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Mrs.C is testing negative and we're together again.
"For the record, I took a critical thinking test once and did quite well." - Area lawn dart salesman
This is a sorry pic, I know. I remembered to take it far too late, but I make this recipe every few months after i found it on a pork chop brine search a few years ago. Shout out to @bgebrent. I never knew him but I'll throw some love his way. Molasses brine on these bad boys and it's so damn good. From one cook to another.
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers!
A link here- it is good but the difference between a high heat, high in the dome cook should be based on how many supervisory beverages you want to finesse in that role. FWIW-
Re: Another LnS Sheeken in progress
Kidding aside, I'd kill that plate.
I hickory smoked close to 7lbs of Cowboy Kent Rollins meatloaf yesterday. My neighbor ended up breaking her sternum in a car accident earlier in the week. So I made an extra loaf for her and her husband. It was a simple bachelor cook as I was the only one home this weekend. Meatloaf, bread, and fruit. (Does cherry count as fruit if it's a cherry Sam Adams?)
Minnesota
@WeberWho. Define stupid simple. What ambient temp and how was fuel consumption. I’m kind of debating whether to unload my 560 or drive it back to Wally. If I keep it, one of the eggs or pellet poopers has to go, it’s end of summer so not easy to do.
Might have to break my sternum, just to get a taste.
I'd just expect the switches to go out at some point. Since you bought it new you can help prevent some of the switch issues with care and even grease. This smoker was used hard and they didn't have much of a chance. You're also good with diagnosing issues when they come up. If some average Joe were to pick it up it might not be something they want to deal with. It's pretty simple stuff.
I'm not sure why people call it a charcoal hog? I thought it was much, much better than my other gravity feed smoker. I also think my bigger gravity feed smoker heat deflector is too big and burning through charcoal more rapidly because of it. So my thoughts of burning charcoal with this smoker may be skewed.
Stupid simple is just as it sounds. Light a small amount of charcoal, dump it down the chute, add unlit charcoal, set temp on controller, walk away. It's really that simple. It comes up to temp quickly and usually stays within a couple degrees +/- of your set temp.
Minnesota
Video:
Recipe:
https://kentrollins.com/best-smoked-meatloaf/
Red River Rub:
https://www-food-com.cdn.ampproject.org/v/s/www.food.com/amp/recipe/red-river-rub-22812?amp_gsa=1&amp_js_v=a9&usqp=mq331AQKKAFQArABIIACAw==#amp_tf=From %1$s&aoh=16616895531364&csi=1&referrer=https://www.google.com&ampshare=https://www.food.com/recipe/red-river-rub-22812
Minnesota
Edit: Meat loaf looks great, but to be honest, when it calls for more ingredients than APL I'm scared
I was going to message you but it looks like you're profile is private. I'm going to dump it here.
Here is the video about adding grease to the switches. I would do this since it's new.
For the meatloaf cook I used wood chunks in the ash bin below the charcoal grate. The sparks from the charcoal above will fully ignite the wood chunk mimicking a smoke profile similar to a stick bruner. I do this for the first the couple hours of the cook. You can add wood chunks to the lump but the wood will smolder creating a heavier smoke like the BGE has to offer. I find the best technique and smoke profile is when the chunks fully ignite. Here is part of the leftover chunks that I tossed in during the cook.
My other suggestion is to place some tin foil under the door lid on the top of the chute. You might want to change this out every cook or two. I'm not scientist but I read that the charcoal creates a gas and that gas rises. The door lid traps the gas since it has nowhere to go. Since the gas is trapped it will sit and peel away the paint around the top chute. To help the paint from peeling you can lay down some tin foil around it. I have to do this with my other gravity feed smoker as well.
A few thoughts on the top of my head with this smoker.....
Minnesota