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Started By
Message
I've Joined the BGE Cult
Posted on 5/27/17 at 8:07 pm
Posted on 5/27/17 at 8:07 pm
I now have a new Large BGE with numerous accessories. My current cooking situation is a gas grill, wood burning big black pit, and Masterbuilt Electric smoker.
What do I need to know with the BGE for starters?
What do I need to know with the BGE for starters?
9
Posted on 5/27/17 at 8:14 pm to 4LSU2
Just cook on it. Get to know where your vents need to be for what temp you want. Easy to raise temps, not easy to lower. And look around Naked Whiz 
This post was edited on 5/27/17 at 8:16 pm
Posted on 5/27/17 at 8:41 pm to 4LSU2
Follow flaming rooster BBQ on YouTube. A great channel for learning about the egg.
Posted on 5/27/17 at 8:46 pm to 4LSU2
Egghead forum
But for starters, I recommend a stainless smokeware cap and a Rutland gasket once you fry yours.
But for starters, I recommend a stainless smokeware cap and a Rutland gasket once you fry yours.
This post was edited on 5/27/17 at 8:47 pm
Posted on 5/27/17 at 9:06 pm to Uncle JackD
Posted on 5/27/17 at 9:26 pm to t00f
Nice, I'll check them out. Posted on 5/27/17 at 10:10 pm to Uncle JackD
First few cooks should be below 300 degrees
Posted on 5/28/17 at 6:22 am to DVA Tailgater
quote:
First few cooks should be below 300 degrees
What is the reasoning here?
Posted on 5/28/17 at 7:04 am to 4LSU2
The water is warm brah
Posted on 5/28/17 at 7:58 am to 4LSU2
practice with chicken thighs so you don't ruin expensive meat
It took me about four tries before I figured out the fuel/air ratios to get the temp where I wanted and hold it there
first try I burned up the gasket at the top, you can replace those though
It took me about four tries before I figured out the fuel/air ratios to get the temp where I wanted and hold it there
first try I burned up the gasket at the top, you can replace those though
Posted on 5/28/17 at 8:23 am to cgrand
Get one of these sit back and drink beer
Posted on 5/28/17 at 8:38 am to golfntiger32
I've been looking at accessories on-line this morning. It seems the cost of the Egg is only half the expense here. I feel like I have purchased a new compound bow and have no money left to out fit it. 
Posted on 5/28/17 at 9:08 am to 4LSU2
Big green egg BBQers is a facebook group with over 30k members. Some good stuff on there.
But just start cooking. Most important thing is to learn to control your temps, especially for low and slow. Also, buy a few different brands of lump charcoal and see what you like the most. No reason to pay for the overpriced BGE brand.
But just start cooking. Most important thing is to learn to control your temps, especially for low and slow. Also, buy a few different brands of lump charcoal and see what you like the most. No reason to pay for the overpriced BGE brand.
Posted on 5/28/17 at 10:09 am to NaturalBeam
Royal oak lump from Home Depot is the best deal imo
Posted on 5/28/17 at 10:22 am to Uncle JackD
Royal oak man here, 9.99 for 15lb bag at HD where I am. Its all wood no junk like screws, rocks or nails.
Posted on 5/28/17 at 11:29 am to Uncle JackD
quote:
Royal oak lump from Home Depot is the best deal imo
Good to know
Posted on 5/28/17 at 11:42 am to 4LSU2
quote:
What is the reasoning here?
If you cook too high to start, it ruins the gasket.
Not sure if related, but my bands came loose too. I have to redo everything before I start my brisket today.
This post was edited on 5/28/17 at 11:45 am
Posted on 5/28/17 at 12:16 pm to DVA Tailgater
If you cook too high at any time, it will ruin the gasket. Gaskets on a BGE are pretty much an expendable item...most owners have replaced multiple times, unless they upgrade to a NOMEX gasket & high temp adhesive...note that Nomex is not technically food approved. I've replaced the gasket twice, and I currently have maybe 1/3 of a gasket remaining....it doesn't leak much smoke or air, though if I were planning a really long cook, I'd go ahead and replace it.
The only way to go is to keep cooking. Go find meat & poultry on sale & practice. My favorite easy cook is a spatchcocked (butterflied by cutting out the backbone) chicken. Depending on size of chicken, go 1 hr to 1 hr 15 at 350ish to 400. Cook it inside down and the skin will crisp up without any flipping.
My favorite accessory is the TurboGrate--I think someone on this board recommended it. It improves airflow & makes for a quicker start; if you like to do quick cooks, it is a boon.
The only way to go is to keep cooking. Go find meat & poultry on sale & practice. My favorite easy cook is a spatchcocked (butterflied by cutting out the backbone) chicken. Depending on size of chicken, go 1 hr to 1 hr 15 at 350ish to 400. Cook it inside down and the skin will crisp up without any flipping.
My favorite accessory is the TurboGrate--I think someone on this board recommended it. It improves airflow & makes for a quicker start; if you like to do quick cooks, it is a boon.
Posted on 5/28/17 at 12:49 pm to Uncle JackD
That cowboy brand lump coal they sell at rouses is hot garbage.
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