getting my first egg today...

Unknown

what accessories am I going to want to have right out of the gate??
Any to stay away from or a better way to do it..?? (ie the ash remover, starter sticks, etc... does a charcoal chimney work ok?) [p]thanks for any tips!!

BabyBoomBBQ

M,[p]Here's a list I creted form another new user. Yes, it's long, but I think it's complete...[p]BabyBoomBBQ’s list of useful Big Green Egg related stuff to clutter your home. [p]Clutter for your egging area.
A plate setter
Ash Tool
A metal pail for ashes.
A solution for filtering fresh or left over lump. (I use my Weber for shifting fresh lump.)
Good set of 14” plus tongs (or a complete set of Lawn Ranger tools.)
A stainless steel grid cleaning brush.
Grid lifting solution. (I use my ash tool or the hook on the cleaning brush.)
Welder or pipe fitter Gloves. A second set of lightweight workmen’s gloves.
Pizza Stone
A Maverick Redicheck Smoker wireless thermometer.
Extra garbage can to store lump and smoke generators.
Lump lighting solution: An electric starter, MAP gas torch with a hose, a weed burner or a chimney starter (makes a bunch of smoke). I use MAP or the electric starter most of the time.
A power draft solution for long cooks. I use a BBQ Guru.
3 or 4 firebrick “splits” for creative direct/ indirect set ups.
A cast iron Grate and a raised grate solution. (Many ways to raise a grid.)
Collection of smoke generators: woods, vines, whiskey and/or wine barrel chips, dried herb stems or what ever.
Wet ones for cleaning hands.
Clorox or similar sanitizing wipes. Clean thermometer probes, let it dry and push into meat to reduce chance of dirty probe introducing bacteria.
Fire Extinguisher. (Trying to be complete here.)[p]More clutter for your kitchen.
Cutting boards: thick and thin foldable plastic and an end grain that’s at least 3” thick.
Surgical gloves.
Large food processor with multiple blades.
Good quality high-powered blender. (Wastin’ away again in Margaritaville…)
Dedicated coffee grinder for peppers herbs and spices.
A mortar and pestle or Molcajete for things the grinder isn’t suited to.
A big roll of heavy-duty aluminum foil and film 905 (heavy duty plastic wrap).
A roasting rack that can be used as a rib rack.
A roasting pan, for turkeys and chickens, large enough to fit your egg size.
A BBQ “mop” and a basting brush.
Spray-on canola and/or peanut oil.
Table top slicer for cheese, hams, turkey and roast beef.
Spray bottle for food only use
Set of good knives including an Electric Knife
Aluminum ½ and ¼ commercial baking sheets. (I suggest two each size minimum.)
A Foodsaver or other vacuum storage device.
One and two gallon Ziploc bags.
A Thermapen.
Some good commercial rubs and sauces to play with. I use Dizzy Pig, ButtRub.com, John Henry’s, Emril’s to name a few.
Fire Extinguisher. (Yes, have two at least! I watched a house burn down because the owner did not have one.)[p]More stuff to clutter your home.
A digital camera so you can post pictures of your food.
An 18-quart electric roaster oven, Nesco for example, with Buffet Server for keeping BBQ hot during parties. (I use my wireless thermometer to monitor the meat temperature.)
Metal skewers, ideally dual prong. (I have a self-turning kabob device that I have not tried on the BGE yet. Not sure how I’d set it up.)
A KitchenAid mixer with grinder attachment. If you like sausage in casings, add the sausage stuffer attachment.
A source of tried and true recipes: good cookbooks (ex Dr. BBQ), magazines websites and on line forums.
Pizza peel. If you get the wood ones, get two peels so you can recover from one breaking during a pizza cook.
Wire mesh cookie cooling rack for resting pizzas without a soggy crust.
A multiple subject notebook book for making notes. Use one section per meat type or what ever makes sense to you. (To be open about it, I’m still not this organized. I have one, but there’s only one page of sausage notes in it. But it is a really good idea!)
A cooler or two large enough to rest butts and full briskets. Oh yea, they have other uses too. ;-) [p]

Unknown

M, Baby Boomer's list is long and comprehensive, and you might very well end up acquiring everything on that list in time. But being a relative newbie to BGE and having wrestled with the same question you've asked, here's my suggestion for a "start-up" kit:[p]1) cover (you can get a generic cover that will work, but BGE's own cover is quality and it fits, which minimizes the chance of it's being blown off by the wind)[p]2) Ash tool is a must (in a pinch it can be used to move around lit coals to keep your lump burning - until you master the art of building a good lump)[p]3) In a short time, I've settled on the electric starter as my choice method of starting the fire. It's comparable in price to a chimney, less mess, and more reliable. I have some starter sticks as backup; they work OK, but they take a long time to burn out.[p]4) a bag of wood chunks[p]5) a meat thermometer - either an instant read model, or a wireless remote unit. You can get an adequate version of the latter for not much more than you'll pay for a good instant read thermometer.[p]The above is my list of essential start-up items. But very soon you'll want:[p]6) a V-rack and some disposable drip pans[p]Then you'll be totally hooked, and everything on BabyBoomer's list will seem necessary.

