"Burning In" or "Seasoning" a New Egg

Ohatchee · July 2009

Everyone,

I'm an Egg newbie and take delivery of my new Large BGE tomorrow. In the information I've reviewed, I've seen no input regarding the need to "burn in" or "season" the BGE prior to use. Is this truly the case? I realize it is not like a cast iron grill, etc., but I figured there might be a need to do a trial burn prior to actually cooking on the BGE.

Thanks in advance for your comments.

"Sparky" · July 2009

First,welcome to the forum.You're gonna love that egg :cheer: No need to waste lump(charcoal),just fire it up and cook

PS:learn to post pics for us,we love pics

llrickman · July 2009

I am a newbie also . Had my large BGE delivered yesterday. Made some burgers on it and they were fantastic. I do not know how correct the info i have recieved is but i was told its a good idea to do burgers or steaks ( something cooked at high temp) before smoking or indirect cooking.

Watch that video that comes with your egg their i some good info on it. Make sure when you are cooking at high temps you "burp" your egg when opening for safety

im either gonna do chicken tonight or maybe a brisket tomorrow

Morro Bay Rich · July 2009

Try to keep the temp below 400 for the first few cooks hoping that that will season the gasket and let the adhesive set up, if you are lucky.

As to "flashback" go to the Naked Whiz's site and watch the video.

"Sparky" · July 2009

That's funny,I've always heard the opposite.Avoid high temps(above 400)for the first 10-12 cooks,to let "the gasket set",but I believe that to be a myth

Just cook away

Bulldog Mom · July 2009

Congrats. We just got our egg about a week ago and have used it 4 times already.

You'll love it!

We seared steaks right out of the gate, scaled back to a 350 degree burn for chicken and then put it back up for some pizzas.

The inside of the egg will eventually turn black as you use it more and more.

You will need more lump charcoal than the distributor "recommends." We are 1/2 way through our first bag, which was assumed to last 1-2 months.

Enjoy!

rosros · July 2009

My trial burn in was doing baby backs. Just start using the egg. Only prep I did was rinse off the porcelain grid.

Unknown · July 2009

Conditioning the gasket with severval cooks below 400 degrees is a myth. I asked Bruce at the mothership & his reply was that BGE does not state to do that only they do recommend similar first fews cooks as a way to learn temp control. Its all part of the learning curve. Eggs are the best.

Ohatchee · July 2009

Thanks to all for your prompt feedback and input. I had not thought about the need to do lower temperature sessions to allow the gasket to "seal". True or not, that seems like there could be some logic to it. I am a little fearful about burning or "scorching" the gasket. I've read some about that and in fact, the guy that sold me my egg admitted he scorched his gasket the first time out. Of course, I believe he took it to 650 degrees out of the gate. I'll also be sure to check out the "flashback" video. I have little hair as it is and I do wish to keep it!

Ohatchee · July 2009

Making a good Texas-Style smoked brisket is my ultimate objective. I think the BGE can get me a 11-13 hour session at around 225 degrees. I'm looking for a nice pink smoke ring and a juicy-smooth slicing result.

I imagine some trial-and-error is still going to be involved.

"Sparky" · July 2009

The BGE(large)will cook for twice that long on a full load of lump :woohoo: I wouldn't worry about the gasket,IMO:if it's gonna go,it's gonna go

You can still cook without a gasket,it just may be more difficult to control lower temp(but not likely)

Many here just go gasket-less :ohmy: Good luck on your brisket

Bacchus · July 2009

Curing the gasket is NOT a myth. Like Sparky says, its not a huge deal if it does get fried. But, there is a value to curing the gasket with several low temp cooks. It does seal air better and offers a slight bit of cushion. Who hasn't shut the dome a little to hard a time or two? It is very likely to burn off if one does high heat early on.

danny285 · July 2009

good luck with your new BGE, you will love it. there is nothing else IMHO.

Grandpas Grub · July 2009

I am more with "Sparky" on the cure. However, in the same breath I don't recommend taking the egg to much over 450° on the first few cooks.

Maybe it is like someone who doesn't believe in superstition but won't walk under ladders.

This is well before the 'bad gasket' saga...

40 cooks below 400° (calibrated dome)all went well and I thought the cure was the answer.

My next cook at 500°

Possibly the cure works for some.

GG

Grandpas Grub · July 2009

.

My dealer had told me to cook some greasy food to 'season the egg' - na, no need. Just cook. Do some easier cooks at lower temperatures, just in case.

I lost my gasket on the first cook too. I cooked some hot dogs, chicken parts, brats and then, then, then, TREX-Steaks (Big thing on the forum back then)

It was getting dark, my large was full of lump, like the posts said I opened the bottom vent and screen full and took of the daisy (DFMT).

Oooooh, that thermometer went past, 400° 500°...750° down to the bottom of the dial, on up to to 100° again, late evening, looked like a jet engine taking off of a carrier. I opened the dome, closed the dome, got some welders gloves, opened the dome put 2 1-1/4" steask on for 60 seconds, opened the dome, turned, another 60 seconds. Geared up with my welding gloves (now wearing a heavy bib and hat and safety goggles).

Woosh (you will learn what Woosh means soon enough. Burped the egg, opened the dome again, arm hair singed, pulled steaks. Closed lower vents, put ceramic cap on the egg.

The steak was seared perfectly, and done to a good medium rare. Fantastic tasting steaks.

2 hours later I tried opening the dome and the gasket was little molten balls of, well if it would have been coal on the gasket I wouldn't have been suprised to have seen diamonds around the dome.

9 o'clock on Saturday, dealer told me to call him at home if there was any problems. I told him what I did he said he would bring a gasket over that night but couldn't install it until Monday. I aid fine and said I would do it myself.

4am I went into bed and cooked again (under 400°) for lunch, afternoon snack, dinner with the family, late night ABT and every meal for the next long while.

The gasket burn was entirely my fault, no one to blame but me.

My large out here cost me $1,150 (egg, nest, mates, bag of lump, ash tool and plate setter).

My wife, just looked at me, rolled her eyes and smiled. A few minutes later she started laughing and said I looked ridiculous in the garb but the steak was great.

BTW I had gone through 9 gasket sets since that time but never after getting the Adjustable Rig and Spider. Now I have no reason to take the large egg over 500° - 550° with those accessories.

Sort of sorry about the long post, but looking back now it was somewhat funny.

My wife

==========

You have some great advice above.

The first must is watch the video, all of it.

Second, calibrate your dome thermometer, there should be instructions in the boxes, if not ask the dealer to leave them (all the instructions).

Congratulations on your new purchase and welcome to the forum.

GG

Ohatchee · July 2009

Good stuff.....thanks for the long and informative post. It sounds like I have to throw caution to the wind and "live and learn" without being afraid to make mistakes!

"Burning In" or "Seasoning" a New Egg

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