Santa came early today and delivered a Big Green Egg to my house! I am totally flabbergasted. My sweet wife manages to surprise me all the time. Now, if I can just get this big bastard moved around back from my garage without having to have somebody to reach up my butt to tie my nuts back together I'm gonna do some cooking on it tonight.
Just WOW!
BKB
Welcome to the Egghead Club. What size did she get you? Let's chat at some point on a a couple things I picked up the hard way.
"When the going gets weird, the weird turn pro." Raoul Duke
I think its the XL. Its about two feet across the grill. I just moved it around back by myself. Damned near went into the pool with it. I'm cooking something on it tonight, even if its frankfurters. (the unwashed call them weiners).
PM me with any tips you have for now. I'll try to call this weekend if I can. The grandson is spending the night tonight so we're gonna have our hands full. Which reminds me, I need more vodka.
BKB
In the market for a new cooker myself, let us know how that thing works for you. I've heard that the eggs were temperamental when it comes to controlling the heat.
I was just going to commentthat the temp locks in pretty solid. I kind of overran it it a little bit but dampered it down and it has held solid ever since. I have some country style ribs on and some squash at 325 and no flares no nuttin. I think I want one of those indirect heat plates for it though. I'm gonna smoke a brisket on it next week so that'll be the true test.
Taste test here in about 20 minutes.
There's a metal deal on the top that you use to regulate airflow, along with a vent on the bottom. When you open the lid, the top flops open and you have to remember to readjust it when you close it. I think the issue is I keep opening the damn thing to look at it. I need to just leave it alone.
Man, I've been coveting one of these things ever since Hombre told me how much he liked his.
BKB
Okay, all five of my thumbs up. Of course, I'm still honeymoonin' but I think I'm gonna love this thing for a long time. And its gonna be fun learning how to use it.
And another five thumbs up for Head Country bbq sauce. That stuff is the tits.
BKB
Definitely get the placesetter (and use a drip pan) for doing indirect. Its also nice because it gets your meat a bit higher away from the coals. The main issue I had was the first things I cooked (even though I used the BGE fire starter) kind of had a chemical taste. I did some research and you really need to let it burn until you get a good clean "smoke" for 10 or 15 minutes after you reach the desired temp. This was not in the directions. I also had the problem you mentioned with the daisy wheel opening up when I lifted the lid. Luckily, I always caught bit before things got too out of hand. The longest cook ice done so far is 4 hours and that baby holds a temp like nobody's business.
"When the going gets weird, the weird turn pro." Raoul Duke
My smoker is homemade.
But I just ordered a case of Head Country sauce and some seasoning. I had no idea I was almost out.
WARNING - Due to the rising costs of ammunition, warning shots will no longer be given.
Do you use lighter fluid or do you get the chemical taste from your charcoal? If you are using lighter fluid you are a heathen stop it, buy a chimney starter. If you aren't using lighter fluid you might try better hardwood lump charcoal.Originally Posted by Chicken Dinner
“ No kingdom can be secured otherwise than by arming the people. The possession of arms is the distinction between a freeman and a slave”
James Burg, An Enquiry into, Public Errors, Defects and Abuses 1775
Oh, congrats Barry. Time for some buffalo frog legs.
“ No kingdom can be secured otherwise than by arming the people. The possession of arms is the distinction between a freeman and a slave”
James Burg, An Enquiry into, Public Errors, Defects and Abuses 1775
Trav, I haven't tried frog legs since you and I tried them on my gas grill. I think a good long smoke at about 275 for about 45 minutes would be the trick. With some White River seasoning on them. Dang, I forgot to tell LW to pick up some of their seasoning while he was there.
Bucky, the Head Country sauce is good ain't it?
Hank, I have a six rib rib roast I'm cooking for Christmas dinner. Have you done a big roast on yours? Any tips? It'll free up the oven for other good stuff I figure.
BKB
No, but I'm actually doing a rib roast for Christmas myself. I'll definitely use the placesetter and a roast rack. We'll have to compare notes and post some pics of our food porn.
Trav, I've been using the BGE brand hardwood charcoal with this little chunk (2" square) of fire starter they recommend. I've got a chimney, but this works pretty well now that I've got it figured out. I've had a couple of different people recommend Cowboy hardwood charcoal and I'll probably try that once I use up this huge bag of BGE brand I already have.
"When the going gets weird, the weird turn pro." Raoul Duke
I don't know if you can get it around there but the Hasty Bake lump charcoal works really well and that's the grill I have, it's what I use. The grills are made here in Tulsa but I am sure they just rebrand the charcoal. You should check out this website they have lots of reviews.
http://www.nakedwhiz.com/lump.htm
“ No kingdom can be secured otherwise than by arming the people. The possession of arms is the distinction between a freeman and a slave”
James Burg, An Enquiry into, Public Errors, Defects and Abuses 1775
I have quite a bit of seasoned pecan from the ice storm years ago still that I need to finish off before it starts rotting. I prolly need to chunk it up in smaller pieces to use it in this deal, but I'm anxious to see how it does with plain wood coals vs charcoal. I don't see any reason it woudn't do fine but I think you'd have to be careful to burn it to coals before putting anything on it. I kind of nurse my old smoker along with a chunk or two every few hours but I don't think that'll work with this deal. They make a grill that I want to get that's hinged like the Webers that might make it easier to add a chunk here and there. Depends on if this holds heat like its supposed to. I still have alot of field testing to do! I may gain twenty pounds doing it though!
