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I finally got my Large!

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bigdaddydivo
bigdaddydivo Posts: 68
in EggHead Forum
I finally went to PA and got my egg! I plan on cooking a sirloin on it first. I know youre not supposed to go over 350 degrees or so inorder to set the gasket. My question is, how long should I burnthe lump before I cook the steak? I will try to take pictures as I go!! Thanks!

LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need

Livonia N.Y. (the vampire state)

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  • WeberWho
    WeberWho Posts: 11,030
    edited May 2014
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    Congrats! I wouldn't worry about temp. The egg is under warranty if you bought it new and the gasket you'll probably want to upgrade anyway in the future. Time depends on what brand lump you're using and what you're using to start your egg. (Example: Starter cubes will take longer to light vs. a weed torch) Anything 20+ minutes should be good for most lumps.
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • johnkitchens
    johnkitchens Posts: 5,227
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    Congrats on the purchase. If you are using BGE lump it will take 20 to 30 minutes to burn off the nasty's. 

    If you are using Rockwood it will take a lot less time. 

    There are a lost of posts here about lump. They are like football teams, vehicles, religion, and politics. Everyone has their own opinion and most people feel pretty strong about it! 

    We are glad that you are here. Post pics or it didn't happen! 

    Louisville, GA - 2 Large BGE's
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  • SkinnyV
    SkinnyV Posts: 3,404
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    My buddy got one recently, you will want to raise that grid asap. That's what he struggled with out the gate, until he got the woo.
    Enjoy!
    Seattle, WA
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  • bigdaddydivo
    bigdaddydivo Posts: 68
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    Steak came out pretty good rubbed it with tasty licks red meat rub. Swmbo thought the rub was a bit strong but she had seconds!! Cooked it direct at around 400 on the cast iron grate, served it with sautéed spinach and a baked potato. I know this is old news to all of you but I cannot beljeve how easy the temp was to regulate the first time!! I will have a worse grilling problem soon! Thanks for all the great recipes and advice!!!

    LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need

    Livonia N.Y. (the vampire state)

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  • bud812
    bud812 Posts: 1,869
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    Looks good to me.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Impressive first cook!! Keep that pic of the white egg guts cause it won't take long for it to be nice and black. I like the looks of a virgin egg!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    Nicely done. Welcome aboard.

    Ball Ground, GA

    ATL Sports Homer

     

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Welcome aboard! Congrats on your LBGE purchase. Nicely done on the 1st cook right outta the gate.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • bigdaddydivo
    bigdaddydivo Posts: 68
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    Thanks all. I did giggle to myself at that lily white interior! Not for long

    LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need

    Livonia N.Y. (the vampire state)

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Nope. After your first low & slow it'll be but, a memory. :-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • hapster
    hapster Posts: 7,503
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    Welcome! Congrats and enjoy!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • tksmoke
    tksmoke Posts: 776
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    Welcome aboard!!  I think the gasket thing is a little overblown for the current generation of Eggs.  In the past the gaskets were very poor, and even when treated with care, did not last.  They are now using a much better quality gasket.  Not that you can't destroy them with really high heat cooks, but the current generation of gasket will absorb a lot more punishment.  Enjoy!!!
    Santa Paula, CA
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  • tjosborne
    tjosborne Posts: 529
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    Mattman3969 said:
    Impressive first cook!! Keep that pic of the white egg guts cause it won't take long for it to be nice and black. I like the looks of a virgin egg!!
    And we have an EggMo.
    middle of nowhere- G.I. NE
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  • Ktim
    Ktim Posts: 364
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    Nice looking cook! Welcome, enjoy, and stock up on Budweiser.
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  • lousubcap
    lousubcap Posts: 32,393
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    Welcome aboard and enjoy the journey.  Great start!
    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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