Newbie questions

Unknown

My wife asked me for a BGE for her birthday this summer - now the deviousness of her plan is plain for all to see. Basically, this thing is so frickin' groovy I'm now doing the cooking on the weekends. [p]So far I've been stumbling along, using the (limited) manual but mostly grilling and smoking by feel and instinct. I figure it's time to ask a few questions of the experts here. Before I go on, if there is a basic newbie FAQ I should be looking at, please point me there and I'll bother you no more 'til I'm a little further up the curve.[p]- smoked whole chicken: direct heat or a pan? I set my beer can contraption up in a pan to avoid dripping grease, but is the typical configuration right on the grill?[p]- thermometers - I'm using the one on the dome and a basic meat thermometer - are there recommended alternatives (instant-read, etc)?[p]- smoking generally - if I have partially-consumed chips on the charcoal after a short-duration smoking session, should I toss 'em before my next (non-smoking) grilling, leave them in there, or set them aside for my next smoke?[p]- fish - for grilling salmon, swordfish, etc, direct heat or grill on a pan?[p]- what's a grill wok?[p]- ditto for 'plate setter'?[p]- one more: 'smoker grid'? (yes, I've been flipping through the posts and recipes here)[p]Finally, I'd love to hear folks' must-have list of accessories beyond the basic BGE setup.[p]Thank you in advance for your time and patience![p]JR in Dutchess County[p]

uncbbq

ArSkeeDhar,
As a newbie myself, I would strongly recommend the Naked Whiz's site. If you read that and the connected links, you will answer 90% of your questions. And you will have access to some great recipes.
[ul][li]Whiz Site[/ul]

Unknown

ArSkeeDhar,
are far as accessories you MUST buy something new for your egg once a week

The Naked Whiz

uncbbq,
Thanks for the reference! We are remodeling our entire house from top to bottom and I've been kinda busy and haven't been posting as much as usual. I know Bobby-Q was getting worried that I wasn't posting links, lol! Thanks again![p]TNW

Unknown

uncbbq,[p]Cheers, this is exactly what I'm looking for - should keep me busy for a while. Thanks![p]JR

Unknown

ArSkeeDhar,[p]I'll answer what I can as don't do some things you do. I'm in CAPS. Sorry for the CAPS for can't change color of the text.

- smoked whole chicken: direct heat or a pan? I set my beer can contraption up in a pan to avoid dripping grease, but is the typical configuration right on the grill? DON't KNOW THIS ONE. DO A SEARCH ON THE NEW FORUM. YOU'LL FIND A LOT[p]- thermometers - I'm using the one on the dome and a basic meat thermometer - are there recommended alternatives (instant-read, etc)? EGG THERMOMETER IS GOOD FOR KNOWING DOME TEMP. MOST PEOPLE GET A THERMAPAN AS IT PROVIDES INSTANT READ IN 4 SECONDS. GOOD FOR GRILLING. MANY USE A PROBE FOR LO-SLOW COOKING. I USE THE BBQ GURU WHICH IS ATTACHED TO A FAN SO WHEN I COOK OVERNIGHT I DON'T HAVE TO WORRY ABOUT TEMPS FALLING. THERE ARE OTHER LESS EXPENSIVE PROBES TOO[p]- smoking generally - if I have partially-consumed chips on the charcoal after a short-duration smoking session, should I toss 'em before my next (non-smoking) grilling, leave them in there, or set them aside for my next smoke? MANY USE CHUNKS INSTAED OF CHIPS. BUT IN EITHER CASE IT DEPENDS ON IF YOU WANT THAT TASTE TO BE WITH THE NEXT COOK. ALSO, WHEN YOU START THE NEW FIRE UP I WOULD ASSUME MANY OF THE CHIPS WILL BE BURNT OFF ANYWAY[p]- fish - for grilling salmon, swordfish, etc, direct heat or grill on a pan? EITHER. MANY, MANY DO IT DIRECT AT 350 UNTIL FLAKEY. AGAIN I WOULD DO A SEARCH ON THE NEW FORUM AND YOU WILL GET A HUGE AMOUNT OF WAYS TO COOK FISH[p]- what's a grill wok? DON'T HAVE ONE BUT I BELIEVE IT'S AN ENAMELED ANGLED PAN TO COOK VEGGIES OR SOME OTHER MIXTURES. IT HAS HOLES ALL AROUND TO ALLOW HEAT AND SMOKE IN[p]- ditto for 'plate setter'? AHHH......NOW YOU'RE TALKING. THE MOST USED ACCESSORY FOR INDIRECT GRILLING. IT SITS ON TOP OF THE INTERIOR RING TO DEFLECT HEAT TO THE SIDES OF THE EGG. USED TO COOK BOSTON BUTT, BRISKET, RIBS, AND ANYTHING ELSE WHERE YOU DO NOT WANT DIRECT HEAT. IT HAS LEGS AND BASED UPON WHAT YOU ARE COOKING THE LEGS ARE UP OR DOWN. MOSTLY UP, SO YOU CAN PUT A DRIP PAN BETWEEN THE PLATE SETTER AND GRID[p]- one more: 'smoker grid'? (yes, I've been flipping through the posts and recipes here)SMOKER GRID - YOU GOT ME ON THIS ONE. THE GRID IS WHAT THE MEAT SITS ON. THERE IS ALSO A RAISED GRID WHICH ATTACHES TO THE TOP OF YOUR GRID WHICH ALLOWS TWO LEVELS OF COOKING OR ALLOWS YOU TO COOK FOOD AWAY FROM THE FIRE BUT STILL DIRECT[p]Finally, I'd love to hear folks' must-have list of accessories beyond the basic BGE setup. I FINALLY GOT INTO CREATING A 3 TEIR GRID SYSTEM WHICH HAS A BOTTOM LEVEL FOR THE DRIP PAN/INDIRECT, TOP AND MIDDLE GRIDS FOR MORE FOOD. OBVIOUSLY, THE ONE AND ONLY DISADVANTAGE OF THE EGG IS THE LIMITED GRILLING SPACE. THIS HELPS! I HAVE 2 WEBER RIB RACKS TO INCREASE THE AMOUNT I CAN COOK. I THINK MANY PEOPLE WILL COOK 2 OR 3 RIBS BUT I PERSOANLLY TRY TO LOAD UP THE EGG AS I FIND COOKING SOMETHING FOR 5-6 HRS I BETTER GET MORE THAN ONE MEAL OUT OF IT. I HAVE FIREBRICKS THAT I SOMETIMES USE IN PLACE OF THE PLATESETTER. A STOP WATCH TO USE WHEN I SEAR AT 700 DEGREES AND AS I SAID BEFORE, THE BBQ GURU WHICH TO ME IS THE BEST INVESTMENT AS I SMOKE A LOT OVERNIGHT[p]Thank you in advance for your time and patience![p]JR in Dutchess County[p][p]

BobS

parrotthead111,
That is a really good tip -- it is good to know that I can back off to only once a week and not hurt myself. LOL[p]