Learning Curve?

The hardest part, for me, was getting a fire burning in under two hours. I sprang for a turbo grate which helped. I also switched from B&B lump to Royal Oak. Don't know which helped more, but now I have no problems getting a fire started quickly. I'd say it took me 3 months of trying different things until I found what works for me. Well worth the effort.

I have to admit, I still have my Weber gasser. Last night I made an amazing chicken breast on it in under 30 minutes, start to finish. The egg is now my first choice, but the gasser has it's place.

Learning curve depends on how much you practice. Shouldn't take long if you USE the egg. Cold weather doesn't matter, in case it's cold where you are, so just play with it. And don't wait for the table. Set it on the feet that came in the box and crank it up.

If you are worried about trashing that $12/lb strip steak, cook chicken or pork chops. Worst that can happen is, you ruin a chicken breast. Which, by the way, is hard to do on an egg. Even most failures taste pretty good. Don't ask me how I know.

Welcome, Get yourself a Thermapen too. It will be your best friend

It took me many years to buy a thermapen...I wouldn't consider that to be a recommendation to a newbie...I honestly remeber YB posting about them MANY years ago..and thinking..well, I'll never own one of those expensive things..some 2 years later I justified it as a necessity...would never give it up now..but certainly wouldn't tell a newbie you HAVE to have one..

Oh Whatever Steve. You and I are going 'rounds at the flagpole after fishing, egging, and drinking!! I'm taking you down!
I'm gonna copy something for you at work tomorrow. I tried today but the whole forum down thang.

Stick with me, he don't know squat. :laugh:
Hey MopeyPete, Sart cooking and ask questions. We are a community of goodness!!

Molly,

Bring it darlin. We could do a frozen throwdown. Maybe I could catch a pickerel/walleye and show my colours.

Steve

Not much of a learning curve if you have been grilling/ smoking on something else previously. I've had mine for 6-7 months but have been grilling/ smoking for many years. Temp control is a breeze, it was the initial thing I was most impressed by upon using the Egg, how easy and accurate it was vs. my former grills. Just go hog wild, learn from this forum, but most importantly, experiment and find out what works best for your tastes. It really is a fun ride and the Egg is a great cooking appliance.

Very good advice....when I got my first egg I cooked nothing many times..it was cheap, and it was fun, and the experience was invaluable....very good advice to give to new egg owners..

My first cook was hamburgers at 650. Everybody licked the plates. My second cook was standing rib roast. It caused a family uproar as we all fought over who took the leftovers home. My sister-in-law was upset when I laid claim to the slab still on her plate. And I knew nothing about cooking on charcoal, gas or any type of grill. The BGE did all the cooking I just followed these folks instructions. It was simple and fun and made me look amazing. One piece of advice however, women seem to get upset when you start filling up your living room with BGE assessories and you call your LBGE "honey."