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My First Egg, My first cook!

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A31unit
A31unit Posts: 199
in EggHead Forum
Just bought my first Egg in a large. Put it together and did a whole 6 lb chicken for a break in @350.  Everything went well thanks to all the good tips I got here!!!!!  I had a gasser so I'm  new to charcoal but now I am so happy I did it.
After lighting my coal I was able to creep up on 350 and fine tune to stay there!  This thing is really accurate with being able to hold temp.
chicken turned out great using Dizzy Pig raging River rub.
i am learning and already am considering some changes for next time to get the skin a bit more crispy. I cooked to 165 in the breast. Juiciest chicken I ever made!  I wanna do ribs for the first time ever soooo bad. I can't wait. I have been bit by the bug!


LBGE. Plate setter, PS Woo2, Flame Boss 200.  Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me.  I would most likely rather live where you are)
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Welcome to the madness.  

    Do yourself a favor and only buy a thermopen if you do not have one and do not buy anything else for a year. By then you will know what you will really use. Otherwise, we will spend your money for you. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • lousubcap
    lousubcap Posts: 32,384
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    Welcome aboard and enjoy the journey.  Very perceptive..."my first egg...".  Great cook out of the gate!  And here's a link to a recent thread that has some good intro info-may be of use: New to the Forum, New to Everything Egg  
    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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  • YukonRon
    YukonRon Posts: 16,989
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    You will soon learn the coat of joining the BGE OCD GROUP is far less than the cost to stay in.
    Welcome and have fun
    Louisville, Kentucky
    MM & XL
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Welcome to the forum and to the lifestyle!

    Do as @Sea2Ski suggest and buy a thermapen (not necessarily from this link).
    ---------------------------------------------------------------------------------
    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
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  • biggreenrob
    biggreenrob Posts: 194
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    Congrats. Dizzy Pig Raging River is a good versatile rub.  It looks like you hit the mark with that chicken. 
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • A31unit
    A31unit Posts: 199
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    I placed my order for a Thermapen yesterday. Digi Camo w/ American Flag!!!!!
    LBGE. Plate setter, PS Woo2, Flame Boss 200.  Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me.  I would most likely rather live where you are)
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  • bgebrent
    bgebrent Posts: 19,636
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    Congrats brother and welcome to the crazy train!  Great first cook there!
    Sandy Springs & Dawsonville Ga
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  • A31unit
    A31unit Posts: 199
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    One question for veteran Eggers. When cooking my chicken my temp was right on 350. I opened the lid to check the bird and closed it. It was opened for a bit since I still have to check it with the slow oven style thermometer.  When I closed the lid the temp soared up to around 400?!?  It then took me a while to get it back down to 350. I basically choked the s$&@ out of it!  I am guessing the sudden rush of oxygen when opening the lid caused the coals to "wake up" and burn hotter for some time.  How do I plan and adjust for this.
    LBGE. Plate setter, PS Woo2, Flame Boss 200.  Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me.  I would most likely rather live where you are)
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Can't say I've ever had that happen but, your "rush of oxygen" theory sounds right.

    One suggestion... consider raising your cooking grid up to the felt level using paving stones, empty beer cans, etc. You will probably find that the chicken cooks better that way. I don't do the vertical chicken but, when I do spatchcock I even raise above the felt level.
    ---------------------------------------------------------------------------------
    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
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  • bluebird66
    bluebird66 Posts: 2,733
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    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Smoker317
    Smoker317 Posts: 238
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    Looks fantastic, welcome!!!
    Egghead since November 2014, XL-BGE & ET-732
    Smobot
    Living near Indy
    36" Blackstone
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Welcome... have fun!  And glad you ordered your thermopen...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    A31unit said:
    Just bought my first Egg in a large. Put it together and did a whole 6 lb chicken for a break in @350.  Everything went well thanks to all the good tips I got here!!!!!  I had a gasser so I'm  new to charcoal but now I am so happy I did it.
    After lighting my coal I was able to creep up on 350 and fine tune to stay there!  This thing is really accurate with being able to hold temp.
    chicken turned out great using Dizzy Pig raging River rub.
    i am learning and already am considering some changes for next time to get the skin a bit more crispy. I cooked to 165 in the breast. Juiciest chicken I ever made!  I wanna do ribs for the first time ever soooo bad. I can't wait. I have been bit by the bug!


