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First try on the egg

KGilma2018KGilma2018 Posts: 59
I used my Egg for the first time last night.  I decided to roast a whole chicken because the manual said to keep it under 350 F.  I let it warm up for about an hour and half while I played with the vents.  I got it stabilized right at 350 and put the chicken on.  45 Min I stuck the meat thermometer in it was about 120F.  Here is the mistake I made, at 145F I opened and put some asparagus on tin foil in with it figuring I had about 15 min left.  The temp dropped to 300 and wouldn't move, so I bumped the vent open a little.  Which in turn added some smoke flavor to the asparagus which I didn't care for.  I realized afterwards what happened.  I was using the conveggtor and the tin foil the asparagus was on was blocking the air flow on one side.  Lesson learned.  As for the chicken, it came out perfect, even though it took a little longer than it should have.  I did a simple brine overnight, and found a rub recipe on the internet.  Though, I didn't particularly care for the rub.
Franklin, TN

Comments

  • lousubcaplousubcap Posts: 17,624
    Welcome aboard and enjoy the journey.  Above all, have fun.  
    Great looking chix.  
    Make sure your dome thermo is calibrated.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • DoubleEggerDoubleEgger Posts: 12,946
    Welcome. Chicken is usually best at 400F. At that temp, you are generally a shade over an hour on cook time. Asparagus cooks quickly. I put it on once the meat is off the egg and resting. 

    Let us know if we can help you shorten the learning curve. 
  • KGilma2018KGilma2018 Posts: 59
    lousubcap said:
    Welcome aboard and enjoy the journey.  Above all, have fun.  
    Great looking chix.  
    Make sure your dome thermo is calibrated.  
    I checked the dome thermo with boiling water, it was dead on.  
    Franklin, TN
  • KGilma2018KGilma2018 Posts: 59
    Welcome. Chicken is usually best at 400F. At that temp, you are generally a shade over an hour on cook time. Asparagus cooks quickly. I put it on once the meat is off the egg and resting. 

    Let us know if we can help you shorten the learning curve. 

    Thanks, I was just going by what I bake chicken at in the oven.

    Franklin, TN
  • xfire_ATXxfire_ATX Posts: 565
    I use Grill Mats for Asparagus indirect work great.
    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

    Not quite in Austin, TX City Limits
  • TheophanTheophan Posts: 2,297
    WELCOME, and congratulations on a good first cook!  I am sure you will have many many more wonderful experiences.  I never LOVED grilling until I got a Big Green Egg, and I think you're in for a great time!
  • KGilma2018KGilma2018 Posts: 59
    Thanks.  Now a question about the "few" first cooks under 350.  I ended up having it cooking for about 3.5 hours because my fiance ETA back home from shopping changed (go figure!).  I don't mind having to do a few more low cooks, I've got some ribs in the freezer that are calling my name but I've some steaks I'd like to sear off too!  How many cooks do I need really need to do under 350?
    Franklin, TN
  • TEXASBGE2018TEXASBGE2018 Posts: 1,324
    Thanks.  Now a question about the "few" first cooks under 350.  I ended up having it cooking for about 3.5 hours because my fiance ETA back home from shopping changed (go figure!).  I don't mind having to do a few more low cooks, I've got some ribs in the freezer that are calling my name but I've some steaks I'd like to sear off too!  How many cooks do I need really need to do under 350?

    I wouldn't worry about it anymore. The main reason for this is to ensure that the gasket has sealed properly. Fire away and cook some steaks or pizzas at 600. I did after owning the egg 1 week.

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • YukonRonYukonRon Posts: 12,954
    I do plenty of beef, pork, etc., with sub 350F temps, until they get to a certain IT, then I jack the temp up for final cook and sear. Turns out great 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • logchieflogchief Posts: 1,345
    Hey Welcome, like @TEXASBGE2018 go for it now.  Chicken looks great, looking forward to more Q pics.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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