Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

"grilling?"

DWFII
DWFII Posts: 317
edited September 2018 in EggHead Forum
How do people cook food on a kamado that, in the old days would have just been grilled on the Weber kettle? Wings, thighs, brats, burgers, rib-eyes, etc.?
Bespoke boot and shoemaker--45+ years
Instagram
· Share on FacebookShare on Twitter

Comments

  • ElkhornHusker
    ElkhornHusker Posts: 493
    Same way?  
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
    · Share on FacebookShare on Twitter
  • JMCXL
    JMCXL Posts: 1,524
    I do my wings indirect at 250-275 until the wings are 165 internal temp. Then I go direct at 400 and get nice grill marks
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,896
    Give the search function a look.  There are as many ways to cook the above as forum posters.  Pick one and go.  
    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.  
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,137
    DWFII said:
    How do people cook food on a kamado that, in the old days would have just been grilled on the Weber kettle? Wings, thighs, brats, burgers, rib-eyes, etc.?
    There are also many ways to cook the above items on a Weber Kettle.
    Just depends on how you like the above items cooked. 
    Some like burgers cooked lower and slower. Some like them direct with some char. Some like to make smash burgers on cast iron. Lots of ways to cook on every type of grill.
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    If you’re talking about cooking with the lid up, most people close the bottom vent so the temps don’t run away.  Smaller load of lump would help as well.

    I cook wings high in the dome (AR from CGS) and keep the dome closed, dome temp ~325-350.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • BobDanger
    BobDanger Posts: 323
    Legume said:
    If you’re talking about cooking with the lid up, most people close the bottom vent so the temps don’t run away.  Smaller load of lump would help as well.

    I cook wings high in the dome (AR from CGS) and keep the dome closed, dome temp ~325-350.
    Thanks...love the info here. I’ve never cooked open grill but thing I’m going to give that a try with the bottom vent closed.
    Eastern Shore Virginia 

    Medium & Mini Max
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    BobDanger said:
    Legume said:
    If you’re talking about cooking with the lid up, most people close the bottom vent so the temps don’t run away.  Smaller load of lump would help as well.

    I cook wings high in the dome (AR from CGS) and keep the dome closed, dome temp ~325-350.
    Thanks...love the info here. I’ve never cooked open grill but thing I’m going to give that a try with the bottom vent closed.
    I should say, I’ve only done this once or twice and I have an XL, so I pushed the lump against the back of the firebox and only had a small pile of lump, used the front for a cooler, indirect space.  I don’t think that works as well in a smaller egg.  Maybe someone with a L or M will chime in.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    GrillSgt said:
    I still use my Weber kettle a lot. 
    Me too.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • Cornholio
    Cornholio Posts: 1,048
    About to grill some sausages right now, I just keep the bottom vent closed after getting the egg settled to temp.  I have a AR from CGS so I also use different levels for protein/veggies.  My kick ash basket gets delivered tomorrow and I added the lump seperater with it so I could keep lump to 1/3 or 2/3 for more direct/indirect grilling without using a plate setter etc.  

    Just try it and find what works for you, even location can make a difference.  At our old house at the beach the constant breeze made grilling on the egg tougher due to the wind fueling the fire.  
    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262

    Eggs can grill, but it's tough to beat a zoned kettle for grilling.  Not to mention the extra space.

    Phoenix 
    · Share on FacebookShare on Twitter
  • Cornholio
    Cornholio Posts: 1,048
    I’ve found that sausages are good for figuring out temp zones.

    Live view: 


    · Share on FacebookShare on Twitter
  • DynaGlide
    DynaGlide Posts: 54
    The egg can do anything you want. That being said I use my Weber performer most weeknights because it's faster and easier to do chicken, burgers type stuff on it. But for larger amounts of food the egg is easier for me since I can do indirect first then pull the AR off for direct with 18 inches of area on the Large. Pics are in my Instagram @matts.garage
    2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA

    · Share on FacebookShare on Twitter
  • bucky925
    bucky925 Posts: 2,054
    edited September 2018
    I did various meats just to play with the temp on the new MM. It was fun!  I have found that minor adjustments are more pronounced quicker than my lbge.


    The best things in life are not things.  

    · Share on FacebookShare on Twitter
  • cookingdude555
    cookingdude555 Posts: 3,196
    I just use an XL.  =)
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    Cornholio said:
    I’ve found that sausages are good for figuring out temp zones.

    Live view: 


    I’ve checked back several times, I don’t think this is live.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • unoriginalusername
    unoriginalusername Posts: 1,146
    Legume said:
    Cornholio said:
    I’ve found that sausages are good for figuring out temp zones.

    Live view: 


    I’ve checked back several times, I don’t think this is live.
    Click play, it’s working great for me ... although now it’s dark outside 
    · Share on FacebookShare on Twitter
  • Cornholio
    Cornholio Posts: 1,048
    Legume said:
    Cornholio said:
    I’ve found that sausages are good for figuring out temp zones.

    Live view: 


    I’ve checked back several times, I don’t think this is live.
    I can live-stream the finale tomorrow if you’d like.  ;)
    · Share on FacebookShare on Twitter
  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    In my opinion tis is where aMiniMax really shines. You can raise the grate and even go indirect if you want to. Basically just light the Egg like for any other cook and leave the top up. 

    You can also open the daisy wheel ( or remove it ) and open the bottom vent with the top down. After 30 minutes you are up around 700 so burp it and open the top then sear and cook like on any grill.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    Cornholio said:
    Legume said:
    Cornholio said:
    I’ve found that sausages are good for figuring out temp zones.

    Live view: 


    I’ve checked back several times, I don’t think this is live.
    I can live-stream the finale tomorrow if you’d like.  ;)
    I am sure there is a market for sausage videos and livestreams, I just don’t happen to be that market.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Legume said:
    Cornholio said:
    Legume said:
    Cornholio said:
    I’ve found that sausages are good for figuring out temp zones.

    Live view: 


    I’ve checked back several times, I don’t think this is live.
    I can live-stream the finale tomorrow if you’d like.  ;)
    I am sure there is a market for sausage videos and livestreams, I just don’t happen to be that market.
    I'll sell you one for the price of two if you will?
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited September 2018
    Mostly, I smoke and bake in my XL and I grill in my small.  Otherwise that big basket in my XL runs away.


    I find some things are (after 1000s of cooks) still easier over regular charcoal. I'm totally not afraid to use kingsford in my XL if all I'm doing is grilling burgers for a crowd.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter

Categories