Newbie

cheharri

I was able to acquire a large BGE for a very good price since the previous owner wanted a mini BGE. I don't have any experience with a BGE. I have watched youtube videos, however the first thing that I did was to join this forum. I just don't know what to cook first, or where to start. Any suggestions? I feel as though I have information overload. I have read several articles on this forum. Is there a newbie area?? LOL  Thanks in advance.

WeberWho

Welcome! Smart move coming here first. Ask away with any questions big or small. Always someone here to help out. Throw some lump in the egg and fire it up! Play around with the vents once lit and see how you can control different temperatures. You don't necessarily need to toss on food right away. Just take a little time and get familiar with it. Ask away with any questions!

blasting

Greetings and welcome aboard.  Cook everything.  Pork butt and meatloaf are two low cost practice items for low and slow.

Have fun.

EggSmokeVa

The first thing I cooked on mine were spare ribs.. but it wouldn't hurt to load it up with a little lump and practice temp control... Pork shoulder is always a good option too.. welcome and enjoy! 

lousubcap

Welcome aboard and enjoy the journey.  Great move to jump right into the forum.  And since you are here-what follows is a reading assignment...just kidding but there is some good info in the below.  And within reason you cannot load too much lump.  Air-flow is the driver-please see below.

Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas.  http://www.nakedwhiz.com/nwindex.htm  Many suggest spatchcock chix as a good intro cook-you will find it in the above linked recipe section.

For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking:  This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt: http://amazingribs.com/

Here’s the second one:  http://playingwithfireandsmoke.blogspot.com/

 After-market toys- With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  I would get comfortable playing around with the BGE before any major after-market investments.  Will save you $$ in the long run.

 Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp.  If not around 210*F, then note the off-set and use the nut on the back to correct.  Then recheck.

Temperature is a controlled by the volume of lump burning.  The volume is controlled by the air-flow thru the BGE.  In thru the bottom vent and out the top.  Make sure when you set it up that the fire box opening is aligned with the lower vent. 

When adjusting the vent(s) to change temperature, the feedback loop can take some time.  Changes in air-flow are reflected in the dome thermo temp.  Don’t chase temperature; +/- 10-15*F is close enough.

“Stable temperature” is a relative term.  Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.

More than enough for tonight.

Above all, have fun.

bgebrent

Welcome aboard.  Good advice above.

RRP

Yet another "welcome aboard" post! Personally I have read about people going out and spending say hundreds of dollars for steaks and inviting people over for their first cook only for it to be a MAJOR diaster! My advice is to tone down your enthusiasm and start with some cheaper meat such as chicken, burgers or such with just your family.The BGE is a forgiving cooker, but just the same you need to learn how it cooks differently from whatever grill you have been using all these years.

Hans61

What are you used to cooking? I'd do something you're already good at and see how the egg improves it!

Legume

Damn @lousubcap that's an encyclopedia!  Cleaver looks good though, doesn't it.

lousubcap

@Legume -  Gotta admit that it was a work in progress for quite a while.  Now it's primarily a cut and paste job with adaptations as I go.  The one thing that got me on my first BGE cook was the dome to grid temperature off-set especially on L&S cooks.  I knew how long a rack of baby backs should take at a given temp from previous rigs.  Well I blew right thru that-then I was enlightened.  Perhaps I should add an appendix...

cheharri

Thanks for all your suggestions. I have used a weber kettle for the last few years. I fired it up a couple times this week because mold started growing sinceI had the cover on it while I was building a table. I haven't tried calibrating the temp gauge yet, I guess that will do that next. Right now I just don't know what to ask. Thanks again.

lousubcap

Don't ask, just jump into the deep end of the pool and have at it.   

Biggreenpharmacist

I think what @rrp was trying to say was order a SRF brisket and fire up that egg. 

Biggreenpharmacist

Oh, and welcome aboard. 

I'm absolutely shocked we haven't heard "spatchcock chicken" yet. 

RRP

Biggreenpharmacist said:

I think what @rrp was trying to say was order a SRF brisket and fire up that egg. 

I did? Must be these adult drinks that I decided to trash my kidneys with tonight making me talk like an old conservative dude.

Biggreenpharmacist

I'm just teasing. 

bgebrent

Biggreenpharmacist said:

I'm just teasing. 

You're such a tease.  Just try and help the plebe!  Geez.

Legume

lousubcap said:

Perhaps I should add an appendix...

Nobody eats that, not even @SGH

bgebrent

Legume said:

lousubcap said:

Perhaps I should add an appendix...

Nobody eats that, not even @SGH

It's pretty close to the anus...

Biggreenpharmacist

Legume said:

lousubcap said:

Perhaps I should add an appendix...

Nobody eats that, not even @SGH

Scottie will eat anything. 

Eoin

Chicken is really easy, quick and comes out great. Spatchcock whole, quarters, thighs, legs etc. Anything, basically. Good luck.

Cmyachtie

RRP said:

Yet another "welcome aboard" post! Personally I have read about people going out and spending say hundreds of dollars for steaks and inviting people over for their first cook only for it to be a MAJOR diaster! My advice is to tone down your enthusiasm and start with some cheaper meat such as chicken, burgers or such with just your family.The BGE is a forgiving cooker, but just the same you need to learn how it cooks differently from whatever grill you have been using all these years.

+1 on the above, been cooking on BGE just 4 months and just try it with one of your favs that you've bbq'd before and are good at and once you get the temp. Control mastered move on to whatever you fancy trying.
found it to be. A bit of a learning curve for me despite having used lump before 40 yrs ago and cooked extensively with gas for the last 30 or so.
don't forget to try veggies as they are the best on a BGE and no loss if you ruin any.

welcome to the forum, you will be reading forever ...LOL

lbbf

Spatchcock chicken would be hard to beat for a first time cook. Easy, especially if you get at temp probe, and delicious.

Zippylip

there's a ton to learn, take your time & enjoy it all; there's no real end-game to this endeavor except fun, if you stick with it you'll still be learning & experimenting 10 years from now.  You'll make a lotta mistakes but they're mostly still edible & almost always better than the garbage served at most restaurants

Killit_and_Grillit

Friday. Newbie. Talk of anus already...

Gonna be a good day. 

Spatchcock chicken and pork butts are cheap and forgiving pieces of meat.  Practice, practice, practice. 

And welcome. 

SmyrnaGA

Baby back ribs...

six_egg

Welcome. Just keep it simple and focus on the execution. Pre plan for a bit. Once your up to speed or more confident start experimenting. 

SmokingPiney

six_egg said:

Welcome. Just keep it simple and focus on the execution. Pre plan for a bit. Once your up to speed or more confident start experimenting. 

Sound advice. Have your cooks planned out and all the prep done before the cook. Start with simple cooks and work your way up to the artful masterpieces. 

Above all - have fun! 

bluebird66

Welcome aboard!!

THEBuckeye

Didn't @BigGreenCraig write a coffee table book about this? 

"My First Cook - The Photographs" 

  

Biggreenpharmacist

THEBuckeye said:

Didn't @BigGreenCraig write a coffee table book about this? 

"My First Cook - The Photographs"