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Favorite BGE tips

J AppledogJ Appledog Posts: 1,046
edited 9:23AM in EggHead Forum
I was reminded that we have many new entusiastic BGE owners when I posted a favorite tip a little earlier: When you place the daisy wheel top on the egg, make sure that the stainless steel screw is in the 6:30 position. When you open the lid it won't move![p]How about if we post some of our favorite tips again for the newest members of our BGE "family"?[p]JCA
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Comments

  • J Appledog,
    you know, one of my favorites, that i didn't learn till i had my egg for almost 3 years, was the best way to maintain a temp of 350 degrees (a great 'baking' temp). . .and it goes like this:[p]start your fire with bottom and top vents fully opened. ..as you start getting near 300 degrees, leave the bottom vent fully opened, but close the top vent and only open the daisy wheel so that the little holes are fully open. .. most large eggs will steady right in the 350 range this way. . . if temps start going up above 350, then adjust by closing the bottom vent some. . ..[p]i found this to work really well. ...

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  • thirdeyethirdeye Posts: 7,428
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    <p />J Appledog,[p]That's a good idea. I'll bet we'll all learn a thing or two.[p]I would think that Char~Woody's contribution of the wiggle rod to the ceramic world should be on the list of tips. For those that don't have one, bend a 3" leg on the end of a coat hanger. (I welded a T on the end of mine) This is inserted through the lower vent and up through the firebox grate and wiggled. It dislodges ash and can wake up a dying fire by providing better airflow. [p]My personal tip would be to let your smoke settle down BEFORE adding food to the pit. "If it's pufffin' white, it ain't right"[p]~thirdeye~[p]You want the top vent to look like this:[p]4ec5b89e.jpg[p]NOT like this:[p]408c265a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • thirdeye,
    great tips. ..and i have a lawn ranger wiggle rod. ..I love that tool!!!

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  • Toy ManToy Man Posts: 416
    I would recommend purchasing a grid lifter from Lawn Ranger. It is the tool I use most often (and I have a lot of BBQ tools.)

    Toy Man
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  • TRexTRex Posts: 2,708
    J Appledog,[p]Here's a couple:[p]1) When using the platesetter with feet up for an indirect setup, point one of the feet towards the back of the firebox (the 12:00 position if you're looking down on your Egg), because this typically is the hottest part of the fire.[p]2) The use of pizza screens between the stone and pizza dough will help the bottom cook more evenly and help prevent burning. Also, a quick wipe of the pizza stone with a damp cloth prior to putting a pizza directly on the stone will help keep the bottom from burning.[p]3) If you put the clip of the dome thermometer on the outside of the dome, you can remove the thermometer and do calibrations without opening the lid (this comes in handy if you are questioning your temp calibration in the middle of a cook)[p]Dang, I could go on and on, but I'll let some other folks chime in - this will be a great thread - thanks for starting it![p]TRex
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  • P1010352.jpg
    <p />J Appledog,[p]Use a rain cap if rain is predicted. This is a 6 inch cap, it fits snugly on the Daisey Wheel which is good for higher wind areas like mine. A 7 inch can also be used, it doesn't fit snugly.[p]E
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  • SqueezeSqueeze Posts: 707
    J Appledog,
    Great music is always necessary for good cooking karma. Load up your iPod with some classic rock or blues and your food will always be happy!

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  • TRexTRex Posts: 2,708
    J Appledog,[p]I think one of my favorite discoveries might have been the MAPP torch. For those may-be-eggers that fear a long start-up time, this is a good way to show them you can get an Egg blasting in no time. Plus, it's just fun to play with a torch.[p]Heee![p]TRex
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  • mad max beyond eggdome,[p]As a noob I "discovered" this Sunday doing a low n slow Pork Roast. I used the ash tool which worked like a charm. [p]Ya beat me to the punch!
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  • LOGLOG Posts: 85
    J Appledog,
    I've got a tip for all the new married guys cooking. If your doing a long slow cook and you think it will be done about 5:00. Tell your better half it will be done at 7:00. It will stop the constant "I thought it should be ready by now" and will allow you to stay outside and have a couple more of your favorite beverages. It's always better to keep it warm then to rush the cook.

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  • thirdeyethirdeye Posts: 7,428
    mad max beyond eggdome,[p]Gee, I didn't realize he was now making those. I'm sure with the same attention to detail he puts into the handles.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • RRPRRP Posts: 15,024
    IMG_00491.jpg
    <p />J Appledog,
    when you really do think you must soak and clean your grate - nothing works better than a garbage can lid - and it keeps the wifey happy you aren't screwing up her sink! And if you want a killer cleaner this is the one for the toughest jobs!

