Ive tried the egg for the first time now (2 times in 3 days) here are the impressions and different ways i used it (please dont shoot me if i did something wrong)
Cook A; 3 american entrecotes
Seased with rough seasalt - platesetter legs down indirect 300f internal 48celcius put them out with plate setter and heated further up to around 650 direct with cast iron grid seared 1 min each side. Taste for the first time was pretty smokey but different then normal meat (first steak ever on bge)
Today cook B; premade pizzadough with fresh toppings - had to get the egg (small egg) up to around 700f ... Was tougher than expected, maybe we didnt use enough charcoil, we opened it again and put some extra coil on d used a hairdryer to 'turbo air flow' from the bottom... Is this done or not done since i havent read about it here. Maybe we just need to play a bit more with temperature and pizzatime cooking and bake it lower for 8-10 min instead of 5 min - used the platesetter legs down and pizzastone on top of it.
Cook C; large Tbone (1.2 kg) used the same method as cook A but used the Jack Daniels woodchips (maybe to much?)
I have to many variables to know where i went wrong since cook A was by far the best.
Is it the rushing with the hairdryer, is it the difference in meat ? Is it the whiskey chips? I d love to hear your opinions
Oh before i forget; between the pizza and tbone we also did a chicken - platesetter down and an improvised drip pan and a vrack (platte down cause the lid wouldnt close when it was turned up. Filled the drip pan with brown beer but that soon dried out? Then i refilled with water 2-3 timed for about an hour... The meat was nice but the outside was nowhere near crispy, any suggestions on that perhaps?
Btw i'm from belgium and the kind of seasoning and rubs i read about here are not really familiar around here, unfortunatly.
Thanks for your feedback! Pics are from cook A - the others will come soon
New to the Eggworld from Antwerpen - Belgium