Whats the biggest operational challenge with having an egg?

Biggest challenge is not buying all the accessories that can go with it $$$$

A few times per year I will be grilling burgers and brats for 20-25 people.  That doesn't all fit on the LBGE.  My solution is going to be buying an XL so I can run both at the same time.

Making room for all the accessories, unrelated cooking implements (Blackstone, slicer etc...) and lump.  Welcome and have fun. 

Hard to settle on one, but probably the biggest for new egg owner's is that it takes patience to get the fire right and stable temps. It is not an initial "fire and forget" operation.  Beyond that-don't chase temperature.  
BTW-welcome aboard and enjoy the journey.

Deciding what to cook.

@marran8 - what follows is a collection of info that may be of use:  

Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas.  http://www.nakedwhiz.com/nwindex.htm

For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking:  This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt: http://amazingribs.com/

Here’s the second one:  http://playingwithfireandsmoke.blogspot.com/

 After-market toys- With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  I would get comfortable playing around with the BGE before any major after-market investments.  Will save you $$ in the long run.

 Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp.  If not around 210*F, then note the off-set and use the nut on the back to correct.  Then recheck.

Temperature is a controlled by the volume of lump burning.  The volume is controlled by the air-flow thru the BGE.  In thru the bottom vent and out the top.  Make sure when you set it up that the fire box opening is aligned with the lower vent. 

When adjusting the vent(s) to change temperature, the feedback loop can take some time.  Changes in air-flow are reflected in the dome thermo temp.  Don’t chase temperature; +/- 10-15*F is close enough.

“Stable temperature” is a relative term.  Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.

And that's a whole lot more than one operational challenge.  

lousubcap said:

Hard to settle on one, but probably the biggest for new egg owner's is that it takes patience to get the fire right and stable temps. It is not an initial "fire and forget" operation.  Beyond that-don't chase temperature.  
BTW-welcome aboard and enjoy the journey.


Yeah this. I would also add that I never thought I would be more interested in lump charcoal debates than presidential ones but here we are!

Avoiding the temptation to screw with the bands and then trying to get it all aligned again........

Our biggest adjustment was cooking according to the internal temp of the food.  My wife always asks "when will dinner be ready?" and I never know, could be 30 minutes or 90 minutes.  It's tough to coordinate cooking sides and finishing at the same time.

Using the same notch on my belt...lol
I seem to eat better now that I cook.

Mine is the speed that is can start cooking with 3 kids under 4 and I get done work 6 or later. 

all GREAT answers...$$ for more egg toys, $$ for lots of meat, and the battle of the waist line are all soooooo true. 

My hardest-to-learn part was when starting up an Egg, never let it get above your desired temp.  The large amount of ceramic lining in an Egg is an important part of what cooks your food.  The charcoal heats the ceramic lining, which then radiates heat to cook the food.  The ceramic lining also holds a large amount of heat; that is what helps the Egg have a steady temperature.  If you let the egg get hotter than you want, it is difficult to lower it again. 

Solution;  watch the temperature as it heats up.  Start dampening the fire down when the temp isn't quite up to where you want it.
While all this is explained in the Egg instructions (which talk about dampening down before you get to temp), and the term "chasing the temperature" involves this as well, it took me a long while to understand the implications of those instructions.

The Franklin manifesto/book on smoke based BBQs talk about "good smoke" and "bad smoke".  Obviously you want good smoke.  Trying to reduce the size of the fire you have going by starving it for oxygen produces bad smoke, which he says gives a bad taste.  Limiting the oxygen flow before it gets to temperature limits the amount of charcoal burning, but all of the burning char is getting enough oxygen: good smoke.  Trying to slow down a too hot fire means you are essentially smothering some already burning char: bad smoke.

For me it is waiting for the fire to burn clean. Especially when I throw one of my crusty indirect pieces in for a low and slow. That crud can take some time to burn. If your stones get wet they take a long time to burn clean too. It's all fun though. Don't think too much. Make sure your thermometer is calibrated, be patient and enjoy the ride