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  • tikigriller
    tikigriller Posts: 1,389
    lousubcap said:
    A related note- I don't know when you brought your bGE home and checked the thermo cal but I would do it again to remove all doubt.  Chances are it is fine but why leave it to chance?  FWIW-


    I was going to do this, however, the way the food was cooking and came out fell in line with the temps it was displaying......


    I am so paranoid about going over my desired temp, that I think I simply shut things down to early, and also think I am going to get higher temps with small openings, etc.   This is probably more user error and learning curves than anything.  I was just shocked to see the lump gone so quickly, but I also think there were more smaller pieces than larger ones which would sure explain the speed in which it burned.


    Just to make sure I am not totally dense....the top of  the fire ring is right at where you place the second cylinder that holds the PS on it, right?

    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • bigalsworth
    bigalsworth Posts: 686
    tikigriller said:
    lousubcap said:
    A related note- I don't know when you brought your bGE home and checked the thermo cal but I would do it again to remove all doubt.  Chances are it is fine but why leave it to chance?  FWIW-


    I was going to do this, however, the way the food was cooking and came out fell in line with the temps it was displaying......


    I am so paranoid about going over my desired temp, that I think I simply shut things down to early, and also think I am going to get higher temps with small openings, etc.   This is probably more user error and learning curves than anything.  I was just shocked to see the lump gone so quickly, but I also think there were more smaller pieces than larger ones which would sure explain the speed in which it burned.


    Just to make sure I am not totally dense....the top of  the fire ring is right at where you place the second cylinder that holds the PS on it, right?

    nope, that top ring IS the fire ring
    Large BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
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  • tikigriller
    tikigriller Posts: 1,389
    Holy Cow!!!!  That is a SERIOUS amount of Lump then!!!!  I thought it was just the bottom bowl!!!!!!! Well.....that explains pretty much everything!!!!!  Don't I feel like an absolute dolt!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • bigalsworth
    bigalsworth Posts: 686
    edited September 2016
    the bottom bowl is called the fire box.  And not to worry, from what I remember there wasn't a list with names a descriptions for each piece so don't sweat not knowing.
    Large BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
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  • tikigriller
    tikigriller Posts: 1,389
    Well I am officially the example of there never being a dumb question because I would have never known I was looking at the wrong thing! 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Foghorn
    Foghorn Posts: 10,227
    Don't sweat not knowing the terminology.  It's only in reading this thread that it has become truly clear to me.  As a result, I always just filled it up to the bottom of the platesetter.  Then I don't have to worry about "fire bowl" vs "fire ring". 

    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

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  • buzd504
    buzd504 Posts: 3,877
    tikigriller said:

    there were more smaller pieces than larger ones which would sure explain the speed in which it burned.


    Smaller pieces burn at the same rate as larger pieces.  In fact, given a certain volume, a fill with smaller pieces should ultimately burn longer because they will pack tighter together and you will get more lump by weight.

    This is of course assuming that they are not so small as to restrict airflow on themselves.
    NOLA
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  • tikigriller
    tikigriller Posts: 1,389
    So this is only half full.....right?


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Wardster
    Wardster Posts: 1,006
    Yep.  There you go.  Problem solved. 
    Apollo Beach, FL
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  • tikigriller
    tikigriller Posts: 1,389
    Wow. That thing holds a serious amount of lump then! When I did smash burgers last night, I filled it to that mark, lit the lump, and let it burn away. Starting cooking in about 20 minutes and that fire was hot as could be. Closed the lid and the temp was well above 700. So now, when I want to do a low and slow, like tonight for a Tri tip. Shooting for 275 until I reach 110 then ramp it up some for the final but to get some bark, I should light the lump but close the lid sooner so it is not as hot and walk it up to my desired temp....say close the lid in about 10 minutes after lighting it?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Wardster
    Wardster Posts: 1,006
    Lot's of different options.  I use cubes and close the lid when the fire goes out.  Bottom wide open and top off.  I have a pretty good idea of when to start closing things up for my desired temp but would suggest you start about 50 75* below your desired temp and creep up to it.  Then ensure you can hold it for a while before adding the food.  Once you get your egg figured out, it's a easy as dialing in an oven.
    Apollo Beach, FL
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  • Action_Hank
    Action_Hank Posts: 54
    Wardster said:
    Lot's of different options.  I use cubes and close the lid when the fire goes out.  Bottom wide open and top off.  I have a pretty good idea of when to start closing things up for my desired temp but would suggest you start about 50 75* below your desired temp and creep up to it.  Then ensure you can hold it for a while before adding the food.  Once you get your egg figured out, it's a easy as dialing in an oven.
    ^^This.  Like Ward says, make sure the temperature is stable before adding the food.  It will drop a bit after the food goes on, but will also rise back up in a bit.  Resist the urge to mess with the dials to kick the temperature back up or you run the risk of over shooting. Oh and post some pics of the Tri tip, I'm sure it will turn out ace  
    "It's not the beard on the outside that counts, its the beard on the INSIDE."

    LBGE   -   Lexington, KY
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  • lousubcap
    lousubcap Posts: 36,809
    @tikigriller - your eye-ball estimate is correct.  You about double the available volume of lump to burn when filling to the top of the fire ring which is how you can get the long duration run times with a L&S  cook.  
    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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  • jtcBoynton
    jtcBoynton Posts: 2,814
    tikigriller said:
    So this is only half full.....right?


    Actually, less than half.  Closer to 1/3. (At least for a large egg)
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • tikigriller
    tikigriller Posts: 1,389
    Here we go!!!!


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • tikigriller
    tikigriller Posts: 1,389
    And here it is. 

    The onion is a family favorite. Butter and salt and pepper, wrap in foil and cook it as long as you want for the level of crisp you like or don't.  Needed to take it off a hair earlier. Took it off at 140, then put it back in for 2 minutes a side direct at 600 to get a little seer. The testing took it too far past medium, but still extremely good. Learned a lot on this one!!  The next one is going to be so much better. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • SoCalTim
    SoCalTim Posts: 2,158
    If you really want the flavor(s) of the Tri tip to really explode in your mouth, try a dry brine. About 1/2 teaspoon of kosher salt per side for a minimum 4 hrs, overnight being ideal.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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