I took the plunge.......New Egghead onboard

Renegaderam · February 2016

Well today I am a little light in the pocket. Bought the large egg. I have been contemplating this for over a year and I think I will be happy with the investment. So I guess I am a Rookie egghead and I am pretty sure I will love this egg. Friends have them and I have envied them and loved the food cooked n them. This forum I am sure will make me a veteran egghead in time.

slovelad · February 2016

This forum will help you beat the learning curve.

Dont be be afraid to ask for help, even though some of these guys will give you a hard time.

welcome... And rememebr... Pics or it didn't happen

Ozzie_Isaac · February 2016

Congrats! Rule #1 pics or it didn't happen

blasting · February 2016

Welcome to the forum.

THEBuckeye · February 2016

Congrats. Today is the last day you will ever think about that (lighter in the pocket) . Life is about to change.

First cook?

Raymont · February 2016

Congrats and welcome. You are going to enjoy the ride!

Renegaderam · February 2016

It's on order Ozzie pick it up next week.

lousubcap · February 2016

Welcome aboard and enjoy the journey. Many willing to answer your questions and you likely will find there are many ways to achieve the end-result you are seeking. Experiment and have fun.

Renegaderam · February 2016

Thanks

SmokingPiney · February 2016

Welcome to the wonderful BGE world!

shucker · February 2016

If you think you're light in the pocket now just wait till you've been here a few weeks! Congrats and welcome!!!

Renegaderam · February 2016

Lol thanks shucker. I was already looking at other products for the egg. Like my Harley you are paying for the name. I'm comparison shopping finding the same things made by other companies that the BGE carries.

SmokingPiney · February 2016

@Renegaderam, What are you planning for a first cook?

Renegaderam · February 2016

I'm thinking ribs any suggestions

slovelad · February 2016

@Renegaderam I do my ribs 2 2 1 @250

2 hours indirect

2 hours in foil with apple juice (Texas crutch)

1 hour back on with sauce

CodyA88 · February 2016

Welcome man, looking forward to seeing some cooks!

lousubcap · February 2016

@Renegaderam - Here's some comments to consider as you get started:
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. And give this site a look for lots of worthwhile ceramic info;
http://www.nakedwhiz.com/ceramic.htm FWIW-

northGAcock · February 2016

Advice is free here......unlike everything else BGE related. Enjoy the ride and loosen up the belt.

RAC · February 2016

Welcome!

volfan1 · February 2016

Welcome aboard!

YEMTrey · February 2016

Congrats. Whatever buyers remorse you have will be gone after the first cook. You will love your purchase.

abpgwolf · February 2016

Welcome and have fun with your new egg!

johnmitchell · February 2016

Welcome aboard.. Have a great weekend..

Dobie · February 2016

Looks like you know a few things about fire but remember to burp the egg on new loads of lump or high temp cooks.

Renegaderam · February 2016

Thanks to everybody you made me feel at home. Thanks for the awesome advice too. Even through I have a gas grill and love to cook outside even in the winter I will now use that for a warming oven and use the burner to keep my sauces warm. At least it won't wind up in the dump.

gdenby · February 2016

Renegaderam said:

I'm thinking ribs any suggestions

Ribs are pretty easy, but you will want to learn temp control before you try them. Maybe just fire it up a couple of times. Or have a friend come by, and point out how the temp is maintained and stabilized.

Spatch'd chicken is hard to ruin. Simple marinaded pork stakes. aka, butt slices, can be done in any number of ways w. very good success rates.

JohnnyTarheel · February 2016

Welcome! Have fun and share your results

bgebrent · February 2016

Welcome brother.

Jeepster47 · February 2016

Welcome to the forum. The large is a great egg ........ to start with. Where are you located?

NPHuskerFL · February 2016

Welcome. Stay away from the forum. We're bad influences.

bgebrent · February 2016

NPHuskerFL said:

Welcome. Stay away from the forum. We're bad influences.

Don't believe him! He's the only bad influence

I took the plunge.......New Egghead onboard

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