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ssshhhh! Don't tell anybody. If the Wings were playing better, I'd ride Grapes to the end. Wait, let me put it another way...
Flint, Michigan. Named the most dangerous city in America by the F.B.I. three years running.
We invented the U.A.W. and carjacking!
LBGE,SBGE, and a mini makes three......Sweet home Alabama........
Stay thirsty my friends .
Little Steven said:Unless you are going to Skiddy's territory, bring your parka and a toque
Unless you are going to Skiddy's territory, bring your parka and a toque
Cen-Tex said...Then we'll have the debate you are after using original thought and experience. I'm not sure if you knew this, but mavericks and thermopens are a realitively new phenomenon. people have been cooking over fast or slow fires for thousands of years with no thermos. Did you enjoy your grandmother's food? did she have wires coming of her oven and say "oh, my roast is 203....3 more degrees and she'll be done"? Of course not. ......................so let's have that debate. You in? HOGHEAVEN SAYS... Yes, I'm aware that temp thermometer's are a fairly new luxury for us backyard griller's. Did I like my Grandmother's food? All but the liver and onions, yes. Did she have wires coming out if her oven? No... But if they were available in her time I'll bet you a dollar to a donut she would have used them on every single cook she did. That old broad was a smart tough cookie. There is nothing to debate... Is it smart to use modern tools to make your cooking easier and more accurate or... Do you feel you don't need them. And no matter which way you lean on that discussion.. For you, you are correctomondo! I relent Cen-Tex, you win that debate! However... I'm going to keep using my Maverick on EVERY cook so I can sit inside and watch the game and have a beer while I check on what temp my meat is cooking at and what my current meat temp is. Like my grandma probably would have.
Didn't this all get started over the dome vs grid temp question? In my limited experience there is no substantial air temp variation in the egg unless you are using indirect setups. Certainly there is less than a regular oven. Your heat source is consistant, unlike an oven, if your air flow is set there may be some stratification, heat rises. That leaves the thermo. I'll give you that bi-metallic is not as accurate as thermacouple but it is repeatable. Once it is calibrated (I'm talking about the TelTru ones that BGE supplies now), display accurately within a few degrees. So is a few degrees going to make any difference in a cook that is being checked with a thermapen? I don't think so.
With an indirect cook there can be substantial difference between the dome and grid...for a while. The things we do indirect like butts, briskets, ribs etc have a whole lot more internal issues that will effect the outcome than a few degrees of variation in the first hour of the cook. Yes once the meat gets warm and the platesetter and drip pan all get to temp the difference decreases, and equalizes.
Not for nothing but we are all here, mostly, to help new folk. It may not be the best idea to obscure the discussion with finer details that don't matter a tinker's cuss to the struggling newbie.
Gentlemen, gentlemen. Please! My wife is here and the discord is shocking to her.
70 comments, 2/3 of which don't really address the Original Post in my opinion. 8-|
@TwoCooks - are you still here? Welcome aboard! We're usually not this dysfunctional!
In regards to your questions:
-digital thermometer - I would suggest an instant read thermo. One for measuring temps at your cooking grid is nice but you can also use an inexpensive oven thermometer (with a dial). They won't last that long but are handy when you don't feel like dealing with wires.
-chimney - in my opinion, not necessary and with the variability in lump size you have to be pretty careful to select larger pieces that won't fall through when lit.
-low temp cooks to set gasket - it has been recommended to cook at lower temps for the first few hours of cooking to help it set. However, BGE changed gaskets to a better gasket a few months ago and I don't know if they changed the adhesive in the process or if this is still recommended. I'd say it can't hurt to start at lower temps.
-assembly - I think it is pretty straightforward if you review the instructions / videos. Only thing I think is a bit tricky is with how tight to tighten the nuts on the bands if you don't have a torque wrench. Need to be tight enough to hold the dome but not so tight that the clinch studs break (I had one do this while assembling my 4th Egg last year).
- Soaking chips (or chunks for that matter) - I don't and you'll find most folks here don't either
As for where to post, the Egghead Forum would be the best area to post for the greatest visibility. Although you received a good amount of responses here under Forum Feedback, not everyone looks here or uses the Latest Posts link to see these posts.
Good Luck with your XL!
Gentlemen, gentlemen. Please! My wife is here and the discord is shocking to her.
Wow!! This was absolutely awesome! To tell you the truth, I thought your
comments were fabulous and after the first two days, expected the topic had run
its course. We did order both the
Maverick and Thermapen after the first few hours of responses. I did not realize the discussion which ensued later,
since I'm only returning today to post and found a plethora of posts (61new)
surrounding the BBQ thermo control issue.
