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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New Egghead!!!

hello everybody....new to the board here but i have been looking at some great posts....i'm real excited to learn alot from everyone.

i took the plunge and got an XL egg with lots of accessories.....i am pumped up to get into the various recipes and mostly BBQ....

i had my first experience with the egg this weekend and did some lobster tails that turned out wonderfully but just a hair smokey!  i'm going to have to be careful as my wife doesnt mind a little bit of smoke but too much and she doesnt like it much....so any tips on keeping the smoke to a minimal would be appreciated.

i also did a rack of ribs and while they turned out OK from a taste standpoint i was not happy with how they looked....lots to learn.....but i'm happy to be a fellow egghead with you guys!



here are the tails!


gettin lucky in kentucky!   2 XL eggs!
tails.JPG 133.3K
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Comments

  • Those are some nice bug tails!  Welcome!

    ........................................................................................

    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!

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  • ScottborasjrScottborasjr Posts: 2,598
    Congrats and welcome to the cult!! I'm assuming you were using Big Green Egg charcoal for your first cooks. Limiting smoke could be just a matter of waiting a little longer before you put the food on.  Keep taking pics, and sharing as we all learn from each other.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • lousubcaplousubcap Posts: 6,227

    Welcome aboard and great cook.  And believe it or not, different lump does impart different degrees of smoke flavor independent of using smoke wood.  I find Wicked Good to be about as smoke neutral as they come and if you are in the St Louis area I have heard Rockwood is about the same.  Royal Oak ( the generic BGE lump) does have a bit of a smoke flavor but not too strong.  Personally I find that Ozark Oak does impart a pretty healthy smoke flavor.

    Beyond that others will chime in but make sure the smoke (from whatever lump) smells good before cooking.  FWIW-

    Louisville
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  • shtgunal3shtgunal3 Posts: 2,902
    Welcome aboard Sloan. It's about time you showed up.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • JerkChickenJerkChicken Posts: 551
    Congrats and welcome to the cult!! I'm assuming you were using Big Green Egg charcoal for your first cooks. Limiting smoke could be just a matter of waiting a little longer before you put the food on.  Keep taking pics, and sharing as we all learn from each other.
    Nice looking cook. Welcome to the most badass cooker in the world. I agree with @Scottborasir about waiting longer for the coals to burn off all the yucky smoke before putting food on. I think this is the most common mistake by people new to the egg.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • If you wait as suggested above and you're still getting too much smoke then try a more neutral charcoal. Wicked Good is very neutral and should help. Welcome! Start saving for your next Egg..... :)
    2 Large Eggs and no chickens. How's that work? :)
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  • henapplehenapple Posts: 14,223
    Welcome...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • MickeyMickey Posts: 16,268
    Welcome to our little world. Where are you?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Austin  EggheadAustin Egghead Posts: 3,331
    edited July 2013
    Welcome to the group. Happy egging
    Mickey, when on vacation, sleeping till late in morning is ok.
    Eggin in SW "Keep it Weird" TX
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  • six_eggsix_egg Posts: 603
    Welcome.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

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  • tulocaytulocay Posts: 1,737
    Welcome and +1 on waiting longer for the smoke to clear before putting food on.
    LBGE, Marietta, GA
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  • AcnAcn Posts: 889
    Welcome!  I'm relatively new myself and you should be warned that this addicting!

    LBGE

    Pikesville, MD

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  • RACRAC Posts: 1,351
    Welcome aboard!

    Ricky

    Spring, TX

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  • TamaleTimTamaleTim Posts: 24
    Welcome - lots of newbies and former lurkers here!
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  • flynnbobflynnbob Posts: 600
    Welcome.  I noticed that the BGE lump (Which is Royal Oak) was a tad smoky.  I have been burning Ozark Oak and like the flavor.  I would experiment with different lumps and find the one that you like the best.  I would also get a Looft Lighter but many here have differing opinions.
    Milton, GA.
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  • bicktravbicktrav Posts: 467
    Welcome!  I'm also pretty new here, but I'll weigh in on the smoke issue because I had the exact same experience with my first cook.  I made chicken and it turned out tremendously smoky.  My wife wasn't all too thrilled.  I actually called Big Green Egg about it and they gave the same advice many above have given: wait longer to put the food on.  During the first several minutes of the cook the charcoal is burning off some very potent smoke.  You don't want your food exposed to that.  Let at least 15 minutes pass after you get the coals going before you put the food on.  I don't mean 15 minutes after you spark the coals; I mean 15 minutes after you have a good chunk of them lit and glowing.  The smoke should be transparent and wispy as opposed to billowy and white.  I followed that advice and I haven't run into the too much smoke problem since, which has been great because it's allowed me to focus on the myriad other problems a new egger is bound to run into.  Have fun and good luck!
    Southern California
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  • GQuizGQuiz Posts: 680
    Welcome to the asylum... funnest crazy you'll ever experience.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • msloanmsloan Posts: 259
    shtgunal3 said:

    Welcome aboard Sloan. It's about time you showed up.


    Lol!!! Do I know you????
    gettin lucky in kentucky!   2 XL eggs!
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  • msloanmsloan Posts: 259
    Thanks everyone for the warm welcome and advice! I was using BGE lump but I will for sure look into some of the other stuff mentioned. I appreciate the help!
    gettin lucky in kentucky!   2 XL eggs!
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  • finsterfinster Posts: 131
    Just keep at it! They will all tell you it is about the journey...
    MBGE in Charleston

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  • Welcome to the jungle.  Get ready to need larger clothes.  Nice looking tails.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • Welcome aboard. I have become not only a much better cook but also much smarter about food in general. There is an incredible wealth of knowledge available here with a more than healthy dose of humor of all sorts. Any cook you need thoughts on, post here and you will be given 30 different options to try quickly.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • msloanmsloan Posts: 259
    thanks a bunch!  last night I cooked my wife a piece of orange roughy fish and a couple of sirloin burgers for me and my step-son and it was all fantastic and just the right amount of smoke thanks to the great suggestions from you guys!

    long live the egg!
    gettin lucky in kentucky!   2 XL eggs!
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  • Welcome to the party!

    [Northern] Virginia is for [meat] lovers.
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