BKB
That's awesome! You better take care of that woman of yours!
If we all threw our problems in a pile, and you saw everyone else's problems-- you'd take yours back.
Only 'real wood' imparts any flavor to the meat...........charcoal is just to get 'real wood' started, it doesn't put any wood flavor into the meat.
It appears Posthole is on the right track.
WARNING - Due to the rising costs of ammunition, warning shots will no longer be given.
I'd be interested to hear how the hard wood works our for you. If there's a criticism of the Egg it's that there's no way to easily add more fuel. When used as designed you don't need to as fully loaded you can run it as a smoker for 20 hours or so. The wood flavor would be added by mixing a few chunks if soaked hardwood into the coals.
Trav, I'll look for that brand. Barry, if you used real high temps for steaks or pizza, you may want to get the high temp gasket the recommend for temps over 700.
"When the going gets weird, the weird turn pro." Raoul Duke
Listen to CD or you will end up melting your gasket like Hombre, he had to cut through it to get it opened.
“ No kingdom can be secured otherwise than by arming the people. The possession of arms is the distinction between a freeman and a slave”
James Burg, An Enquiry into, Public Errors, Defects and Abuses 1775
That's one of the most glaring examples of functional obselescence I've ever heard of. Why don't they just come with that gasket then?
Trac, I've seen that Hasty Bake lump around somewhere but I can't remember where.
BKB
You fuckers are making me very hungry!
If we all threw our problems in a pile, and you saw everyone else's problems-- you'd take yours back.
Like a kid with a new toy, I just had to experiment some more. So I picked up a small brisket, pointy end trimmed, and a stick of Frick's baloney to test out the smoker function (Waterworld-SMOKERS!) before I try to slow roast a big 80 dollar piece of standing rib roast Christmas Day.
Hank, I've got her pinched down pretty tight and the temps still keep creeping up. She'll hold at 250 but I can't get it to stick at 225. So maybe after the coals burn down a bit we'll see. I can live with 250 but 225 is kind of my standard smoking temp. Guess I need to mess with it some more.
Len, we just celebrated our 15th a few days ago. I never knew dreams could come true until I met her. Soyou bet I'm gonna take care of her.
Trav, I saw that Cowboy brand lump at the store. Didn't pick any up though. They brought a giant bag of theor brand and it'll last a bit.
BKB
Man, I hope I get a slave for Christmas.
WARNING - Due to the rising costs of ammunition, warning shots will no longer be given.
Hahaha...to work your south Arkansas plantation or to hang around the manor and make you juleps?
I think I'd be happy with an upstairs maid. French preferably.
BKB
I've had two guys tell me that when you choke back the air enough to hold her under 230 or so, the fire fizzles out. My family loves Head Country rub on pork chops. Never tried the sauce.
Coach, you're an Okie aren't you? Seems like it but can't remember. There's a hole in the wall BBQ joint in Skiatook, OK that has some sort of connection with Head Country in Ponca City. They serve a sauce on their tables that I swear is Head Country. Its the perfect blend between that sweet stuff in NC and traditional Okie un-sweet sauce likeyou get with a dry rub rib typically. Head Country makes good stuff, and its made right here in heaven-on-earth.
And I'm making myself hungry, and this brisket and baloney and smoked purple onion won't be off amd rested for naother douple of hours. Dang.
BKB
Sauce is good, and no 'bad stuff'.......
Slave, to cook and smoke me some meat, on my FUNCTIONAL smoker, cause I be's too lazy. That's what for.
WARNING - Due to the rising costs of ammunition, warning shots will no longer be given.
Nope, Virginia born & bred here.
Barry, I usually buy the Hasty Bake lump at their store/factory on 12th & Lewis.
“ No kingdom can be secured otherwise than by arming the people. The possession of arms is the distinction between a freeman and a slave”
James Burg, An Enquiry into, Public Errors, Defects and Abuses 1775
I've had the same experience on the temps. But, they have cooled down after a couple of hours. I did find a couple of sources on the web say that the temp reading up at the top of the dome where the thermometer takes its reading are a little higher and not to worry about it. Not sure I get the physics of that, it doesn't seem to have been a problem with anything I've smoked.
How were the bologna and brisket? Brisket has always given me fits regardless if what I cook it on. It's either the best damn thing I ever ate or "meh".
"When the going gets weird, the weird turn pro." Raoul Duke
First brisket I ever did was awesome.
Every one after that reminded me why I stay with pork and chicken.
WARNING - Due to the rising costs of ammunition, warning shots will no longer be given.
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