This time it counts!

The Barbequetioner · March 2009

Alright, I have had my egg for 4 days now. I am going to take a mulligan on the first day seeing how I thought I knew how to use the egg without watching the video. I have had great success with Salmon, Chicken, Veggies and of course cornbread and blueberry muffins.
Tomorrow I am cooking for about 30 people. I havent thought about the menu seeing how I have had trouble with the fire ring and plate setter. I wanted to do about 4-6 5-8lb pork butts or 12 racks of ribs. My concern is the plate setter. If I go low and slow on the butts or ribs do I need a setter? I started a chicken on direct heat at 300 and it chared real fast. Do not want to do that to the butts. Please, any suggestions are welcome.

Austin Smoker · March 2009

You need something to be an indirect piece for butts or ribs. A placesetter works well, as does a pizza stone, a hefty drip pan, etc. Do you have any of these?

The Barbequetioner · March 2009

I might have to go with a drip pan that spans the egg. I dont want to put it right on top of the coals do I?

Hoss · March 2009

What if any accessories do you have for your egg?

c tredwell · March 2009

If you can figure a way to get a drip pan between fire ring and grate, you'll probably be ok.... If you can get it worked out, get some rub on those butts sooner than later! I can get 3 9 pounders on the large, but be prepared for 12+ hours, depending on temp. Easiest though is to get a plate setter and put the drip pan on top of it. Tell us what you decide on, we'd love to be of help

ctredwell
go dawgs

Desert Oasis Woman · March 2009

Used an older roasting pan with V-rack inside to hold pork butts until platesetter arrived 2 weeks after Egg purchase

Tenn Smoker · March 2009

I am very new to this but have cooked on my egg almost every day sine I bought it 3 weeks ago and have done ribs and a butt and used the placesetter and would not do those with out it. As far as how much to put on it I have not gotten that far.

The Barbequetioner · March 2009

Thanks for the input. When I got home I cracked my egg open and noticed the firebox and ring were not attached. So I removed the ring and platesetter/grate fit like a glove. I am stoked.

If that was what I was supposed to do, I feel like a dumbass. But whocares, Im gonna smoke me some butts!!!!!!

Tenn Smoker · March 2009

Just make sure you take some before and after pics. Happy egging.

Cactus Doug · March 2009

Shoot for 250 dome temp. Bank on about 2hrs per pound. Good luck.

WokOnMedium · March 2009

Did you put the placesetter in between the firebox and the fire ring?

Mine is set up: firebox with the cast iron grate inside to hold the lump, then the fire ring, then the place setter with the legs pointed up. A drip pan and then the grate.

Maybe I got confused.

Mike in Abita · March 2009

You realy need a barrior for an indirect cook. This could be any thing from a pizza pan to any sze drip pan.

You might still be able to use the plate setter. How about setting it up the way BGE intended. Remove the firering put in the PS and then put the ring back in. Grid on top of ring and drip pan below. Will this not fit in your egg?

The Barbequetioner · March 2009

Ended up with taking the fire ring out. Working well so far. I got some pics I will post later. Thanks all for input. Any of you on thesmokering.com?

This time it counts!

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