First grill- officially an Egghead.

E.Redshirt

Finally got to grill on my new large Egg- picked it up yesterday, but ran out of time assembling it then. Tonight, however, I grilled a nice tri-tip over some mesquite lump charcoal. I'm a total convert- I never thought I could get such a smoky flavor with only 25 minutes of grilling- and I even got a smoke ring.



A few questions- I need to get more experience, the temperature control's still fidgety- I had it at a stable 325 degrees, then opened it to check temperature. The extra oxygen fueled the flames, and after I closed it, it went up to 425 degrees and held there- I had to close the lower vent to bring down the temperature.

I know- I need a remote thermometer. Until I get one, anyone have further advice? Or any tips on the best way to get up to temperature (which is more important, lower vent or daisy wheel?)

Sorry if this post is a bit scatterbrained- mesquite-grilled tri-tip is exquisitely complimented by a bourbon Manhattan (or three...)

Knauf

Your temp was probably not stable when you opened it up. You only need a remote for low and slow cooks. Light the lump and let it get going and when you get close the your target temp put the daisy wheel on and dial it in from there. Once at desired temp let it stay there for about 10 minutes and you should be fine. I find that when my lower vent is wide open and the daisy is on w/ cap closed but small holes full open I get about 350*, half way open about 450* and wide open over 500 and climbing depending how many times I open and close. keep practicing and you'll get the hang of it.

Rezen73

Nice! I love tri-tip.

To me, the lower vent is more important than the daisy wheel when it comes to controlling the heat. You'll have to experiment a bit, depending on how windy it is where you live, etc... but basically, the lower vent controls how much oxygen gets to the coals. The daisy wheel can be open (or not even on), but if the bottom vent is completely closed, then the coals will not burn very hot and will most likely eventually go out.

Good luck and welcome!

2Fategghead

E.Redshirt, Welcome to the forum. I put together something that may help you achieve egg temps. Grandpas Grub has put together a lot of links to posts as well. Tim

FAQ How I stablize my big green egg

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=907880&catid=1#

Tips, Tricks, and Some Fun Easy Cooks

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=901811&catid=1

NC-CDN

I'm not sure if this is the case, but sometimes when you open the lid of the EGG to check on your meat the daisy wheel on top CAN open up. So when you close the lid on what was once a stable temp of 250 or what have you, it can jump considerable and quickly due to the top vent opening up. I still do this every once in a while when I'm not thinking. LOL.

AS for a remote thermometer. Useful, but not necessary. Don't get too hung up on all the gadgets this early in the game. Enjoy the EGG. Good cooking...

E.Redshirt

It's tough for me to find grill time right now- until I get the table built and put a screen on it, I don't want my 16-month old toddling around a hot egg, and since my wife works late, I've been unable to fire it up again since Sunday. I keep looking out there longingly and thinking "Hmm, he's watching Sesame Street, it won't take too long to get the fire going, and we've got those pork chops in the fridge..."

Luckily, the table will be done by this weekend, and I've got some Cornish game hens in the freezer I should move into the fridge- plus I'm looking at all the recipes. I might surprise the in-laws and show up at the 4th of July BBQ with some nice, Egg-grilled goodies.