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Cooksteregg
Cooksteregg Posts: 1
in EggHead Forum
We just go our cal big green egg can't wait to fire it up tomorrow any advice for a first timer would be welcome
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  • bcsnave
    bcsnave Posts: 1,009
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    Advice:

    #1. Cook on it...

    #2. Extend your line of credit (you're gonna need it for stuff)

    #3. What NPHuskerFL said

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • theyolksonyou
    theyolksonyou Posts: 18,458
    edited January 2015
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    +1 on above, don't forget to burp the egg, don't sweat the little things, relax, read a lot here, and jump in and contribute here

    also, welcome.
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  • anton
    anton Posts: 1,813
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    Welcome, get some attachments so you can cook raised indirect. Go buy a ton of meat. Get ready to be the cool guy who everybody wants to get invited to dinner by.
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • jhl192
    jhl192 Posts: 1,006
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    Welcome and be patient ! Let the fire establish and the smoke run clear before you start cooking. I have found that fire management is the biggest challenge at first. For more specific help ask more specific questions. Good luck!
    XL BGE; Medium BGE; L BGE 
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  • AUCE
    AUCE Posts: 890
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    Welcome
    Best advice..all the above PLUS TRUST the TEMP. It doesn't lie. Buy a dual temp thermo. Dome temp is different than grill surface.
    Thermoworks dual temp smokehouse probes.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • stemc33
    stemc33 Posts: 3,567
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    Cooksteregg said:
    We just go our cal big green egg can't wait to fire it up tomorrow any advice for a first timer would be welcome

    Only advice I have is, be careful when asking for advice on the forum.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • bluebird66
    bluebird66 Posts: 2,733
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    stemc33 said:
    Cooksteregg said:
    We just go our cal big green egg can't wait to fire it up tomorrow any advice for a first timer would be welcome

    Only advice I have is, be careful when asking for advice on the forum.
    Yep, this forum has cost me a lot of money!
    ;)
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • piney
    piney Posts: 1,478
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    I can't add much to what has been advised already, but, most of all welcome aboard, glad to have you here, looking forward to all your input. Go cook and have fun!  
    Lenoir, N.C.
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Welcome!  Post pictures with forks.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • johnkitchens
    johnkitchens Posts: 5,227
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    Welcome to the forum and the Egging life. Follow the advice of the other posters. 

    Louisville, GA - 2 Large BGE's
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    stemc33 said:


    Cooksteregg said:

    We just go our cal big green egg can't wait to fire it up tomorrow any advice for a first timer would be welcome



    Only advice I have is, be careful when asking for advice on the forum.

    True Dat! =))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Dobie
    Dobie Posts: 3,365
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    Use good lump, the BGE stuff isnt it.
    Jacksonville FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @Dobie‌ ready to group buy yet? Or are you still good?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Dobie
    Dobie Posts: 3,365
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    NPHuskerFL said:
    @Dobie‌ ready to group buy yet? Or are you still good?

    On my last bag now, was just about to text you. Order up please.
    Jacksonville FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Dobie said:


    NPHuskerFL said:

    @Dobie‌ ready to group buy yet? Or are you still good?




    On my last bag now, was just about to text you. Order up please.

    Same quantity for you Chris?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Dobie
    Dobie Posts: 3,365
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    Yep 100 lbs please.
    Jacksonville FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    ^^^^^Done
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Dobie
    Dobie Posts: 3,365
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    NPHuskerFL said:
    ^^^^^Done

    Thanks Blake, did he say when it woud be ready for pick up?
    Jacksonville FL
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  • logchief
    logchief Posts: 1,415
    edited January 2015
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    Like what everybody above said and most of all welcome and have fun.  For your first low and slow cook try doing a pork butt they're very forgiving, they've come out great for me.  

