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Another new Egger
TigerEgg
Posts: 9
Hello everyone,
Been lurking around here for a couple of months until I got my BGE and could join the fun. Finally got my table ordered, stained, and sealed and sealed and sealed(4 coats of spar!! :woohoo: ) and got my new large BGE delivered. I'll play with photobucket a little later to figure out how to post a picture (baby steps people)
A few observations from the first two cooks:
I went out last Saturday and fought the snow here in Atlanta to try out the egg. I've been a gasser for at least the last 10 or 12 years and could not tell you the last time I cooked on charcoal (and never on the egg). Wanted to start of with something simple to get a feel for temp control, etc, with the idea of keeping the temp in the 350-375 range. Decided on some basic bbq chicken breasts.
Got the egg lit and left the bottom vent wide open and lid open for a good ten minutes. Closed the lid and left the dfmt and bottom vent wide open for a while as I monitored the temp. My idea was to get the temp around 325 and then shut the vents down to let it gradually climb to 350. The egg was taking it's time slowly climbing towards 200 degrees, so I ran inside for a minute. The 3 year old was screaming for some chocolate milk and by the time I got done with a few minutes of goofing off I looked outside and that bad boy was at 425 and climbing fast!! I ran out and shut the bottom vent to about 1/4 inch and the top about the same. I was able to stabalize the temp and gradually bring it back down to around 375, so I started cooking. I did notice that when I opened the lid, to turn the chicken and put on some bbq sauce, the influx of air shot the temp back up to around 425. Again I was able to quickly stabilize and gradually bring the temp back down. All in all a successful first cook and the chicken breasts turned out very good....the family ate them up.
Headed back out Sunday for cook #2. This time I went for the Maple glazed Raging River salmon (wonderful recipe). I lit the egg the same way and was determined not to walk away this time and let the temp take off on me again. I'm watching the temp slowly climb to around 250 with bottom and top vents wide open and (I'm not kidding) turn around to pet the dog. I turn back after no more than 30 -45 seconds and I couldn't believe it....400 degrees and climbing. Again, I was able to close down the vents and quickly get the temp under control. I put the salmon on and cooked it for a little more than 20 minutes around 360 degrees. Not sure of the internal temp as I have to get me one of those cool digital thermometers! The fish turned out spectacular and was a big hit with the family.
Obviously, my observation from the first two cooks would be to not turn away, even for a minute, once the temp climbs into the 250 range with both vents open. I know I'll get the hang of setting the vents to the correct location once the temp starts climbing. I'll be back at it again this weekend!!!
Been lurking around here for a couple of months until I got my BGE and could join the fun. Finally got my table ordered, stained, and sealed and sealed and sealed(4 coats of spar!! :woohoo: ) and got my new large BGE delivered. I'll play with photobucket a little later to figure out how to post a picture (baby steps people)
A few observations from the first two cooks:I went out last Saturday and fought the snow here in Atlanta to try out the egg. I've been a gasser for at least the last 10 or 12 years and could not tell you the last time I cooked on charcoal (and never on the egg). Wanted to start of with something simple to get a feel for temp control, etc, with the idea of keeping the temp in the 350-375 range. Decided on some basic bbq chicken breasts.
Got the egg lit and left the bottom vent wide open and lid open for a good ten minutes. Closed the lid and left the dfmt and bottom vent wide open for a while as I monitored the temp. My idea was to get the temp around 325 and then shut the vents down to let it gradually climb to 350. The egg was taking it's time slowly climbing towards 200 degrees, so I ran inside for a minute. The 3 year old was screaming for some chocolate milk and by the time I got done with a few minutes of goofing off I looked outside and that bad boy was at 425 and climbing fast!! I ran out and shut the bottom vent to about 1/4 inch and the top about the same. I was able to stabalize the temp and gradually bring it back down to around 375, so I started cooking. I did notice that when I opened the lid, to turn the chicken and put on some bbq sauce, the influx of air shot the temp back up to around 425. Again I was able to quickly stabilize and gradually bring the temp back down. All in all a successful first cook and the chicken breasts turned out very good....the family ate them up.
