newbie

Unknown

hi guys....i am a brandy new egger and man oh man am i excited...this is day 2! first nite, salmon was awesome..directly grilled with a little montreal steak seasoning...night 2: italian sausage with nothing but my egg..kids LOVED it! i had difficulty with trying to roast red peppers and corn as i have in the past used a 'regular' weber grill...any thoughts? i appreciate all of your posts, as i have been reading and reading since i bought this little guy!~ i have a pork tenderloin to try out next. also, does anyone know a good spot for me to look, as a newbie, for some clarification on all of the 'shortcut' words you use...ie: p/t (i know that one is pork tenderloin) but things like that....and also where i can find information about direct vs indirect cooking? i think indirect is the low and slow and direct is more like regular grilling..only with the wonderful smokey effects (?) thank you all!

Unknown

gogogumbo,[p]Welcome!!![p]It just keeps getting better & better.[p]Welcome to the Egg Club. You'll find lots of advice and hints here. sure you'll keep on saying I should have bought one sooner! Can't beat great food.

SSN686

Morning gogogumbo:[p]Welcome to the cult!! I hope you are ready for a life change. As for advice a useful site is the Naked Whiz's (link below). Go to the ceramic cooking page.[p]Enjoy your future and have a GREAT day!
Jay[p]

[ul][li]Naked Whiz[/ul]

Bordello

gogogumbo,
Welcome,
Glad you are enjoying your new toy and the family as well. I see SSN686 gave you a link to the Naked site. Be sure to read his Flashback page so you are careful with the high temp cooks. If your egg is not in a table remember it is breakable if knocked over. If in a nest always pull it rather then push it so if a wheel hits a rock or??? and starts to tip you can catch it as it would be falling into you.
Good luck and post often, ask your questions here.
Cheers,
New Bob

locolongball

gogogumbo,[p]nice to have you... looking forward to some pics.