Best lesson you've learned (so far) using an Egg???

Nathanogle51

What is the best lesson you've learned using your BGE so far and what advice would you give to noobs? 

My answer - considering I'm still a noob and have soooo much to learn - is buy a two pronged probe that gives you an accurate grid and meat temp; my cooks have become incredibly consistent. 

What say you BGE nation?

RRP

Easy test question...learn what a flash back is and how to prevent it so as to NOT to get the hair on your face, arm or whatever burnt off!

V1cK

Buy Rockwood lump to eliminate smoky flavor when you're looking for a more neutral flavor.  Wait until the smoke is more clear before you let any piece of meat touch that grill.  

Nathanogle51

RRP said:

Easy test question...learn what a flash back is and how to prevent it so as to NOT to get the hair on your face, arm or whatever burnt off!

Great point! You don't "burp" an Egg at 700+ degrees, you slowly open and pray! 

Nathanogle51

V1cK said:

Buy Rockwood lump to eliminate smoky flavor when you're looking for a more neutral flavor.  Wait until the smoke is more clear before you let any piece of meat touch that grill.  

I'm midway through my first bag of Rockwood and I have to agree!

Gulfcoastguy

Get an instant read meat thermometer and learn how to spatchcock a bird.

SciAggie

Buy a thermapen and cook to an internal temp, not by time. 
Lock away your credit cards or you'll go broke. 
Ask lots of questions - there are talented folks here. 
Buy "Salt, Fat, Acid, Heat" 
Have fun - we're just cooking. 

westernbbq

What Ron said,,,too many times i rushed to check what was cooking and opened the lid rapidly only to lose a lot of hair on my arm!

Ozzie_Isaac

Relax, enjoy the ride, and cook for your friends.

thetrim

That reverse sear is the best way to perfect a thick steak.  

JohnInCarolina

That when it comes to beef, the quality of the starting product makes a big difference.

pgprescott

Lots of great little lessons to be learned over the years to come. I tell folks that once you learn how to build the fire and control it, the sky is the limit. Keep at it. Pay attention to the fire, pay attention to direct vs indirect and raised vs grate level and you can do virtually anything you put your mind to. Enjoy!

YukonRon

Read and listen to the folks in this forum.

RRP

Cook to temperature and not to time! Of course the Thermapen already mentioned is the tool to have in your toy box for this!

dmchicago

The first ah-ha was to catch the temperature on the way up. 

The second was to cook to temperature not time. 

ElkhornHusker

Keep a cook log, burping the egg, and not to chase temps

WeberWho

Ceramic doesn't bounce. 

slovelad

YukonRon said:

Read and listen to the folks in this forum.

This is always my first suggestion 

Dinah_Moe_Humm

Allow lots of time for the fire and egg to come to cooking temperature.  To rush means chasing temperature and an unpleasant cooking experience. 

bud812

Have lotsa beer on hand.

DoubleEgger

Don't joke about the French 

Hans61

Best advice to noobs? Learn to crawl before you walk, I.e. Learn the basics of temp control before attempting your first low and slow 

Grillin_beers

Be cool, wrap your tool(platesetter).  It's an important lesson that you can apply to other areas of life as well. 

lousubcap

The cow drives the cook.

gmac

Grillin_beers said:

Be cool, wrap your tool(platesetter).  It's an important lesson that you can apply to other areas of life as well. 

A lesson I have yet to learn. 

Dont jump in too fast (like brisket for 75). And when you invite people over do something forgiving for the first while. Pulled pork is a good start for a group. 

And as as soon as you open your new bag of lump, buy 2 more. Nothing sucks more than going out to find you don't have lump. 

Starting with either a propane torch or the oil and paper towel method work great. Starters are fine but not necessary and anything with BGE Branding on it is gonna cost you 3x what the same generic item cost and doesn't work better. But you get points for conspicuous consumption. 

Don't tie your dog to your BGE. 

And pictures or it didn't happen!

tjv

pgprescott said:

Lots of great little lessons to be learned over the years to come. I tell folks that once you learn how to build the fire and control it, the sky is the limit. Keep at it. Pay attention to the fire, pay attention to direct vs indirect and raised vs grate level and you can do virtually anything you put your mind to. Enjoy!

Really good points. 

t

Hub

The biggest egg related lesson I have learned .... Don't do a high heat, clean burn late at night after 15 beers.

YEMTrey

1.  It's only money, don't get too attached to it. 

2.  Oh, and pace yourself so that you too can enjoy the meal when it's done.

Viper4194

Nathanogle51 said:

What is the best lesson you've learned using your BGE so far and what advice would you give to noobs? 

My answer - considering I'm still a noob and have soooo much to learn - is buy a two pronged probe that gives you an accurate grid and meat temp; my cooks have become incredibly consistent. 

What say you BGE nation?

Have to second the OP here with the grid temp probe.  With the variance you can get on the BGE dome thermometer, can't begin to imagine the damage I might be doing to my cooks if I relied solely on that.  

RedSkip

Start early and don't be rushed.  You can always hold the meat for hours before eating.

ShesGotEggs

The egg is just an oven outdoors. Anything you  or bake in an oven, you can do on a BGE.