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BGE NOOB- First Cook
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FSM-Meatball
Posts: 215
My wife finally relented to my requests and bought me a Medium BGE for Christmas. Best. Christmas. Ever.
I am a decent cook and know my way around a gas grill. The BGE is a new experience.
I swung for the fences and did a pork shoulder and it turned out great. 14 hours for a 7 pound roast.
I did have some problems-
In the first few hours I could not maintain 250 degrees. It was around 300 no matter what I did. Temperature control is definitely an art.
The fire went out in the middle of the night, but when i woke up the pork was still around 140 so I restarted the fire and got it back on track.
Any advice is Welcome.
I look forward to learning from the group.
I am a decent cook and know my way around a gas grill. The BGE is a new experience.
I swung for the fences and did a pork shoulder and it turned out great. 14 hours for a 7 pound roast.
I did have some problems-
In the first few hours I could not maintain 250 degrees. It was around 300 no matter what I did. Temperature control is definitely an art.
The fire went out in the middle of the night, but when i woke up the pork was still around 140 so I restarted the fire and got it back on track.
Any advice is Welcome.
I look forward to learning from the group.
Comments
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Welcome to the the cult. Just sit back,ask questions and go for it.
Dave San Jose, CA The Duke of Loney -
Nice to see another pastafarian around here. Welcome.
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looks great. have fun playing with it to get used to it. i did a couple of cooks at 250 for 5 hours on baby back ribs first to make sure i could do an all nighter and trusting it to stay going all night.
when I first got mine, i would strat it up and just let it burn at 250 to see how it responded to the vent adjustments.
then do it again sometime at 350.. or at least start the fire 1.5 to 2 hours ahead so you know what is going to happen with vents and cold plate setters.XL Walled Lake, MI -
Fidel wrote:Nice to see another pastafarian around here. Welcome.
I've been using that handle on Forums, PS3, and other places. You are the first to recognize where it comes from.
"May you be touched by his noodly appendage" -
you have mail.
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All said and done - I think you hit this one out of the park!
You are definitely in the right place to learn from the "pros". My cooking skills have definitely improved as a result of the helpful folks on this forum - Welcome! -
Welcome aboard!
I'm 3 1/2 months into egg ownership and absolutely love it.
You will find tons of great advice here. Great people. Great recipes (look under the Cookbook tab too). -
This link will help you with learning temps. It is from the Grandpas Grub FAQ. If you don't know what that is just search for Tips. It will help you a lot in getting started.
Temp Visual Guide -
Congrats on getting a BGE. It is one of the best presents I have ever given myself. One thing I learned the hard way was the dome thermometer could be off, so you can calibrate it to make sure its reading the correct temperature. Here is a great site with TONS of information as well as the steps to calibrate your thermometer http://www.nakedwhiz.com/ceramicfaq.htm#calibrate
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FSM-Meatball, that pork butt looks perfect!
You must have learned something on this forum, safely saving it when you fire went out. I'll look forward to your future posts.
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