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

    24

    Comments

    • Posts: 15,578
      Lighting the egg can get you out of chores
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    • Posts: 18,484
      The best advice I can give is that you don't need a bunch of accessories to put out some good grub. You simply need the ability to cook direct, raised direct and indirect. Couple that with a thermometer and you can produce consistent results. 

      Know your egg. Understand how the vents affect the temps. Build a fire just for practice controlling temps.  No cooking here. 

      If you can control the fire, the only thing you need to concern yourself with is when to take the food off. 

      Things aren't as hard as they may seem to be.

      Take risks, try new things... it's just food. Have fun. 
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    • Posts: 1,826
      I think the best ting I learned was also the hardest for me - patience.

      Don't rush things and catch the temperature on the way up. Make small adjustments and wait for them to take affect before making more adjustments.
      Marshall in Beautiful Fruit Cove, FL.
      MiniMax 04/17
      Unofficial BGE MiniMax Evangelist
      Facebook Big Green Egg MiniMax Owners Group


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    • Posts: 354
      Light egg sooner rather than later, don't chase temps, burp the egg to prevent flash of fire, cook to temp, and buy an electronic controller for overnight pork shoulder and brisket cooks. 
      Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife... 

      Las Vegas, Nevada!
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    • Posts: 40
      I'm still learning hope I never stop but like its been said start slow but venture out try new things and never settle play until its perfect you can do it, it just takes time and a willingness to make it better. oh and enjoy the ride
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    • Posts: 6,481
      ShesGotEggs said:
      The egg is just an oven outdoors. Anything you  or bake in an oven, you can do on a BGE.
      ^^^^^+++++1^^^^^^^ Truth
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
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    • Posts: 63
      Don't overshoot your temperature.  It's much easier to go up than down with the heat of the cook.

      ------

      1 Large BGE

      Boston, MA

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    • Posts: 17,629
      You don't need a standalone egg to bake in unless you've got (fill in the blank) ____'s $$$ :tongue:
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 3,201
      When the charcoal is ready to put food on. This is different for BBQ and direct grilling. 

      Kansas City, Missouri
      Large Egg
      Mini Egg

      "All we have to decide is what to do with the time that is given to us" - Gandalf


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    • Posts: 16,585
      It is possible to completely burn yourself out on pizza.  If you're making them more than 4 times a week, back off, go eat some sushi or something.
      ___________

      "They're eating the checks!  They're eating the balances!"  

      Ogden, UT


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    • Posts: 1,814
      NPHuskerFL said:
      You don't need a standalone egg to bake in unless you've got (fill in the blank) ____'s $$$ :tongue:
      According to recent posts, it appears to be Scotties. @SGH
      Mt Elgin Ontario - just a Large.
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    • Posts: 640
      Most important points have been well covered, so a couple of minor ones:
      - allow extra time on L&S, inevitably when you haven't the pig/cow decide they need extra time - more FTC or BPTC is better than too little
      - spray your daisy wheel with cooking spray once in a while and put it inside the egg on the grate when you shut down and cap
      - make it fun, laugh at yourself, and realize you learn more from your mistakes than successes
      Doug
      Wayne, PA
      LBGE, Weber Kettle (gifted to my sister), Weber Gasser

      "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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    • Posts: 11,379
      Mangrates are...
      =======================================
      XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
      Tampa Bay, FL
      EIB 6 Oct 95
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    • Posts: 20,889
      NPHuskerFL said:
      You don't need a standalone egg to bake in unless you've got (fill in the blank) ____'s $$$ :tongue:
      Wish I could flag for hilarous.

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 1,129
      Agree with Ron, learn how to avoid the fire belch...lol...The flare is relatively easy to avoid. The one that I have no clue how it happened...and just glad it only happened once was when it beaches out the intake....scared the snot out of my dog. If someone could explain this to me please do so. I didn't have that much wood in the L. Was all fresh Lazzari Mesquite. Firebox was filled to about halfway up the side. Dome thermometer was at 700*. Had the Ceramic Grill Stores AR in it. 2 pizza stones, one in the middle notch the other on the extender. 
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    • Posts: 6,629
      Patience to get your fire going and temps. I found lighting early (yes I'm retired) helps in so many ways...   and get a Thermapen
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 28,920
      gmac said:
      show previous quotes
      According to recent posts, it appears to be Scotties. @SGH
      I have been known to bend the truth from time to time. Unfortunately for me I'm still broke. With that said, if you had poor ole SGH's money, you would probably starve to death. 

      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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    • Posts: 20,889
      SGH said:
      show previous quotes
      I have been known to bend the truth from time to time. Unfortunately for me I'm still broke. With that said, if you had poor ole SGH's money, you would probably starve to death. 
      At least you didn't mention your offal delicacy.

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 11,353
      Don't purchase Egghead Forum Fad Products , it gets expensive and takes up space
      Visalia, Ca @lkapigian
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    • Posts: 17,125
      DoubleEgger said:
      Don't joke about the French 
      Great point.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 10,132
      The best way to cook brisket is to boil it.

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 23,161
      If you overshoot your desired temp, you can pour 1/8-1/4 cup of water on the coals and the temps will come down quickly

      it was stated above but when doing an overnight low and slow, start your fire 3-4 hours early. Let it get rock solid stable for a few hours then put your food on. You'll burn $1 extra of lump
      but you'll sleep a lot better and your egg will be right where you left it when you went to bed. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 500
      Two things: The most important by far was something I learned long ago on the Forum from Lousubcap: "Enjoy the ride"

      The second thing: A 'failed' cook on a BGE is generally still absolutely delicious.
      Johns Is, SC

      L/MiniMax Eggs
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    • Posts: 4,304
      The Cen-Tex Smoker said:
      Do greens (spinach, kale, chard etc.) with onions, chilli and cumin seeds and you won't be throwing them in the trash.
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    • Posts: 23,161
      Eoin said:
      show previous quotes
      Do greens (spinach, kale, chard etc.) with onions, chilli and cumin seeds and you won't be throwing them in the trash.
      I eat tons of greens. Was just kidding around. Like shooting fish in a barrel on a bbq fotum :smiley:
      Keepin' It Weird in The ATX FBTX
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    • Posts: 1,577
      Any cook over 60 minutes will need at least three beers so plan accordingly.

      Like @shesgoteggs says, it is an outdoor oven and it also is an outdoor cooktop.
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    • Posts: 451
      JohnnyTarheel said:
      Patience to get your fire going and temps. I found lighting early (yes I'm retired) helps in so many ways...   and get a Thermapen
      Agree on the patience,lighting and Thermapen. Would add while temp comes sloooooowlllly up, it is a great time to drink alcohol.
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