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New Eggers

Well what a week, having thought long and hard, finally bought an egg over a new weber gas, which hubby has been hankering over for years. We hatched last sunday and have egged 4 days out of seven ( do we cook or do we egg?). Sunday, whole chicken (cremated), belly pork on thursday but lost heat towards the end, ( two slow cooks and didn't top up the charcoal) leg of lamb on friday, slightly over cooked ( meat probe on the shopping list, cook to temp not time) and saturday steaks! think we may have cracked it! UK terminology for getting it right, nothing to do with cracking eggs! Loving our new large BGE and a big thank you to the forum as all learning issues were here. 


  • JEC23JEC23 Posts: 131
    Welcome, enjoy the new addition from a fellow UK egger.
  • TjcoleyTjcoley Posts: 3,527
    Welcome aboard!  Sounds like some good/ok cooks so far.  Keep at it and trust what you learn from the forum here.  Don't hesitate to ask if you have any questions.  Get a Thermopen and cook to temp.  "do we cook or do we egg?" - I always use a Capital 'E' when referring to my Egg.  You are no longer cooking, you are Egging.  Enjoy. 
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • JEC23JEC23 Posts: 131
    +1 on the Thermapen, a maverick is another good purchase. For charcoal I get mine from BigK, the restaurant lump in 15kg bags (ACH15) for low and slow and the 12kg bags (RCH12) for grilling. Quite a lot cheaper than the BGE stuff and better quality too, link for you
  • MickeyMickey Posts: 18,480
    All you need is a Thermopen and fill up you Egg with lump.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • nolaeggheadnolaegghead Posts: 23,313
    welcome, there's a bit of a learning curve but you figure it out quick if you read and post here.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • jhl192jhl192 Posts: 1,006
    Welcome to the journey!
    XL BGE; Medium BGE; L BGE 
  • DMurfDMurf Posts: 481
    Welcome to the tasty craziness! Keep it up your cooks will become automatic. A thermapen is an investment but so was your Egg and the food cooked on it is a greater one, with the right tools you get all the credit. Enjoy the ride and have a "cracking" good time!
    BBQ since 2010 - Oh my, what I was missing.
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Welcome to the lifestyle.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • corb69corb69 Posts: 154
    Welcome. Enjoy!!!!
  • 500500 Posts: 2,429
    Welcome. Now all of your clothes will smell like a campfire.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Congratulations and welcome!
    Bronxville, New York. XLBGE, MBGE
  • flynnbobflynnbob Posts: 647
    Welcome aboard! +1 on the Themapen - It should be your next purchase.
    Milton, GA.
  • xiphoid007xiphoid007 Posts: 524
    Good thermometers and learning how to control your temp are 2 of the most important things. Read a lot here, and you're in for a lot of fun. I've found that even what I would call failures as my harshest critic are way better than what most folks call good food.
    Pittsburgh, PA - 1 LBGE
  • jccbone62jccbone62 Posts: 210
    Welcome to the club!
    XL owner in Wichita, KS
  • SubVetSubVet Posts: 12
    Last grill you'll ever need - Mine is about 11 years old now.
  • James MBJames MB Posts: 356
    As others have said - welcome to the lifestyle!
    Meat therm is really useful, though I love my "Third Hand" and my woo ring - basically something to add distance and to go indirect.
    Oh and a corkscrew of course!
    Your next challenge is to get enough charcoal in to see you through the winter.
  • James MBJames MB Posts: 356
    PS - I'm in the UK too.
  • henapplehenapple Posts: 15,786
    Welcome. The thermapen changed my cooking, er....egging. Egging.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • BrodiesBrodies Posts: 4
    Wow all these new Egg pals, chicken and roasted veg on the go! about to try out my new therma pen!! 
  • calikingcaliking Posts: 9,427
    Good thermometers and learning how to control your temp are 2 of the most important things. Read a lot here, and you're in for a lot of fun. I've found that even what I would call failures as my harshest critic are way better than what most folks call good food.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • pantsypantspantsypants Posts: 1,191
    Welcome !!!

  • lousubcaplousubcap Posts: 13,715
    Welcome aboard and enjoy the journey.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • JEC23JEC23 Posts: 131
    James MB said:

    PS - I'm in the UK too.

    Where do you get your charcoal from? Local or online?
  • HDumptyEsqHDumptyEsq Posts: 1,095
    Welcome aboard. Ex-Pat from Hammersmith in London. You'll make lots of new friends out of nosey neighbors too.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • RACRAC Posts: 1,688
    Welcome and enjoy!


    Boerne, TX

  • NanookNanook Posts: 846
    Welcome! +1 on the Thermapen
  • Rplatt2Rplatt2 Posts: 30
    What is the thermapen? Where would I find one
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