Read Philly Inquirer article - now I need the low-down!

Unknown

I've been using Webers for 30 years, and am one of the few charcoal holdouts among my friends. The article in today's paper was a message from God! I gotta get one![p]Question to the famous band of eggers: What do I REALLY need to get going? I have four kids, and often cook for family gatherings of up to 20 people. Will it do steaks, burgers & dogs as well as the Weber, or should I keep it, and use the egg for briskets, chickens, turkeys, etc??? I'd like an idea of the options and accessories I'll REALLY need, so my young bride doesn't stroke out over post-purchase purchases, if you know what I mean.[p]Last of all, what is the BBQ Guru?[p]Nice site - pictures need captions![p]-Charcoal Bill[p]

stike

Charcoal Bill,
I'll let the other guys show you pics and prosyletize about the fod you can do... you can do anything you ever did, better than you ever did. and you can do more.[p]that said...[p]you do NOT have to go crazy with accessories.[p]men like fire, and toys.[p]but you don't NEED much.
you'll want an ash scoop (i made one out of a $2 spatula. ain't handsome, but i can upgrade later). and you'll want a baking stone. buy your wife a new one, use her old one.[p]you can buy a grid lifter (a raised grid, for cooking direct, but higher away from the coals, etc.), but again, you can make one. use an 18" weber replacement grill and build feet (3 in a triangle or 4 in a square) out of 6-inch stainless carraige bolts, with some washers and nuts as feet (and to bolt it to the grill itself).[p]man. i can't think of anything more you'll NEED. guys here are going to barrage you with accessories. but you can cook the best d*mn steak you ever cooked without any of them....[p]of course, you WILL get them all, though.
hahahaha[p]welcome aboard

Pakak

I got by without *any* accessories for awhile. I've steadily been adding, over time. I think the most versatile accessories are a pizza stone and a plate setter. They add mass and make indirect cooks much easier. Yes, there are other ways to do indirect cooks, I just find using these two items the easiest - for me. Also, the pizza stone is great for ... making pizza! LOL

StubbyQ

Glad that you should ask. We Eggers are like a band of brothers. Sounds like a good movie. Anyway, I would start like most everyone else here. I started with a large. I picked mine up for $699. It included the egg, eggnest (which sorta like a set wheels and a stand to hold the egg), eggmate tables (these are side tables that fit on the sides of the egg), dasiy wheel top, grill, a bag of lump, fire starters (little cubes that you light to get the charcoal going).[p]The XL is coming out in August for $800-$900. Price depends on your area.
I'm in Texas and it's cheaper than in Canada where they sell a large for $1,000-$1,500.[p]You might want the following:
Cover
Ash cleanout tool (I use a shopvac after it cools down)
Maybe an extender grill.
BBQ tools (you can order some way cool tools from Lawn Ranger with your name on them: http://www.lawnrangerbbq.com)
BBQ Guru (the greatest inention since sliced bread. Automatic control of your egg: http://www.thebbqguru.com/index.htm
Some good hot mits to handle hot food or some gloves made for heat like these: http://www.ansell-edmont.com/main/productSearch3.asp?pid=84
An apron it you're messy.
Lots of meat and rubs and sauces.[p]Hang around here and we'll help you get through this. BTW the manual that comes with it you can use to start your first fire. It's not accurate on the recipes.[p]Anything else just ask. Even temps. You're goin love it. Save the weber to store your new tools in.

StubbyQ

<p />Here''s an example of what you can cook with the Egg and a BBQ Guru.
Boston Butt, 18 hrs. Fell apart.

Pakak

"Will it do steaks, burgers & dogs as well as the Weber, or should I keep it, and use the egg for briskets, chickens, turkeys, etc???"[p]Personally, I don't think there's any comparison to grilled food off the Egg. No burger shots, but:[p]<img src=http://img73.photobucket.com/albums/v221/pakak/01-Dogs.jpg>[p]
<img src=http://img73.photobucket.com/albums/v221/pakak/05-steaks.jpg&gt;

mad max beyond eggdome

Charcoal Bill,
get the large w/ nest, daisy wheel, dome thermometer, ash rake (all this most retailers package in the 7 - 800 dollar range. . ..for immediate accessories, a plate setter is a must for low and slow cooks and other indirect roasting. . .pizza stones, grid extenders are other nice things to have, and for lighting your egg go to home depot and by a mapp torch kit (about 39 bucks). . .[p]use your webber to store your lump charcoal in. . .everything else you will cook in the egg. .. burgers, steaks hot dogs etc. . you will learn quickly the 'trex' method for a making the best steaks your family ever ate (you will never eat a steak in a restaurant again. . .bake your beans and chili in the egg. .. do casseroles, bake bread, etc. . .[p]when you get the manual that comes with the egg, pull out and send in the warranty card, then use the rest of the manual for fuel. . ..everything you need or want to know you will find here on the forum.. . go to 'www.nakedwhiz.com' and www. dizzypigbbq.com for all kinds of good info. . .buy unique bbq toos from www.lawnrangerbbq.com. . . [p]welcome and enjoy!!!

