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kascls

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  • Re: I finally took the plunge - cooking on the egg tonight!

    Thanks for all of the advice folks.  Well, I ended up making the Garfunkel Chicken - it turned out great!  My wife helped me assemble the egg - until she had to run to the store to pick up more beer.  I had no problem lighting the lump, but I did have something unexpected...after I closed the lid I watched the dome temperature slowly increase.  at around 250 degrees the egg sort of burped - made a weird noise and a few sparks came out of the bottom vent (I had the screen closed).  when I looked up, the temp had jumped to nearly 500 degrees.  I throttled the vents back and the temp immediately fell back to 350 - 400 degrees.

    I followed the chicken recipe and cooked it for the time listed, but when I but the two chickens on, the temp fell quite a bit but eventually came back to around 350...but, when I flipped them, the skin wasn't as brown as I expected.  I assume that's because the heat wasn't where it needed to be for most of that interval.  When the timer went off I checked the internal temp  and it was around 150 so I left it on for another 10 minutes or so, checking the temp regularly with my thermopen.  Took it off at 160 and it was done perfectly.

    Thanks again for all of the encouragement and advice - I have lots of cooking planned for this weekend.  I took some pictures and will upload them later today.

    Happy to be an Egghead!
  • I finally took the plunge - cooking on the egg tonight!

    Going to cook our Valentine's Day dinner on the egg tonight.  I've been looking at them for a long time and reading this forum.  I bought a Large BGE and the following components...Cypress table (sealed with several coats of Helmsman Spar Urethane), bag of lump, ash tool, grid gripper, cover, thermopen, Maverick (ET-something or another), platesetter, and Sam Adams.  I am going out at lunch to find 3 or 4 fire bricks.

    Tonight I am putting the grill together and will grill something, just not sure what yet.  Do I need to worry about "curing" the new gasket?  I've read conflicting reports.  I'd like to do steaks but I can't sear them if I have to keep the temp at or below 350 degrees.  I am leaning towards burgers since I have many years of experience with burgers on my Weber kettle grill or maybe some type of chicken.

    What do the experts recommend for a first timer?  What other accessories are must haves.

    I will post pictures!   
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