Next morning my temp is always still sitting at As far as wood is concerned for smoke, I have never been dissatisfied with my results. Use the larger chunks is my only advice. BGE owner for about 4 years now. They are extremely knowledgeable about the BGE. Primo also give U a larger cooking area and better indirect cooking than the Egg does! BGE has a website: I just bought one over this past weekend.
- Is the Big Green Egg Grill Worth It?.
- The Big Green Egg - A Manual on How to Grill, Smoke and BBQ (The Big Green Egg Manual);
- Big Green Egg Instructions.
You can also mix wood chunks or large wood chips in with the lump charcoal at about a 1: With the Flame Boss controlling the temperature, you could theoretically, set up a hour cook or even longer and never have to touch the Egg again until the food is finished cooking. With Kamado style cookers, you mix the wood in with your lump at the beginning, light it, and when it gets near set temp, add the meat. No additional wood is needed since the wood you put in will last many hours. The controller will not allow all the wood to burn up all at once.
If you were to check it after 4 hours, you would see some of the lump and some of the wood chunks consumed with plenty more left to go many more hours. After you finish smoking or grilling, how do you put the coals out so you can reuse them…. Simply close the vent to kill the oxygen flow. Oh and definitely stick to lump charcoal. There is a reason you wait for briquettes to turn white before cooking. It burs off additives. The egg is designed continuously start new charcoal as it cooks.
Hope it turns out good…. I have had my large BGE for about two years. Our friends think I am a genius when cooking out. I have prepared some great meals. Now, it is a whole new game. So far I have used the rub on everything from chicken, brisket, pork ribs, boston butt and recently mahi mahi. So far, I tell all my friends that I came up with a secret rub….. I really enjoy the egg!! I saw an article recently on cleaning the egg with a bag of cheap of lump do a long burn at degrees plus.
Take out all the plate setters and grills and let her cook. Turns out as white as when new!! My husband was the BGE expert in our family. He died in February. I am determined to carry on his love of the egg and wish I had paid more attention how he cooked all the wonderful things he did. I am so glad I found this site which has answered many questions. I know I will never be as good as he was but I think he would be glad that we me and our two sons are using his recipes as we experiment and learn.
The reason most of the el-cheapo bullet style smokers require a water pan is that they are not insulated and therefor require much more fuel and air to maintain the smoking temps. The steam coming off the water pan helps counteract the moisture loss from all that air flow. I have used both and can attest to the fact that the kamado style produces moister meat.
Jeff, have you noticed the moisture accumulating around the bottom air intake door while cooking low and slow? Proof that no water pan is needed! Just bought a large BGE this past week- broker in with two 4 hour burns- then cooked baby back ribs- just so so- then today did a rib eye— not even so so- tender and moist but the BGE lump charcoal leaves a bitter burnt wood taste— I am in Texas and have smoked with off set wood smoker for years and gas grills and weber charcoal- never had food taste this bad before— am I doing something wrong? I can tell you with the ribeyes that my favorite is to sear them at about for 5 minutes, flip them for a couple then shut it down.
That can happen if you put meat on before the BGE has heated up enough to drive off all the volitiles from fresh charcoal. Normally, you can tell when it's ready when there is no more white smoke and what comes out of the top smells good. If it's not ready, the smoke will smell acrid and your meat will taste like it was cooked in a house fire. I suggest you smell the smoke to see if it's sweet or acrid. I say this because if you have wood chunks mixed in before you start the fire, you could still have white smoke from the smoking wood instead of TBS even though the nasty stuff is burned off.
When using the plate setter…do you place your fire temp prob in the center of the grate or close to the side where the heat is coming up from under the plate setter? I've also tried clipping it to the part of the dome thermometer that is inside the BGE but surprisingly the two never agree. Thanks for the info. I also put foil on the placesetter for cleanup but did not think about it affecting the temp. I have been looking at the Kamado style cookers for the last couple of days and have settled on the Bayou Classic Ceramic cooker.
Saw it at Lowes and became infatuated. Checked out some video on youtube and decided it was my goal to own one of these things. Thank you, Jeff for the informative article about these awesome cookers. Can't wait until I have one of my own. I just bought a BGE. I have not used it yet. I also bought the book "Smoking Meat" by Jeff Phillips. I will do my homework first and then try it.
I am a home chef and would like to try some new "hogies and wraps Asian style. Thankyou for writting the book it is very informative. I have the whole summer to experience this smokin thing before I go back down to Mexico for a winter of serching and trying mexican flavors with a chef friend of mine. I think I would still like to use a water bath in with the meat as i am not experienced at this and i don't want the meat to be dry due to my inexperience.
