How to Que on a BGE?

The Anchorman · May 24, 2008

I got my Eggs all set up. I would like to do a Boston Butt overnite on Sunday into Memday but not really sure how to set up the Large BGE for a long cook.
Is there an Eggspert willing to give a new egger a hand?
Thanks :biggrin:

HeSmellsLikeSmoke · May 24, 2008

Ray this is not a direct response to your question, but if you haven't run across this, there is a wealth of information on this site:

http://www.nakedwhiz.com/ceramicfaq.htm

There is a link in the FAQ to Elder Ward's method for a pork butt.

http://www.nakedwhiz.com/elder.htm

Squeeze · May 24, 2008

Do you have a plate setter or some way t oset up your EGG in an indirect fashion. If you do, then that is all you need to cook it the same way you would on another cooker. If you wrap your butt at a certain temp, still do that. You do not need to put the butt in a rack, just place it on the grid. Make sure you have lump a littele above the fire box as well. Light it in two places, bring it to temp and let it stabalize for a while, then put the butt on. The Elder Ward and Naked Whiz sites posted are a good how to. Hope it works out well for you.

-Kevin

Rick's Tropical Delight · May 24, 2008

the setup is plate setter, legs up, drip pan, grid indirect at 250 dome.

use a spacer on the thermometer if it's wanting to stick the meat

if you don't have a plate setter, use fire bricks and a drip pan or something to make it indirect

get your fire stabile at 250 dome temp for about 1/2 hour before putting on the cold meat. the temp will drop, but DO NOT adjust the vents. it will recover to the stabilized temp after a while

good luck!

The Anchorman · May 24, 2008

WOW, Thanks!
Can I use the charcoal holders that come with a weber performer to set up the charcoal for an offsett cook? As someone said before webers are great for Eggparts.

smokinbadger · May 24, 2008

The Anchorman said:
WOW, Thanks!
Can I use the charcoal holders that come with a weber performer to set up the charcoal for an offsett cook? As someone said before webers are great for Eggparts.

I don't see why this wouldn't work, although I have the plate setter, so I always use this for indirect. If you do this, please post some results.

I think if you find yourself cooking indirect much in the egg, you will probably want to get a platesetter. This opens up a lot of possibilities for baking as well, which the egg is really great for.

Good luck!

thillin · May 24, 2008

The Anchorman said:
WOW, Thanks!
Can I use the charcoal holders that come with a weber performer to set up the charcoal for an offsett cook? As someone said before webers are great for Eggparts.

Not sure. The plate setter acts more of a barrier. And I'm not sure they would hold enough lump. Not sure if I'd experiment with your first overnighter.

Ron_L · May 24, 2008

Rick's Tropical Delight said:
get your fire stabile at 250 dome temp for about 1/2 hour before putting on the cold meat. the temp will drop, but DO NOT adjust the vents. it will recover to the stabilized temp after a while

This, boys and girls, was the single most important piece of advice I received when i started with my first Egg. Trust the Egg. Once you have the tep stable, don't fark with the vents! You'll end up chasing the temperature all over the place.

The Anchorman said:
WOW, Thanks!
Can I use the charcoal holders that come with a weber performer to set up the charcoal for an offset cook? As someone said before webers are great for Eggparts.

Offset cooking in the egg is different than a weber. With the weber you use the charcoal holders to build two fires on the side of the kettle, thereby creating a zone without direct heat under the meat. With the Egg the fire is built in the firebox as normal and an insulator is used to block the direct heat from the meat. The platesetter is the perfect insulator but firebricks, etc. can be used as well.

Rick's Tropical Delight · May 24, 2008

here's 3 rutland fire bricks from ace hardware forming an indirect barrier, drip pan on the bricks, then second grid..........

The Anchorman · May 24, 2008

Ok I get it now. 3 fire bricks is enough for the Large BGE? So if any of you guys ever buy a BWS I can help you with them. This egg World is very different. I am actually eggsited about playing this weekend.

Rick's Tropical Delight · May 24, 2008

3 half split fire bricks for the large, yep

71-South · May 24, 2008

Welcome to eggdom. We're very eggcited to have you here. Have an eggceptional weekend.

Grumpy's Q · May 24, 2008

If you plan on a lot of low and slow cooks, invest in a plate setter at some point.

71-South · May 24, 2008

If you plan on a lot of low and slow cooks, invest in a plate setter at some point.

Absolutely! Since I started using my plate setter, I haven't done a cook without it.

Norcoredneck · May 24, 2008

Hey Rick what are your thoughts on a Woo ring with a pizza stone on cross pieces wrapped in foil instead of plate setter?

I got one of these and have been using it like this and it has hel up pretty well.
http://www.lnt.com/product/index.js...=pizza+grill&kw=pizza+grill&parentPage=search

The Anchorman · May 24, 2008

Does this fit for the Large BGE as a fire grate?
https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3964

71-South · May 24, 2008

I'd go measure mine, but it's pouring outside. If no one answers, remind me a little later today and I'll go outside and get the measurements.

Norcoredneck · May 24, 2008

The Anchorman said:
Does this fit for the Large BGE as a fire grate?
https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3964

I got one like that. It sits on firebowl, not a perfect fit bit workable.

Norcoredneck · May 24, 2008

If you spend a little more you can get correct one.

Cast Iron Charcoal grate, sits inside the firebox, the charcoal rests on this piece. *** NOTE THIS IS NOT A CAST IRON COOKING GRATE ! *** THIS IS UNDER THE CHARCOAL ON THE BOTTOM OF THE EGG!

Our Price: $12.95
http://www.fredsmusicandbbq.com/product_p/bgelfgc.htm

tjv · May 24, 2008

Hey Rick what are your thoughts on a Woo ring with a pizza stone on cross pieces wrapped in foil instead of plate setter?

Here are a few things I've found using the woo2 ring with a pizza stone for indirect cooks.

- have the ability to vary the size and shape of the indirect piece. I like this when doing ribs or briskets, use rectangular set up.
- get 360 degress open spacing around the stone for air flow, no legs in the way.
- it's a bit easier to empty the egg should you need to get at the lump. You can pull everthing out together and set aside. Found this handy when wanting to add smoking wood during the cook.

http://i229.photobucket.com/albums/ee109/acgpinc/100_0126.jpg

Picture shows the comparisons in diameter for the various bge pieces: 12 inch stone on top, large platesetter in the middle and 14 inch stone on the bottom. I suggest the bge products, similar ceramic manufacturer products or kiln shelves as an indirect piece with the woo2.

hope this helps. T

How to Que on a BGE?

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