Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 3 people
Defrasier
hotfoot
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with that beer you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

lousubcap

About

Username
lousubcap
Joined
-
Visits
4,043
Last Active
Roles
Member
Points
1,351
Posts
6,494
  • Re: New to the Forum, New to Everything Egg

    First up- Welcome aboard and enjoy the journey.  Congrats on the purchase.  Degree of Kool-Aid consumption a matter of personal choice.
    A few comments on your post-make sure you have an air gap between your BGE and table regardless of paver or tile stack-up.  You generate a lot of heat and there have been some fires as a result of relying on the paver.  And cooking to the correct finish temp is the way to go-sounds like something doesn't match there.
    BTW-there is a search function box here and you can find more info than you ever will need regarding brisket cooks or anything else related to BGE or other worldly topics.  Or google and add big green egg to your query.  BTW-brisket isn't done til the flat probes like buttah but that's a whole 'nother thread.
    What follows is some info that you may find useful.
    Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas. http://www.nakedwhiz.com/nwindex.htm  

    For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking:  This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt: http://amazingribs.com/ Here’s the second one:  http://playingwithfireandsmoke.blogspot.com/  

    After-market toys- With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  I would get comfortable playing around with the BGE before any major after-market investments.  Will save you $$ in the long run. 

    Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp.  If not around 210*F, then note the off-set and use the nut on the back to correct.  Then recheck.

    When adjusting the vent(s) to change temperature, the feedback loop can take some time.  Changes in air-flow are reflected in the dome thermo temp.  Don’t chase temperature; +/- 10-15*F is close enough.

    “Stable temperature” is a relative term.  Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.

    That's more than enough for now. 

    ·
  • Re: Prime Rib....it's starting to happen...now ! (no pics, yet)

    One incredible undertaking.  Congrats for stepping up to such a challenge.  That fully loaded XL is a picture of beauty.  Go forth and continue to do great things.  And enjoy the eats especially after such a time and effort investment.
    ·
  • Re: Independence Day-Happy Birthday USA!

    The last bump of the 4th-Give @TexanOfTheNorth's post a read (below the initial thread)-worth the time it will take.  FWIW-
    ·
  • Re: Brisket Done Early

    With an el cheapo igloo cooler I have FTC'd a brisket for 7+ hours and the lowest meat temp when time to slice was 150*F.
    Prep the cooler with hot water, heat some garage quality towels in the dryer, then after the brisket is done-give it about 15 minutes to stop the carry-over cooking then double wrap in HDAF, and the heated towels and toss in the cooler.  Place in the sun (if mother nature is helping) and ride it home.  FWIW-
    ·
  • Re: New Egger here!

    First up-welcome aboard and enjoy the journey. 
    There about as many ways to light the BGE as posters.  That said, what follows works for me for a low&slow cook on a LBGE-after loading the lump, I light a small piece (about the size of a quarter) of a starter cube (don't recall the brand) loaded slightly forward of dead-center about a third of the way down the lump load.  Dome open and bottom vent wide open.  Once I get around a softball sized fire going I shut the dome, adjust the bottom vent to about a 1/2" open and put on the DFMT with petals wide open.  When passing 200*F or so, throttle down to around 1/4" on the bottom vent and then aim to stabilize around 250-270*F.  This process takes a while but during that time the "bad smoke" clears and you won't overshoot your temp.  FWIW-
    You can get there much quicker with other start-up  methods and I'm sure they will be along. 
    Regarding wood-I use about 3-4 chunks of Jack Daniels barrel chunks for a brisket cook and about an equal amount of pecan for butt cooks.  YMMV-
    ·