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2 months with Large BGE

gnatnoop
gnatnoop Posts: 20
in EggHead Forum
Due to you guys sharing your vast knowledge here on the forums, have had pretty good success starting out.  It really does shorten the learning curve...many thanks to all!

Started with pork butt, then pork ribs (twice), green lightening shrimp, and several others i can't think of right now.

The first rib cook was bad, i let temps get up and they were over cooked on the ends, middle was good though, second batch of ribs turns out great!

Brisket is next (this one will be challenging for me as I don't know much about preparing/trimming and separating the point and flat), then probably turkey for Thanksgiving.






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Comments

  • outrageous
    outrageous Posts: 803
    Welcome....tin foil is your friend on plate setter....   Go burn off, then wrap with tin foil....enjoy your new toy .  

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • johnmitchell
    johnmitchell Posts: 7,409
    Welcome and great looking cook there.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SmokeyLopey
    SmokeyLopey Posts: 435
    Looking good! Welcome!
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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    Welcome!  Looks like you’ve prepped some good eats so far!
    DFW - 1 LGBE & Happy to Adopt More...
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  • 500
    500 Posts: 3,188
    edited October 2019
    Looking good.  I've had my Egg for so many years I can't remember, and I'm still learning.  Enjoy the ride.  
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • TideEggHead
    TideEggHead Posts: 1,345
    Good looking meals! Welcome.
    LBGE
    AL
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  • lousubcap
    lousubcap Posts: 37,333
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Great start right there.  Lazy man's tip here:  I rotate the dome thermo (w/o messing with the cal nut on the back) so my cook target temp is at 12 o'clock.  That way a casual glance let's me know how the cook is trending.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • northGAcock
    northGAcock Posts: 15,173
    Way to break it in....welcome aboard.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • 500
    500 Posts: 3,188
    lousubcap said:
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Great start right there.  Lazy man's tip here:  I rotate the dome thermo (w/o messing with the cal nut on the back) so my cook target temp is at 12 o'clock.  That way a casual glance let's me know how the cook is trending.  FWIW-
    That's a great tip right there.  Been doing that for years.  Makes it easy to see where you are.

    Another one is to rotate the the screw of the daisy wheel South, towards you, when you have set the opening to where you want it.  That way, when you open the dome, it stays where you set it. and doesn't close.  
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • smittydog27
    smittydog27 Posts: 100
    I like the mug.....kinda sums things up.  LOL
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  • WVsmokin
    WVsmokin Posts: 30
    Welcome aboard.  Good looking product you got.  I believe you may be confused on the thermometer probe you're using.  Looks like you got the ambient probe stuck in the side of your pork butt.  I may be wrong.  The clip that the ambient probe goes through attaches to the grate so you get a reading of temperature at the grate level.  The Thermometer on the dome gives you temp. at the top.  After you've had everything closed up and cooking for a while, the dome and the grate temps will be very close.  You should have a probe that is pointed on the end.  That one will be for you meat.  But if I'm wrong..ignore my ramblings.

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Welcome!!  Great start ... 
    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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  • Matt86m
    Matt86m Posts: 471
    Good so far! Be sure to calibrate the BGE thermometer! Slow boil and dip the tip in, looking for 212*
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Great start, welcome!
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  • xfire_ATX
    xfire_ATX Posts: 1,197
    Lesson learned- put your ceramic cap on the ground under the egg when cooking so it doesn't get knocked off accidentally.  Luckily mine landed in grass but it was close.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • 500
    500 Posts: 3,188
    Matt86m said:
    Slow boil and dip the tip in, 
    That's what she said. ;)
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • milesvdustin
    milesvdustin Posts: 2,882
    500 said:
    Matt86m said:
    Slow boil and dip the tip in, 
    That's what she said. ;)
    I was reading down and I just knew someone would beat me to the joke. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • gnatnoop
    gnatnoop Posts: 20
    Thanks guys....cooking a turkey breast right now wish I'd seen xfire_ATX's comment earlier, dropped ceramic cap off of the wing, BUT, hit the grass, no damage this time.  Looking forward to many more learning experiences 
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  • Judson
    Judson Posts: 19
    It's just fun to try. I've had mine for a year now and have had a blast learning and failing and have much tasty success
    Aspiring amateur griller/smoker


    Chicago
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  • Botch
    Botch Posts: 17,528
    Welcome!
    I was trying to figure out your handle, would've been funnier as "gnatpoop", but then it finally derrucco to me....   ;)

    “Remember this, Sometimes the only way up is to Crawl,

    You’re already down, you can’t fall, 

    Anymore”       - Seal

     

    Ogden, UT, USA


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  • Hans61
    Hans61 Posts: 3,907
    Very good!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • smbishop
    smbishop Posts: 3,062
    Eggcellent start!  Please, keep sharing your experiences, we all continue to learn.  :)
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • gnatnoop
    gnatnoop Posts: 20
    Botch said:
    Welcome!
    I was trying to figure out your handle, would've been funnier as "gnatpoop", but then it finally derrucco to me....   ;)
    you are a scholar and a gentleman
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  • JohnInCarolina
    JohnInCarolina Posts: 35,119
    gnatnoop said:
    Botch said:
    Welcome!
    I was trying to figure out your handle, would've been funnier as "gnatpoop", but then it finally derrucco to me....   ;)
    you are a scholar and a gentleman

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • gnatnoop
    gnatnoop Posts: 20
    Matt86m said:
    Good so far! Be sure to calibrate the BGE thermometer! Slow boil and dip the tip in, looking for 212*

    Misses says 225 to 250 for sure.....
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