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First Eggsperience with my BGE

sjm1027
sjm1027 Posts: 154
in EggHead Forum
Excellent day in the back yard! My first eggsperience cooking on my new XL BGE. Bought a roast, Top Of The Round Angus beef for my first Eggsperience. 
I had a Weber Smoker for about a year and ended up selling it on Craigslist. I had a very hard time keeping the temp steady even after adding a gasket and hinge kit. I was home alone, just me and my egg... Took my time, loading the firebox, lighting the fire, watched a few Youtube videos... I was one with the egg :)  I couldn't believe how easy it was to keep the egg at a steady temp. Because it was my first burn I let it go without food for an hour... Just taking my time playing with the vents. I had a thermometer with 2 probes put one inside the meat and the other on the grate. I noticed the thermometer on the egg was off by 10˚. To late to do anything today but in the morning I will calibrate. I can see why you all love your eggs, XL, Large, Medium or Small... they are awesome. I cooked all day while picking up leaves and doing my chores. The egg was so easy... just took a peek every hour... beef took approx. 2 hours at 345˚ to 350˚for an internal temp of 160˚. The roast was delicious and I can't wait to try some salmon next.   ;)
XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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Comments

  • Wolfpack
    Wolfpack Posts: 3,552
    edited November 2016
    The dome thermo and the grate thermo can be 10 degrees different until the ceramics warm up.  Check it in boiling water but don't be too surprised if it shows accurate. The longer the cook (at constant cook temp) the more the two will usually equalize 
    Greensboro, NC
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  • blind99
    blind99 Posts: 4,974
    Awesome, and welcome! Calibrate to make sure you're in the ballpark then don't ever worry about it. Anything that cooks at 250 will cook at 240 or 260. Enjoy the ride!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Welcome and congratulations on your first cook. You will have many more my friend!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • jabam
    jabam Posts: 1,829
    Welcome aboard!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • tikigriller
    tikigriller Posts: 1,389
    I don't believe you.  I doubt seriously you cooked what you said you did because.......

    There are no Pics!?!?!?  What the heck man!?!?!?  Porn ain't no good without picture's!!!!!
    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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  • sjm1027
    sjm1027 Posts: 154
    tikigriller said:
    I don't believe you.  I doubt seriously you cooked what you said you did because.......

    There are no Pics!?!?!?  What the heck man!?!?!?  Porn ain't no good without picture's!!!!!
    Ok Ok, Your right... I left out the good part. Enjoy!!  I did!

    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • jstewart12a
    jstewart12a Posts: 144
    Great first cook. 
    1 LBGE. Winder, GA
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  • texaswig
    texaswig Posts: 2,682
    Good job. Welcome to the group. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • lousubcap
    lousubcap Posts: 36,806
    edited November 2016
    Welcome aboard and enjoy the journey.  Great cook right there.
    Edit:  you may want to foil protect your platesetter (or whatever it is called these days) or run with an air-gapped drip pan for indirect cooks.  FWIW-
    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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  • RedSkip
    RedSkip Posts: 1,400
    @sjm1027 What a beauty, not the meat (it's pretty too), but the virgin white Platsetter.  Makes me feel like a teen again!  
    Large BGE - McDonald, PA
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  • sjm1027
    sjm1027 Posts: 154
    RedSkip said:
    @sjm1027 What a beauty, not the meat (it's pretty too), but the virgin white Platsetter.  Makes me feel like a teen again!  
    I know, I stood there and took a few pics while it looked so clean but I was hungry!!
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • RedSkip
    RedSkip Posts: 1,400
    @sjm1027 Two or three more cooks and it will be gone, enjoy the moments it will create for ya, definitely good times.
    Large BGE - McDonald, PA
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  • bluebird66
    bluebird66 Posts: 2,952
    Welcome and great cook!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • herbu
    herbu Posts: 125
    sjm1027 said:I had a thermometer with 2 probes put one inside the meat and the other on the grate. I noticed the thermometer on the egg was off by 10˚.
    I also just got my first BGE, an XL, a couple weeks ago.  And like you, played a bit w/ the Thermapen Smoke 2-probe wireless thermometer.  This was after carefully calibrating the BGE dome thermometer.  I saw as much as a 50deg delta between the grid and dome temps.  Time, and the upper vent affect the delta.

    In the first two weeks, I've done: baby backs, beef ribs, spatchcocked chikin, spare ribs, pork belly and turkey breast.  (I know you guys don't believe me because no pics.  It is a burden I carry to bed with me every night.  But I will try to do better.)

    I've learned a lot in the first couple weeks.  But regarding temperature, I'm starting to understand the delta between grid and dome temp.  Once understood, the need for the grid thermometer becomes redundant.  Soon, I plan to get another meat probe thermometer so I can use 2 of them instead of one meat and one grid.

    So far, I'm lovin this egg.  And it looks like you will too.
    Of all the lies I tell, "Just kidding" is my favorite.

    XLBGE, Jordan Lake, NC
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  • northGAcock
    northGAcock Posts: 15,173
    Happy to have you...and great start!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • The_Stache
    The_Stache Posts: 1,153
    Welcome aboard... please open your wallets and let the money FLY!!! :)
    Kirkland, TN
    2 LBGE, 1 MM


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  • sjm1027
    sjm1027 Posts: 154
    herbu said:

    In the first two weeks, I've done: baby backs, beef ribs, spatchcocked chikin, spare ribs, pork belly and turkey breast.  (I know you guys don't believe me because no pics.  It is a burden I carry to bed with me every night.  But I will try to do better.)

    Ha! Very good line!   =)

    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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