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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New Egg Owner

Hello everyone, I recently crashed my way into a XL Egg. I went down to New Orleans for the Just for Men National Beard and Moustache Competition 4th place in Freestyle. While on my journey my Step father cooked some food on his large egg. I loved the way it cooked. I called my girlfriend and told her when I got back we would need to add one of these to our supply of grills. I do a ton of cooking. Every April we go to Home Depot and buy 3 pallets of Kingsford Charcoal. I have a homemade grill that cooks 150 half chickens at a time. I also have a homemade pig cooker that will easily cook and spin a 350 pound pig. We only use the two big grills for charity fundraising. We volunteer 20-25 weekends a year raising money for our community. I am no stranger to grilling food. On my return trip from the Big Easy I crashed my motorcycle in St Louis Mo. I was able to ride it the rest of the trip home but I knew it was totaled out. My loving companion ran out and got me the XL BGE. Loaded with everything. It was her way of cheering me up, it worked like a charm. She got the XL because when we grill at home we end up feeding the entire block. Yes, I actually walk up and down the block giving food to all the neighbors. It is the least I could do since they had to smell the food cooking all day. On more than one occasion the cops on patrol at night stop by in the morning and drop off empty plates for me to load up. I love this grill but it cooks like nothing I have ever used. Getting this at the perfect temp has been a challenge. Does anyone have a XL that would be willing to share with me exactly how you adjusted both the top and bottom vents while cooking?? Thanks for any help.
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Comments

  • henapplehenapple Posts: 14,420
    edited September 2013
    Welcome but mainly... Pictures of the facial doo.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • All eggs cook similarly, they are basically a chimney with controlled airflow. The air comes in the bottom and goes out the top. Where you control it is up to you, Some eggers use only the bottom vent for most cooks over 300º dome, they take the DMFT off and use it as a paper weight. Others leave the bottom vent mostly open and adjust using the petals on the DFMT. 
    For low and slows everyone I know uses both vents. 
    There is no perfect temp, there is a close enough temp. Light it an hour before you need it and let it stabilize. You will get the hang of it and with a load of previously snuffed lump, you can be cooking in <15 minutes. 
    I'm with @henapple, pics of the hairy face please....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • HotchHotch Posts: 1,352

    Welcome aboard. Sorry to hear about your ride. Pictures are always good.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



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  • HotchHotch Posts: 1,352

    You will want to locate a supplier of quality lump. Sounds like you will need one.

    What part of the country are you from?

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



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  • I live in Sparta Wisconsin. I will post some pictures of my little homemade grills. Thanks for the tips!!
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Nice homemade cookers! Here's a link to visual vent settings that you may find helpful: http://eggheadforum.com/discussion/746823/vent-settings-a-visual-guide
    There's typically more than one way to get to your desired temps but the guide could be a decent starting point for you. For my Eggs, vent settings between my L and XL are pretty similar.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • @Bearded_Man_BBQ there's a great post floating around on here called something like, temp setting a visual guide; let me see if I can find it. 


    Search function is not always great on here, but I had a bookmark. I hope this helps. 

    By the way, between the awesome beard and the fact that you're a Wisconsinite I'm lookin' forward to catching up with you quite a bit on here! Welcome to the forum, there are some great folks here about. 

    Cheers -
    B_B

    Finally back in the Badger State!

    Middleton, WI
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  • Thanks man. Nice profile picture. I have had some up close and personal encounters with badgers. You will definitely see me on here quite a bit.
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  • That was a great thread to read. Thanks for sharing it.
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  • calikingcaliking Posts: 6,957
    Welcome! Sorry to hear about your ride, and glad that you are ok. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • No worries @Bearded_Man_BBQ, there's a ton of great info on this forum. Get the bookmark button ready! 

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Welcome to the club and happy egging...
    XL owner in Wichita, KS
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  • Welcome to the wonderful world of egging, it does take some time (cooks) to get things where you want them. That is, not checking the forum twice during a cook. I'm sure you have some tips that we would all benefit from. Welcome again, shiny side up, rubber side down, knees into the wind.

    _________________________________________________

    LBGE, Grill Extender, 5 burner Char-Broil gasser that hold my eggessories
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  • EggcelsiorEggcelsior Posts: 11,295
    Awesome awesome awesome.

    I found a shot of you as a baby.

    image
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  • Chris_WangChris_Wang Posts: 1,253
    Welcome! Looking forward to getting to know you and your cooks.

    Ball Ground, GA

    ATL Sports Homer

     

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