NEW TO THE EGG!

Unknown · February 2003

My wife just bot me the The Egg for my birthday. Is there anything I should know before I fire it up? Any helpful hints? Thx!

nikkig · February 2003

T-BONE,
Have fun and watch out for flash backs![p]~nikki
[ul][li]Flashbacks[/ul]

Tim M · February 2003

T-BONE,[p]Yes, don't do much of anything the manual says. You need WAY lots more lump in there than it says and using newspaper to lite it is messy and slow.[p]Ask questions here and you will get a LOAD of answers pretty fast. What are you going to cook 1st? You will have some trouble keeping the temps where you want them for the 1st 3-4 cooks but you will get it pretty quickly.[p]Enjoy[p]Tim

Grumpa · February 2003

T-BONE,[p]Yes....[p]Give the wife a big hug and kiss before doing anything else!

Unknown · February 2003

Tim M,[p]I have a large pork shoulder on ice but, I think I better start with something a little less tricky like a chicken.

Unknown · February 2003

Bob,[p]I will definetly follow your advice!

Grumpa · February 2003

T-BONE,[p]After you finish that, I would suggest a really good steak. It was my first cook and is very easy as you do not have to worry about fire control beyond getting the egg as hot as possible for a few minutes to sear then closing it down and letting the steak bake for 10 or less depending on how you like it done.

Tim M · February 2003

T-BONE,[p]I agree[p]Tim

Car Wash Mike · February 2003

T-BONE, Great wife. The first few times you cook ribs or anything low, I would stay around to monitor temp. It will take a few times but you will get used to it.
I can put my ribs on, get the temp stabilized and leave for 2-3 hours without any worries. That is what really impressed to buy.
Good luck and welcome.[p]CWM

Unknown · February 2003

Car Wash Mike,[p]Thank You....The main reason I asked my wife to get me one was this forum. I read all of the previous messages and I couldn't help but get excited by everyone's exuberance!

The Naked Whiz · February 2003

T-BONE,
Ah, the memories. My wife wanted to get me an Egg. I wanted an Aussie grill. She talked me into an Egg. She then changed her mind and wanted an Aussie grill. I had to talk her into an Egg. Thankfully, we got the Egg. We are both very happy.[p]TNW

mollyshark · February 2003

The Naked Whiz,[p]Sniff..I just love those romantic happy endings.[p]

The Naked Whiz · February 2003

Mollyshark,
I forgot the part about the music and the sunset and fade to black![p]TNW

Mike in MN · February 2003

T-BONE,
Remember...it's easier to raise the temp, rather than lower it. Once the temp goes over your set point, you must shut the vents down (perhaps all the way) to get the temp to drop. DO NOT USE WATER! When you open the dome, it will actually cause the temp to rise, because it allows more oxygen into the fire. It is slow to drop, and a good seal is important between the dome and the bottom of the egg. When you put the 2 halves together, make sure they are absolutely flat, even and mated.[p]As previously stated!!! WATCH THE FLASHBACKS!!!! It is quite a flash when Mr. Egg burps and belches flames. It is a learned thing (the hard way). You will singe hairs like the rest of us, just know that it happens, and use caution. Follow the Naked Whiz's link and view his video! Before you even light it the first time![p]I started with chicken wings. Get in there and let the grease help to season Mr. Egg. Threw em on, closed the cover, flipped about every 10 minutes till they were done. Turned out wonderful.[p]I also recommend keeping a log of whatever you are cooking. This sounds easy from the forum, but there is a learning curve involved with this. I keep a record of everything I cook. I can always go back to my notes and see what works and what doesn't.[p]Good Luck![p]Mike in MN

Hammer · February 2003

T-BONE,
Welcome to the Green Roon! You'll find a lot of good eggheads here, and great help in cooking what you desire.
There is never any shortage of eggspert advice, and generall all of it is good!
Hammer[p][p][p][p][p][p]

Unknown · February 2003

Mike in MN, Amen to starting with wings, Brother. It's an easy cook, and a confidence-builder while you learn to regulate the temperature. If you screw them up (which is hard to do), there's a minimal loss of invested time and money. DO NOT immediately jump on a low-n-slow cook, or anything involving a prime piece of meat. Wings, burgers and chicken are good starters, at least in my humble view.

Washog · February 2003

T-BONE,
IMO, an easy first cook is a tri tip. Just stabelize the dome temp to around 275 to 300 degrees. Throw that puppy on direct and cook until internal temp is between 135 to 150 depending on how rare you like your meat. I start with the fat side down for and Q for about 45 minutes then finish the cook with the fat side up. Depending on how big the cut of meat is, you should be able to cook it in a couple of hours.[p]The key is learning how to control your temp. Once you understand what to open and how much, you will then want to do some longer cooks. If I were you, I wouldn't try doing a shoulder until you get a few cooks under your belt.

NEW TO THE EGG!

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