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EggHead Forum Top Three Lessons Learned
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And "they" say its not rocket science ]Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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There is one advantage to soaking wood if you are adding it mid-cook. If you have removed the food/grids/platesetter to add the wood, then soaking the wood gives you some extra extra time to replace the food/grids/platesetter and get the lid shut before the wood ignites. Dry wood chips ignites almost immediately, and that is not the smoke you are looking for.
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@Cowdogs just out of curiosity, when do you need to add wood mid-cook? I love how I get so many different techniques on here! When I want smoke throughout, I use chips and try to spread them all through the lump. When I only want early smoke I add chunks on top.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Most important thing learned is that everything works for someone - listen to and try to understand all techniques, those you like immediately and those you might dismiss. There is often a nugget in there somewhere.For example, using the DFMT to control temp, some members hardly ever use it relying on the bottom vent to control air flow, others use both, others use the DFMT only - whatever works for you!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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The 4 th lesson is "there are no rules". Legs up legs down. Direct, indirect. Raised grate, not raised. Gasket, no gasket. Soaked wood, not soaked. Foiled, not foiled. Just do it and enjoy the ride! Turbo and dump rule. Don't forget OAK with brisket! ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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1) Cook to temp
2) Keep some holes in the charcoal grate unobstructed
3) Pay attention to what people write on these boards. Occasionally the details seem silly but if somebody on this board put that detail into their cook there is usually a reason.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Rule 5... Always burp...don't ask me how I know!!
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Always light the lump waaay before you need to add the food, That gets rid of the nasty smoke. Double check the smoke smell that it no long sour and acrid.
Billy
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
Egghead_Daron said:@Cowdogs just out of curiosity, when do you need to add wood mid-cook? I love how I get so many different techniques on here! When I want smoke throughout, I use chips and try to spread them all through the lump. When I only want early smoke I add chunks on top.
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The fire's ready when the smoke smells good. When the smoke smells good, the food will taste good.
______________________________________________I love lamp.. -
nolaegghead said:The fire's ready when the smoke smells good. When the smoke smells good, the food will taste good.
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1. Steal underpants.
2. ???
3. Profit.
______________________________________________I love lamp.. -
Periodically tighten your bandsNashville TN 2 LBGE's and counting
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Time to go to work, work all day,nolaegghead said:1. Steal underpants.
2. ???
3. Profit.
Search for underpants, hey! -
1. When cooking pork butt, fat layer goes up2. When cooking pork butt, fat layer goes down3. When cooking pork butt, trim the fat layer__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Lump
Alcohol
Dead animalsGreen egg, dead animal and alcohol. The "Boro".. TN -
Foghorn said:1) Cook to tempPackerland, Wisconsin
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When all else fails, ketchup._____________
"Commander, say hello to Cricket!" - KN
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nolaegghead said:1. Steal underpants.
2. ???
3. Profit.
Flint, Michigan -
Fred19Flintstone said:nolaegghead said:1. Steal underpants.
2. ???
3. Profit.
1. work for growing telecom at the very precise time in history they're rocketing into the 20th century.
2. ???
3. Retire early
______________________________________________I love lamp.. -
1. Calibrate your thermos, then believe your indications.
2. Don't chase temperature.
3. It's an air-flow driven cooker-feedback loop can take awhile.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
fasteddiem said:Rule 5... Always burp...don't ask me how I know!!
+1 Please make this # ONE! 8-XSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
seems the learning thing never stopps with the egg, in the last year ive learned the benefits of presoaking paper towels in oil ahead of time in quantity, lighting thru the lower vent, and adding smoking woods thru the lower vent. why did that take over a decade to learn
)fukahwee maineyou can lead a fish to water but you can not make him drink it -
1. let the smoke clear
2. cook to temperature
3. enjoy yourself -
fishlessman said:...and adding smoking woods thru the lower vent...
)
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Always stay well hydrated.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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EagleIII said:fishlessman said:...and adding smoking woods thru the lower vent...
)
)fukahwee maineyou can lead a fish to water but you can not make him drink it -
"everyone preaching the same things as if they are written in stone"
They aren't written in stone? Someone better start chiseling. I nominate @Mickey for the part of Moses.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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1. Always have a cold beverage at hand.
b. Trust the Egg to do its thing...unless it isn't, then calibrate.
also. Cook to temp not time, unless doing a brisket or pork shoulder, then make sure the probe slides in like buttah!
4. Procure the highest quality dead animals you can.
Oh, and always have a cold beverage at hand, with many more on standby (it was worth saying twice)
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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