Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

CR ·

About

Username
CR
Joined
-
Visits
0
Last Active
Roles
Member
Posts
175

Comments

  • captaincraigb, I have only done a corned beef in order to make pastrami. In that case you would smoke at about 225 until internal temp is 160 or so. Let cool in refrigerator until next day before slicing/eating.
  • GBZee, bottom-line is that you are controlling the amount of air allowed to go through the BGE. Controlling with either the top damper or the bottom works. In the end you are using the damper that restricts the most air to control with anyway. A goo…
    in Temp Control Comment by CR January 2004
  • Chef Wil,I cure mine for 10 days in a zip-lock bag in the refridgerator; turning daily. The Tenderquick/brown sugar mixture I used is almost invisible once it is on the meat but it is working. You can add any seasonings that you desire for flavor; t…
    in Tasso Comment by CR December 2003
  • Chef Wil, I made it with a small boneless pork butt that I cured in Morton Tender Quick then smoked on BGE, with a lot of hickory, at 225° until internal temp of about 160°. Very flavorfull, a little on the salty side. Gread for adding to stews, gum…
    in Tasso Comment by CR December 2003
  • Scott Borders, been cooking with the original BGE thermometer for about 3 years without any problems. Check once in a while in boiling water but have never needed to adjust. Just clean off the baked-on gunk once in a while.
  • jwitheld, agreed. I think that many make too much of a lot of things that really don't make that much of a difference. In the end you find out what works for you and go with it.
  • Memphis, as jwitheld said it's the internal temp that matters. I don't believe it makes any difference which temp you follow(grid or dome)as long as are consistent with your process.[p]For example, I have found that for most of my cooks I can add ab…
  • Cornfed, the great thing about cast iron or other heavy cookware is its even-heating qualities. This is especially good for stovetop cooking or oven cooking where you want to avoid hot spots and eneven cooking.[p]For chili I don't think that it will…
    in Chili Vessels Comment by CR October 2003
  • Bill, what is it that you are trying to do at that low of a temperature?[p]Remember that if your dome temp is 200° then your grid temp is probably in the range of 150°-200°.[p]IMO to maintain this low of a temp on a BGE will require very careful mon…
  • pivotizer, is that the new Boeing Green Egg(BGE)?
  • pivotizer, restricting or unrestricting the exhaust gases will work quite well. This is somewhat how afterburners work on jet aircraft. In fact the way a jet engine works is much more similar to the operation of the BGE than a piston engine.
  • pivotizer, I agree with you, either way will work. I like using the daisy-wheel because it is easier to make minute adjustments. By the way, using the top vent as the adjustment is the same principle as using Mickey T's rings. You, in effect, contro…
  • UnConundrum, try putting out your lump with the top open and only the bottom vent closed. There will be enough fresh air entering from the top to keep the lump going even though there is hot air is coming outat the same time.
  • UnConundrum, it's the same principle as when a lake or pond freezes over in winter. You have colder water falling towards the bottom as the warmer water rises until the top layer of water is cold enough to freeze.
  • sprinter, I disagree. The lump burns by air flow through the egg. If the top damper is closed down you are then restricting fresh air from entering through the bottom damper. In fact if you close the bottom damper to almost nothing and remove the da…
  • Chicago Egg, 200° is a hard temp to maintain; some have better luck than others. Remember that if your dome temp is 200° then your grid temp is probably in the 175° range.[p]I usually do low & slo cooks at about 250°-275° dome temp. I can mainta…
  • toronto james, 20 lb. turkey should fit fine if you have a Large BGE. I use the same set-up you described and also use a V-Rack. The rack helps to hold the bird in place and makes it much easier to remove from the BGE when it is done cooking.[p]Reme…
  • Thing 1, I do mine direct on the regular grill @350° dome. Skin side up for 30-40 minutes, flip over for 15 or so minutes to crisp-up the skin, and flip over again to finish to desired internal temp; usually about another 10-15 minutes..[p]For me th…
  • Driftpin, that's what I was thinking. With that amount of meat offsetting the heat from the lump it just takes more to keep at temp. Kind of like driving a car uphill; the engine has to work a little harder to keep speed.[p]Thanks for the info. The …
    in Update Comment by CR September 2003
  • Driftpin, how much fuel did you actually use and what do you attribute the need for extra to?
    in Update Comment by CR September 2003
  • G-man, it's a matter of airflow. The LBGE will get to 750°+ easily because you can get the needed amount of air through the cooker. The medium, small, and mini will have lower max-temps due to less airflow. You could get higher temps out of each coo…
  • Gretl, what would be the reason for the skewers? Couldn't you just put the chicken pieces on the grid in the BGE and cook at the temp that you desired?
  • pivotizer, you will probably not find a used for sale because all the "hype" you refer to is actually true.
  • WudEyeDoo, I have always started my fires with one Webber Cube in the center; never had a problem.
  • Jethro, I made a hook with a piece of coathanger that attaches to the "nest." I hang the grid on the hook using the BGE Grid Lifter. It hangs down from the hook without touching anything so it doesn't make any mess.
  • Bill T, correct. No grid is used in this set-up.
  • Bill T, put the Plate Setter on the Fire-ring, legs up. Next is a drip pan, I usually use a disposable aluminum one. Finally the verticle turkey roaster with the bird. If you have a LBGE and a turkey that is not extreemy large, this should work; you…
  • Manny, I believe that a part of the reason is the design of the forum. It is just like being at a party and having various discussions with a number of people. Some of the other sites that categorize posts make it seem like you are not really talkin…
  • Jim Minion, I am planning on doing a couple of small butts next week;3-4 pound range each. If the internal temp reaches 200° in say 6 hours, are you saying that I may need to leave on longer? How will I know when to take off the BGE?
  • Marilou Suszko, not sure of the information you saw in the past but, Barbeques Galore sells a hammered steel WOK that fits the LBGE perfectly. It sets on the fire-ring and has short handles that clear the inside of the Egg.[p]I have seen some posts …
    in WOK COOKING Comment by CR June 2003