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Salmon and Green Beans

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Auburnegger
Auburnegger Posts: 127
edited November -1 in EggHead Forum
Well I still struggled with regulating the temperature but this was only my second cook. Just can't figure it out yet!! It will come. That being said, I got great reviews on the salmon. It was on the egg at 450 give or take 50 degrees. The green beans were topped with Feta and put on the egg at around 450 for 12 minutes.
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Comments

  • Pharmeggist
    Pharmeggist Posts: 1,191
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    What's on the menu next week Ummm elephant and green beans???

    By the way I have a plastic cup like yours with the 2004 SEC champs on it too :woohoo:

    ~Pharmeggist
    P.S. Any Tide Egger fans out there I would hang with you any time.... I am in the minority living an hour from Tuscoloosa. The elephant joke was a little over the top I know :blush:
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Looks like an excellant job to me. Temp control will come with experance and being exact is reall over rated any way IMO. Did you plank them or what? Eather way good job! ;)
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  • Buckdodger
    Buckdodger Posts: 957
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    Great looking cook, salmon looks perfect. This Auburn fan has been Eggin' for about a yr and have yet to do vegies. Did some Tilapia on a plank one time that turned out really good.BTW I've heard that elephant on the egg tastes like chicken. :laugh:
    When I first got my egg I had trbl keeping temps steady...the problem was me, adjusting toooo much.
    Have a good one and WAR EAGLE.
    Bob
    Alex City, Al

    Opelika, Alabama
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  • Bama Chad
    Bama Chad Posts: 154
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    Sounds like your are chasing temps a bit too much...

    For cooks between @350-425, let the egg heat up & get good & hot/warm (outside of the egg should very warm or hot to the touch), & it will eventually stabilze at one temp. With the bottom vent wide open & the top vent closed (but the holes open)...the egg should stablize around 375-400. From there adjust in small increments until you get the desired temp, letting the egg stablize after each adjustment. The temp will drop when you open the lid or put food on, but don't chase, it will stablize once again after a few minutes.

    For lower cooks, close the vents a bit and stablize around 275, and adjust in small increments from there....

    After some practice you will get good at adjusting temps just like you need...

    I wouldn't lie to you, even if you are a barner ;)
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  • Auburnegger
    Auburnegger Posts: 127
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    Thanks. They were on cedar planks.
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