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.

Weather or Not to Cook? First BGE Try.

bboulierbboulier Posts: 556
edited February 2012 in EggHead Forum
I have been hanging out for a while on this forum and finally purchased a medium egg.  It goes along with a Weber kettle, Weber gas grill, and a Weber bullet.  I do like BBQ.  Following the advice of many in this forum, I started with spatchcock chicken (direct with raised grill).  In the normal course of matters, I would not have cooked outside yesterday, not because of the temperature (20 degrees F) but because of the wind (gusts of 40 to 50 mph).  I was amazed how well the egg maintained temperature in such awful conditions.  All turned out well, except that the chicken was a little smokey.  I suspect I did not wait quite long enough before putting the chicken on the grill.  The egg came to temp pretty quickly, and it is hard to judge the quality of the smoke output in a 40 mile an hour wind.  Here's the marinade I used for the chicken:  juice of 1 lemon, 2 cloves of minced garlic, 1 tsp. black pepper, 1 tbsp. dried oregano, 1 tsp. Italian seasoning, and 2 tbsp. olive oil.  Also baked two cored Fuji apples filled with butter, brown sugar, and cinnamon.  Very tasty. 

I have appreciated all the information you have been posting in the forum.  It's especially helpful for a beginner.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)


  • gerhardkgerhardk Posts: 938
    This is my first winter with the egg and it amazes me as well that I am able to do low and slow cooking on cold windy days, my previous smoker was an offset type and it could not be used during colder months.

  • Ragtop99Ragtop99 Posts: 1,560
    The cold weather capability was a big plus in getting an Egg. 
    Cooking on an XL and Medium in Bethesda, MD.
  • A wise man once said "pics or it didnt happen". Just sayin
    Be careful, man! I've got a beverage here.
  • stikestike Posts: 15,597
    bboulier: smell the smoke, and you'll know.  the initial start up smoke isn't good, but as long as it smells ok, it will be fine.

    might have been sooty smoke from the drippings too. 

    ed egli avea del cul fatto trombetta -Dante
  • EZEGGEZEGG Posts: 49
    You will come to find out that once overcoming the initial start up conditions the Egg will cook in almost any conditions without much notice with what is going on outside its shiny green shell....
    Eric O. RMBBQA Member Blog - Large Big Green Egg
  • I've done slow cooks in single digit weather with the wind blowing hard.  The egg doesn't know the difference,

    As someone else pointed out, smell the smoke.  Place your hand over the daisy wheel and smell it - you'll know when its ready when your hand comes back clean and odor free.
    Jackson, Tennessee. VFL (Vol for Life)
  • Ability to cook in windy crappy weather was the #1 reason I switched from a WSM to an EGG.
    Packerland, Wisconsin

Sign In or Register to comment.
Click here for Forum Use Guidelines.