Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

New to BGE

13»

Comments

  • mahenryak
    mahenryak Posts: 1,324
    @ryantt I think you misunderstood me.  I'm not suggesting something of a break-in period, but just trying to say let your smoke clear a bit with each cook before adding your food.  Basically, let it burn for a time before adding your food so that any acrid odors or strong smoke can have a chance to dissipate.  Just how long is open to debate, but a minimum of fifteen minutes (personally, I probably go closer to at least a half hour most of the time).  I believe it might have been @SGH who had some good thoughts on this that I read at one point and it helped me a lot.  Some may disagree, but I think most would not.  In the beginning I wasn't doing this and had an occasional bad cook (too smoky, or foul smoky taste).  That's all. 
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



    · Share on FacebookShare on Twitter
  • anton
    anton Posts: 1,813
    Sounds like a really good, fair price for an XL, congrats, and welcome to egging.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
    · Share on FacebookShare on Twitter
  • ryantt
    ryantt Posts: 2,558
    edited February 2015
    mahenryak said:
    @ryantt I think you misunderstood me.  I'm not suggesting something of a break-in period, but just trying to say let your smoke clear a bit with each cook before adding your food.  Basically, let it burn for a time before adding your food so that any acrid odors or strong smoke can have a chance to dissipate.  Just how long is open to debate, but a minimum of fifteen minutes (personally, I probably go closer to at least a half hour most of the time).  I believe it might have been @SGH who had some good thoughts on this that I read at one point and it helped me a lot.  Some may disagree, but I think most would not.  In the beginning I wasn't doing this and had an occasional bad cook (too smoky, or foul smoky taste).  That's all. 


     I've always done a dry run with other smokers and grills is this not needed?  Usually a full load of lump and some Pam or other spray on the racks....dose the BGE not require this. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


    · Share on FacebookShare on Twitter
  • Smokinpig
    Smokinpig Posts: 739
    No seasoning required. It is ceramic not metal. 

    LBGE Atlanta, GA


    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Dude, just cook 
    · Share on FacebookShare on Twitter
  • ryantt
    ryantt Posts: 2,558
    Smokinpig said:
    No seasoning required. It is ceramic not metal. 

    I keep forgetting I have to unlearn everything. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


    · Share on FacebookShare on Twitter
  • mtbguy
    mtbguy Posts: 299
    Welcome, Saying the same as you, why didn't I buy this before now. So I made up for lost time and ordered a Mini Max 3 months after the LBGE. Love them both. 
    · Share on FacebookShare on Twitter
  • cookingdude555
    cookingdude555 Posts: 3,196
    edited February 2015
    I love the Weber charcoal baskets in my XL.  I would keep them for it.  The indirect zone is awesome to have, and these baskets are perfect for it.  The XL egg is the only egg where this is easy to do.
    · Share on FacebookShare on Twitter
  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    Welcome. Think you did good on price and size. I love my xl  and its just urban MaMa and me. 
    · Share on FacebookShare on Twitter

Categories