Headed back out Sunday for cook #2. This time I went for the Maple glazed Raging River salmon (wonderful recipe). I lit the egg the same way and was determined not to walk away this time and let the temp take off on me again. I'm watching the temp slowly climb to around 250 with bottom and top vents wide open and (I'm not kidding) turn around to pet the dog. I turn back after no more than 30 -45 seconds and I couldn't believe it....400 degrees and climbing. Again, I was able to close down the vents and quickly get the temp under control. I put the salmon on and cooked it for a little more than 20 minutes around 360 degrees. Not sure of the internal temp as I have to get me one of those cool digital thermometers! The fish turned out spectacular and was a big hit with the family.
Obviously, my observation from the first two cooks would be to not turn away, even for a minute, once the temp climbs into the 250 range with both vents open. I know I'll get the hang of setting the vents to the correct location once the temp starts climbing. I'll be back at it again this weekend!!!
Comments
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Welcome aboard, and congrats on your new Egg. There are lots of us here in the ATL. Don't be a stranger.
What does your handle represent? Auburn, LSU, Clemson, other? -
Auburn! :cheer:
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Welcome to the fray, er, cult or whatever. The BGE has a nasty habit of doing just what you described; creeping up in temps and then quickly skyrocketing when you least expect it. You're fine if you catch it quickly as the ceramics haven't really caught up to the air temperature inside, but if you leave it too long, it'll take some time to get it back down where you want it. Remember when you close down the vents to bring your temp down that you're careful opening the dome the next time. It's prime flashback time. FWOOMP!
Mark -
Welcome aboard from another Tiger fan (LSU). The egg will ramp up quickly when left wide open. If you are looking to come to say 350. Start the fire wide open and as soon as it catched good start closing down your vents. You probably could close at least halfway but there are a lot of variables i.e. humidity, new or used lump, wind etc. Keep tweaking it and enjouy the cooks!
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Heh, I know how you feel. We did chicken breast sandwiches last night, and I walked away for a few minutes. Came back and the thermometer was pegged, and flames were shooting out of the top vent.
Eh...it happens. Took a while for it to cool down, though.
Welcome to the forum! -
Great job on the first cooks...always love War Eagle fans even though I am a Canes die hard...oh and go watch the DVD...it really helps. :woohoo: :laugh:
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Well that's ok. We respect all, even Gators.
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Welcome. Sounds like you will get the hang of it quickly.
Watching those temps with little ones around can be tough. I have a three year old and a 19 month old. If they get me distracted, the BGE can really get hot fast. I try to anticipate the temp jumps by closing the vents a bit early.
The boys certainly keep us busy.
Good luck and have fun. -
Welcome! I've been on the forum about a month and LOVE IT!!!! Truly a great group of people with a wealth of information.
Roll Tide!
- Atlanta, GA -
Welcome! What part of Atlanta? I live in...Lilburn!
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Sounds like your cooks went well. I'm anxious to try that Raging River salmon with the maple glaze too. My egg came with that sample packet and the recipe and that stuff smells amazing!
From one newbie Tiger (LSU) to another, welcome aboard! -
Maybe we should have mini-eggfests here in Atlanta? Maybe a East Atlanta eggfest? South Atlanta eggfest? LOL
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I've measured the temperature increase rates a few times. (My third cook was some short ribs that I left alone with the dmft off and vents wide. I returned to ribs being cooked with a blue jet coming out the top of the Egg) While the times varies some, on average, above 450, the Egg will increase in temperature 100 degrees per minute with the vents wide open. Between 350 and 450, it usually takes 3 - 5 for the rise. So yes, after maybe 20 minutes to reach 200, the later temp rises are quite a surprise. I now habitually will shut the vents by at least half when I reach 200.
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congrats on two succesful cooks. sometimes it will take a couple bad cooks before you learn a lesson. it did me anyway.
welcome to the forum!!happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Congrats Have Fun
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TigerEgg wrote:Auburn! :cheer:
War Eagle! -
TigerEgg,
Congratulations on the egg and welcome. It is not neccessary to have everything wide open to start the egg. As you learn the vent openings to temperature range for your egg you can let it heat up with those settings with no overshoot.
SteveSteve
Caledon, ON
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Thanks for the welcome everyone! I look forward to learning and practicing some more this weekend.
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