    Ron
    Dunlap, IL
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  • thirdeye,
    if you look at the lawn ranger web site, i think he even gives credit to charwoody. .. but yep, mine has a beautiful LR handle as well. . .

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  • TRexTRex Posts: 2,708
    LOG,[p]Now THAT'S a useful tip.
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  • LOGLOG Posts: 85
    TRex,
    Yeah, That one I had to learn the hard way.
    LOG

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  • Nature BoyNature Boy Posts: 8,336
    thirdeye,
    The smoke thing would have been my favorite tip as well. Of all the egged food I have eaten over the years...by friends and at the fests....the most common (and noticeable) mistake that people make is putting their food on before the smoke is right. Tan, white or thick smoke, gotta wait. Thin or blue smoke is good. No visible smoke is just fine too. Also, folks should put their nose into the smoke every time, and learn what clean smoke smells like. A smell will tellya![p]More good info from thirdeye!
    Cheers
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • thirdeyethirdeye Posts: 7,428
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    <p />J Appledog,[p]This tip may already be too late.....But some people think there is a SEASON for barbecue. So head down early and buy enough lump to last through the winter.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • tach18ktach18k Posts: 1,607
    J Appledog, not telling the wife how much it really cost.

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  • thirdeye,[p]This is a GREAT Tip. Boy was I scared when I couldn't find any lump a week after I bought my egg and burned through the 20#s I ordered. This forum came to the rescue and told me where to find lump in Michigan in February.[p]E

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  • J Appledog, [p]My wife, daughter, friends, neighbors and co-workers think it is funny that I take pictures of food and my egg stuff. So, to down play the picture taking and minimize the laughter, I've started telling my wife and daughter that I take pictures of food so I can become a better cook. So far, they believe me, as now I just hear a mild chuckle from them when I have camera in hand....[p]But, I am sure it will come.....the day of reckoning, as one of them will ask.......So, when are you going to get better, you have all these pictures.... [p]Then it will be time for plan B; anybody got a plan B![p]Tom

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  • Celtic WolfCeltic Wolf Posts: 9,768
    J Appledog,[p] The Ice on the Turkey Breast so the breast and the thighs finish together..[p] Followed by the Read The Naked Whiz's site first tip.
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  • RRPRRP Posts: 15,024
    J Appledog,
    for sake of Mr Humpty if you use an egg nest learn to always pull it toward you, NEVER push it. Humpthy is top heavy in a nest and can topple if even just one wheel hits an obstruction so if you are pulling then Humpty will fall toward you and survival is greater as you can catch him!

    Ron
    Dunlap, IL
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  • egretegret Posts: 4,030
    J Appledog,
    A wadded up piece of aluminum foil makes a great tool to clean the surface of your grid.......

    image
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  • RRP,[p]I agree, the Power Dissolver is great!![p]Howard

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  • RichardRichard Posts: 698
    Sandbagger,
    Just tell them you are into BBQ Porn. Make sure you have yous stuff loaded first.

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  • thirdeye,
    When starting fire with a chimney, is it better to
    pour chimney into bottom then top off with the rest,
    or is it better to fill then pour hot coals on top?

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  • Eggecutioner,
    If you're a cheap a** like me, you can just fashion a bonnet out of a square of aluminum foil by tucking two corners under the daisy wheel.
    Paul

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  • StieetStieet Posts: 19
    J Appledog,
    I place a small piece of brick in the lower firebox to disrupt airflow so that the air doesn't flow up the back of the egg more than the front. It's not scientific, but it helps.
    Also never let anyone else tend your egg - if they break it you will be very sad. (Especially if you have an old style hinge. Don't ask.)
    Always wear shoes or boots when tending the fire just in case a hot coal falls out.
    Check out TNW's site about flashbacks - CRITICAL!!!

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  • J Appledog,[p]Be careful not forget flashback as I did one time, rushing to get the food off.......and whew........the smell of burning hair is not pleasant.......[p]If you move your egg around a lot (I don't have a deck, I wheel it in and out of my garage) be sure to retighten the nest bolts as I found all of them loose and 3 about to fall off recently......[p]Lastly, do not get frustrated when temps or other things don't work. Depending on your BBQ knowledge... 6 months to a year from now you'll laugh at all the things that now come easy........[p]Howard

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  • J Appledog,[p]To get the fire going quicker, I use the blower from a coleman air matress to feed the fire more oxygen. I do this after hitting the coals with a propane torch for about 30-45 seconds.[p]-smokeydrew
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