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Started By
Message
re: First butts on the Egg, not as smooth as I hoped for.. but look good so far
Posted on 12/31/15 at 3:59 pm to BIG Texan
Posted on 12/31/15 at 3:59 pm to BIG Texan
quote:
My god why in the hell don't you have a place setter? Your fire looks puny and by all means don't open the cooker ever. Use a remote temp gauge. Looks like this will be record book long cook if you ever get it to 190.
A BGE is not a weber or vice versa.
Dont understand why some folk buy one of these and never read how to cook on them??? I've had one for 9 years but hear this all the time.
Tell us how your really feel
0
Posted on 12/31/15 at 4:45 pm to BIG Texan
quote:
BIG Texan
Damn, I know you Texas guys take the BBQ serious but settle down. He's learning. What's the worst thing he's going to do? Ruin $25 worth of meat?
When you get your temperature controller make sure you get one that will allow you to run a food probe to it. This will allow you to minimize the amount of times you need to open it up during the cook. Also, a Thermapen instant thermometer is a good investment. This will allow you to get a quick reading on the meat when the probe says you're close.
Posted on 12/31/15 at 4:46 pm to BIG Texan
he already said he made it to 190
you sure are excited about a dude you don't know cooking meat for people you don't know
maybe mix in a decaf
you sure are excited about a dude you don't know cooking meat for people you don't know
maybe mix in a decaf
Posted on 12/31/15 at 5:14 pm to Napoleon
What type of wood did you use?
Posted on 12/31/15 at 6:28 pm to Napoleon
quote:
I don't remember when my BGE looked that purdy.
I've never even seen one that looked like that! I bought my BGE XL, second-hand for $500 from my neighbor who has more money than sense, b/c he wanted to downsize.
I made similar mistakes my first few times on the BGE. Specifically, starting too hot. If you're at 500 degrees, it takes forever to get back down to smoking temp. Use way more coals, but don't ever get that hot. Control the heat early, without letting it burn out, and you can let it cruise for at least 24 hours, and you'll be cooking a lot sooner.
Posted on 12/31/15 at 6:40 pm to BigPerm30
quote:
you'll loose the bark.
There is no bark
Posted on 12/31/15 at 9:12 pm to GusMcRae
quote:
cruise for 24 hrs
This is the first level of mastery...my best one I cooked for 40 hours straight and it came out perfectly. Low and slow
Posted on 12/31/15 at 9:30 pm to Tiger Ryno
The Digi-Q does wonders for air flow and lump efficiency
This post was edited on 12/31/15 at 9:32 pm
Posted on 12/31/15 at 9:32 pm to Rouge
Exactly. Thanks for the pro-tip in the digi-q. That little sweetie saved my bacon more than a couple of times.
Posted on 12/31/15 at 9:34 pm to Tiger Ryno
What temp did ya have that thing going at?
Posted on 12/31/15 at 9:36 pm to Rouge
quote:That's my next purchase. Which one do you have? Got it here in town? I want to be able to put a brisket on before bed and have that thing cook overnight without worry.
The Digi-Q does wonders for air flow and lump efficiency
This post was edited on 12/31/15 at 9:37 pm
Posted on 12/31/15 at 9:37 pm to Tiger Ryno
Ryno, we got a guy up here in conroe that make some speciality lump
You know how it is a PITA to add lump for extra long cooks? Talking 4th of July and full 72 hour weekend cook for the ryno family reunion?
He has lump that is cut to be able to slide between grates to add to flame as needed
So clutch
Holler at me for the contact info. It is a local spot.
I said conroe, but more towards magnolia
You know how it is a PITA to add lump for extra long cooks? Talking 4th of July and full 72 hour weekend cook for the ryno family reunion?
He has lump that is cut to be able to slide between grates to add to flame as needed
So clutch
Holler at me for the contact info. It is a local spot.
I said conroe, but more towards magnolia
Posted on 12/31/15 at 9:40 pm to BRgetthenet
I think it got up to 98 one time during the cook when I had to run an errand and I got the notification on my text but was too far away to get back to crank it back down...on a cook that long you need to stay around 70 degree mark most of the way
Posted on 1/1/16 at 11:23 am to BIG Texan
quote:
Dont understand why some folk buy one of these and never read how to cook on them??? I've had one for 9 years but hear this all the time.
Great, I've had one for a day. It's the first cook, breathe man. I bet your first cook wasn't perfect.
Yes the fire was too small, key word, was. I built it up. I will have a plate setter Monday so it's the first and last smoke without one.
The pork came out great, as did the burgers, and sausage but the real treat was the wings. I have never had good smoked wings, I heard people talk about this place that has them, but I never tried them. Smoked wings are now the only way I will do wings. Damn near perfect.
Yes no plate setter, but I had pans blocking the heat. It all worked out. Got to 195* on the meat and pulled it and put it in the warming drawer until I was ready.
Very little is left today, a lot of pulled pork sandwiches were eaten last night, though the wings were gone in the first twenty minutes of the party, so I know what to do more of next time. With the plate setter.
Posted on 1/1/16 at 11:25 am to BigPerm30
I had a remote thermometer and it broke, I only opened the lid a few times at the end to check the gauge in the meat.
Still came out good.
Still came out good.
Posted on 1/1/16 at 11:31 am to Napoleon
Practice makes perfect brah. I would improve on the pork while getting familiar with the egg before attempting brisket.
Posted on 1/1/16 at 11:38 am to TigerWise
I hear that, but I got this egg at a really bad time. I'm starting a diet and cutting out a lot of meats and stuff, so I will hardly get to use it. So I figured a nice brisket before I put this thin away for a while.
I'm going mostly vegetarian for a while. Been eating too many burgers and stuff for too long. Starting Diet next week.
I'm going mostly vegetarian for a while. Been eating too many burgers and stuff for too long. Starting Diet next week.
Posted on 1/1/16 at 11:44 am to Napoleon
Nice looking pork there!
Posted on 1/1/16 at 11:45 am to Napoleon
195 internal temp?
Posted on 1/1/16 at 11:48 am to VABuckeye
Looks great.
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