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New EggHead First Cooks

smoke_monstersmoke_monster Posts: 42
edited February 2012 in EggHead Forum
Hi All,

New EggHead here - I bought a large last week and did my first cooks over the weekend - Spatchcock Chicken and a 9# butt - both firsts for me.  They turned out fantastic!  I'm going to do a brisket and burnt ends this weekend - also firsts.  I've been smoking ribs and salmon for years but never did a long cook.  All I can say is watching the Maverick / temperature rising is like crack - I can't stop myself from watching it all the time. 

I don't know if its possible to do too much research but I've been obsessing about the egg for a couple of months and have probably done 100 hours of research on it, cooking with it, and accessories.  I couldn't make my mind up on the best indirect setup although I think I will eventually go with an adjustable rig.  I'm using a quick and dirty setup right now so I can start cooking (Bricks, 14" Terra Cotta Flower Pot Tray, and a 17" Weber grid) - about 25 bucks at HD.  While messing around with my first cook, spatchcock chicken, I got the temps a little high and the top gasket fell off.  I picked up some spray adhesive and put it back on for the butt.




Comments

  • GriffinGriffin Posts: 7,672
    And another one is hooked! Looks like you are off to a great start.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Monster,

    If you don't want the bark on that butt to be that black (and hard) just wrap it up well with heavy duty foil when it reaches the point of doneness that you want.  I typically foil mine with several hours left before final internal temps are reached.
    Jackson, Tennessee. VFL (Vol for Life)
  • boatbumboatbum Posts: 1,273

    Congrats on the new Egg and welcome aboard.  Thank you for the pics, food looks great.

     

    Cookin in Texas
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