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So are you a dirty "Peeker"?

NPHuskerFL
NPHuskerFL Posts: 17,629
in EggHead Forum
When I first got my egg out of an old habit I found myself peeking a lot at my cooks. Now days less than 1 yr of owning my egg I don't peek especially on L&S. Are you a Peeker?
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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Comments

  • xiphoid007
    xiphoid007 Posts: 536
    edited May 2014
    Not a peeked, I'm a sniffer. I get close to the daisy wheel and waft some of that thin blue smoke with the aroma of the meat smoking. I see with my nose!
    Pittsburgh, PA - 1 LBGE
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  • henapple
    henapple Posts: 16,025
    You and your thread titles. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Cowdogs
    Cowdogs Posts: 491
    I think with the egg that peeking is not that big of a crime.  The ceramics help the grill recover very quickly.  
    But I noticed I don't peek nearly as much as I used to.  The reason for me ... is there is never anything new to see.  As we know, the egg is consistent, so it's like watching a movie I've already seen a dozen times before.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    xiphoid007 said:

    Not a peeked, I'm a sniffer. I get close to the daisy wheel and waft some of that thin blue smoke with the aroma of the meat smoking. I see with my nose!
    Love it! My Son got off work last nite and as he approached it I hollered don't peek. He then hovered and sniffed the sweet aroma and said smells good. He's learning :-)

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    henapple said:

    You and your thread titles. ..

    Sadly I didn't mean for this one to be a naughty title. I'll try harder next time. This thread title is flaccid. :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Monty77
    Monty77 Posts: 667
    More of a sniffer here too, can't help but enjoy that sweet smell of smoke and meat.... Guilty of the odd peak or photo opp, but I try to leave it closed
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    NPHuskerFL said:
    You and your thread titles. ..
    Sadly I didn't mean for this one to be a naughty title. I'll try harder next time. This thread title is flaccid. :))
    Let me know when your 16th birthday is coming up...I'll send you a card.
    Judy in San Diego
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  • tjosborne
    tjosborne Posts: 529
    One thing about the egg is you can look right through the top. I may be lookin', but im still cookin'.
    middle of nowhere- G.I. NE
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  • Tjcoley
    Tjcoley Posts: 3,551
    tjosborne said:
    One thing about the egg is you can look right through the top. I may be lookin', but im still cookin'.

    +1. Using just the bottom vent to control temp gives you a perfect observation port into the Egg thru the top vent. Great when doing pizza, baking, or even for burgers.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Scotbradly725
    Scotbradly725 Posts: 59
    I've been doing very well in this regard. My failings have been fiddling too much with the vents to get my temps right. But of course I am new and still learning alot about where to set my dampers for each desired temp.
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  • nolaegghead
    nolaegghead Posts: 42,109
    You'd have to peek a lot over a low and slow to impact the cook.  In a fast direct cook, it's good to keep an eye on things because a cook and go from good to bad in a matter of minutes.  Always know what's going on, and if you're cooking at a low temp, not much will be happening for you to notice a difference visually unless you wait a long time - 30-min to an hour. 
    ______________________________________________
    I love lamp..
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2014
    @nolaegghead‌ on a fast direct or even raise direct I agree you have a lot going on and have to be somewhat quick. The L&S peeker especially a newbie that has temp control issues should benifit by leaving it shut. Yes the ceramics will hold the heat but, the sudden rush of oxygen can throw temps off for 30 minutes or more and somebody inexperienced may start fiddling at that point to compensate when really they should just relax.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    The only time I peek is when I am doing something that I've never done before. I guess I justify it as "point of reference". 
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    I heard someone say "if you're lookin', you ain't cookin'" and I try to live by those words.  Not always successful -- mostly b/c others want to see what's going on and I don't want to come off as some kind of stiff.  But I don't have a problem making a plan and sticking to it w/o "cheating".
    It's a 302 thing . . .
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I sometimes look in from the top to see what is happening.  Other than that, I don't. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @HendersonTRKing‌ & @Monty77‌ yep I'm also a "Photo Op Peeker" at times. :-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    I'm ashamed to say I am. Wilma keeps sayin' that one of these days... What? Oh, PEEKER!! Heck, I ain't one of them!
    Flint, Michigan
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  • J_Que
    J_Que Posts: 223
    I'm a top peeker like tarheelmatt. If things look good I'll take a photo or two or three....
    I know all the rules, but the rules do not know me.

    Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975
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  • henapple
    henapple Posts: 16,025
    Big_Green_Craig said:

    The only time I peek is when I am doing something that I've never done before. I guess I justify it as "point of reference". 

    Haha...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
    Ok...somebody flagged @Judy Mayberry‌
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • grill4us
    grill4us Posts: 100
    I go by the "if you're lookin', you're not cookin" rule. It has serviced me well! And I do the sniff test too. I've had the egg less than a month and last weekend I had to cook on a gas grill. What a disappointment! I really missed the egg - there's just no comparison.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Every now and then I'll peek thru the chimney also. However, use extreme caution if baking pizza or searing (wouldn't be prudent for facial or head hair). ;-)
    Dana Carvey as Bush Not Gonna Do It...: http://youtu.be/4QHHGHve_N0
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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