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-   -   Big Green Egg *** Tips and Advice *** (http://www.bbq-brethren.com/forum/showthread.php?t=57053)

Midnight Smoke 02-20-2009 10:26 AM

Big Green Egg *** Tips and Advice ***
 
I thought since more and more Brethren are getting the BGE we should have a thread dedicated to it.

I'll start with a couple.

Burping your Egg. Be careful on High Temp Cooks, when opening the dome, ONLY open about an inch, for 10 seconds before opening completely. The rush of oxygen can cause the flame to shoot out and can be dangerous. Think, small child standing eye level and a rush of flame exploding out of the Egg.

Never use lighter fluid to start a fire! (think we all know this) A Mapp Torch works great for this. On the XL I light in several places.

Lump Charcoal is the best.

Do several low temp cooks on a new Egg to set the Gaskets.

Use only a Brass Grill brush on the Porcelain Grate.

Use a Dollar bill to test the gasket for a good seal.

Re-tighten the bolts after about 5 cooks or so. Be careful to not over tighten. :redface:

If your Dome gets stuck shut, drop a Fire Starter into the Egg to warm up the gasket and allow you to open the Dome. Take your time so you do not pull the gasket loose.

toys4dlr 02-20-2009 10:43 AM

Gasket, what gasket :) Has not been on mine for three years.

Check the bolts, I had one bolt come off 15 min prior to turn in at a comp and the whole lid on the XL fell sideways. Had to pull the chicken and finish on the UDS. It was not pretty.

Buster Dog BBQ 02-20-2009 11:12 AM

I will say when I am done I put the ceramic cap back on and put the daisy wheel back in the egg in the open position. Lot easier to take off the ceramic cap.

If you do light with a MAPP or Weedburner, watch for sparks. On a wood patio I use paper towel with veg oil. Off the patio a weekburner works well.

Low and slow I like to light lump at 12, 4 and 8.

Ribs are a good try for a new cook. Let's you get a good handle on maintaining temps over a period of time.

RibsIsRibs 02-20-2009 11:34 AM

I have a Kamado, so I can relate.

For the first-time user, start slow with your fire. Don't start with a conflagration of charcoal - light only a few hunks of charcoal, place them among the un-lit hunks, and allow your temps to come up slowly. This will give you a good feel from the git-go for regulating the temps of your BGE.

CampyQ 02-20-2009 11:43 AM

Good hint on high heat grilling. Low and slow you need ot make sure not to let the temps get away from you. It's a great grill/smoker well worth the money. I'm make pizza tonight, they always turns out great.

snoqualmiesmoker 02-20-2009 12:43 PM

My Newbie Top 10:

1. Dome temp is not grid temp. Its off by about 25 degrees. Until about 4-6 hours into a low and slow, then it evens out.

2. The metal top is CAST IRON. Care for it like you would a cast iron pan. Season it. Let it cool. Season it again. Take care of it. Don't have a cast iron pan, google for care instructions.

3. Google The Naked Whiz.

4. Not all lump is the same. BGE Lump is pricey and just high end Royal Oak. Just like briquets, there are horrid types of lump. (See #3)

5. Your neighbors will think you are crazy to spend that type of cash. Then they will eat the food, and you will no longer be crazy. You will smell up the neighborhood and they will come to you like you're the pied-piper.

6. It will hold more than you think. There are pics around of 36 #'s of shoulder on one. That being said, it will also make some amazing delicacies. Check out Ricks Tropical Delight.

7. Get a poker and during long/low cooks, go in through the bottom door and gently clear out the holes in the grate. They can fill up with ash and small unburned pieces of lump and strangle your fire.

8. No high-heat cooks until 5 low and slow are done. Take care of your gasket. Leaks make for an inefficient egg.

9. Google the Naked Whiz and READ READ READ! (did i mention this before?)

10. Get a cover. They are worth it.

oh, and number 11 for extra credit: The outside get hotter than you think, so keep the little ones hands away...

Have fun!

thillin 02-20-2009 01:51 PM

Quote:

Originally Posted by snoqualmiesmoker (Post 857482)
7. Get a poker and during long/low cooks, go in through the bottom door and gently clear out the holes in the grate. They can fill up with ash and small unburned pieces of lump and strangle your fire.

Also known as a wiggle rod.

And if you don't have one, get a Thirdhand grate lifter from our own Thirdeye. They're invaluable.

Get a plate setter, pizza stone and 3 extra feet to hold the pizza stone.

swamprb 02-20-2009 03:44 PM

You can always check out the "All things Ceramic" Social Goup in the User CP

http://www.bbq-brethren.com/forum/group.php?groupid=13

I even forget about them sometimes-

TheDirtyBurger 02-20-2009 08:39 PM

Put a paver stone on top of the table and then put the egg on it. that is my next project

MilitantSquatter 02-20-2009 08:49 PM

Great idea Terry... If this thread becomes really valuable, we can add it to the Q-Talk Roadmap thread for future reference and additions..


Put the largest lump pieces toward the bottom of the firebox

Try to create a small hole in the center when starting the fire to have it catch faster.

Let your pizza stone and plate setter come up to temp with the rest of the BGE - don't add it on cold after the egg is at desired temp

thillin 02-20-2009 08:58 PM

Quote:

Originally Posted by TheDirtyBurger (Post 857980)
Put a paver stone on top of the table and then put the egg on it. that is my next project

Be sure to still use the feet.

Rick's Tropical Delight 02-20-2009 08:58 PM

i think we already did this once. maybe it was a dream.

if your egg is in a nest, don't push, always pull to move

thillin 02-20-2009 09:01 PM

And be sure to check out Tom's site for some Eggcessories.

http://www.ceramicgrillstore.com/ceramicgrillstore/


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