My Egg's maiden voyage

Unknown · October 2009

I got my egg set up on friday. I decided to cut my teeth on something easy so Saturday I tried burgers. They weren't bad but they were too smoky and not in a good way. From poking around on here I discovered that I need to let my fire burn for a while before I add food or that can happen. Today I baked a cake and then grilled steaks. Both turned out excellent, but it's gonna take some trial and error before I feel comfortable with controlling the temperature. I can tell that I have a whole lot to learn still but this forum and the naked whiz are gonna be excellent resource. Next up: pork loin on wednesday.

Hoss · October 2009

You'll get it!Be patient!

rsmdale · October 2009

Have fun with the cooks and enjoy the good food a -comin.

GOOD EATS AND GOOD FRIENDS

DALE

Little Chef · October 2009

You will get it FAR faster than you think.

Be patient!! In a few weeks, you'll look back and say...WOW!!! Remember, if the smoke coming out of the egg smells good, it will make the food taste good. If it doesn't....then YUCK! No worries....the forum is here to help.

Panhandle Smoker · October 2009

Yes that is right, let the smoke burn clear to clearish blue. Smell it and let your nose be your guide it should smell more like wood burning. It usually takes 15-30 minutes to get burning right depending on how you are lighting.

Smoking Coles · October 2009

Grandpas Grub has put together a list of helpful sites that has all kinds of information. I'd take a few hours and go through it and you'll have all the info and more than you will need. Most helpful post I've seen on the forum. The link is below.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=696661&catid=1

Tarheel Duck Egg · October 2009

I too took the maiden voyage with an LBGE this weekend. Couple things I noticed about temp adjustment (which Grandpa's Grub has pointed out many times here) - use the bottom vent as the macro temp adjuster to get you in the ball park range for your cook. Catch the temp as it's rising. Then use the DFMT for the micro adjustments to lock in your desired temp.

Finally, have the courage to trust the Egg and not react immediately to temp swings when you open and close the Egg. The Egg will settled back in to your dialed in temp after a few minutes. Panhandle Smoker reminded me of that bit of wisdom mid-cook Saturday and it steadied my nerves. :woohoo:

Happy Eggin. Hope you had as much fun this weekend as I did. :P

Unknown · October 2009

Bookmarked. Thanks a lot!

Ripnem · October 2009

Also, when you put a bunch of cold food/meat on, the temp will drop.

Do Not Touch the Vents

You still have the same fire and you will see it recover.

Unknown · October 2009

Good advice, thanks. One thing that happened is that I had the egg steady at 350 for well over a half hour, I went away for 15 min, came back and it was up to 400. In this case it made no difference because I was only seasoning a skillet, but I'm still stumped on why that happened and how to know in the future if it's really stabilized or not.

My Egg's maiden voyage

Comments

Categories