couple of questions

Whats for dinner

I just got a large egg, and i am new here. I tried steaks the other night and didn't do it right.

Here are my questions:

What is the "fire ring"?

How do I get the large egg REAL HOT? I used enough charcoal to fill to the top of the side holes, and had the vent wide open with nothing on top of the egg. Couldn't go past 550.

Does "direct" mean take the first internal ring out, and cook right on the fire?

I am using real wood charcoal. Do some brands burn hotter than others?

I am doing a standing rib roast (bone in) on Thursday. Any suggestions?

Richard Fl

Welcome to the "CULT" If you roam around these site and others there are many answers.

http://www.nakedwhiz.com/ceramic.htm


http://playingwithfireandsmoke.blogspot.com/

Broc

The pot-shaped ceramic on the bottom is the fire-box.

The fire-ring is the hoop-shaped ceramic that sits on top of that.

To get a real hot fire --

Put larger lump on the bottom, small on top. Leave spaces between the lump -- you need air flow.

Light the fire at the bottom, not on the top.

Make sure the intake on the fire-box is lined up with the bottom vent, so the air comes straight into the firebox.

Yes -- some burn hotter, some faster... but any half decent lump will get your Egg up over 1000F [not recommended until you have some experience].

"Direct" mean there nothing but a grate over the fire, to hold your meat.

Indirect means you put the plate setter in, so the intense heat from the flame/coals is directed to the outside of the shell [making it work like an oven].

Be real patient with yourself, and expect a few "failures." In a few months -- probably sooner -- you'll be an Old-Timer, ready to advance to the Mysteries and learn the secret handshake.

~ Broc

Firetruck

A dealer in Memphis advised me to only go up to the holes for almost any cook, however I have found out that you just can't maintain high temps very long like that. Now I fill up the fire box (the lower section of ceramic insert) for low and slow cooks, and go about half way up the fire box for a high temp sear.

Direct means to cook directly over the fire (nothing between the grate and the fire. Indirect means to put something like a platesetter or waterpan between them so as not to char the food.

So far I have only tried two types of lump (BGE brand and Nature Glo), and have had success with both. Make sure it has not absorbed excessive moisture.

Grandpas Grub

Hello Whats for dinner,

Welcome, there will be a lot of help for you. I will break this into two posts as you have a lot of questions (wich is fine).

I just got a large egg, and i am new here. I tried steaks the other night and didn't do it right.

Here are my questions:

What is the "fire ring"?

This Link will take you to the parts and proper names of the egg and componentshttp://www.biggreenegg.com/components.html

How do I get the large egg REAL HOT? I used enough charcoal to fill to the top of the side holes, and had the vent wide open with nothing on top of the egg. Couldn't go past 550.

Does "direct" mean take the first internal ring out, and cook right on the fire?

Direct means cooking without anything inbetween the lump and the food. Indirect means some type of barrier, most folks will use the plate setter with leggs up or leggs down

I am using real wood charcoal. Do some brands burn hotter than others?

'real wood charcoal' is correct, and refered to as 'Lump' charcoal. Checkout The Naked Whiz Website for complete details on many brands. http://nakedwhiz.com/lump.htm This link is only part of the Whiz's site. There is a lot of great information on a lot of topics, be sure you read about flashback and other information

I am doing a standing rib roast (bone in) on Thursday. Any suggestions?


I love the method for this cook from thirdeye. Here is a link to instructions. For me this was a great cook. http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

I will post more in a minute.

Below are some pictures of my prime rib cook.

GG

Grandpas Grub

I am sure this list does not have all the web sites available but it should is a good start. If anyone has other links Post them and I will try to keep this list updated and current.

The intent of this list is to include sites that have recipes, tips and instructions which are egg related.

Each of the following sites have great recipes and information. Some suggestions are provided but each site has much more.

Recipe Sources:

The links below have much more than the quick reference mentioned below. Take the time to visit and explore the sites below.

Try - Pastrami
http://playingwithfireandsmoke.blogspot.com (Great tutoring thanks to Thirdeye)

http://www.houseoffaulkner.com/BGE.html (House of Faulkner)

http://www.wessb.com ( Wess B )

Try – Cooking Pulled Pork
http://www.celticspiritbbq.com/howtos.html (Celtic Wolf)


http://philcase.com/bge (Eggnerd’s BGE Page)

Try - North Carolina Style Pulled Pork — Elder Ward
http://www.nakedwhiz.com/elder.htm

