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, 07:23 PM   #16
dad311
Is lookin for wood to cook with.
 
Join Date: 03-11-13
Location: Pittsboro, In
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by teej View Post
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.
+1, I agree.
dad311 is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-10-2013, 12:04 AM   #17
Subzerogriller
Full Fledged Farker

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

I was able to get some more info. It will be a Large BGE, with the platesetter. They provide the cooker and the fuel (Lump, wood chunks are on your own). I'll be using a couple chunks of cherry. Can't tell you how much I appreciate all the input; this is going to be a challenge, but it's gonna be a LOT of fun!
__________________
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


Thanks from:--->
Unread 05-10-2013, 12:17 AM   #18
Subzerogriller
Full Fledged Farker

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

Oh, one more question: does wind affect a BGE the way it can a WSM? It's supposed to be very windy on Saturday...
__________________
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 05-10-2013, 04:06 AM   #19
Devildog
Got rid of the matchlight.
 
Join Date: 04-06-13
Location: Bella Vista,Ar.
Downloads: 0
Uploads: 0
Default

Yes it will,you may want to face the egg away from the wind. You will have the vent closed a little more.
__________________
2013 Kamado Joe classic 18.5
Devildog is offline   Reply With Quote


Thanks from:--->
Unread 05-10-2013, 04:07 AM   #20
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Subzerogriller View Post
Oh, one more question: does wind affect a BGE the way it can a WSM? It's supposed to be very windy on Saturday...
Nope, ceramics are essentially weatherproof all purpose cookers. I have maintained temps in every type of condition with mine. Getting a Big Joe this summer to match my Classic KJ.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Thanks from:--->
Unread 05-10-2013, 05:24 AM   #21
shirknwrk
Take a breath!
 
Join Date: 03-05-10
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

I wouldn't overshoot and try to bring it back down. Once 130 lbs. of ceramic gets hot, it stays hot. Air temp. inside the cooker may drop, then shoot up briefly after you open it but will return to previous temp. Use a remote thermometer at grid level if you have one. When using a plate setter, the dome temp will be 10-15° hotter than grid temp. This difference will minimize as the cook progresses.
shirknwrk is offline   Reply With Quote


Thanks from:--->
Unread 05-10-2013, 05:29 AM   #22
shirknwrk
Take a breath!
 
Join Date: 03-05-10
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Subzerogriller View Post
Oh, one more question: does wind affect a BGE the way it can a WSM? It's supposed to be very windy on Saturday...
Wind will only affect the temperature if it is blowing into the lower vent. It will supercharge the cooker. You can turn the cooker or simply close the lower vent more to compensate.
shirknwrk is offline   Reply With Quote


Thanks from:--->
Unread 05-10-2013, 05:39 AM   #23
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
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?
Be careful about cooking on that Egg, it may just get you to wanting one!

I don't put any water in the drip pan, and in fact stopped using a drip pan. Now I just get some heavy duty foil and fold it in half then turn all the sides up to keep any drips in, and place that on my plate setter. Depending on how long your ribs are, they may hang over the plate setter some, and if you make this "boat" the right length, part of it can overhang the plate setter the same place your ribs overhang and give them some protection from direct heat.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Thanks from:--->
Unread 05-10-2013, 07:01 AM   #24
deepsouth
somebody shut me the fark up.

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

i'm sure there are nearly as many ways as there are people....

regarding overshooting your temp at first...... i only light my egg in the middle of the lump and i leave it open for about 15-20 minutes or until the center of the lump begins to turn white. with the bottom vent still all the way open and the top opened about half way, i close it and see what temp it comes up to in a couple or so minutes. if doesn't move much, i open it back up for, say 10 more minutes and then try again.

i can't foresee a way you will have any problems using this.
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen (no shame in my game)

είναι το είδος.
deepsouth is offline   Reply With Quote


Thanks from:--->
Unread 05-10-2013, 09:44 AM   #25
Teltum
On the road to being a farker
 
Join Date: 03-26-13
Location: Barberton, Ohio
Downloads: 0
Uploads: 0
Default

Yeah a dip pan on the placesetter will make clean up a breeze. No need for water. Should be a fun cook.
__________________
Current Smoker: Char-Griller Kamado
Teltum is offline   Reply With Quote


Thanks from:--->
Unread 05-12-2013, 11:49 PM   #26
Subzerogriller
Full Fledged Farker