    This place has given me a wealth of info from some great and helpful Eggers.  Check out http://www.amazingribs.com for some great info on Q'ing

    Post pics and don't worry if your thread gets highjacked a little bit.
    :-\" :-h
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • gmbbs
    gmbbs Posts: 110
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    Something that is not BGE specific, but what most here learned as the BGE made us up our cooking game...forget all you know about cooking based on time, and cook to temp.
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  • lousubcap
    lousubcap Posts: 32,391
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    Welcome aboard and enjoy the journey. 
    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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  • henapple
    henapple Posts: 16,025
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    Welcome. Ask your doctor to start looking for a backup liver.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Dobie said:


    NPHuskerFL said:

    ^^^^^Done




    Thanks Blake, did he say when it woud be ready for pick up?

    I'll txt or call you in a few. I'm stuck up on this roof turning wrenches.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • buzd504
    buzd504 Posts: 3,824
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    AUCE said:
    Welcome Best advice..all the above PLUS TRUST the TEMP. It doesn't lie. Buy a dual temp thermo. Dome temp is different than grill surface. Thermoworks dual temp smokehouse probes.

    I quit caring about grill temp.  The dome temp tells me what's happening in the egg, and it's ultimately where the whole interior temp will stabilize.  Seems to work for me.
    NOLA
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  • Jerald
    Jerald Posts: 46
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    For me, when it comes to recipes and process, less it more.  I keep my recipes simple.  Burgers have 2-3 spices added, then the grill does the rest.  Brisket, simple mustard and dry rub, grill does the rest.  Steaks, salt and pepper, grill does the rest.  I get creative on a few things (asparagus for example)

    The DigiQ made temperature control something I seldom have to think about. It is also handy for stoking the fire early (quicker to temp.)

    Get a Pizza setup.  The most fun thing for the family to cook on the grill, IMO.  Again, less is more here.

    If you like smoke, I find that the whole logs work better for me, versus chips or chunks.  I can go a whole cook on these. I set them up in a triangle formation in the coal.  

    Invite friends over while you cook.  Have a cold one.

    Don't worry - You will figure things out quickly.  It just takes a few tries.

    Oh- Hang onto your cash until you really know what you want.
    Bub - Flower Mound, Texas.  
     
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  • Jerald
    Jerald Posts: 46
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    One more thing, when your friends and neighbors come over for a cook, you must tell them the amazing food is because you are a good cook.  Don't give all the credit to the tools.
    Bub - Flower Mound, Texas.  
     
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  • jhl192
    jhl192 Posts: 1,006
    edited January 2015
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    You have heard that there are many ways to skin a cat.  Well, on this forum you will find our that there are many ways to cook a cow...or a pig... or a chicken..or a pizza ..you get the picture...  not all the information is right,but most of it is not wrong.. a lot of it becomes personal preference. (i.e Firebrick vs. Woo2,   indirect vs. direct,  Rockwood vs.  Royal Oak,  foil or no foil,  Yeti vs. Sytrofoam, IPA vs. PBR.  Digi Q vs. Stoker;  Thermapen vs. ThemaPop)  These will all make sense to you in a few sleepless weeks.  Have fun!  
    XL BGE; Medium BGE; L BGE 
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  • THEBuckeye
    THEBuckeye Posts: 4,231
    edited January 2015
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    @cooksteregg

    My sis-in-law gave me a copy of "The Kamado Smoker and Grill" cookbook by Chris Grove for Christmas. I've owned my L since May. 

    I kind  of poo pooed it because of everything I've learned thanks to the Forum. I also assumed it was all about  "the other brand", When I finally thumbed through it I realized how much I already had learned - thanks to the Forum again. What I've found since,  it makes for a handy refererence when I don't want to get on-line (temps, meat temps, etc)  and there are more things I want to learn and try. 

    Turns out Chris is an Egger and credits the Big Green Egg in the book but he just doesn't make it obvious. 

    Check it out. 

    New Albany, Ohio 

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  • BigGreenGator
    BigGreenGator Posts: 346
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    X2 on all above ... Start easy steaks or ribs maybe some wings get your feet wet :) trust the cooker ... Wait for white smoke to dissipate ... Keep lid closed don't look too much lol beer beer and 1 more beer

    Large Big Green Egg / Ceramic Grill 2 Tier grate / Maverick ET-733 / homemade egg station / Amelia Island Fl. "Go Gators"

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