ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-09-2013, 02:15 PM   #1
Subzerogriller
Full Fledged Farker

 
Subzerogriller's Avatar
 
Join Date: 05-10-12
Location: Blaine, MN
Downloads: 0
Uploads: 0
Default BGE Advice

I'm entered in a small local comp this Saturday. Just a small rib cook-off, about 20 teams or so. The catch: it's hosted by a pool/spa/outdoor equipment retailer, and you have to use their BGE's for the cook. Kind of excited about the prospect, but wondering if any of you BGE owners can give me some advice on techniques and whatnot. From what I understand, they work similarly to WSM's in that it's mainly vent controlled, but I'm curious if cook times are typically shorter, etc. Any advice would be greatly appreciated!
__________________
Chris
Good Batch BBQ Competition Team
Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM
's
Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag
Joined my first TD, and dove headfirst into the Zero's Club.
Come to the Dark Side! Join a Throwdown!
Subzerogriller is offline   Reply With Quote


Unread 05-09-2013, 02:17 PM   #2
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Its all the same time and temperature. It's the cook not the cooker! Good luck!
Jed
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 02:39 PM   #3
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

Yeah I control my Egg with the bottom vent just like my WSM. I find the Egg is even easier to lock and hold temp. Say I want to cook at 250 I will have the bottom vent wide open to about 200 then close it till it is only about an inch open and then watch it climb up slowly and then keep nudging it closed as the temp gets closer to 250. The bottom vent may only be open a quarter of an inch or so once locked in. I have the XL so the mileage may vary on another size, but you get the idea.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team, Head Idiot
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 02:44 PM   #4
teej
On the road to being a farker
 
Join Date: 02-29-12
Location: Chatsworth, GA
Downloads: 0
Uploads: 0
Default

I've never cooked on a egg, but if it's anything like other Kamado's, bring it up to temp slow and don't overshoot. It's a whole lot easier to raise the temp than to lower it.
teej is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Unread 05-09-2013, 02:51 PM   #5
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

If the temps get up to high on you just keep an eye on the edges of the ribs where the plate setter ends. They can get a little over done on the tips that way.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 03:16 PM   #6
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Downloads: 0
Uploads: 0
Default

you will have zero problems IMO.

Quote:
Originally Posted by deepsouth View Post
when you get the daisy wheel set, if you orient it this way, it won't move everytime you open your egg.....

top view



back view with lid open



front view




line the screws up from front to back.
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen

Last edited by deepsouth; 05-09-2013 at 04:18 PM..
deepsouth is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 03:23 PM   #7
Teltum
On the road to being a farker
 
Join Date: 03-26-13
Location: Barberton, Ohio
Downloads: 0
Uploads: 0
Default

General Kamado information:
+1 on don't over shoot your target temp.
Don't use lighter fluid.
I find controling with the top vent is easier and allows for the smoke to exit get fresh smoke in (plus it is a little easier for fine tuning).
Bring a large pizza pan (cheap) and a drip pan (cheap will work), heat diffusior and a drip pan, if the squeezins ignite you can't get the temps lowered back down quickly.
Bring your pit probe to make sure of where you are at (sure they are egg bi-metal, but they are still bi-metal).

There are a few dedicated groups dedicated explicitly to kamados. The most important thing you should know is starting and getting the cooker to temp. I own a kamado, I watch the thing like a hawk when it is starting for a smoke and my kamado can take 30+ to come up to temp. After that I ignore it and go watch tv or what ever while the meat cooks and my ET732 tells me it's time to pull it.

Now. If you nod off and someone opens your dampners, burp the cooker as you open it. Kamados can reach 1000 degrees plus, if you do not burp properly at high temps there can be a flashback.

