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I'm joining the party!
Now, I'm looking for some low and slow recipes for the first few cooks until the gasket sets. I'm thinking beer can chicken for the first fire.
I'm pumped!
Comments
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Go spatchcocked..you'll never go back to bcc...promise
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Congrats and welcome to the insanity!
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Fantastic news and welcome..You are going to have so much fun..Don't forget to stock up with adult beverages for the low and slows..Looking forward to having you around. Have a great Sunday.Greensboro North Carolina
When in doubt Accelerate.... -
I might do that. I just watched a video on how to do it.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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First, welcome aboard I'm sure many of the more experienced egg folk on here will comment and give you sound advice, as they have for me. Spatchcock chickens are way more popular than beer can make sure to Google it if you're not sure what to do. Essentially you just remove the backbone so that it lays flat on a raised direct set up. Next, make sure to buy plenty of additional lump as you will soon only be cooking outside. Don't worry about going low and slow for too long the felt gasket that your XL will come with is not very good. Contact @RRP to get an upgrade. Finally sit back and enjoy, it's a great hobbyXL BGE, KJ classic, Joe Jr, UDS x2
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Welcome!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
Sounds like fun...I'll also join the party in late June with two LBGE's...and an Italian wood fired pizza oven...
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Welcome aboard and enjoy the journey. A game changer for sure.
What follows may be of use (or not):Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere. Check out the recipe section (spatchcock chix is there) for some great ideas. http://www.nakedwhiz.com/nwindex.htm .
For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking: This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt: http://amazingribs.com/ Here’s the second one: http://playingwithfireandsmoke.blogspot.com/
After-market toys- With the BGE there are three basic styles of cooking; “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid. This is the setup for low&slow long duration cooks. I would get comfortable playing around with the BGE before any major after-market investments. Will save you $$ in the long run.
Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp. If not around 210*F, then note the off-set and use the nut on the back to correct. Then recheck.
Temperature is a controlled by the volume of lump burning. The volume is controlled by the air-flow thru the BGE. In thru the bottom vent and out the top. Make sure when you set it up that the fire box opening is aligned with the lower vent.
When adjusting the vent(s) to change temperature, the feedback loop can take some time. Changes in air-flow are reflected in the dome thermo temp. Don’t chase temperature; +/- 10-15*F is close enough.
“Stable temperature” is a relative term. Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.
That's more than enough for now.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:Welcome aboard and enjoy the journey. A game changer for sure.
What follows may be of use (or not):Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere. Check out the recipe section (spatchcock chix is there) for some great ideas. http://www.nakedwhiz.com/nwindex.htm .
For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking: This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt: http://amazingribs.com/ Here’s the second one: http://playingwithfireandsmoke.blogspot.com/
After-market toys- With the BGE there are three basic styles of cooking; “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid. This is the setup for low&slow long duration cooks. I would get comfortable playing around with the BGE before any major after-market investments. Will save you $$ in the long run.
Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp. If not around 210*F, then note the off-set and use the nut on the back to correct. Then recheck.
Temperature is a controlled by the volume of lump burning. The volume is controlled by the air-flow thru the BGE. In thru the bottom vent and out the top. Make sure when you set it up that the fire box opening is aligned with the lower vent.
When adjusting the vent(s) to change temperature, the feedback loop can take some time. Changes in air-flow are reflected in the dome thermo temp. Don’t chase temperature; +/- 10-15*F is close enough.
“Stable temperature” is a relative term. Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.
That's more than enough for now.
Charlotte, Michigan XL BGE -
Welcome and enjoy the insanity. You got the right idea, start with lower cost meats til you somewhat master the fire control. Once you figure out the fire control, it's all down hill.
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Thanks for the links and advice, lousubcap. I'm going to figure out basic "egging" before I dive into aftermarket goodies.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Welcome. I suggest you start your bge contra fund ASAP. Your goin to needPlumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Welcome. @lousubcap has the some great info on the basics - if you are coming from a briquette world, remember in a kamado only a portion of the lump is burning, light from the top near the front. the fire will follow the air down through the fuel. Mix smoke wood throughout the lump and you do not need to soak it. If you are looking, you are not cooking, keep the dome closed and when you open it burp it, burp it, burp it.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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SmokingPiney said:I might do that. I just watched a video on how to do it.
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Welcome, enjoy the lifestyle that is egging!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
This forum is dangerous! Just reading through threads and viewing the pics and its all I can do to keep from drooling on my keyboard!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Welcome aboard and enjoy!!!!!XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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SmokingPiney said:This forum is dangerous! Just reading through threads and viewing the pics and its all I can do to keep from drooling on my keyboard!Greensboro North Carolina
When in doubt Accelerate.... -
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SmokingPiney said:Thanks for the links and advice, lousubcap. I'm going to figure out basic "egging" before I dive into aftermarket goodies.Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:SmokingPiney said:Thanks for the links and advice, lousubcap. I'm going to figure out basic "egging" before I dive into aftermarket goodies.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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SmokingPiney said:This forum is dangerous! Just reading through threads and viewing the pics and its all I can do to keep from drooling on my keyboard!SmokingPiney said:Thanks for the links and advice, lousubcap. I'm going to figure out basic "egging" before I dive into aftermarket goodies.
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Welcome. Lock up your wallet....
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Spatchcock and Butt.
Go ahead with a Beer Can but I think you'll find Spatch is easier, less mess and a fine result.New Albany, Ohio -
Welcome aboard @smokingpiney
Are you South Jersey?
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Welcome aboard. You found the right spot. The good captain has provided some great information for you to help you get started. That should send you down enough rabbit holes to keep you busy for a while. We're always glad to help so dig in and have fun.
Keepin' It Weird in The ATX FBTX -
Hungry Joe said:
Welcome aboard @smokingpiney
Are you South Jersey?
South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Are you on firewood hoarders?
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