Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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The Egg has landed

RiverRatRiverRat Posts: 24
edited 7:18PM in EggHead Forum
I have been eyeballing BGE for a couple of years and finally pulled the trigger this weekend.

A special thanks to Grillnut at Norcross Ace Hardware. I go there for other stuff and was excited to see them start to carry the BGE and accessories. Got the BGE, some Dizzy stuff, and a few accessories at a competitive price. Was delivered and setup that very day. Over the top, knowledgeable service.

Also special thanks to this board for all the advice that makes it possible for a newby to cook right off the bat.

I did a drunken chicken thingy and it turned out pretty good for the first try. Had a hard time getting the temp regulated which brings up a question. I lit the lump, closed the lid, had the top open and the bottom vent open full, and before I know it the temp is flying past 750. Took forever to get back below 500. Should I shut things down before the temp gets to the desired level ( 350 )?
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Comments

  • CdnQerCdnQer Posts: 23
    Welcome to the Family, RiverRat!

    I find that if you light the lump (especially with a fresh load of lump) and walk away for too long, the baby just wants to go nuclear.

    As it approaches the target temperature, start closing down the vents to stop the soaring temp. Once you cook more with it, you will learn what the settings are for the top and bottom vents for what temp. you want.

    Erik
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  • EggtuaryEggtuary Posts: 400
    Check out www.nakedwhiz.com for suggestions on regulating temps and whole lot more info all about Egging. It's an awesome site!

    Welcome to the cult...club!
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