Just bought one - need help fast!

Unknown

Hi folks,
We just got a medium egg for Christmas, and thought a video would be included with it. The retailer we bought it from is closed for the holidays so we can't get a vide, and we are planning to have guests over on Sunday evening, Dec. 28, to try it out. We bought the dual function metal top; we don't have an electric starter.[p]We'll probably do some kind of chicken, and maybe try some vegetables as well. I think we're a little bit initimated on just how to set everything up properly. [p]Can anyone provide advice for a first-time user on how much charcoal to use, how to start (we have firestarter), and any other information we need to get started and impress our friends?[p]Thanks very much in advance.[p]Tom
tbroomall@cfl.rr.com

BlueSmoke

Tom Broomall,
Congratulations and welcome![p]If I read you right, the cooker is assembled, so that much is taken care of. I'm only familiar with the paraffin cube/block starters, and MAPP torches. [p]Fill the fire box nearly to the top - any you don't burn will be there for subsequent cooks. Put a cube or block in the center (nestled down into the charcoal), open the lower draft and light the cube. Close the dome, leave the cover off and wait for the starter to ignite the charcoal.[p]There's a cornucopia of recipes both here above, and on The Naked Whiz's web site. TNW also has some good advice on starting and on "the dreaded flashback". I'm sure somebody will come along with the URL.[p]Ken

glenn

BlueSmoke,
The best info that I can give you is to visit the Naked WHiz web site
There you will find all the information that you need
below is his web address
http://www.nakedwhiz.com/ceramic.htm
I see that you are in central Florida
I am in Sanford I would be happy to give you my BGE video tape if I can get it to you.
good luck and happy eggin
Glenn

glenn

Tom Broomall,
oops I posted that wrong
but anyhow here is the naked whiz web address
http://www.nakedwhiz.com/ceramic.htm
welcome and happy eggin
Glenn

Spring Chicken

Tom Broomall,
Congratulations. You now own something that will give you a lifetime of pleasure.[p]First of all, spend some time reading over TimM's web site (http://www.tm52.com/bge/) and The Naked Whiz's web site (http://wwwthenakedwhiz.com). Both offer good advice and excellent recipes and cooking techniques. [p]Next, use "lump" charcoal, not the briquets you normally find in a grocery store. The fire starter cubes are excellent and one is usually enough to get it going within ten or fifteen minutes. Keep an eye on it because the draft can have your temperature up to 700° in a hurry and it takes a while to get it back down to normal smoking temperatures. Most recipes range in the 250° to 375° range. 700° or more is great for steak-searing. [p]Finally, don't try cooking anything serious or complex at first because you sorta have to get the hang of ceramic cooking before you can tackle the really fun things. (I nuked my first chicken trying to cook like a regular charcoal grill). [p]Don't hesitate to ask questions. This is a totally new way of cooking. We all had to learn from scratch.[p]You will need some Eggcessories to make the experience more pleasureable. Go to BGE's home page and take a look at all they have. Your dealer may have most of these in stock. [p]You will probably want to build a table or cook center and there are plenty of good design ideas to choose from. Keep in mind that it should provide room for a second Egg as you get more and more involved in your new hobby.[p]Good Egging to you.[p]Spring Chicken
Spring Texas USA[p]

nikkig

Tom Broomall,
Everyone has given excellent advice on getting started. I would start out doing a spatchcock chicken. It is easy to do and always turns out right if you follow the directions. It has become our favorite way of doing whole chickens.[p]~nikki
[ul][li]Spatchcocked Chicken[/ul]

ravnhaus

Tom Broomall,
Here is a link to my site, which has a bit of info on the medium egg.
Enjoy.
[ul][li]Cooking on a medium egg[/ul]

ChefFubar

Tom Broomall,
Before you fill your cooker with lump, be sure you know the difference between the fire box and the fire ring!! Only fill to the seam between the two.
As you plan your cook, know the difference between direct and indirect cooking and make a decision between the two. Consider the use of a drip pan, "roasting rack"/rib rack, and meat thermometer - most of these you may already have.[p]Remember to foil wrap large meat items after they have grilled/smoked, and let them rest for 20 to 45 min. before cutting to let the juices redistribute. Insulate the foil wrapped item with layers of cloth towels, or place in a styrofoam cooler.[p]Good luck!! Keep using the Forum for dependable information. Don't worry about an electric starter; for your first few cooks, use pages from your Owner's Manual to start lump!! I use cubes from Charbroil locally available from Home Depot and Lowes, probably Wal-mart also. If you use them be sure they have completely burned before closing dome, to prevent smoke from condensing on ceramic surface and adding off-flavor. NEVER use briquet starter fluids!

Unknown

Chef Fubar,
Lots of good information from some very friendly people -- thank you very much![p]Tom