New and improved over the 73

     

    Cookin in Texas
  • Liz1979Liz1979 Posts: 15

    Thanks so much!!

  • boatbumboatbum Posts: 1,273

    I just googled -- "Maverick ET732"    -- got lots of hits.

     

    Cookin in Texas
  • Liz1979Liz1979 Posts: 15
    Good to know!  I still have some time to search while the kids are napping ...
  • Go with the ET732    -- greater range, higher temp probes.   New and improved over the 73

     
    Yep. It's the standard around here. I've gone through a few but just found out my wife was putting the probes in the dishwasher. Do not put the probes in the dishwasher :)

    Keeping it Weird in the ATX
  • Rich_ieRich_ie Posts: 268
    :((

    Go with the ET732    -- greater range, higher temp probes.   New and improved over the 73

     
    Yep. It's the standard around here. I've gone through a few but just found out my wife was putting the probes in the dishwasher. Do not put the probes in the dishwasher :)


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