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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-30-2011, 07:47 PM | #1 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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2nd BGE Cook & A Few BGE Questions?
After reading I should do a few lower temp cooks to help set the gaskets I did a while chicken my first time (forgot to take pics). Then today I did some moinks and corn. For some reason that combo just sounded good. I used the plate setter both times to cook around 300-350. I have a few general questions for the BGE owners out there.
1. How long/many times do I need to cook low before I can crank it up? I want to high heat sear some steak and do pizza. 2. You'll notice I don't have any kind of drip pan underneath. I know you don't have to use one since it all burns off anyways, but does anyone use one for a water pan and find any noticeable moisture difference in the meat?? 3. I love making pizza and I bought the BGE pizza stone. Any tips for pizza on the egg? I know to put the stone on as it comes up to temp. Temp suggestions? How hot can you cook pizza? Looks like you could cook a pizza pretty darn fast. 4. For my first low and slow smoke on the egg are their any lump lighting tips and vent adjustment tips? For my first 2 cooks I just put a bunch in there an dropped a few weber cubes to start it, got it up to around 300 and randomly closed the vents a little to hold temp. WSM practice probably helped a little, but I know they aren't the same. Do people get the temp up high, then put meat on which brings the temp down a little and then adjust vents? I'm sure there are different methods. 4b. Is it sacrilegious to use weber cubes to light a BGE and not the BGE starters ?? I just like them. Thanks!
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-Jason I didn't choose D-Canoe life.......... |
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08-30-2011, 08:00 PM | #2 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I use a various sized aluminum pans for mine. I also wrap the Plate Setter in foil to keep it cleaner.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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08-30-2011, 09:35 PM | #3 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Thanks for the info. I'm sure I'll give the pans a try one way or another.
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-Jason I didn't choose D-Canoe life.......... |
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08-30-2011, 09:49 PM | #4 |
Full Fledged Farker
Join Date: 10-19-08
Location: St. Louis, MO
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I use a drip pan, but I don't add anything to it. Just use it to catch drippings.
+1 on wrapping the platesetter in foil. It's just easier to clean up that way. I use MAPP gas to light the lump. I've used cubes, but I'm too impatient. Finally, I don't use the platesetter if I'm grilling at 350 degrees. I like the extra smoke from grease dripping on the coals. Cheers, Braddog
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[URL="http://www.grillandbarrel.com"]http://www.grillandbarrel.com[/URL] Backwoods Pro Jr. Backwoods Fatboy (sold) Large Big Green Egg Bubba Keg |
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Thanks from:---> |
08-30-2011, 11:55 PM | #5 |
Full Fledged Farker
Join Date: 03-18-10
Location: San Antonio, TX
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I wrap the platesetter in foil and use a disposable pan to catch the drippings, then put ash in it and throw away. I went 5 low cooks before cooking steaks at high temp. You should try a long low and slow like a pork butt or pulled beef, Good luck with your egg. I have 3 now!!
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