Four Years od Egging

Fairalbion · August 2006

I bought my Large BGE four years ago this month and still love it. I think the main change is that I no longer hover around it, worrying about temperature fluctuations and where I should take a peek at the food to make sure it's OK. I have learned to leave well alone.[p]I've learned to keep the lump stirred to knock off the ash and to not allow too much ash and lump chips to build up around the perimeter of the firebox.[p]Last night I grilled some skewered giant shrimp and rememberd my "lid open" grilling technique. With this I allow the lump to get thoroughly alight then open the dome and CLOSE the lower vent completely. This allows the lump to burn reasonably gently without getting out of control (no air coming in below). This is great for grilling delicate items like shrimp.[p]Best wishes to all.

stike · August 2006

fairalbion,
i think i'm around four years too.[p]you make a great point about closing the lower vents. i have learned that when doing a lot of rib eyes, or many bacon-wrapped ABTs, to shut the lower vent when the lid is open. it helps to minimizethe flare-ups that occur when you open the lid with fatty foods.

badbruce · August 2006

Hi fairalbion,
Remember sweating through that first all-nighter?
I laugh about it now but back then it was like giving birth,
well sort of.
Cheers,
bruce

Four Years od Egging

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