fishlessman

M,
either a plate setter or some fire bricks, a raised grate, welding goves, and a way to start the lump.mapp torch works well or you could use the fire sticks, chimney starter, electric starter. i use a weed burner. a second cooking grate comes in handy as well, but you dont need much to start cooking. the lawn ranger makes a nice grill scraper lifter thAt gets used all the time. you will add to the list as you get used to cooking on the egg, but for start you dont need much

stike

M,
if you are looking for a bare minimum list, after spending that initial chunk of ca$h... [p]-you'll want a pizza stone, bricks, or plate setter for indirects )lo-and-slo BBQ)
-an ash tool for cleaning (and i hook my grid with it, to lift the grid)
-a vee-rack for roasts and holding pork-butts (so you can carry them off the grid after they have cooked and are ready to fall-apart)[p]besides that, everything else is a 'plus' but not required to get going, IM(NS)HO

Wise One

M, a chimney works ok as a fire starter but I always hate even that little bit of newspaper in my fire (my brother always uses a chimney). If you have a chimney, you can get away without any firesticks but you might want to explore some other ways of starting the fire. I now use a Mapp gas torch and find it very easy and quick (1 minute and the fire has started). However, I keep an alternative means around (firesticks) just in case I run our of mapp gas at an inopportune time. The real basics you need are a good set of tools (spatula with a good sixe handle, tongs), something to lift the grill (the grill tongs sold work fine but so does a pair of vice grips), a good glove (or gloves) that will tak ethe heat for at least 15-20 seconds, an indirect barrier (Eggsetter is preferable, pizza stone is good, aluminum pan with water can work), and a good meat thermometer (instant read is great, an old fashion dial type works) . After that, all the goodies on the list are nice to have.

MCG DAWG

.. . hope this isn't "THE" M I know and love so well.

Congrats on the Egg though, loving mine after a week of ownership.

I got the place setter, grate tongs, ash scraper, and a Maverick digital meat thermometer with a remote digital readout. It will tell you the temp of the meat as well as of the smoker. Model 72 or 73 I believe.

I light mine with about a half dollar size of a fire starter log and it works very well. I've got a charcoal chimney I used when camping and it works well but haven't seen a need to use it as the small piece of start log works like a charm.

Two things I'd recommend.

1. Go to nekkid whiz's website and read all his stuff, esp. FAQ section and recipes. Pay attention to the "t-rex" steak recipe . . you won't find a better way to do a steak imo.
2. Buy Dr. BBQ's book and read through it . . . TONS of great recommendations and recipes. His basic dry rub is awesome, made a big batch of it and have used it with great success so fare. Lots of recipes there as well.

Unknown

Since I converter from a gas grill to a BGE, I forgot to list basic tools and utensils. So to my list I'd add:[p]1) a long handled spatula and tongs (I never use a fork)[p]2) two sets of mitts: one set (both hands) you want to be washable; you'll use these to handle larger pieces of hot meat where tongs and spatula just aren't adequate. The second "set" can really be just a glove or mitt for one hand, which you'll use for general work around hot grills. I.e., I've learned to have a "set" for "clean" work and one for "dirty" (non-sanitary) work.[p]3) a good grill brush. Unless you want to rather quickly convert to a stainless steel grill from the porcelanized one that comes with the BGE, make sure the brush bristles are brass, instead of stainless steel. The stainless steel brush tends to wear the porcelan finish on the grill much faster than the brass brush.

Unknown

Thank you all!![p]I guess I have a lot to learn about the indirect cooking, sounds like a pizza stone is needed? If someone has a pic of how you set yours up to cook slow on low, indirect heat that'd be great.... thanks!!![p]

WessB

M,
You can see several different ways to set up for an indirect cook on my website, try the "tips" and the "ccoks" sections...you didn`t say what size egg you are considering though....HTH[p]Wess
[ul][li]WessB`s[/ul]

Dublin Dawg

WessB,
Dude, I cannot read that black print on the green background.

Unknown

WessB,
thanks, I am going w/ the large egg. Soudns like it is the most popular size by far from the retailer I am getting it from....

EggRacer

We got a large BGE last Monday. When I saw it at my dealers it looked like it might be a bit too small as far as grill space, especially compared to the XL. Once we had it home and fired up to cook a large hunk of sirloin, well......, the sirloin just didn't look that large on the grill.... LOL !! I think the large is plenty large for anyone not cooking for parties or a very large family.

WessB

Dublin Dawg,
You are kidding...right????