first time doin it with an BGE

Unknown

I'll have a large by this weekend. I've got good experience over time with a brinkman (el cheapo) , wsm, and a "good one", so I am very proficient on the last two.[p]any pointers on temp control , setup for a first run

The Naked Whiz

benny,
Here's a link to my webpage on temperature control. Hope this helps![p]TNW
[ul][li]Temperature Control[/ul]

Unknown

thanks,

Unknown

benny,
are you looking to smoke something or do a porterhouse at 900 degrees?[p]see, now the only problem you'll have is deciding WHICH to do.[p]when you've settled on it, let us know, and we can try to clue you int othe whole temp-control thing.[p]welcome aboard

stike

benny,
ok, that's weird....[p]i posted that, but it says 'benny'[p]... i might have to go downstairs for another beer

BlueSmoke

benny,
First and foremost, Eggs don't drop temp like the ECB's. Sneak up on the target temp and start regulating when you're 20 to 30 degrees below target.[p]Use water in your steel-bodies? You don't need it in a BGE. Apart from that, like the man said below, tell us what you're cooking and we'll offer set up advice.[p]HTH
Ken

Unknown

BlueSmoke,[p]I don't use water in my steel body, which is a home built design in the style of a "good one". I can hold temp for 7 hours (never tried longer) on 120 bpounds of butt and brrisket, no water. meat stays moist.[p]thats what draws me to add a bge to the family, I dont want to steam meat. I want the long temp hold w/o refueling.[p]I need a easier/ more practical set up for smaller smokes.[p]I'll do a brisket first time, after a trial to get a feel for temp control. [p]how long does it take to fire up and get to temp?
do you set the temp before loading meat, and will it climb back to setting? [p]