View Full Version : Help. UDS pit master cooking on XL Green Egg for the first time.
jetfxr27
03-12-2010, 09:44 PM
Mom went out and bought the step dad an XL Egg as a gift for his 5 years in Iraq, then said show us how to use it. :shock:
I'm use to direct heat and 2 feet of room over my fire. And or a stick burner. Not a clay pot.
On the menu are loin backs and two butts. For a trial dry run I poured in 3 pounds of lump. Brought it up to 400 then choked the intake to an inch and a half. Exaust wide open. Went to dinner and came back she's rested at 115 and burned a coupled pounds already. Is that normal?
When cooking the butt do I cook offset?
Sorry for all the questions but I'm gettin some heat from the fam, but I need it from the egg.
Posting from my iPhone so forgive me for grammaticals. I'll try and post some pix as well.
MilitantSquatter
03-12-2010, 09:51 PM
Yes.. use the ceramic plate setter to difuse the direct heat... (do you have a plate setter ? They are not included)
That 400 deg. you got might have been the initial rise of the flame when you lit the coals and not the internal temp once the ceramics were hot. so it settled back down.. The BGE's are very fuel efficient unless you are grilling very hot and trying to crank it over 450 degrees.
I don't weigh the coal.. I only go by how much is in there.. It's OK to have it filled up.. you'll control the burn with the bottom air vent & the top daisy wheel.
if you don't have the plate setter, trying to offset coals to one side is an option, but never tried it.
typically a 1/2" opening on bottom and only a little opening on the wheel will get you in the ballpark of 250 deg.. then adjust up/down from there with the bottom vent first.
JD McGee
03-12-2010, 10:06 PM
Yup...what Vinny said...platesetter is a must for low-n-slow cookin'...:thumb: I always fill the fire bowl all the way with lump...then add from there. Daisy wheel and lower vent wide open till she hits my target temp then close both to about a 1/8 inch gap...you can fine tune from there...we're talkin' about a 225 degree smoke for 12-14 hours here right? Be sure to calibrate your thermo in some boiling water...:idea: Have fun! :cool:
BTW...I'm cookin' on a large...not an XL...so your vent settings might be a tad different...
jetfxr27
03-12-2010, 10:17 PM
Thanks yall. Definitely not enough fuel. Just loaded her up and relit. Btw no plate setter
Bacchus
03-12-2010, 11:37 PM
You can rig an "indirect" piece with a drip pan or something similar to how you would in a kettle. Maybe if the grate from the UDS fits, use that on top with metal sheet pan in between that and the BGE grate.
jetfxr27
03-13-2010, 08:44 AM
Going to get a plate setter. Does It just nest right into the firebox? It appears it's designed to be oriented with the plate part down not up.
JD McGee
03-13-2010, 08:48 AM
Going to get a plate setter. Does It just nest right into the firebox? It appears it's designed to be oriented with the plate part down not up.
It sits on top of the fire box ring...legs up...grill on top of legs for low-n-slow. Be sure to foil it (platesetter) or use a drip pan under your meat...:cool:
Rick's Tropical Delight
03-13-2010, 08:54 AM
a large egg will run at 454 degrees on 7.65 pounds of charcoal for at least 4.3 hours :becky:
HeSmellsLikeSmoke
03-13-2010, 10:46 AM
For low and slow on my eggs, I rarely have the bottom draft door open much more than than the width of a nickel. 1 1/2" sounds way too wide.
Ron_L
03-13-2010, 11:00 AM
I know that you said that you already refueled and relit, but for long cooks I fill mine up to the top of the ring and then light a small area in the middle of the lump. That gives me the longest burn time.
HeSmellsLikeSmoke
03-13-2010, 11:05 AM
Vinny put some good tips and advice together for new egg users. It is a sticky.
Look for the third post down here:
http://www.bbq-brethren.com/forum/showthread.php?t=7818&page=5
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