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re: Santa brought me a Big Green Egg! Where do I begin?
Posted on 12/26/14 at 12:38 pm to Slim Chance
Posted on 12/26/14 at 12:38 pm to Slim Chance
I think they recommend not cranking up the heat of the first cook so i'd start with a boston butt. congrats on the egg 
0
Posted on 12/26/14 at 1:34 pm to Slim Chance
quote:
I'm going to call around and try to find another dealer that is open today
Try Goodwood Hardware on Jefferson.
Posted on 12/26/14 at 1:53 pm to Uncle JackD
quote:
Buy a MAAP torch. Thank me later
I Kige this.
Posted on 12/26/14 at 2:53 pm to Brageous
quote:
And I agree. LUMP CHARCOAL. DO NOT use regular kingsford or any crap
Why not? Why is regular charcoal briquettes not allowed on a green egg type grill?
Posted on 12/26/14 at 3:58 pm to dnm3305
You can still use regular charcoal.
quote:
Bye-bye Briquettes
First off, I suggest you kiss traditional charcoal briquettes goodbye. They will work in your Egg, but natural “lump” charcoal will provide you with better results. Briquettes are made of charcoal pressed together with several additives which may impart an odor or flavor inferior to that of natural pieces of wood charcoal. Briquettes, being denser, are less responsive to the air flow, so may give you less temperature control than lump charcoal. Also, briquettes produce a denser ash, and much more of it, so they require you to empty your egg more frequently, and may even interfere with air flow. Get lump charcoal, you won’t regret it.
Posted on 12/26/14 at 5:55 pm to Slim Chance
Check out the ceramic grill store for accessories and build your own table for it.
I got a BGE last year and built this table from cypress/
[URL=https://s92.photobucket.com/user/lsu2586/media/BGETable_zpsb2368829.jpg.html][/URL][/img]
https://shop.ceramicgrillstore.com/
I got a BGE last year and built this table from cypress/
[URL=https://s92.photobucket.com/user/lsu2586/media/BGETable_zpsb2368829.jpg.html][/URL][/img]
https://shop.ceramicgrillstore.com/
This post was edited on 12/26/14 at 9:59 pm
Posted on 12/26/14 at 8:15 pm to Uncle JackD
quote:
Buy MAAP torch. Thank me later
this! I switched from the electric starters and have never looked back.
Rule #1, Enjoy! #2 Have fun!!!
Posted on 12/26/14 at 8:20 pm to Sid in Lakeshore
Blasphemy. MAAP torch is the most fun a man can have with his pants on
Posted on 12/26/14 at 8:58 pm to Slim Chance
Congrats.
Agree on the plate setter. You'll need that to smoke meats, i.e., indirect heat.
Lessons learned:
- If you're only grilling a few things, it doesn't take lots of lump to get up to temp.
- Light the charcoal, and leave the lid (not to be confused with the daisy wheel vent) wide open.
- Get a 'clean' burn before putting meat on. There are two primary clues to this: 1) most of the lump will have a grayish color and 2) the smoke will be 'clear' in appearance. If you don't, the charcoal can impart a very strong ("burnt house") flavor to meats.
As other have mentioned there are several sites with lots of helpful info. If you have a simple question or two the FDB is also helpful.
Agree on the plate setter. You'll need that to smoke meats, i.e., indirect heat.
Lessons learned:
- If you're only grilling a few things, it doesn't take lots of lump to get up to temp.
- Light the charcoal, and leave the lid (not to be confused with the daisy wheel vent) wide open.
- Get a 'clean' burn before putting meat on. There are two primary clues to this: 1) most of the lump will have a grayish color and 2) the smoke will be 'clear' in appearance. If you don't, the charcoal can impart a very strong ("burnt house") flavor to meats.
As other have mentioned there are several sites with lots of helpful info. If you have a simple question or two the FDB is also helpful.
Posted on 12/26/14 at 11:23 pm to AlwysATgr
Thanks for all the comments guys! I went to Goodwood Hardware today and picked up the plate setter. $130 for that one ceramic piece. 
I also picked up one of the ash scraping tools. I live in New Roads, so by the time I got home all I had time for were some hot dogs and boudin I had in the fridge. My 11 year old son had a friend over, so they weren't complaining about the dogs. The boudin came out great! I've got to be the first person to bust a Green Egg's cherry with hot dog wieners. Going to do leg quarters, wings, and sausage tomorrow. I'm loving it already and all I've done is hot dogs. 
I also picked up one of the ash scraping tools. I live in New Roads, so by the time I got home all I had time for were some hot dogs and boudin I had in the fridge. My 11 year old son had a friend over, so they weren't complaining about the dogs. The boudin came out great! I've got to be the first person to bust a Green Egg's cherry with hot dog wieners. Going to do leg quarters, wings, and sausage tomorrow. I'm loving it already and all I've done is hot dogs. Posted on 12/26/14 at 11:54 pm to lsu2586
quote:
I got a BGE last year and built this table from cypress/
[URL=LINK ] [/URL][/img]
Very nice! That table would be $4,000 at Goodwood Hardware.
I do want to build a table like that and sell the nest and sides that are on mine. Am I seeing correctly, the egg simply sits on a stone block and doesn't actually touch the sides of the table?
Posted on 12/27/14 at 1:33 am to Slim Chance
Don't feel odd. My first cook was hot dogs as well.
I have a large built in gas grill, but I hardley every use it. Once you get used to controlling the temperature you'll cook everything on your egg.
I have a large built in gas grill, but I hardley every use it. Once you get used to controlling the temperature you'll cook everything on your egg.
Posted on 12/27/14 at 7:16 am to GreenManalishi
Don't be in such a hurry to sell the nest/side tables. That setup makes it easier to move and store the egg. It is far easier to tuck an egg w folded side tables into a corner of the porch or garage. Putting it into a big ol table makes for an unwieldy item.
Posted on 12/27/14 at 8:49 am to Slim Chance
It takes practice to control the heat. Chicken comes out great at 250 degrees.
Get a good fire going on one side of the fire grate, put your plate setter and grill in, and close the top. Time to adjust the vents. Close the top vent about half way, close the bottom vent about 3/4 way. You need to get the temp to about 250 to cook your chicken. You may need to close the bottom vent more to get the temp to 250.
"When you are looking, your are not cooking". Get the pit to your desired temp and leave it closed. The temp will ramp up very quickly with the lid up and can dry out your chicken.
Get a good fire going on one side of the fire grate, put your plate setter and grill in, and close the top. Time to adjust the vents. Close the top vent about half way, close the bottom vent about 3/4 way. You need to get the temp to about 250 to cook your chicken. You may need to close the bottom vent more to get the temp to 250.
"When you are looking, your are not cooking". Get the pit to your desired temp and leave it closed. The temp will ramp up very quickly with the lid up and can dry out your chicken.
Posted on 12/27/14 at 9:18 am to Uncle JackD
Don't waste time with some faggy letric starter just do as UJD said get a mapp torch
Posted on 12/27/14 at 9:22 am to Cracker
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