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Newbie to BGE

Kuuipo3108Kuuipo3108 Posts: 10
edited 5:33AM in EggHead Forum
Wanted to say hello to the forum and how much I appreciate all of the great information here. I just purchased a medium BGE and it was delivered yesterday. I'm looking forward to my first cook on it this weekend.

Cape Coral, Fl


  • Welcome to the forum. You will get all the facts here and no b/s. Ask your question and I gaurantee you will get quality answers.
  • 2Fategghead2Fategghead Posts: 9,623
    Kuuipo3108, Welcome to the forum. ;)

    Thought any about what your first cook will be? Tim
  • This is the Mecca of Egging.
  • Capt FrankCapt Frank Posts: 2,578
    Welcome Aboard! Your life is about to change :) :laugh: :silly: :woohoo:
  • Welcome to the forum. Tons of info on here!!! One question...Do you realize that this is only Tuesday and the "weekend" is 3 days away. That means you will be missing 3 days of Egging. :ohmy: :ohmy:
  • Welcome & Congrats!! You will not be sorry!!
  • Already has, Capt. Frank. Thanks for the nice welcome.
  • Thank you all for the great welcome.

    I'm thinking my first cook will be boneless chicken breasts. I marinate it in Zesty Italian dressing when I've made it on my gas grill. Can't wait to try it on the egg. Hate to wait until the weekend but I don't get home from work until it's almost dusk. Would prefer to take my time during the day on the first cook.

    I plan to cook direct and from what I've read, the egg temp should be 325-350, is that correct?

    So much to learn...

    Cape Coral, Fl.
  • Welcome to the forum. Can't wait to hear how your experience goes.
    Knoxville, TN
    Nibble Me This
  • welcome to the forum. as many have said, don't be afaid to ask any question.
  • RNLVRNLV Posts: 42
    Welcome to the Forum. That will be a good first cook.
    That method works well. One of my favorites. :)

  • Welcome to the cult..... :ohmy:
    It's a bumpy ride...But fun!
  • Welcome to the forum, hope to see some pics soon :laugh:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    As my little 14 year old niece would say: WOOT WOOT!! Always glad to have a new person on board ESPECIALLY with a Medium as we seem to be in the minority. :pinch: I have a small to go along with my Medium for sides but my Medium is my go to. Any thing related to Medium you need just let me know.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Claudia I think you will find that Egg temp on MOST cooks has 1/3 to do with how the food turns out and actual meat temp has 2/3. Chicken breast will dry out faster than just about anything except maybe lean pork. Almost every one wants to over cook both. I like my chicken breast boneless about 145ish with a meat themometer.
  • Welcome. This is a great place to learn.
  • Wise OneWise One Posts: 2,645
    Welcome - but what gives! - delivered today but you're waiting until the weekend? You've got Wednesday and Thursday at least before the weekend. A simple pork tenderloin can provide dinner TONIGHT!
  • Welcome. Show lots of Pics. And Enjoy your new EGG!
  • Welcome to the forum. I always get great advice here. I look forward to a day when I can actually contribute.
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