Instructions, tips, comparisons and recipe’s
Try - Mad Max's Turkey and Gravy
http://www.nakedwhiz.com/madmaxturkey.htm (Mad Max Turkey detailed on the The Naked Whiz site)

http://bbq.yyyz.net/default.asp (GFW’s BBQ)

http://www.phhp.ufl.edu/~tlambert/recipes-page.htm (Qbabe’s BBQ Adventure)

Dealers with instructions and recipes:

How to videos and demo’s, also has recipes
http://www.fredsmusicandbbq.com/category_s/230.htm (Fred’s Guitar and BBQ)

http://www.dizzypigbbq.com/recipes.html (Dizzy Pig)




Appears to be partial or non egg related, recipes will work in egg
http://daltongrillandsmoke.com/CateRecipeListing.asp?logo=gold (Dalton Grill and Smoke)


Enjoy, Kent

Firetruck

I did not think we could even post the words "SECRET HANDSHAKE". Someone may think bad thoughts. Well you did admit it was a cult. HA HA

JoJo

Whats for dinner

Thanks Firetruck! And hey, I live in your neck of the woods.

BENTE

i am pretty sure you have more links than that

[Deleted User]

My esteemed colleague Mr Broc noted that for a hot fire you should light it from the bottom, not the top.

While that may work best, I can testify that with good airflow I've never had trouble bringing the Egg up to 750 and I always light it the same way- on top.

From what you wrote, I think your problem is not enough lump, period.

Grandpas Grub

My first cook on the large I tried to high sear steaks, known on the forum as TRex'ing. Full instructions are on The Nakes Whiz website. Several links to that site in the posts above.

Some eggs have been burning up the gaskets when making high temp cooks when the eggs are somewhat new. Other folks do it without problems.

The general recomendation is that new eggs should be used at temps under 450° to 500° for the first little while. I feel it has more to do with a good seal on the gaskets, that is the dome and base is aligned properly without air leaks through the gasket.

You will find a good instant read thermometer is a great asset to cooking (egg or non egg). The Thermopen is an expensive but wonderful thermometer. I purchased a lot of thermometers before I finally got a Thermopen. If you want one there are a few options.

Contact Molly Shark on the forum here, or go to Fred's Guitar and BBQ the link is above in the link's post. Or, contact thermoworks directly and ask for a refirbished thermopen (about 1/2 price of a new one.

Make sure you can control and hold temps on your egg before spending a lot of money on food. The biggest problem we all seem to have when new to eggin is chasing the temps on the eggs.

The egg is very stable if folks will build a good fire, set the temps and do not play with the vents few minutes. When lighting the egg is it a good idea to begin closing down the vents when coming up to the temp. you desire. Getting a real hot fire then trying to bring the egg down is a slow process and at times one can kill the fire completly in the process.

My vent settings on a large for lower temps is bottom vent about 1/8" open and top vent the slider completly closed and pettles about 1/3 to 1/2 open. This will be about 250° to 300°

For about 400° my bottom vent will be about 1/2 inch open, top slider open just a sliver and pettles fully open.

When I light my egg, I have the bottom vent fully open and metal top completly off. If there is proper air flow the temp will climb very quickly. Once the dome thermometer 'first' is at about 350° I begin to close off the bottom vent and will shortly after put on the top vent, but leaving that open for a little while.

Once the white smoke changes to a clear or clear blue smoke your egg is getting ready to put the food on. All this should be in the video you received with your egg and hopefully you have watched that video.

Enjoy your egg and we hope to see you here often.

GG

Grandpas Grub

Bente,

Yes, some egger I know sent me so many links, I am not sure what to do with them all - what to include and not include in the list.

I think I might end up spending the rest of my life trying to go through them all.

Thanks for sending them ALL to me my friend, why don't you help me figure out which ones to add.

LOL....

Kent

Grandpas Grub

Bob,

Broc is correct, however, I am like you and only light at the top. I have found if I want a quick hot fire I light in 4 to 5 spots (3, 6, 9, 12 and center) so there is a wide bed of lava glowing coals.

I haven't found much difference in high temp due to the amount of lump in the egg, as long as it is a few inches above the air holes in the fire box. What I do find is the lenght of time the high temp holds with the smaller amount of lump in the egg.

That's my experience.

Kent

BENTE

shoot those were all provided to me by Richard Fl when he helped me with the Living Cookbook..... to be honest with you i only go to Wessb, The naked Whiz, Lawn Ranger (for wishing), thirdeye's, Byron's dutch oven page, and dizzy pig..... other than that i have some saved on my favorites but i can usually find what i need from those six....


Note; to all of my friends that i did not list i am sorry but i do enjoy going to diffrent eggers sites but i find alot of them are not kept up to date so i am not forgeting you but just pointing out to GG that i can find alot on those sites.. so sorry to leave you out :(