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View Full Version : lighting a large bge for low-n-slow


Rick's Tropical Delight
09-13-2009, 11:35 AM
here's how i lit sir henry morgan yesterday in preparation for smoking the turkey wings.

totally clean egg with fresh lump charcoal, mostly medium and large pieces for better airflow

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-001.jpg

add some used lump on top, mostly around the outside

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-004.jpg

put the torch to it

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-006.jpg

close the dome, dfmt completely off, bottom draft door and spark screen completely open. the fire grows quickly, but the temps at the thermometer are from the flames

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-012.jpg

the ceramic begins to heat up as the flames increase

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-013.jpg

put on the dfmt and open the slider about 1/3 and the daisy wheel petals all the way, spark screen closed and bottom draft door open about 1.5"

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-015.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-016.jpg

let the ceramic heat up thoroughly and the fire get established

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-014.jpg


put the plate setter in with spacers to keep the drip pan drippings from scorching

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-017.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-018.jpg

the dome temp drops because of the addition of the colder ceramic plate setter. do not change the draft settings as the temp will recover as everything stabilizes

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-019.jpg

see?

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-020.jpg

allow time for stabilization. close the bottom draft door some if required to keep 250 at the dome.

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-023.jpg

remove the hot plate setter with orka glove and dump in some wood chips, then stir slightly with ash tool

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-024.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-025.jpg

reinstall the platesetter with drip pan and add the grid. close the dome, keeping the draft settings the same as before. wait for the white smoke to turn blue

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-026.jpg

time to add the meat! :biggrin:

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkeywings-027.jpg

Ron_L
09-13-2009, 12:12 PM
Nice pictorial, Rick!

Midnight Smoke
09-13-2009, 12:14 PM
Thanks for the lesson Rick!

ljh34465
09-13-2009, 12:18 PM
Very nice, Rick.

I, for one, really appreciate the time you take to detail some of the different procedures supplemented with great photo documentation. Sure shortens the learning curve for me:eusa_clap:eusa_clap:eusa_clap

Someone mentioned earlier that you should teach a class - why do I think you are??:-D

ljh34465
09-13-2009, 08:29 PM
I dunno - maybe it is just me - 88 views and only one other said thanks :confused:

Is this just too basic?? I would guess from the subject that most of those viewing are eggheads?? Am I the only guy with a large BGE??

Guess I am impressed cuz I are a newbie - that little tutorial took some time and without any feedback, good or bad, why would he bother again:confused:

I hope he does - if only for me:rolleyes:

My name is Larry and I am selfish:mrgreen:

Chappy
09-13-2009, 08:42 PM
Rick, where did you get that glove. I always want to remove the platesetter, but had no way of doing it. Now I see the light!

Midnight Smoke
09-13-2009, 08:45 PM
Hey Rick, it looks like you let it stabilize for about 35 minutes. You make it look so easy, I still some days hit it right and others end up fighting the temps to stabilize. If I let mine get to 350º it takes forever to get it back down to the 250º range.

I will try my next smoke trying your time frames on process. Looks like 2 minutes before you put the DFMT. I think my biggest issue is how much lump to get going at start. I do not have a weed burner but I light mine in 4-5 places with a Mapp torch.

Should I try just lighting a bigger area directly in the center? Keep in mind I have the XL.

thillin
09-13-2009, 08:50 PM
Nice again. Are you hitting it with the torch wide open?

Midnight Smoke
09-13-2009, 08:55 PM
I dunno - maybe it is just me - 88 views and only one other said thanks :confused:
I wondered about that on some other posts by various people (me for one).

Got to thinking that it was possible some folks may be on Dial Up and with a lot of pictures it takes to long to load.

Big George's BBQ
09-13-2009, 09:11 PM
Very nice Rick Thanks a lot. You do a great job with this

Rick's Tropical Delight
09-13-2009, 09:19 PM
Rick, where did you get that glove. I always want to remove the platesetter, but had no way of doing it. Now I see the light!

i got two at bed, bath & beyond

Hey Rick, it looks like you let it stabilize for about 35 minutes. You make it look so easy, I still some days hit it right and others end up fighting the temps to stabilize. If I let mine get to 350º it takes forever to get it back down to the 250º range.

I will try my next smoke trying your time frames on process. Looks like 2 minutes before you put the DFMT. I think my biggest issue is how much lump to get going at start. I do not have a weed burner but I light mine in 4-5 places with a Mapp torch.

Should I try just lighting a bigger area directly in the center? Keep in mind I have the XL.

mine wasn't at 350 for long. look at the times. that was before the plate setter.

the times are not the same everytime. two minutes before the dfnt and closing the bottom some was pretty quick this time.

i don't hae an xl, but the diamter of the firebox is so much larger, i would think you should light in at least a coulpe of places neat the middle. just guessing.

Nice again. Are you hitting it with the torch wide open?

not wide open. i pulse the turbo trigger maybe 1/3 way like this

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/mamadisalvopizza-011.gif

wide open would send flaming chunks of charcoal all over the place. especially if there is moisture in the lump.

Rick's Tropical Delight
09-13-2009, 09:23 PM
I dunno - maybe it is just me - 88 views and only one other said thanks :confused:

Is this just too basic?? I would guess from the subject that most of those viewing are eggheads?? Am I the only guy with a large BGE??

