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Newbie here with a LBGE
Comments
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Welcome aboard my new friend! Congrats on your new LBGE.Lenoir, N.C.
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The best I can do for quick even heat is to light a chimney starter full of coals and dump them evenly across the top.
Otherwise, I light in three places and give it time for the fire to spread and even out.
Even still there will be hotter and cooler areas. If I'm grilling I just work with it and move and flip as needed.
Another option is to go raised direct like for a spatchcock chicken. Up in the dome, with the convection and the reflect heat, things cook pretty evenly.
Keep at it- the egg is not perfect but it's super versatile and a lot of fun once you learn it's quirks.
Welcome!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
welcome. Post plenty of picsXL & MM BGE, 36" Blackstone - Newport News, VA
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blind99 said:The best I can do for quick even heat is to light a chimney starter full of coals and dump them evenly across the top.
Otherwise, I light in three places and give it time for the fire to spread and even out.
Even still there will be hotter and cooler areas. If I'm grilling I just work with it and move and flip as needed.
Another option is to go raised direct like for a spatchcock chicken. Up in the dome, with the convection and the reflect heat, things cook pretty evenly.
Keep at it- the egg is not perfect but it's super versatile and a lot of fun once you learn it's quirks.
Welcome! -
johnnyp said:welcome. Post plenty of pics
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Pictures of my first two cookouts with my LBGE.
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Very nice cook and welcome to the group.Large, small and mini now Egging in Rowlett Tx
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Welcome to the group.
+1 on the "start fire in more spots" and the "raised direct" comments above. However, my best advice is to get a Thermapen instant read thermometer. That will help you more accurately judge doneness, which will be even more important as you go to more temp sensitive meats (steaks, chicken breasts, etc.).(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Welcome aboard and enjoy the journey. Above all, have fun.
Great start right there. The challenge with hot& fast cooks is as noted above-unless all the lump is burning you will get thermal differences and even then the air-flow will impact the fire.
At the risk of post over-load, below is a collection of info, some of which may be of value: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 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.
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.
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.
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