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

Thanks, guys! The contest was crazy. 20 teams, and we literally had every season on display during the cook: We had sun, wind, rain, and even snow. Wind was so strong it almost took the big party tent down; a bunch of us had to run and grab posts and reset them so it didn't collapse. It was a lot of fun, though. We finished 6th, which I'm pleased with considering we'd never used a BGE before, I was cooking with someone I don't usually cook with, and we used a sauce recipe that we developed literally 8 hours before the comp. Got some great comment cards from the judges too. All in all, a pretty successful day, and as usual I owe a lot of that to the Brethren. There were teams that had NO idea how to use an egg (the team two over from us had theirs running at close to 1000 degrees early on, thankfully it was before they put their meat on), and I probably would have struggled a lot more if not for your great advice.
__________________
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 05-13-2013, 12:04 AM   #27
JMSetzler
Babbling Farker

 
JMSetzler's Avatar
 
Join Date: 04-25-11
Location: Valdese, NC
Downloads: 0
Uploads: 0
Default

I have quite a few cooks under my belt with ceramic kamados now. Some of the things you need to be aware of here have been mentioned. I personally don't see a need for a water pan in a kamado. These things heat evenly by nature but to each his own on that topic.

As for over shooting your temperature, its NOT a big deal on a ceramic kamado UNLESS you let it get high and don't do something about it within a reasonable amount of time. The ceramics dont heat up as fast as the cooking chamber for obvious reasons. Until the ceramics start to get hotter than you want its relatively easy to bring the cooking chamber temp back down by simply closing a vent. I have done several experiments to improve my process and one of them has been just the opposite of what is being said here.

For instance, if I want to cook at 300 degrees, I'll start the fire in my fire box and let the dome temp come up to 350 or 375. At that point, I'll open the lid, put in my heat deflector (or plate setter in your case), grill, and the meat I want to cook. When I close the lid, the introduction of the cold platesetter, grill, and food will cause the temp to stabilize back down around 250/275ish and then I can just spend a few minutes watching the temps and tweaking the vents.

Since the ceramics do take a while to stabilize as they absorb heat, you will need to watch it for 45 minutes to an hour after you put your food on. Once the ceramics do stabilize, you will find that it will be rock solid at that temp for a long time unless its windy.
__________________
Kamado Joe Jr. ° Kamado Joe Big Joe ° Kamado Joe Classic ° Old Country BBQ Pits Brazos Offset
UDS ° Traeger Lil' Texas Elite
JMSetzler is offline   Reply With Quote


Thanks from:--->
Unread 05-13-2013, 12:16 AM   #28
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

I have a large BGE which is my go to for ribs. I use lump. Put large pieces in the bottom and gradually put smaller pieces as you move your way up. I scatter several pieces of small smoking wood throughout the layers.
Make sure the bottom vent is wide open and the adjustable vent on the lid is removed.
I make 2 holes equidistant from the center of the coal basket and put a BGE lighting thingy in each hole. They probably won't give you those so bring a MAPP torch or something like that to light them or the spot around the holes. Wait about 10 minutes until you have several nice flamey spots.
Close the lid of the BGE for 5 minutes or so. Put the adjustable vent on top with the vents in the open position. Close the bottom about half way. As the temp approaches 250, start closing off the bottom vent. The top vent will be within about a half an inch from closed to hold 250.

I cook ribs (spares, not babybacks) for 4 hours at 275 without foil, spritzing frequently after the rub has become firm. Or I cook at 275 until the rub has set and it looks pretty. Then I put in foil, bone down, with a little Peach Nectar (about 5 oz). Wrap the foil till airtight. Cook till toothpick tender. During the last 20 minutes I warm up whatever sauce I am going to use. I then sauce the ribs and let it glace until it is a Mahogany but not dark color. Pull them and let them rest for 15-20 minutes. Time to eat!
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from: --->
Unread 05-13-2013, 10:35 AM   #29
Teltum
On the road to being a farker
 
Join Date: 03-26-13
Location: Barberton, Ohio
Downloads: 0
Uploads: 0
Default

Congratulations on your 6th place! Hope to see a big first place next year for you!
__________________
Current Smoker: Char-Griller Kamado
Teltum is offline   Reply With Quote


Thanks from:--->
Unread 05-16-2013, 03:59 PM   #30
slo-ryd
Found some matches.
 
Join Date: 08-11-09
Location: Owensboro, KY
Downloads: 0
Uploads: 0
Default

Congrats on you're first egg cook!
I've cooked quite a bit with and without a drip pan, and I've always had better results on ribs and butts, using a drip pan. I partially fill it with a mixture of apple juice/cider vinegar and water. I foil the rack where the plate setter doesn't cover to keep from burning the ends and sprits the meat hourly with the same mixture that's in the pan. I've never experiences an noticeable temp increase on a windy day.
__________________
LBGE, Webers and such
slo-ryd is offline   Reply With Quote


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 03:08 PM.


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