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BizGreenEgg

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  • Re: Looking at buying my first egg

    At the risk of being disassociated with the forum, I'll also throw out the option of a KJ roadshow at Costco if cost is going to really be a challenge.  It's a great deal to get you started with a good cooker and all the accessories you will need for quite some time.  The color may be off, but this is only your first egg, not your last.
  • Re: About to lose my virginity

    250 is fine.  Doesn't need to be lower.
  • Re: Where do you buy your accessories? Also - Are Raised Grates for More Cooking Space?

    Pass on the plate setter and check out the products at the Ceramic Grill Store online.  An adjustable rig is going to give you infinitely more cooking options and space.  Also, BGE lump is just Royal Oak with a higher price tag.  I buy local when I can, but some things aren't available everywhere.
  • Re: I am VERY new and would like some tips and easier recipes to smoke

    BigBlackV said:
    lousubcap said:
    One thing with the water/beer drip pan-as mentioned above, the liquid is a heat-sink keeping your temperature suppressed  until all the liquid evaporates.  If that happens your BGE temperature will rise to the natural (non-water) vent settings.  Just don't be surprised if that happens.  FWIW
    What do you suggest I do to prevent this from happening...? 
    I personally wouldn't waste beer.  Any beer.  It's not necessary on a butt.  And there's some thought that the additional moisture present in the egg while the beer evaporates can affect the smoke binding to the meat.  The drip pan is just there to catch drippings.  Get a cheap foil one and put a couple balls of foil underneath to keep it from being in direct contact with your PS.
  • Re: I am VERY new and would like some tips and easier recipes to smoke

    Do with a pork butt. They are cheap and very forgiving.  No thermometer needed really.  Put some rub on it, throw it in the egg with some smoking wood (apple, cherry, hickory) anywhere from 250-300 (350 if you want to turbo).  Should take anywhere from 1-1.5 hrs per lb.  If it's bone in, it's done when the bone pulls out easily.  If it's boneless, it's done when it probes through like butter.
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