I'm a Newbie

Unknown

Got the Large BGE for my July 17th B-Day, after my wife and I experienced some truly amazing grub on my good buddy's BGE down in Dallas over the 4th. I am having some trouble getting the temp perfect for the lower-temp smoking stuff (pulled pork, brisket, etc.). Any tips are greatly appreciated.[p]As for the high temp stuff... wow! I had absolutely the best pork chops tonight. Marinated for 1 hour in an Asian mandarin with sesame with ginger sauce. Then, I rubbed the Ginger Teryaki Char Crust liberally on the chops. We used double butterfly pork chops, no bones, kind of like a double chicken breast. Got the heat up to 750 and seared for three minutes, seared three more on the other side. Shut down the Egg for 1 minute, and pulled off the meat. I have to humbly add that they were the best darned pork chops I've ever consumed in my 33 years on this earth! [p]One other minor concern... how do you keep your chops or steaks from sticking to the grill? Not a big problem, but a minor annoyance. Thanks for the forum and any advice you all can offer. The BGE is amazing. Can't wait to get better at it.[p]B.A.

mad max beyond eggdome

B.A.,
welcome to the cult (er. .. club. .. no it really is a cult). ..my rule of thumb is. . .'if it went in the oven, or on the stove, or in a grill. .. it now goes in the egg'. ..there isn't anything you can't make in the egg that isn't better than it was in doors. .. so have fun. .. [p]to answer your first couple of questions. .. [p]for lo and slo (temps in the low 200s). .. what i do is put in a big load of lump, up over the firebox holes halfway to the fire ring. . .i usually start my fire in a single spot at the back edge of the load. .. let it get going there and get the temps up around the high 200s (even 300), then shut the bottom vent to about the width of a credit card (yes, that small of an opening), and shut the daisy wheel all the way, leaving just the little holes open about half way. . .let it stabilize there. . .most lo and slo cooking is done around 250 dome temp with an indirect setup (either over a drip pan or using the 'plate setter' (get one if you haven't already). . .the trick is to tweak temps with the daisy wheel only, leaving the bottom vent alone. . .if you want smoke at various points during your cook, place chunks of wood in various spots around the fire box when you load it, and they will burn at different times as the fire works its way around the firebox. . .with a good load of lump, you can set at 250 for 24 hours easy. . .[p]with regard to sticking on the grill. . .take a small bowl of oil, take a couple of balled up paper towels. .. grip them with tongs, dip the paper in the oil and wipe it over the grid just before you put the meat on. . .just like putting oil on a pan indoors. . .[p]make sure you look up the trex steak method (high temp sear, 20 minute rest, then dwell till done). . .it will be the best steak you ever ate. .. [p]have fun and welcome[p]max

Spring Chicken

B.A.,
Welcome to Big Green Eggdom. You made a wise choice, and from the looks of things you already have the hang of it. It is the perfect cooking instrument on which to be creative. Don't worry about the sticking thing. It just needs breaking in.[p]Stay tuned to this Forum. It is the best source in the world for answers to your ceramic cooking questions. [p]By chance are you also from Texas? We are trying to get a list together of all the Texas Eggheads. Already have about 50 and it is still growing. If you are a Texas Egghead send me some info. Or better yet post your Profile on the new automated Profile page and e-mail me a copy of what you posted. I will add your name to the list so we can keep you up to date on any Texas Egghead Happenings.[p]Congratulations on your purchase. You won't regret it.[p]Spring Chicken
Spring Texas USA

WudEyeDoo

B.A.,
Cat gave me some great advise a couple of years ago on getting those low 'n slow temps: It's best to "sneak up" on your target temp (usually around 250 degrees) so start closing your vents gradually as you are getting closer to 250. It's easier to go up on your temps, if needed, than to go down.[p]Bob

Unknown

Spring Chicken,[p]Thanks for the advice. We live in St. Louis, but my wife went to SMU, and I went to TCU. We'll be moving back sometime. However, we get down there frequently, so keep me posted on events. Do you have website or e-mail address? I'm hitting the sack, but I appreciate everyone's help and advice.[p]Regards,
B.A.[p]

Unknown

WudEyeDoo,[p]Thanks for the advice. I'll try that method.[p]B.A.

Unknown

mad max beyond eggdome,[p]I appreciate the encouragement and advice. Will definitely utilize the tips.[p]Regards,
B.A.

Pakak

I use this same technique. I've read how others recommend throttling back from a higher temperature, but I haven't had good success doing so. What I find is it takes too long for the dome too cool and stabilizing at a lower temperature, quickly, is fairly difficult. On the otherhand, I've always done well stabilizing the temperature on the way up. (Less drastic adjustments are needd, in my opinion.)

TRex

B.A.,[p]Welcome!![p]As has been said, you've made a great investment, and you're going to find this forum extremely helpful and entertaining.[p]I live down in Sugar Land, TX, so we'll probably cross paths at some type of Texas Eggfest in the near future.[p]Happy Egging,[p]TRex

JSlot

B.A.,[p]Welcome to the club! Everyone has given some good advice below, so I'll just add one thing. If your steaks and chops are sticking to the grill, you may be turning a tad too soon. Steaks should be turned when they "release" from the grill on their own. Chops are the same. I don't oil my grill and have no problems, but oiling does make cleanup a little easier. Enjoy the new addition to the family!![p]Jim

Spring Chicken

B.A.,
Sure. E-mail me your Profile information (it didn't take on the BGE Profiles). My e-mail address is lmcmillin@houston.rr.com or look it up at my BGE Profile.[p]Spring Chicken
Spring Texas USA