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rmercier
Posts: 212
Had to assemble inside on Thursday because the heat and humidity here in Va was horrible:
So, to start things off....i went to Home Depot and built this raised grid for later use:
I filled the egg up with lump and fired it up. I wasn't sure exactly how to get it fired up correctly so I waited to close it up until a good majority of the lump was white hot. I closed the vents down quite low but temps still got up to 700.
:
my plan was to cook my steak at around 400....trying to keep temps low to cure the gasket. So I went ahead and cooked it at high temps and then took the opportunity to play around and and learn how to use everything. I wanted to learn how to get it down to about 250 and maintain that temp. I finally got it down by closing all vents and opening back up slightly.....that took a while. Oh yeah....I burned the gasket a bit with the electric starter. I also had a bit of a flashback, but I was wearing my firesafe gloves.
Also, was watching golf yesterday during this whole process....this was actually going on 15 miles from my house. I used to caddy at this RTJ course back in the day
Pre and Final product. Dry aged ribeye with a blackened/Coffee rub I made (enjoyed with some wine of course)
So, to start things off....i went to Home Depot and built this raised grid for later use:
I filled the egg up with lump and fired it up. I wasn't sure exactly how to get it fired up correctly so I waited to close it up until a good majority of the lump was white hot. I closed the vents down quite low but temps still got up to 700.
:
my plan was to cook my steak at around 400....trying to keep temps low to cure the gasket. So I went ahead and cooked it at high temps and then took the opportunity to play around and and learn how to use everything. I wanted to learn how to get it down to about 250 and maintain that temp. I finally got it down by closing all vents and opening back up slightly.....that took a while. Oh yeah....I burned the gasket a bit with the electric starter. I also had a bit of a flashback, but I was wearing my firesafe gloves.
Also, was watching golf yesterday during this whole process....this was actually going on 15 miles from my house. I used to caddy at this RTJ course back in the day
Pre and Final product. Dry aged ribeye with a blackened/Coffee rub I made (enjoyed with some wine of course)
LBGE in Northern VA
Comments
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Your beautiful Egg and gasket will all be black soon enough.
That at egg will never be so white again.
One sorry Labrador
My chili did not suck. My wings either.
A few suggestions... Don't ever let the temp go and then try to bring it back down. Takes forever! Catch it on the way up; start closing down the vents when you get close to your target temp. Once you get the hang of vent settings for specific temps, you can light the lump and set them for your target. When you come back from food prep, the egg should be in the neighborhood. And you will never overshoot (not by much anyway).
No need to let all the coals turn white. This is not your father's Weber.
Fill with more lump, up to the top of the fire ring is fine. When done, close the vents and the fire will go out so you aren't wasting lump. Often, there's plenty left for the next cook or two (depending on how hot and how long you went the first time). Just stir to get rid of the ashes and then relight. Right now, I'm on my 3rd or 4th cook with the same load of lump.
Not that it looks like you did, but there's no need to get anal about placement of lump. Many of us just dump it right out of the bag and light. Some will tell you to hand select larger pieces and place them on the bottom. It works for them, I guess. If I had to do that, I'd buy a gasser!
Welcome to the madhouse!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelFloyd Va
Light the coals get them going shut the top. Open vents on top all the way up and about 2in on the bottom will get you to about 325-350 in 10 mins.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelRoss
Weber Gold
Old Smokey
San Diego, Ca