Research: What is Your Biggest Challenge?

So many crude things I could say about that. Must. Resist. Typing.

Sleeping through the night. 

Biggest challenge here is wanting to cook on the BGE every day but not having the time and running out of Bud Lite (not my fav but it gets the job done).

The only thing I have any issue with is the Stoker. 

tarheelmatt said:

DoubleEgger said:

The only thing I have any issue with is the Stoker. 

I think you and Stoker could benefit from a relationship time-out. 

We've been on a trial separation for a while my friend. 

toddmiddlebrooks said:

@Jstroke I'm not trying to break into the grill market per se.  I'm doing research to determine if an online course dedicated to BGE users (new and/or experienced) would be a good idea.  My initial thoughts were to design specific courses or modules that would guide new users through more difficult cooks or methods or cooking on the Egg. That's why I wanted to come to the experts though, so I brought the question to this forum.

Thanks @blind99

Interesting idea, and not trying to knock it, but I think that is what the forum is for, there is so much experience on here it is amazing, you can always get the help you need day or night. I think it would be tough to make a "course" or "module" general enough, or specific enough for the many questions that may be asked. Plus, Youtube I am sure has enough vidoes on how to Q, however I come here.

Regardless, welcome to the Forum, if you are here to stay or not.

Jeepster47 said:

There is a definite need for an online "one safe source" for new eggers for the following:

1)  Setting up and cleaning the egg
2)  Loading the egg for various cook times and temperatures
3)  Use of smoke wood ... chunks, chips
4)  Starting the egg
5)  Reaching temp clearing the smoke, and holding temps
6)  What are the differences, and uses of, cooking indirect and direct
          at fire ring, at felt line, raised into the dome, etc
7)  Some simple starter cooks that demonstrate the various choices in #6
8)  Use of brines, rubs, BBQ sauce

Keep it basic, but complete in detail.

As to experienced eggers ... they're too set in their ways to really listen ... check a few threads in this forum and you'll notice that we even disagree on which lump to use.

This is why I like the forum though, again, not trying to knock anything, but a one stop shop would be great...however, there are so many different ideas on here, as well from people set in their ways, that you can pick through and try what appeals to you, and perhaps try different ideas when able. 

A "one safe source" would be the opinion of one person. Or perhaps one person for each subject mentioned, picked by one person who made that his preference, and way of doing it. 

Again, this is why I like the forum, but that is just my opinion. 

I personally just don't think it is needed is all, but each to his own of course. Good luck with it Todd. Really isn't my place to comment whether I think its needed or not in the first place. I apologize for that. 

@AlbertaEgger ... I agree with your argument for those who have gotten past the initial problems with cooking on the egg.  For the beginner, I would add the following example of why it might have a positive impact on a beginner.

One of my first cooks was to be a chicken ... was faced with deciding to cook whole, parted, spatchcocked, or splayed ... simply ignored the boneless and lollypop stuff.  Brinded or not brinded.  Hmmm ... then had to decide to cook direct, raised direct, or indirect ... with a couple of cooks advocating raised indirect.  When I settled on spatchcocked there was the don't flip, flip once and flip several times approach.  Temp?  That was the best decision yet ... everything from about 250 to 400 degrees was championed.  Luckily I skipped over the lump, smoke wood, and rub divisions and used what my dealer sent home with me.

I would tell you about trying to control temps, but I'm still embarrassed ... just let me say that I actually cooked that chicken from 250 to 400 degrees and all stops in between.

Too many times I've seen a new egger ask a question on how to do something simple.  There will be a half dozen posters answering the question in a logical manner while explaining why they are suggesting doing it this way and building on each other's suggestions.  Then, someone will say exactly the opposite as if the first posters are old men, idiots, or drunks.  As a whole, we don't do well at clearing up confusion with the new egger ... in the end, they're left wondering which way is acceptable.

Thus, I think there is a place for a "one safe source" for new eggers.  Yes, it will present one person's best practices, but I'd argue that's beneficial for beginners.

I see where you were coming from now @Jeepster47

How many days to Salado?

the voc's man, the voc's

Lit said:

Winning Eggtoberfest 

I see what you did there 

Time.