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    First cook

    Posts: 119
    in EggHead Forum
    Breaking in the egg tonight with turkey meatballs. I plan to do 350 direct for about 5-6 mins per side. Does that sound ok?
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    • Posts: 7,503
      edited August 2014
      Sounds like a plan... Always cook to temp. With ground turkey; I'd shoot for 160° IT and pull
      MSV Chill Spot
      Chester County, PA

      http://egginwithedward.blogspot.com/

      http://edwardhardingphotography.zenfolio.com/
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    • Posts: 28,921
      @‌TiffanyD
      Yes ma'am. That sounds perfect as far as temp. As to time that will be related to grid height. Pull them around 160 internal temp if they are made with white meat. If they are dark meat run them on up to 175 internal before pulling. Welcome aboard and good luck. Looking forward to seeing your cooks my friend.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 119
      I'm off and temp is climbing! Hope I'll know how to stop it
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    • Posts: 119
      Pic
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    • Posts: 28,921
      Choke both the top and bottom vent 50 degrees before target temp and it should settle real close.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,921
      Beautiful pic!!

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,921
      On a properly preheated egg the below settings are usually very close for the 350 degree arena when loaded with cold meat. You will have to make adjustments as the meat starts coming up to temp. Hope this helps.imageimage

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 119
      Thanks I may even close it a bit more so I don't overshoot. Still heating :)
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    • Posts: 119
      By the way -
      First cook is in the rain. Fitting for FL lol
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    • Posts: 119
      Argh just jumped real fast
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    • Posts: 28,921
      Hang in there sister.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,938
      TifffanyD said:
      Pic
      I see you are off to a great start.

      You the requisite adult beverage already poured.  good Job!!! :)>-
      Large BGE in a Sole' Gourmet Table
      Using the Black Cast Iron grill, Plate Setter,
       and a BBQ Guru temp controller.

      Medium BGE in custom modified off-road nest.
      Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

      Location: somewhere West of the Mason-Dixon Line
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    • Posts: 1,048
      Welcome to the world of the BGE!  Your beverage looks like a thirst quencher.  :)  Enjoy! 
      The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
      Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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    • Posts: 119
      I am hitting 350 at these settings
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    • Posts: 119
      Zmokin said:

      show previous quotes
      I see you are off to a great start.

      You the requisite adult beverage already poured.  good Job!!! :)>-

      Well it's required! I'm no rule breaker :)
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    • Posts: 28,921
      Doesn't matter where you hit temp. It depends a lot on how much lump that you have ignited and how heavy the egg is loaded with cold meat. Also what size egg that you are using plays a significant part as well. I promise you that you will see it change from cook to cook. Keep on rolling my friend.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,048
      TifffanyD said:
      I am hitting 350 at these settings.

      Looks about right....looks like where I hit 350 with my large 

      The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
      Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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    • Posts: 28,921
      Standing by patiently for the finale. :P

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,921
      Sister you are off to a great start. You have 3 post that are on the first page and are at the top. Excellent start out the gate.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 3,552
      Eggs are easier to get hotter than cool down- so I would definitely error to the low side. Good luck on the first cook
      Greensboro, NC
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    • Posts: 119
      All done!
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    • Posts: 8,524
      edited August 2014
      Settings look about the same as my MBGE, will even get to 400º at those settings if you give it an hour or more. 

      Good luck!

      PS - That egg is so clean it is disgusting!
      Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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    • Posts: 4,518
      =D>
      Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

      Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

      "If I wanted my balls washed, I'd go to the golf course!"
      Dennis - Austin,TX
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    • Posts: 119
      Lol yes it is clean. I am just glad it is finally together!
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    • Posts: 28,921
      Excellent job young lady. Now enjoy that grub!! =D>

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 119
      We are! Even gave the pup a meatball since it was the inaugural cook :)
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    • Posts: 2,603
      Very solid sister. Glad you hung in there and overcame the obstacles. Welcome! You should do just fine. You played it smart. Simple and manageable for.a first cook. The pictures look good.
      Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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    • Posts: 1,938
      Do a couple of low & slow smokes and that nasty white color will go away :)

      Large BGE in a Sole' Gourmet Table
      Using the Black Cast Iron grill, Plate Setter,
       and a BBQ Guru temp controller.

      Medium BGE in custom modified off-road nest.
      Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

      Location: somewhere West of the Mason-Dixon Line
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    • Posts: 119
      Hah! Need the platesetter for that
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    • Posts: 10,490
      I hope those meatballs were as good as they looked.  Congrats on your first cook!   

      Now to officially join the club you must spatchcock a chicken.  

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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