New Egg Question

Unknown

I just assembled and started a new egg. I put some smoke chips on it, and noticed smoke coming out of the back. When I really looked, I noticed the egg top isn't seated all the way on the back. Anybody else run into this? Will it affect the way it cooks?[p]Cooked on another egg last week, and made the best New Yorks I have ever eaten. I heated the gill up to 700 and seared the steaks for 2 minutes per side. I then set the grill on dwell for 3 more minutes. I used mesquite chips on the fire during the process. The steaks where a perfect rare, with lots of flavor, and incredibly juicy. Rubbed Montreal Steak Seasoning on the steaks the day before, with a little bit of Worcestershire. Delectible!

Tim M

John,[p]Yes, it could affect the lo & slo operation if the gap is too big. Also, it won't let you snuff out the fire as well if it leaks too much air. [p]If it is a little whiff of smoke coming from a seal in the gasket - that would be OK. Otherwise, loosen the bolts and see if you can push down the dome to make it fit better. Check to see if the gap is gone (don't lift the dome while the bolts are loose for obvious reasons). Then retighten the bolt VERY TIGHT. Seee if the gap has gone. If not, you may need to call Bge and ask their advice. Also, pushing down the dome may be hard with the bands loosened because they use a clear silicone between the band and the ceramic that acts as a glue to hold the bands in place. You may need to remove the bands to be sure the silicone is not holding the bands.[p]Yell if you need more help. [p]Tim

Mike in MN

John,
I agree with Tim. When I first put mine together, I had the same problem. So, I loosened the bands, and made sure the bands, the dome, and the base were all level, lined up and happy. Then it was fine. [p]When Mr. Egg is REALLY smoking, there may be some leakage at that time, but not that much. Even with a Polder thermometer cable coming out of the dome, there will be very little leakage. [p]Mike in MN

bigmikej

John,
I cooked the best NY strips last night that I've ever had using TRex's method. I highly recommend you try it. It makes the steaks even more tender. Also works well w/ filets and even flank steak, though you must adjust the searing and cooking times.

[ul][li]TRex's Steak Method[/ul]

Unknown

bigmikej, talk to me about the impact of that "brown porter style mustard" on a prime piece of meat. Does it burn off in the searing process? Personally, I don't want to be tasting mustard on a $14.99/lb. cut of beef.[p]