Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

BGE NOOB- First Cook

FSM-MeatballFSM-Meatball Posts: 215
edited 12:39AM in EggHead Forum
My wife finally relented to my requests and bought me a Medium BGE for Christmas. Best. Christmas. Ever.
I am a decent cook and know my way around a gas grill. The BGE is a new experience.

I swung for the fences and did a pork shoulder and it turned out great. 14 hours for a 7 pound roast.

I did have some problems-
In the first few hours I could not maintain 250 degrees. It was around 300 no matter what I did. Temperature control is definitely an art.

The fire went out in the middle of the night, but when i woke up the pork was still around 140 so I restarted the fire and got it back on track.

Any advice is Welcome.
I look forward to learning from the group.


  • thechief96thechief96 Posts: 1,908
    Welcome to the the cult. Just sit back,ask questions and go for it. :)
    Dave San Jose, CA The Duke of Loney
  • FidelFidel Posts: 10,172
    Nice to see another pastafarian around here. Welcome.
  • looks great. have fun playing with it to get used to it. i did a couple of cooks at 250 for 5 hours on baby back ribs first to make sure i could do an all nighter and trusting it to stay going all night.

    when I first got mine, i would strat it up and just let it burn at 250 to see how it responded to the vent adjustments.

    then do it again sometime at 350.. or at least start the fire 1.5 to 2 hours ahead so you know what is going to happen with vents and cold plate setters.
    XL   Walled Lake, MI

  • Fidel wrote:
    Nice to see another pastafarian around here. Welcome.

    I've been using that handle on Forums, PS3, and other places. You are the first to recognize where it comes from.

    "May you be touched by his noodly appendage"
  • HossHoss Posts: 14,600
    you have mail.
  • elzbthelzbth Posts: 2,075
    All said and done - I think you hit this one out of the park! ;) You are definitely in the right place to learn from the "pros". My cooking skills have definitely improved as a result of the helpful folks on this forum - Welcome! :)
  • Welcome aboard!

    I'm 3 1/2 months into egg ownership and absolutely love it.

    You will find tons of great advice here. Great people. Great recipes (look under the Cookbook tab too).
  • This link will help you with learning temps. It is from the Grandpas Grub FAQ. If you don't know what that is just search for Tips. It will help you a lot in getting started.

    Temp Visual Guide
  • johnl350johnl350 Posts: 125
    Congrats on getting a BGE. It is one of the best presents I have ever given myself. One thing I learned the hard way was the dome thermometer could be off, so you can calibrate it to make sure its reading the correct temperature. Here is a great site with TONS of information as well as the steps to calibrate your thermometer
  • eenie meenieeenie meenie Posts: 4,393
    FSM-Meatball, that pork butt looks perfect! :)

    You must have learned something on this forum, safely saving it when you fire went out. I'll look forward to your future posts.
Sign In or Register to comment.
Click here for Forum Use Guidelines.