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Stidrvr
Posts: 54
Hey Everyone,
I figured I pop in here real quick. Well I finally got my Large Egg yesterday. Im coming from a 22.5 WSM that Ive hated almost since the day I bought it 4 years ago. I still love my Ranch Kettle, but Im excited about the switch.
One question I have, is it recommended to do a burn in before the first cook? You know, just run it up to temperature? Just wondering, I plan to cook on it tonight when I finish my table, I just have to finish the top, and put on the casters.
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Start with something familiar and keep the temperature below 400 for the first few cooks. Your gasket will thank you. I started with chicken and pork chops before doing pizzas at 700 degrees.Marietta, East Cobb, GA
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I let mine burn around 350 for a few hours just to fiddle with it. Wether it is a "must" I have no clue but it certainly can't hurt anything. Just don't go to hot to soonLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Everything I have is frozen so most likely Ill be picking up some burgers. So nothing too crazy.
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I would highly recommend doing at least one "test" burn where you get it up to 250°f, hold it steady for 30 min or so. Then up it to 350°f, try getting it stable for a bit. Then take it up to 450°f. That will just give you a good feel for some of the settings.
Then if you're comfortable, throw those burgers on and cook them while you have it hot. I usually go 4 minutes a side for 1/3 pound burgers, but I like my burgers cooked, not rare.
Knoxville, TN
Nibble Me This -
Have fun and clean the camera lens on your phone.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Welcome.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
the BGE was my first experience with any sort of charcoal grill and I burned almost half a bag of lump just playing around with temperatures. I don't think a person needs to do that, but I was so excited to use it I didn't care.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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Welcome!!! Enjoy! And take pictures... otherwise it never happened )MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Welcome aboard and enjoy the journey. Here's a great ceramic cooking reference that will likely answer many of your questions; http://www.nakedwhiz.com/ceramic.htm Check it out when you have time.BTW-degree of Kool-Aid consumption a matter of personal choice>-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.
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Heres the table I threw together today. It based of a plan I saw online. It is just temporary so I could see exactly what Id like for height and workspace, hence the reason its made outta pine and 2x4s. Anyway, heres a pic.... you know for proof
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Welcome Brother...Greensboro North Carolina
When in doubt Accelerate.... -
LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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grege345 said:
Welcome Brother...
Ya now cook somethingTook advantage of the free time I had and tested her out. Ive used lump before but only on few cooks. I usually used Kingsford (taking advantage of the memorial day sales) but I can see all the ash causing a problem in an Egg. Plus Im really getting sick of the taste that Kingsford gives. Ive only been using it because I still have so much left over.As far as the lump though, I hit it with a Map gas torch in a few spots and was amazed at how quickly it gets up to temp! -
Welcome Stidrvr! I have a WSM 22 as well and am not a huge fan although I still use it from time to time. You are going to love your egg. By the way did you do much smoking on your weber ranch? I have been thinking about getting one some day. Again welcome aboard.
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Please tell me your not usin kings ford in your egg?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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My first cook was a low & slow brisket at around 225F-275F dome and think it ran for around 18hrs for a 15# packet and I just let it burn itself out for the first several cooks (I didn't snuff it).LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Welcome and you've come to the right place. Best way to learn is just keep asking questions. And I'm so impressed you just "threw" at table together. I couldn't do that in two weeks.
But grege is right. Don't use the Kingsford!Clarendon Hills, IL -
+3 on Kingsford [-X Sadly I have 80# of Kingsford in my shed. Burn barrel with yard waste may be in its future. :-DLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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grege345 said:Please tell me your not usin kings ford in your egg?pigoutsc said:Welcome Stidrvr! I have a WSM 22 as well and am not a huge fan although I still use it from time to time. You are going to love your egg. By the way did you do much smoking on your weber ranch? I have been thinking about getting one some day. Again welcome aboard.
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BuckeyeBob said:Welcome and you've come to the right place. Best way to learn is just keep asking questions. And I'm so impressed you just "threw" at table together. I couldn't do that in two weeks.
But grege is right. Don't use the Kingsford! -
Welcome aboard. I hope you know this is addicting???????Ringgold GA LBGE
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Welcome! Hey your temporary table beats my temporary foot stool any day!Slumming it in Aiken, SC.
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I'd get a dead animal on the egg asap. They go bad if you don't use them often....Easy cook is a turbo butt - get a ~7lb butt, cook at 350 until 205 IT and the bone wants to fall out.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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sumoconnell said:I'd get a dead animal on the egg asap. They go bad if you don't use them often....Easy cook is a turbo butt - get a ~7lb butt, cook at 350 until 205 IT and the bone wants to fall out.Its currently holding steady at 350f waiting for the wife, she just had to run a "few" places. That was two hours ago B-)
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All done and consumed! Very tasty too.
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Welp that's it. It has been christened!! How you going to bring up the next egg to the wife?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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