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It'll never be this clean again

Brian22
Brian22 Posts: 23
in EggHead Forum
Finished my table this week, had the egg delivered yesterday and have already run it up to 300 degrees three times.  It'll be making it's big debut this weekend.  Thanks for adding me to the boards and thanks in advance for answering questions.  I'll be glad to return the favor as I gain experience.  I'm darn glad to be here.
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Comments

  • jstewart12a
    jstewart12a Posts: 144
    Welcome. You picked a good weekend to start egging. Good luck and get that thing nice and dirty. 
    1 LBGE. Winder, GA
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  • stichrunner
    stichrunner Posts: 103
    Welcome aboard. Im new and everyone has been super nice. Nice table. Im almost finished mine. 
    New Orleans, Louisiana. 
    XL bge, Napoleon Prestige  Pro 665 (gasser) sad that it won't be used much anymore. 
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  • blasting
    blasting Posts: 6,262
    Welcome.  Nice set up - enjoy.
    Phoenix 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Nice table!  Welcome
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 36,811
    Welcome aboard and enjoy the journey.  Great set-up you have, nicely done.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Gunnar
    Gunnar Posts: 2,307
    ha...you've peaked on pristine.....everything else will improve and be enjoyed with the occasional oops here and there....it happens. To the good meals ahead... 
    LBGE      Katy (Houston) TX
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  • DieselkW
    DieselkW Posts: 915
    Creamy white plate setter you got there. Good thing you have a picture of it. Just know it works exactly the same whether it's black or white.

    You're going to like not using the oven all summer and heating up the house.
    You're going to like how food tastes that isn't someone else's idea of "smoked".

    My wife likes that I've taken over the bulk of our dinner plans.

    Welcome "home"... now go get some meat!

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • bluebird66
    bluebird66 Posts: 2,953
    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    Next step....burn off that gasket ;)  Welcome.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Great job on the table! Welcome aboard. Now let's see some food pics.
    Snellville, GA


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  • onedbguru
    onedbguru Posts: 1,648
    Brian22 said:
    Finished my table this week, had the egg delivered yesterday and have already run it up to 300 degrees three times.  It'll be making it's big debut this weekend.  Thanks for adding me to the boards and thanks in advance for answering questions.  I'll be glad to return the favor as I gain experience.  I'm darn glad to be here.
    What? "ran it up to 300 degrees" without cooking anything?? First time I fired mine up it was burgers or steaks or something (it was, after all, 7-8 years ago) and it's been great food ever since.
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  • BergerGuy
    BergerGuy Posts: 1
    Was this (table) a kit or did you make it from a plan?
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  • Brian22
    Brian22 Posts: 23
    Weekend success, though I know some of you longtimers might disagree.  :)  I'm quickly getting a feel for 'controlling' the temp on the egg and I haven't screwed up anyone's meal.  I'm calling that a win.  It's Fourth of July weekend, so dogs were cooked in addition to the best burgers I've ever made.  They were made of 25% applewood smoked bacon and 75% beef brisket stuffed with blue cheese and rubbed with Fox Bros. rub.  Fox Bros BBQ sauce topped them off.  Running back to the butcher shop this afternoon to get some more of these magical patties.  I'm rewarding myself for running the Peachtree Road Race yesterday.  Fat and happy is the name of the day.

    I hope everyone had a great Fourth!
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  • Brian22
    Brian22 Posts: 23
    BergerGuy said:
    Was this (table) a kit or did you make it from a plan?
    It was a kit from Georgia Spa Company.  I assembled it, stained it, and coated it with three coats of spar urethane.
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  • abpgwolf
    abpgwolf Posts: 564
    Welcome @Brian22! Nice looking set up. You're going to have a great time with that new egg. 

    Lititz, PA – XL BGE

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  • Tony_T
    Tony_T Posts: 303
    edited July 2016
    I'm sure you know this, but…
    re-check those hinge bolts.

    Enjoy! :)
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