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New Egg Owner!

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Stidrvr
Stidrvr Posts: 54
in EggHead Forum
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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  • brianwdmn
    brianwdmn Posts: 371
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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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  • grege345
    grege345 Posts: 3,515
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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 soon
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Stidrvr
    Stidrvr Posts: 54
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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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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
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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
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  • grege345
    grege345 Posts: 3,515
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    Have fun and clean the camera lens on your phone.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • DMW
    DMW Posts: 13,832
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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
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  • bigalsworth
    bigalsworth Posts: 685
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    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 BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
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  • RAC
    RAC Posts: 1,688
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    Welcome aboard!

    Ricky

    Boerne, TX

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  • hapster
    hapster Posts: 7,503
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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/
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  • lousubcap
    lousubcap Posts: 32,332
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    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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  • Stidrvr
    Stidrvr Posts: 54
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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 ;)

    image
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  • johnmitchell
    johnmitchell Posts: 6,569
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    Welcome Brother...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • grege345
    grege345 Posts: 3,515
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    johnmitchell said:

    Welcome Brother...

    Ya now cook something :)

    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Stidrvr
    Stidrvr Posts: 54
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    grege345 said:
    Welcome Brother...
    Ya now cook something :)
    Just waiting for the wife to get back from the store. 

    Took 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!


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  • pigoutsc
    pigoutsc Posts: 92
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    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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  • grege345
    grege345 Posts: 3,515
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    Please tell me your not usin kings ford in your egg?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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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 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • BuckeyeBob
    BuckeyeBob Posts: 673
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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
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited March 2014
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    +3 on Kingsford [-X Sadly I have 80# of Kingsford in my shed. Burn barrel with yard waste may be in its future. :-D
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • grussem
    grussem Posts: 120
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    Congrats! Welcome to the BGE world!

    My YouTube Channel
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  • Stidrvr
    Stidrvr Posts: 54
    edited March 2014
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    grege345 said:
    Please tell me your not usin kings ford in your egg?
    Good god no, I only have about three bags left, those will be used on the Ranch when I have "lots" to cook.

    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.
    I mainly use the Ranch kettle when I have a lot to cook. My mother hosts a family get together every year. I bring the Ranch to her house and cook burgers brats and hot dogs. Usually 20+ burgers and two party packs of brats (24 I think). Its nice cause I can do it all at once. I have done ribs on the Ranch though, but there were grilled not smoked, about 350ish. I have thought about using the Ranch for smoking. I think it seals better then the WSM, but haven't really controlled temps with it, just used mainly for grilling. Heres a pic I took while cooking some chicken. 16 Chicken thighs and 7 BS breasts, with lots of room to spare.

    image
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  • Stidrvr
    Stidrvr Posts: 54
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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!
    Ok, little confession, it took about two days. Only because I bought 8ft boards instead of 10ft and it was 10pm, so I had to go back today. I really wanted a nest but couldn't justify the $160 for temporary use until I built a table. Eventually I will build a table that will be for long term. I already think the lower shelf, that the Egg sits on is too high from me. Plus I will probably make it a little longer, for another large :D
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  • roblew
    roblew Posts: 78
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    Welcome aboard. I hope you know this is addicting???????
    Ringgold GA LBGE
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  • Jeremiah
    Jeremiah Posts: 6,412
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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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  • sumoconnell
    sumoconnell Posts: 1,932
    edited March 2014
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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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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    roblew said:

    Welcome aboard. I hope you know this is addicting???????

    +3 addicting. Hi my names_______ (Blake) and I'm an eggaholic. :-). @Stidrvr‌ Welcome aboard!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Stidrvr
    Stidrvr Posts: 54
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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.

    :)
    Ive got two frozen butts in the freezer, plus one from a friend at work who jest started butchering. I just heard about the turbo butts the other day and plan on given it a try next saturday. 

    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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  • Stidrvr
    Stidrvr Posts: 54
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    Dead animal is being cooked.
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  • Stidrvr
    Stidrvr Posts: 54
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    All done and consumed! Very tasty too.


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  • grege345
    grege345 Posts: 3,515
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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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