Unknown

Hey y'all! I can see why the article gave this board a good write-up. Thanks. [p]Why the pizza stone? for indirect heat or cooking?[p]What's the BBQ Guru some are raving about?[p]Yahoo![p]-Bill

Unknown

Pakak, YOU GUYS ARE KILLING ME!!![p]What is trex style? Like dinosaur?

stike

Charcoal Bill,
aaaw you don't need that guru they rave about.[p]i've done 24 hours-plus and gone to bed at night, waking up to within 5 or at MOST 10 degrees of where i've left the temp settings.[p]okokok the guru makes it idiot proof.[p]but half the fun is the anticipation.
guys used to stay up all night drinking beer and tending off-set smokers. i feel a bit like i'm taking the easyt road just using an egg. the egg is 'autopilot', the guru is 'autopilot with the takeoff/landing option'[p]hahahaha[p]try your first few lo and slos commando style. then get the guru

StubbyQ

Check out the link below for more info. It allows you to set the end meat temp and the pit temps and the Guru does the rest. It monitors and controls the draft into the bottom of the Egg. It will maintain perfect temps throughout your cook. It even ramps the heat down as your meat approches the end meat temp and won't let it go over temp more than 5°. Great tool.
[ul][li]BBQ Guru[/ul]

Pakak

"What is trex style? Like dinosaur?"[p]TRex is one of the contributors on this board. He came up with a method of cooing steaks where they are seared at high temps, rested for 20 minutes then finished at a lower temp til done. Many have found this technique results in more tender steaks.

Jethro

StubbyQ,[p]Just so Charcoal Bill knows, it can also be done, and has been many times, without the Guru as well.[p]No knock on the Guru, just want Bill to know that it is investment he doesn't need to make in order to get long low & slow cooks with an Egg.[p]Keep em Smokin,
Jethro

Steve-B

Charcoal Bill,
Here is a link to a thread a couple weeks ago that contains a lot of good comments and GREAT pictures. When I went looking in the archives for it I just had to look at all the pics again. I meant to tell QBABE I had as much fun looking at your pictures as you did posting them (some great ones there)!
[ul][li]Why you should get an egg w/ pictures[/ul]

Jethro

stike,[p]Aman, I've done many overnight butts, without the guru, and haven't had problem one yet.[p]Regards,
Jethro

stike

Jethro,
...i'm not much for a belt AND suspenders, you know?[p]thing does lo and slo so well....
i'll get one, though, when i need one. just don't need one.[p]though i do understand why someone would want one. not trying to knock it.

Smoked Signals

Charcoal Bill,
Don't forget to get a plate setter for all those indirect low an' slow cooks.

Unknown

Thanks for all the help. Anybody know where I can find some fresh money? I've been looking in my area, and can't find any..[p]-Charcoal Bill

Unknown

Smoked Signals,[p]My ignorance is showing. What's a plate setter?

Smoked Signals

charcoal bill,
You can turn it upside down and put a drip pan in it. It keeps the flame from the meat and allows you to catch all the drips as well. Eggamine both pictures.
[ul][li]Plate Setter is at the bottom[/ul]

stike

Charcoal Bill,
dude
email me off the forum, i got scads of the stuff...[p](kidding!)

fishlessman

stike, i dont have one either and dont think it is needed. i leave my egg alone for 10-12 hour intervals at times and it is always chugging happily along with out me. it may give some a sense of piece of mind but the egg works fine without it. with it i doubt that you would learn about how to operate the draft as effectively as one should to regulate the temp

stike

fishlessman,
The Whiz's Tao of Charcoal was qute well done.[p]To paraphrase, the best way to control your temperature is to leave it alone.[p]I used to do the back-and-forth dash and control the thing every half hour. ding-ding on the daisy or slide the bottom vent back or forth a sixteenth of an inch.[p]trying to get the temp to go up or down 3 degrees and instead it would rollercoaster.[p]but now, leaving it ALONE, it's like the thing is happiest, and chugs along merrily where i left it.[p]thing of beeeeoooty

CurryPowder

stike,
I totally agree the anticipation and the beer factor are what make it fun. The journey is just as important as the destination.
I get a lot more oohs and ahhs from the peanut gallery by saying I stayed up all night nursing this baby to 200 degrees, than saying i stuck it in the oven and set the timer.

Jethro

charcoal bill,[p]As an alternative, not as flexible, but much cheaper you'll drop plenty of $ getting started - 2 - 3 firebricks will work well.[p]I don't have a plate setter, I'd like one just haven't got it yet. The cost of getting started isn't insignificant, firebricks can get you by, till say your birthday, Christmas, etc.[p]Regards,
Jethro