Newbie Question

Joe Schwatka,[p] The Egg is worth every penny. It is rare that the fire burns straight down, but it does happen. The fire going out will happen on any cooker.[p] The art of fire building on the egg isn't all that difficult. Fill it up, spread out the lump, make sure the holes in the grate are not blocked, the path between the bottom and top vent is clear of obstacle (except for the lump) and you will be good to go.[p] Learn the egg you will be happy.[p]

Celtic Wolf, I think the secret to a trusted all-nighter is the liberal use of a wiggle rod about 2 or 3 hours into the cook. That will bust up the coals, clean out the holes and let the good times roll. JMHO

Celtic Wolf, I got one of those Lawn Ranger "Char-Woody" brand wiggle rods as one of my first tools. It's the most used tool in my arsenal. With the Long Ranger coming in second for them long cooks into the next day.

Pharmeggist,[p] That .1% will find that the 99.9% will be willing to adopt their egg.

I cannot tell if you are a veteran BBQ griller from your note. i can tell that you are serious in your investigation. I moved to the south in 1989 and have had 4 different types of grills and the only one that i still have is my large BGE. I have had to take to the dump many a gas flame throwers ( Charmglow, Kenmore, thermos, Weber). the only one left is the BGE. I felt so sorry for it that I purchased a small to keep it company. The next phase is looking at your name, guessing Eastern European heritage. Well once you make a leg of lamb on the egg, will remind of Grandpa digging a pit and cranking that thing for 24 hours to get the perfect leg of lamb. Well I put mine own after I get the temp to 250, get a good night sleep pull it of in the afternoon and become a hero to the "tribe" . Ask your questions and you will get answers. The only complaints I have is that the Forum does not have a spellchecker and the the infamous TWO WEBSITES.

Another,
Joe

Joe Schwatka,[p]You know, if you talk to a Ford Diesel technician he will tell you that they have alot of problems (turbos) with those Ford Diesels. He may even recommend you buy the Dodge. So, you go and talk the Dodge Diesel technician. He says those Dodge Diesels have lots-o-problems (transmissions). You might want to buy a GM Diesel. So you talk to the GM Diesel technician, he says I work on them dang things all day long. Problems, problems, problems (injectors). I'd buy a Ford if I were you.[p]Point is you never hear about the 999/1000 Diesels that have no issues. 1/1000 or 2/1000 is enough to cause panic at a manufacturer.[p]Buy the egg, If you have concerns about fires burning straight down, Sigmore has already answered your question and you down even have an egg yet. Thats the way this community works. If the experts aren't having their houses remodeled, or cooking at a competition, or cooking on their own egg, then they will answer you right away.[p]Great place, great tool.[p]Enjoy,
E.

Joe Schwatka, lots of those "problems" you've read about on this forum indicate users who are seeking higher degrees of perfection.

Joe Schwatka,
I got my Egg in early August. I had been grilling on a gasser for 20 or more years. It's definitely a different animal, so there was some getting used to it but it's because it can do so much more! I never cooked chicken on the grill, it either burned or dried out. I had cooked ribs from a grocery store, but never a whole rack at a time. I pretty much just cooked steak tips and pork tips and sometimes marinated turkey or chicken (which usually dried out).[p]It was not a no-brainer operation but everyone here is very helpful and soon I realized that it is pretty easy, just different. Steak was a good first cook, but don't do what I did - let your firestarters burn out and smoke to clear (30 min?) before you put the food on![p]It didn't take long before I had carved and cooked up my first slab of ribs and found that my children were evolving into serious carnivores! They stopped asking for stuff to dip their meat in, they liked it straight off the grill![p]I now am comfortable cooking whole chickens, chicken parts, steaks, lamb (my favorite that now my youngest daughter likes too), Pork, roasts, ribs, Pizza, potatoes, sweet potatoes, and squash on the grill.
I haven't cooked fish yet, but I will. I ordered my fish grill the other day.[p]That being said, my neighbor who's always cooked on a weber got an Egg, and for him it was like upgrading to a high performance sportscar.

Joe Schwatka,
I am one the posts you saw having a "problem". Believe me when I say it is the first one I have had, and after questioning the forum, and a little more research, it was MY FAULT and not the egg. I have had mine about 2 1/2 months, and have had many more successes than failures. You won't be disappointed with the purchase.

Texas Geezer,
well said.[p]my pork butt fire never went out on my gas grill because i never could have imagined cooking a pork butt all night at 250, and even if i did, it wouldna happened inna gasser anyway!

Joe Schwatka,[p] Anything written by Ray Lampke AKA DrBBQ. [p] Don't be afraid to ask questions here before you attempt to cook anything. Lots of great cooks and BBQ competitors hang out here.[p] Stock up on anything Dizzy Pig. It will make even the bad stuff taste good.

Joe Schwatka,[p]My "failure" got rave reviews from the people at work
who were at the potluck I took the pit beef to and my
wife who got what little was set aside for her from
what I made for the potluck. The fact that the roast
got a little overdone was my fault. I was trying to
keep an eye on what the kids were doing as well as
cook at the same time. Not a BGE failure at all.[p]I have yet to have a failure that was worse than
what I normally could produce on the Weber I used
to have.[p]I will happily take a BGE failed meal any day.