Newbie - Initial Cooks

D2 in LV

Received my medium egg for Christmas and have had varying success. Fist cook was babybacks with a King Street Blues Rib & Butt Rub, cooked for 3.5 hrs and finished with Tim M's sauce. These were fantastic! Second effort was beef jerky using GFW's marinade with a nice brisket. Flavor was good but the fire got away from me for about an hour (up to 220-250)and jerky was a bit charred. Will try again next week and hope to avoid distractions. Third cook was last night Q'ing filets using salt and pepper rub and yellow mustard utilizing the 3-3-5 method. Droped the steaks on and turned after 3 minutes and shut down the egg for steaks to dwell another 3-4 minutes. These were good, but not great. Had a heavy char on the outside. While cooking the steaks, a big "whoop" came from inside the egg, and this morning, I discovered the fire ring on my egg had cracked vertically. Called Atlanta this morning and they are sending me a new one out right away. Great service. Having a greet time, learing alot, and I expect the best is yet to come! D2.

Tim M

D2 in LV,[p]Keep playing with it and you will start finding what you like and don't like. I personally like a heavy chared outside and pink middle in my filets. Using a thermometer and using the timer as a guide has helped me since there are too many variables in a 7-12 min cook, so I cook to a temp rather than to follow the clock to much.[p]Tim

Razorback

Tim M,
When do you insert the thermometer for steaks? From what I have read, anything over 350 will fry the polder.

Tim M

<p />Razorback,[p]I don't dwell mine - just keep flipping uintil the middle is what i want. I use a Polder instant read thermo. It gets a reading in 15 seconds and remembers it so I can close the Egg and then read the high temp and decide what to do. [p]These are some filets I am doing in the small Egg.[p]Tim