Guess I am impressed cuz I are a newbie - that little tutorial took some time and without any feedback, good or bad, why would he bother again:confused:

I hope he does - if only for me:rolleyes:

My name is Larry and I am selfish:mrgreen:

i don't worry about it.

consider all the "guests" and people with eggs that are members here are a minority.

begging for responses is pretty useless.

schellter
10-29-2009, 10:13 PM
Thanks, I wish I would have seen this before I started tonight's cook. If you load the egg with large and medium lump what do you do with the other half of the bag?

Thanks again for directing me to this, I will bookmark it.

Larry

Ross in Ventura
10-29-2009, 10:45 PM
Great post Rick you are helping a lot of Eggers with post like this

Ross

swamprb
10-29-2009, 11:12 PM
Beats a Ping anyday!

Papa Payne
10-30-2009, 02:55 AM
Very nice pictorial, Rick, If I'm every lucky enough to own an egg some day, I know where to go for good advice.

smokestack
10-30-2009, 06:04 AM
Added both low and slow and higher temp cook threads to my favorites- been out looking at eggs the last couple weeks- info will shorten the learning curve should Santa hold up his end of the deal- thanks for the info

WannaBeBBQueen
10-30-2009, 06:55 AM
How did you know I needed this???lol We just bought a Kamado and this will be a huge help!! thanks a million!!

Papa Payne
10-30-2009, 07:22 AM
Why wait to add the wood?

Could you not add it at the sane time as the lump?

Curious minds want to know...:-D

Skip
10-30-2009, 07:36 AM
Thank you very much for this Rick. As the lady said we just picked up a Kamado. Can't wait to try it out and now we don't have to worry about the learning curve inferno. :lol:

Rick's Tropical Delight
10-30-2009, 08:26 AM
Thanks, I wish I would have seen this before I started tonight's cook. If you load the egg with large and medium lump what do you do with the other half of the bag?

Thanks again for directing me to this, I will bookmark it.

Larry

i use small lump pieces in the mini egg, the pieces quarter size and smaller and the dust get tossed. you can add small pieces to the outer ring of the lump pile just keep the middle filled with medium and large pieces to get the core of the fire nice and hot with better airflow.

Why wait to add the wood?

Could you not add it at the sane time as the lump?

Curious minds want to know...:-D

that's a good question. it's just the way i've evolved into doing it, i reckon. you can add it in the beginning and i do when using hickory chunks buried in the lump. i add wood chips after the lump has had a chance to get going well and the ceramic mass has heated up and stabilized at the target temperature. adding the chips after the fire gets established lets me stir the pile and distribute chips into the lump a little bit. if you add the chips at the very beginning, they will be half gone by the time you but on the meat and that's a waste of sweet blue smoke. :biggrin:

Thank you very much for this Rick. As the lady said we just picked up a Kamado. Can't wait to try it out and now we don't have to worry about the learning curve inferno. :lol:

rtm
:biggrin:

jeffjenkins1
10-30-2009, 09:36 AM
Nice Rick, You should write a book on how to cook on the BGE with Adobo!

Jeff

chambersuac
10-30-2009, 09:37 AM
Rick, you da man! But, you forgot to tell us how much lighter fluid you used :)

rolf
10-30-2009, 10:39 AM
Nice spacers, never thought about that. Genius!

Brauma
11-01-2009, 06:56 AM
Where'd you get the nice, big, round drip pan? I've looked around locally but struck out. I've been taking a half pan and stretching it out since I always have a ton of them on hand.

Thanks for both pictorials!

Rick's Tropical Delight
11-01-2009, 07:14 AM
Where'd you get the nice, big, round drip pan? I've looked around locally but struck out. I've been taking a half pan and stretching it out since I always have a ton of them on hand.

Thanks for both pictorials!

that's an aluminum pizza pan from kroger's. they come in a three pack

txschutte
11-01-2009, 07:50 AM
Like the others have said, great tutorial on Egg startup. I don't own a ceramic yet, but I will be digging this one out of the archives when I do get one. Thanks, Rick!!

RAYSOR
11-01-2009, 08:09 AM
Thanks for the great tips.

jestridge
11-01-2009, 08:38 AM
I don't know anything about an egg and prolly never own one. But Rick you should be the egg spokesperson instead of that Dr BBQ guy

Paulmark
11-01-2009, 08:53 AM
Very intereting..a bit more to it than I would have thought. But then again I don't own one, so some of it is lost on me.

kylersk
11-01-2009, 09:34 AM
Great write up! Now, where's the pic of the meat? ;)

Rick's Tropical Delight
11-01-2009, 09:41 AM
Great write up! Now, where's the pic of the meat? ;)

http://www.bbq-brethren.com/forum/showthread.php?t=68796

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkey/turkeywingsII-031.jpg

SirPorkaLot
11-01-2009, 09:54 AM
Great post RTD thanks!

Jay Bird
11-01-2009, 02:30 PM
I dont own a BGE but really enjoyed the lesson. Thanks much.

BBQ_MAFIA
11-01-2009, 03:28 PM
Good stuff Rick. Thanks for the pics and the info.