All the really basic stuff a person may want to know about a kamado cooker.
__________________
Current Smoker: Char-Griller Kamado
Teltum is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 04:11 PM   #8
Subzerogriller
Full Fledged Farker

 
Subzerogriller's Avatar
 
Join Date: 05-10-12
Location: Blaine, MN
Downloads: 0
Uploads: 0
Default

Thanks for the help, guys. I was planning on a drip pan filled with water to double as the heat diffuser. Is this a good idea or bad?
__________________
Chris
Good Batch BBQ Competition Team
Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM
's
Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag
Joined my first TD, and dove headfirst into the Zero's Club.
Come to the Dark Side! Join a Throwdown!
Subzerogriller is offline   Reply With Quote


Unread 05-09-2013, 04:13 PM   #9
Plaid Palace
On the road to being a farker
 
Join Date: 11-16-12
Location: Birmingham, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Subzerogriller View Post
Thanks for the help, guys. I was planning on a drip pan filled with water to double as the heat diffuser. Is this a good idea or bad?
To be honest with you on all of my Kamado Joe cooking I have never needed a water pan for anything more than to keep things less messy. No water needed in the pan.

Do you have a pizza stone? That would be a great diffuser.
__________________
Kamado Joe Classic
Plaid Palace is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 04:17 PM   #10
Grabnabber
is one Smokin' Farker

 
Join Date: 02-25-10
Location: Chicago IL
Downloads: 0
Uploads: 0
Default

Water pan not necessary if you have the platesetter in there IMO.
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Unread 05-09-2013, 04:21 PM   #11
Subzerogriller
Full Fledged Farker

 
Subzerogriller's Avatar
 
Join Date: 05-10-12
Location: Blaine, MN
Downloads: 0
Uploads: 0
Default

I believe they will have the platesetters, so maybe I don't need to worry about the water pan at all...just a drip pan to make things easier to clean up, I guess?
__________________
Chris
Good Batch BBQ Competition Team
Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM
's
Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag
Joined my first TD, and dove headfirst into the Zero's Club.
Come to the Dark Side! Join a Throwdown!
Subzerogriller is offline   Reply With Quote


Unread 05-09-2013, 04:55 PM   #12
Plaid Palace
On the road to being a farker
 
Join Date: 11-16-12
Location: Birmingham, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Subzerogriller View Post
I believe they will have the platesetters, so maybe I don't need to worry about the water pan at all...just a drip pan to make things easier to clean up, I guess?
I don't know anything about comp cooks but I would almost assume so. Even a drip pan isn't necessary as the plate setter will clean itself during the next cook.

Either way if you have a pizza stone or something else that you can use as a deflector I might bring it just in case.
__________________
Kamado Joe Classic
Plaid Palace is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 05:50 PM   #13
Sierraslick
Found some matches.
 
Join Date: 08-09-12
Location: Alameda, Ca.
Downloads: 0
Uploads: 0
Default

I find that if you slowly bring the temp up slightly over your target, let it stay there and then lower it to the desired temp, it locks on to that temp better. Example, if you want 275 ease it up to 300, leave it there for 10 minutes and then tune it back to 275. It will lock in there for the whole cook
__________________
2 large BGE w/ adj rigs / an Orange screaming fast Thermapen / Maverick 732 / I-Pod I-Grill
Sierraslick is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 05:55 PM   #14
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Inspite of all the great feedback with relation to the need for a water pan, I use one religiously. The BGE and my Vision Kamado ceramic cookers claim that they are not necessary due to the design and composition of the egg shaped pit and the tightness of their seal. I have found, in my experience, that the water pan contributes to a more even heat distribution throughout the cook cycle. There are many here that will dispute this, and to each his own. Once I found the right combination of fuel types, venting, and learned to let the cooker settle into her own, I had it licked. As in finger lickin' good!

I wish you only the best, as IMHO it's a challenge to cook on an unknown cooker. Be patient and listen to the previous posts. These ceramic cooker are hard to bring back down in temp. But on the other hand, don't be afraid to kick her into gear at the beginning.

Jed
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-09-2013, 06:52 PM   #15
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

I would see if I can get some more info on which size egg you'll be using and if you'll have a platesetter or not.

I just load up the lump, light a couple spots with a torch or lighter cubes and throw a couple of chunks on the lit areas, the egg is usually just about the right temp by the time I get thin blue.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:36 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts