New Egghead!!

Rolling Egg

Just bought my large BGE today! I have spent the last few years cooking on gas grill, weber grills, electric smokers and have turned out some good meat. I feel like I have more than paid my dues working with "OK" equipment. I was so excited to unload my BGE. I had to come to work and leave it as soon as I unloaded it. That really sucked because I really am looking forward to cooking on it. I opted for the small cypress table instead of the nest and side tables. I see in some pictures where you guys have some type of stone between the egg and table? Is that a must have? It didnt come with one so I was wondering if it was something I needed to buy before cooking. Also Im open to any advice to cooking my first boston buttt on this thing. Im probally gonna go for it tomm night. I generally just use a nice rubb. I have tried to inject apple juice, and apple vinegar combo but seen little diff. All advice is greatly appreciated and I look forward to swapping recipes and getting to know you guys!!!!

thebtls

Welcome heathern and I haven't been at this all that long on the egg, but I will give you some quick advice...don't do a high heat cook for 3 or 4 cooks or you will 'cook' your gasket and the lid will stick shut. Slow and low for a couple of cooks for a burn in I think the veterens will advise you. And welcome, lots of the forum participants have websites and blog sites that are interesting to visit as well.

Pharmeggist

Welcome Aboard,
I would suggest getting a PlateSetter for your Egg if you didn't already get it. For cooking a butt I put the plate setter legs up and put a disposable aluminum pan on it and then put the grate on top. Be sure to calibrate your egg temp gauge it was page 30 in the old book. For cookig the butt get the dome temp to 250.
Check out the Naked whiz site and look under the recipe section it will walk you through cooking a butt on the egg even if you have done it in the past the egg is a little different but alot easier to do than a WSM.
Click on site www.nakedwhiz.com
~Pharmeggist

Fidel

I use a concrete paver stone under my eggs. You should too, in addition to the green feet.

I stopped injecting butts a long time ago, it doesn't make much difference in the final product on the egg. The added moisture just isn't needed.

Congrats on your purchase!

Rolling Egg

I did indeed get a plate setter. Thanks for the advice. The actual guy in the store showed me to put the butt on the stone legs down. I seen on other sites legs up and now your telling me the same as well as the pan. Its all making sense now. Thanks so much!

BamaFan

Good Advice and Good Luck !

Pyro

As a person who has had his egg less than six weeks, let me assure you that the people on this site (while more than a little nuts) will share everything they know. The egger community is different. No other brand of smoker and/or grill has a group of fanatic users that get together at 'Fests' and compare ideas, cook for each other, etc.

If you have not yet gone there, The Naked Whiz's site - http://www.nakedwhiz.com/ceramic.htm - is an essential resource for any egger. I genuinely look forward to meeting him and, hopefully, his wonderfully tolerant wife. There are few ladies who would put up with someone rigging ropes, pulleys, etc. in order to monitor and explosion on their deck - the infamous flashback video.

Let me add my welcome.

Wayne

Grandpas Grub

Welcome and congratulations. You have a nice setup there.

Make sure your dome has a tight seal with the base. Use a dollar bill or some strips of type pager and put inbetween the dome and base. You should have a snug to tight pull all the way around the egg.

If you have a good fit then make sure your 'band bolts' are tight. The bolts should be bent. You don't want the dome coming loose and falling off/breaking.

Make sure you know how to maintain the temp in your egg. For a 250° dome temp your bottom vent should be about 1/8" open and top slider closed and pettles about 1/3 open (something close to that).

I would advise not taking your egg up over 400° to 450° for the first while.

Don't leave your egg for any reason if your bottom vent is open and the top vent is open all the way. The eggs can jump to 700° and up within a very few minutes.

I will post a link to a bunch of egg related websites in a little while or possibly tomorrow.

Again, congratulations

GG

Broc

Welcome! And enjoy!

About the "stone" under the Egg...

Don't put your Egg on a wooden surface, even with the feet. Many of us use a 1-1/2" thick cement block under the Egg...

I, for one, discovered that wood burns! The bottom of the Egg can get quite hot...

You'd think I was smart enough to figger that'n out afore-hand, wouldn't-cha?

:( :unsure: :(

~ Broc

NJ-GrEGG

So how much was the combined cost of your gas grill, weber and electric smoker? I think you made a wise investment.

When my gas grill rusted through many of it's parts the cost of replaceing those parts fast approached the price of a new grill. Somehow we learned about the Egg and decided to go with it. That was 7 years ago!! My origional gasser lived to see three years at best.

Happy Eggin!

Sundown

how to build and maintain your fire, how to control the heat and then worry about the toys. There is a learning curve that a few newbies don't think they have to go through then later they're at the door whining.

Welcome to the Cult.

crghc98

I did my first butts this weekend. 16 hours with lump left over. Used the recipe pointed out on the naked whiz, and Elder Ward's detailed instructions on how to fill the firebox. Messy going through the bag of lump, but it worked. My temp stayed consistent the whole way through.....

Did an earlier roast chix. Practiced temp control on that. After about an hour of small adjustments I found temp control pretty easy.....though admittedly I've now only done three cooks.

Chris
Whitman, MA