New Owner : One grilling down

butrflynlamb · August 2010

New owner today. I like my propane weber, but I have gotten the urge to try doing BBQ at home.

I don't have the instruction manual but after looking at a few videos, I was confident everything was setup and ready.

Didn't do anything special just, two fresh, but small strip steaks.

I was very pleased how they turned out. My comments

>I think I didn't wait long enough for the coals to turn white. Still some smoke, but I was anxious. How long do you typically wait after initial light?
>I thought the temperature would be more tricky, but it was very easy to set it to the desired temp.

>The top temperature gauge is not secured. I was not sure if there should be something holding that in place, that I am missing.

I would like to try smoking this week, but have never smoked anything. I was thinking a chicken recipe, but am not sure if chicken is harder than ribs. I picked up a three pack of mesquite, hickory and apple chips by charcoal companion. Any suggestions for my first attempt at smoking are welcome.

2Fategghead · August 2010

butrflynlamb, Welcome to the forum. Good to hear you grilled some steaks and they turned out fine. As far as bringing the egg to temp. We don't have to wait for the lump to white over before grilling. We do let the VOC's burn off before cooking. When I lite my lump I watch the white smoke burn off to a clear or blueish haze before cooking. I also wave my hand in the smoke and catch a whiff then if it smells bad or like the woods are on fire I wait.

I don't know what you want to cook. I use a raised grid setup and grill butterfly chicken direct 400 degrees. Or you can do it indirect.

http://www.nakedwhiz.com/spatch.htm

If you want to smoke a butt you can try this.

http://www.nakedwhiz.com/elder.htm

Or here is some Baby back ribs by the late car wash Mike

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

What ever you do make sure you takes some pic's and post them here with your cook. Hope this helps. Tim

redneck6497 · August 2010

Welcome! I am fairly new myself. Make sure you send some pics so we can salivate over what you're cooking :ohmy:

butrflynlamb · August 2010

Thank you very much.

For the split chicken, I don't have the chips/smoke that is listed. If I substitute with apple chips, no biggie(?)

Firetruck · August 2010

Welcome, in response to your first question, you mentioned waiting til the coals turned white. Are you using briquets? Lump charcoal is what is typically used in an egg. Not that you can't use briquets but lump is better suited for many reasons.

As someone stated above you need to wait til the smoke clears and you have a clean fire burning before putting the steaks on. Once the fire is going fairly good across the lump I usually close the dome and remove the daisy wheel from the top and open the bottom vent until the temp starts heading toward 450-500. Then I add the top and begin making adjustments.

Don't worry, time is your friend. Just keep on eggin

2Fategghead · August 2010

Apple will be fine.

Tim

We do request pictures if you can manage.

Tips, Links & Useful Information for Egger's
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=746787&catid=1

How to post a picture on the forum from Photobucket
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=687889&catid=1

2Fategghead · August 2010

butrflynlamb, Your not using briquettes and lighter fluid are you? :unsure:

BBQMaven · August 2010

Welcome to the Forum... warning - it is addicting!!!!

You asked about "top temperature gauge" -- if you speaking of the dome thermometer - yes, there is a clip to hold it in place... many Eggers don't clip it, they put the clip on the stem and then put it in the opening of the dome - personal preference....
If you were speaking of the daisy wheel for the top of the dome - you will find that you don't need it except for low temp cooks where you are trying to maintain temps below 300....
hope this helps!

New Owner : One grilling down

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