    Congratulations you'll love your Egg even moore 

    Ross
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  • henapple
    henapple Posts: 16,025
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    Welcome. I wouldn't sweat the temp change. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Foghorn
    Foghorn Posts: 9,844
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    henapple said:
    Welcome. I wouldn't sweat the temp change. 
    Agreed. 

    Of course, @henapple doesn't sweat anything. He's a very cool character. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • henapple
    henapple Posts: 16,025
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    Cool=too much to drink
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • RAC
    RAC Posts: 1,688
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    Welcome! Nice cook

    Ricky

    Boerne, TX

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  • Eggingaround
    Eggingaround Posts: 357
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    Congrats on getting your Egg! 
    Mckinney, TX
    LBGE--AR with Rig extender 
    Mini Max
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  • Sookie
    Sookie Posts: 335
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    *Whispers* - Hey look guys, we roped in another one! - LG

    Congratulations on your first cook.  The chicken looks outstanding!  Well, standing anyway!   I did @biggreencraig's method of ribs a couple times and both times they turned out great.  http://eggheadforum.com/discussion/1182291/best-ribs-to-date/p1

    Enjoy!

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  • A31unit
    A31unit Posts: 199
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    @Sookie, I am def "roped" in.  Thanks for sharing the post from @BigGreenCraig those ribs look awsome!  Thing is. It is written in a way that is actually too advanced for me even. I mean I have never smoked ribs so I don't have some of the vocabulary used in the post or even understand what the common steps are to
    doing it.
    it seems like the ribs are smoked in the grid at first, then "wrapped" in foil with the mentioned concoction and put back on for a time.  Are they then unwrapped and put back on grid once again for the final step??
    thanks
    LBGE. Plate setter, PS Woo2, Flame Boss 200.  Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me.  I would most likely rather live where you are)
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  • beachsmoke
    beachsmoke Posts: 644
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    looks fantastic good first cook welcome to the nut house
    Large egg panhandle of florida
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Ask questions, you'll get answers here. Welcome. Very perceptive. "First
     egg"
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  • Sookie
    Sookie Posts: 335
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    A31unit said:
     Thing is. It is written in a way that is actually too advanced for me even. I mean I have never smoked ribs so I don't have some of the vocabulary used in the post or even understand what the common steps are to doing it.
    it seems like the ribs are smoked in the grid at first, then "wrapped" in foil with the mentioned concoction and put back on for a time.  Are they then unwrapped and put back on grid once again for the final step??

    a)  Understanding vocabulary - please.  Just ask.  I was in your shoes once, and I felt a little lost with some terms.  People here helped me.  Honestly I am just an amateur like yourself, but they seem to put up with me.

    b)  For Craig's particular ribs, they did not go back on the fire after the foil part, BUT if you wanted to sauce them, that would be a great option for these tender little babies.  I personally chose to not sauce and let the Meat Church products do the talking. 

    I hope this helps.  Please continue to post!

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  • A31unit
    A31unit Posts: 199
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    Ok. So total time on the Egg smoking is 2.5 hrs
    then they come off and get wrapped in the foil with the honey, brown sugar, liquid gold and apple juice and just sit on the picnic table like that for 1:45.  Then they are unwrapped and sit on the picnic table for another hour
    before serving?
    Also. Could you explain the procedure for the wrap in a bit more detail, like how much of each ingredient to use... Or is it just a "layer of each" ymmv
    thanks
    LBGE. Plate setter, PS Woo2, Flame Boss 200.  Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me.  I would most likely rather live where you are)
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  • Philly35
    Philly35 Posts: 858
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    Get the Rutland gasket now. The stock one will come off much easier and you'll end up with a Rutland anyways. 
    NW IOWA
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  • Steve753
    Steve753 Posts: 140
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    I never use aluminum foil on my ribs. The BGE traps moisture, so the meats won't dry out. The foil isn't really necessary.
    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    A31unit said:
    Ok. So total time on the Egg smoking is 2.5 hrs
    then they come off and get wrapped in the foil with the honey, brown sugar, liquid gold and apple juice and just sit on the picnic table like that for 1:45.  Then they are unwrapped and sit on the picnic table for another hour
    before serving?
    Also. Could you explain the procedure for the wrap in a bit more detail, like how much of each ingredient to use... Or is it just a "layer of each" ymmv
    thanks
    No... wrapped and put back on the egg, then unwrapped and back on the egg (to get a little crust). This is generally referred to as the 3-2-1 method. Although Craig's times are a bit different; in the end, that shouldn't matter
    ---------------------------------------------------------------------------------
    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
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