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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.


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Unread 05-24-2008, 06:30 AM   #1
The Anchorman
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Default How to Que on a BGE?

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
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Unread 05-24-2008, 06:44 AM   #2
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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
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Unread 05-24-2008, 06:49 AM   #3
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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.

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Unread 05-24-2008, 06:54 AM   #4
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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!
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Unread 05-24-2008, 07:03 AM   #5
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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.
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Unread 05-24-2008, 07:15 AM   #6
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Quote:
Originally Posted by The Anchorman View Post
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!
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Unread 05-24-2008, 07:29 AM   #7
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Quote:
Originally Posted by The Anchorman View Post
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.
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Unread 05-24-2008, 07:37 AM   #8
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Quote:
Originally Posted by Rick's Tropical Delight View Post
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.

Quote:
Originally Posted by The Anchorman View Post
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.
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Unread 05-24-2008, 07:37 AM   #9
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here's 3 rutland fire bricks from ace hardware forming an indirect barrier, drip pan on the bricks, then second grid..........

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Unread 05-24-2008, 07:42 AM   #10
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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.
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Unread 05-24-2008, 07:49 AM   #11
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3 half split fire bricks for the large, yep
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Unread 05-24-2008, 07:54 AM   #12
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Welcome to eggdom. We're very eggcited to have you here. Have an eggceptional weekend.
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Unread 05-24-2008, 07:58 AM   #13
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If you plan on a lot of low and slow cooks, invest in a plate setter at some point.
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Unread 05-24-2008, 08:00 AM   #14
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Quote:
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.
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Unread 05-24-2008, 08:00 AM   #15
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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.jsp...entPage=search
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