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First cook

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TifffanyD
TifffanyD Posts: 119
in EggHead Forum
Breaking in the egg tonight with turkey meatballs. I plan to do 350 direct for about 5-6 mins per side. Does that sound ok?
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  • hapster
    hapster Posts: 7,503
    edited August 2014
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    Sounds like a plan... Always cook to temp. With ground turkey; I'd shoot for 160° IT and pull
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • SGH
    SGH Posts: 28,791
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    @‌TiffanyD
    Yes ma'am. That sounds perfect as far as temp. As to time that will be related to grid height. Pull them around 160 internal temp if they are made with white meat. If they are dark meat run them on up to 175 internal before pulling. Welcome aboard and good luck. Looking forward to seeing your cooks my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TifffanyD
    TifffanyD Posts: 119
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    I'm off and temp is climbing! Hope I'll know how to stop it
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  • TifffanyD
    TifffanyD Posts: 119
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    Pic
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  • SGH
    SGH Posts: 28,791
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    Choke both the top and bottom vent 50 degrees before target temp and it should settle real close.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Beautiful pic!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    On a properly preheated egg the below settings are usually very close for the 350 degree arena when loaded with cold meat. You will have to make adjustments as the meat starts coming up to temp. Hope this helps.imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TifffanyD
    TifffanyD Posts: 119
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    Thanks I may even close it a bit more so I don't overshoot. Still heating :)
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  • TifffanyD
    TifffanyD Posts: 119
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    By the way -
    First cook is in the rain. Fitting for FL lol
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  • TifffanyD
    TifffanyD Posts: 119
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    Argh just jumped real fast
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  • SGH
    SGH Posts: 28,791
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    Hang in there sister.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Zmokin
    Zmokin Posts: 1,938
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    TifffanyD said:
    Pic
    I see you are off to a great start.

    You the requisite adult beverage already poured.  good Job!!! :)>-
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • RajunCajun
    RajunCajun Posts: 1,035
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    Welcome to the world of the BGE!  Your beverage looks like a thirst quencher.  :)  Enjoy! 
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • TifffanyD
    TifffanyD Posts: 119
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    I am hitting 350 at these settings
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  • TifffanyD
    TifffanyD Posts: 119
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    Zmokin said:


    TifffanyD said:

    Pic

    I see you are off to a great start.

    You the requisite adult beverage already poured.  good Job!!! :)>-

    Well it's required! I'm no rule breaker :)
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  • SGH
    SGH Posts: 28,791
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    Doesn't matter where you hit temp. It depends a lot on how much lump that you have ignited and how heavy the egg is loaded with cold meat. Also what size egg that you are using plays a significant part as well. I promise you that you will see it change from cook to cook. Keep on rolling my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RajunCajun
    RajunCajun Posts: 1,035
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    TifffanyD said:
    I am hitting 350 at these settings.

    Looks about right....looks like where I hit 350 with my large 

    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • SGH
    SGH Posts: 28,791
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    Standing by patiently for the finale. :P

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Sister you are off to a great start. You have 3 post that are on the first page and are at the top. Excellent start out the gate.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Wolfpack
    Wolfpack Posts: 3,551
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    Eggs are easier to get hotter than cool down- so I would definitely error to the low side. Good luck on the first cook
    Greensboro, NC
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  • TifffanyD
    TifffanyD Posts: 119
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    All done!
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  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited August 2014
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    Settings look about the same as my MBGE, will even get to 400º at those settings if you give it an hour or more. 

    Good luck!

    PS - That egg is so clean it is disgusting!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • dmchicago
    dmchicago Posts: 4,516
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    =D>
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • TifffanyD
    TifffanyD Posts: 119
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    Lol yes it is clean. I am just glad it is finally together!
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  • SGH
    SGH Posts: 28,791
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    Excellent job young lady. Now enjoy that grub!! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TifffanyD
    TifffanyD Posts: 119
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    We are! Even gave the pup a meatball since it was the inaugural cook :)
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  • Jstroke
    Jstroke Posts: 2,600
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    Very solid sister. Glad you hung in there and overcame the obstacles. Welcome! You should do just fine. You played it smart. Simple and manageable for.a first cook. The pictures look good.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Zmokin
    Zmokin Posts: 1,938
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    Do a couple of low & slow smokes and that nasty white color will go away :)

    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • TifffanyD
    TifffanyD Posts: 119
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    Hah! Need the platesetter for that
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I hope those meatballs were as good as they looked.  Congrats on your first cook!   

    Now to officially join the club you must spatchcock a chicken.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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