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My wife can't count my beers as accurratly when I cook outside on my BGE. Cooking without drinking is no fun.Carolina Q said:I got over the egg honeymoon some time ago. The egg does many things better than a kitchen stove. But, there are plenty of things that are just as well done indoors. And done a lot easier. While the cook stays a lot warmer this time of year!SkinnyV said:Love C Q ... Always keeps it real....and frugal I'm with you on oven pizzas.... Bge burns too much lump not that much of a difference
I cook on my BGE at least 4 times a week. I probably use my PS at least half of the time. I consider it my most valuable add-on. I could not imagine being without it.cazzy said:Maverick. Haven't used it but 3-4 times. Already had a Polder which is fine.Hype? Lol It's awesome product anyway you slice it. I use mine 95% of the time and would feel limited by a platesetter. I never bought the PS so I didn't have to spend much for a superior product.I have no use for an AR and thankfully, never succumbed to the hype. Platesetter is just fine. Has been for four+ years.
I cut as much as I can off before I start. I don't think it has any value - runs down the side and into the drip pan as it melts. Its the internal fat that makes it moist. Less of a mess if I just cut it off.
Once the egg gets stable the first time I usually make very small adjustments after that. I will wait 5 to 10 minutes after each adjustment until it stabilizes again. I do that until it gets to very close to my desired temp. If I'm cooking at a low temp it may take 45 minutes or more but that's never a problem for me. I've seen it said on this web site that you should not chase a temperature. In my mind making too quick adjustments is just that.How long would you say it takes for the temperature to stabilize after each adjustment of the vents?
As far as temperature control. This may be what I like most about the egg, other than the results. With a little experience you will learn how much you need to open the bottom vent and the daisy wheel vent for every temp you want. I don't use any artificial means to control the temp and have locked it on 250 F. for more than 18 hours without it varying more than 1 or 2 degrees. The key to this is don't make too frequent adjustments. Give it time to stabilize after each adjustment. Don't open the top to look at how you are doing and don't stir the lump after you lite it. Trust your dome thermometer after you calibrate it.All of these posts have been incredibly useful by the way. Thank you to everyone!
I just can think of anything that is better than pulled pork on the BGE. Makes me want to do one this weekend.EddieK76 said:Starting the pulling process....The smell was amazing!