I suppose, like one of you suggested, it will be our personal experience
that decides on what side of the fence we stand. Chances are we’ll just sit on
it, while we experiment. Also,we
appreciated both the informative websites given and have added to favorites for future
My last post was April 19th. After returning home with BGE boxed and ready
for assembly, our excitement to get started was quelled by the return of winter
weather in these parts for a week. This week
we managed to brick in a 4’ X 5’ BGE patio right next to the kitchen deck to
house our EGG. Yesterday, we assembled
the nest and today, the BGE itself.
Thanks to all your suggestions, it went rather smoothly. Yes, to GK59,
who asked if anyone actually used a torque wrench to tighten those bolts? Hubby had one, so why not?
First cook maybe tomorrow and we have decided on slow &
low chicken which was a suggestion to keep costs down while getting acquainted
with the procedures. Just wanted to
return today to let you know we appreciated all your helpful comments and we
haven’t totally disappeared. In closing,
to the person who just wanted to find a cold beer, we have a parrot that
repeatedly asks, “Do you want a cold beer?”
Alas, he has not mastered how to fetch it.
Enjoyed your comments, your discussion and your humor.
Smitty's Kid's BBQ
Don't sweat trying to keep the perfect temp, if you are close to your desired temp you will be fine.
After lighting your egg let burn until it running clean (if it smells goodyour good to go,if it smells bad it is going to taste bad)
If you do make adjustments be patient, wait 20-30 minutes to let the egg settle, you cna end up chasing it forever if you don't wait.
Most of all relax and enjoy.Your food will be better than ever !
lousubcap said:@TwoCooks-Top marks for riding thru the above storm...now that you have shown remarkable staying power, enjoy that BGE! And most welcome to the cult...degree of Kool-Aid consumption is self-regulated. But you have a bit of training to do with your parrot Jimmy Buffett fans by chance...
@TwoCooks-Top marks for riding thru the above storm...now that you have shown remarkable staying power, enjoy that BGE! And most welcome to the cult...degree of Kool-Aid consumption is self-regulated. But you have a bit of training to do with your parrot Jimmy Buffett fans by chance...
For instance, we ordered and received both suggested thermometers
in time to be used for our first attempt.
I believe having them was a crucial contribution to our 1st success. We used a heat gun to start the charcoal with 4
oz. cherry wood chips (non-soaked) and
within minutes temps had climbed inside the EGG to 500*. Hubby was in charge of regulating airflow and
he did a superb job. He experimented
with adjustments to both top and bottom air space to see how quickly temps
changed and also made note of the correlation between changes at the dome vs.
changes at grill level. While he experimented,
I finished preparing the four cost-effective roasting chickens (approx. 4# each)
we chose to be our 1st challenge.
Our idea was to do 2 in a standing position using beer cups & 2 laid
out on a V-rack to get a comparison between them. I also decided to experiment with 2 purchased
rubs vs. the Simon & Garfunkel rub recipe I found on Meathead’s website,
another valued suggestion from the forum.
I used this on the 2 birds laid out on the V-rack. All other prep factors remained constant:
dribbled the wine/Lea & Perrins marinade potion I always use to marinade
chicken into the cavity; slathered entire surface in a garlic butter blend; patted
down select rub inside and out; then popped a celery stalk into each cavity and
they were ready for burn side! By now, the
dome temp was a steady 325 to 330* while grill level was still making a slow
climb and had reached 280. All 4 birds
were placed in two drip pans and entered the Big Green kiln at 1:00PM. I poked the breast of one on the V-rack with
the food probe. By 3:15, the desired
internal 165* was attained and my husband then used the Thermapen on remaining
3 to find that the two in standing position had beaten the probe by 15*. Point taken; next time poke the
bird standing at attention.
One of the V-rack birds served as dinner tonight and
satisfied 5 hungry adults with enough left over for 3 lunches tomorrow. All meat of the
remaining 3 was stripped away from the bones, piled on platters, divided into
4- 24 oz. portions which were vacuum-packed in Food Saver bags for future use
in casseroles, soups, salads or sandwiches. All were juicy and fell off the
bone easily. Fantastic!
MMmmmm Goooood and though I am belaboring our gratitude:
Thanks a Bunch
from Two Cooks!
Inquiring Husband Wants To Know?
Near the end of today's 4-hour slow and low cook, husband did notice temperature was beginning to drop because charcoal was running low. If and when we do a longer overnight cook like some of you have mentioned, what is the best way you all have found to add charcoal?
TwoCooks said:Inquiring Husband Wants To Know?Near the end of today's 4-hour slow and low cook, husband did notice temperature was beginning to drop because charcoal was running low. If and when we do a longer overnight cook like some of you have mentioned, what is the best way you all have found to add charcoal?