I just used my egg for the second time and I'm in love already! My first cook was a steak, pretty basic. It was a NY strip and I seasoned with salt, pepper, and olive oil and cooked it for 4 min a side on the cast iron grill. Came out perfect medium rare and was far better then anything my weber gas grill ever produced.
After reading countless posts about eggsessories and days of back and forth I finally decided on getting the CGS AR B&R Combo. For my first indirect cook with it I went pretty basic, chicken drumsticks seasoned with salt pepper and olive oil once again. I cooked them at 350 for 30 min a side with some hickory chips. After the hour I based them in KC Masterpiece Original and cooked them about 5 more min a side at 400 and moved them to the edges of the grate unblocked by the oval stone so they would get some direct heat and crisp up the skin a little bit. When I pulled them from the egg the meat was falling off the bone, the meat was moist and the skin was crisp...they were perfect. I made the entire package of 5 drums with plans of eating 3 and saving the other two for lunch the next day, but they were just too damn good, and I took all 5 down.
I cannot wait to experiment more with the egg and I am looking forward to doing my first low and slow. Keep bouncing back and forth between ribs, brisket, and butt. Too many choices, so many possibilities. Anyone have any recommendations on which one to start with for a novice egghead?
Here are some pictures of the chicken:
After 30 min:
After initial cooking, and basted with KC