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New egger from QC, Canada
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BenCour
Posts: 62
Hello everybody,
I have been reading this forum for a few weeks now while I was waiting for my Large to arrive. I finally got it over the weekend and here are some pictures of my first cook. Chicken with roasted garlic butter under the skin. Turned out great, my guests really enjoyed it.
I thought I read a lot about the gasket but it looks like I didn’t read enough. Even though my temperature never went over 400, my gasket was damaged on my first cook. If you look on the right of the second picture it’s a little bit burned. I have no clue what could have caused this. Can it be the pan ?
The day after for my daughter baptism, I decided to do some grilling with the egg. The result is that I’m now shopping for an extra long pair of gloves. That thing can really get hot
Finally I'm currious in finding out how many people from Quebec are on this forum.
Enough said here are the pictures :
Starting my first cook
Almost done
The egg with my custom table
I have been reading this forum for a few weeks now while I was waiting for my Large to arrive. I finally got it over the weekend and here are some pictures of my first cook. Chicken with roasted garlic butter under the skin. Turned out great, my guests really enjoyed it.
I thought I read a lot about the gasket but it looks like I didn’t read enough. Even though my temperature never went over 400, my gasket was damaged on my first cook. If you look on the right of the second picture it’s a little bit burned. I have no clue what could have caused this. Can it be the pan ?
The day after for my daughter baptism, I decided to do some grilling with the egg. The result is that I’m now shopping for an extra long pair of gloves. That thing can really get hot
Finally I'm currious in finding out how many people from Quebec are on this forum.
Enough said here are the pictures :
Starting my first cook
Almost done
The egg with my custom table
Comments
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Nice looking cook.
I like the table but you should probably put the feet under the egg and over the stone as the stone heats up too and can burn the underlying wood. The airflow the feet give you alleviates the problem.
Your fellow Canadian (but not Quebecois)
Doug -
BenCour,
Bienvenue! Getting to be there are too many Canucks here though. :laugh:
SteveSteve
Caledon, ON
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Well I read something about tables and fire. The stone are in fact fire bricks which are sitting on 2 X 4 and there is very few wood underneath only the 2" of the 2 X 4 at a couple of places. Do you still think I need the feet ?
Thank you in advance for your advise,
Ben -
Hey Ben,
I'm also a new egger (had my egg for 2 weeks now), I'm on the south shore of Montreal where are you located?
Max. -
I played it safe with a similar setup. If and it's a big if I agree but if the wood chars enough that it can't support the weight of the egg and the egg comes crashing down I would be in tears. Seems like cheap insurance to me.
There are others in this forum that have beter details. Maybe they'll chip in.
You happen to be an Allouettes fan?
Doug -
Hello Max,
I'm in Ste-Dorothee, Laval. Where did you get your egg ? I got mine at Foyers Mirabel in St-Eustache.
Did you paid list price ? I'm just currious, they are so expensive here compare to the south of the border.
I'm happy to see there is other egger in the area.
Ben -
Agreed, thanks for your input, I will be putting my feet before my next cook.
Cheers,
Ben -
Hey Ben,
I'm in St-Constant. Got my egg at Felisol in Brossard. I have no idea if I paid list price or not and yes they are much more expensive here. I paid a little over 1000 for my large. How about you? -
I'm guessing the same price $1099+tx.
-
Actually 1077, I guess its cuz I`m closer to the border :P
Mind you after plate setter, pizza stone, ash tool, grill gripper, wood and other stuff for the table I`m up to 1500 and still very very with my purchase! -
Well come to the Cult Ben, nice cook Keep posting!
Ross -
Congrats, and welcome to the EggNation!
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Scroll down on this post to see a table that didn't have feet. It will take a toll over time.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=625827&catid=1# -
Bienvenue from Ottawa!
-
Welcome aboard! Nice looking "poulet" for the first cook!
-
BenCour,
Just looked at you pictures again. You should put the little green feet on top of your stones on the base of the egg. Others here have had the stones shatter without them.
SteveSteve
Caledon, ON
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Bonjour BenCor & MaXim:
I'm from Mississauga, but I was wondering if there were any egg heads in QC.
Welcome aboard!
Michael -
Thank you all of you for your warm welcome,
Cheers,
BenCour -
Maxim & BenCor:
I'm in Ontario and my large was in the $1K range too. I probably spent the same on eggsessories and a table.
Here's the way I think about it - I BBQ more (especially from Spring to Fall) on my BBQ as I do in my oven.
I know I spent more on my oven than I did on my egg and yet my egg is the one I use the most and it has lifetime warranty - my oven doesn't!
The cooks I've had on my egg have been way better than in my oven. I think you'll find the same.
Michael
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