Do I set it to the side for indirect moisture or on the place setter inside the egg? Can I use beer or juice in this water pan? Congrats on your purchase. I've owned a BGE for 20 years and still use it at least twice a week. You're in for a real treat if you like smoked food. There is no need to add a water pan for moisture if you control the temperature.
First and foremost, use a good brand of charcoal. Natural lump charcoal is by far the best. BGE makes a Fire Starter to light their charcoal which works like a charm, or use an electric starter. Just don't use any liquid starters that are oil based. They leave a terrible taste in the coals.
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You'll have a basic fire in about 10 minutes. Here's the only tricky part. Using a BBQ mitt or an old rag, move the plate setter out of the way by tilting it, or just removing it for a minute. Add your wood for smoking in a pile in the middle of the coals, put the plate setter back in place, put the grill in place, add the meat you're cooking, close the top and let the temperature come back up. Close the adjustable flue on top from being wide open to just having the holes wide open.
Once the BGE is up to temperature, adjust the lower dampler and upper draft to keep it steady. The lower damper really only has to be open a half inch or less. The top flue should also only be about a quarter open. That'll keep the temp stable. Do NOT soak your wood in water. It's an old wives tale and all you do is keep the wood from releasing smoke. Use a thermometer like a Maverick , available on Amazon.
It will maintain the termperature in your BGE without any fuss, as well as monitor the protein temperature. Good luck with your BGE! Welcome to those of us who use it to make some of the most delicious smoked food you can eat! If you need some advice or hints on usage, this forum is a good place to come! You should also check out amazingribs. I want to try his baby back rib recipe but he uses pans to cook in. I see mixed reviews and I have both place setter and a pizza stone. If I'm cooking in the egg and using the pans then would I even need to use indirect cooking? The total cook is only 2 hours uncovered and spritz'd, 1 hour covered in foil, and 30 mins glazed and dwelling.
Scarri3r, I own Myron Mixon's book but have yet to try his recipes. Louis cut ribs and about 3 hours for baby backs.
Big Green Egg Cookbook | eBay
Occasionally I wrap for the last hour with a glaze of brown sugar and margarine, then cook an additional 30 minutes unwrapped with a coat of BBQ sauce. Either way they come out perfectly tender. After I bring the pork butt off my BGE, I wrap it in heavy duty aluminum foil, place it in an Igloo or Styrofoam cooler , wrapped in a towel.
I leave it there for hours. You MUST use a thermometer. I've cooked hundreds of meals in it. Instead, after the fire is started, sprinkle the wood directly on top of the coals in a pile, with additional wood as needed outside of the center. It should resemble the same pattern as if you took a salt shaker and emptied it on a table: I use chuncks on a long cook for Boston butt, brisket or ribs and chips for a short cook, with fish or chicken wings. Once you get the hang of controlling temperature, the BGE is easy to use.
Just remember that for a lo-o-ng cook, use all new charcoal. And as Jeff says, use hardwood lump charcoal for the BGE.
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Try soaked wood chunks wrapped in alluminum foil with holes poked in it! Much cheaper than a box and doesn't mess with the temp. One tube of hi-temp RTV sealant and one roll of nomex high heat gasket did the trick. If you are wanting to get into the world of Kamado cooking without breaking the bank it is a great option. I have had my Akorn since September and I use it at least twice a week. I have not made any modifications to mine as I have not had a problem with any air leaks.
Jeff is absolutely right. The BGE keeps meat quite moist while smoking. I occasionally flip the plate setter over and put a pie pan with water and wood chips directly under the meat I am smoking, but its really not necessary. Glad to see Jeff in the Egg world. I am pretty crazy about mine. My only regret is not buying the XL Egg. I had that regret as well Tim.
I bought the large model about 5 years ago, it has had a fire in it every weekend. I can cook a whole weeks worth of food on Sunday. Keep looking at the XL and talking about it. Eventually your wife will say "Just go get it so you will shut up about it"…. That's how I ended up with it anyway. Why no water pan with this vs Weber barell smoker. Years ago I had a cheap Brinkman that used a water pan. I am going to junk the chargriller an get either the Weber or the egg. There is very little radiant heat coming from the coals due to the small number of lit coals required to maintain smoking temperatures.
The walls of the smoker are very thick and hold heat really well and this is what actually radiates heat to cook the food. It is a tight unit and while there is plenty of airflow for the smoke, it seems to do a great job of naturally reducing the drying effect of the heat. As far as the weber vs. The Egg is what I call a lifetime purchase and if you take care of it, you will pass it on to your children one day. If you can afford it, go with the egg and you will love using it. Otherwise, go with the Weber WSM Had a Kamodo comped to me. I know, lucky guy! Tipped it over with my mower, then they don't work so well.
Lucky day 2, bought a BGE in a divorce fire damage. I can't even tell you what a gem this is. I wake up thinking of what to make next. Invite yourself over and i'll make you dinner. I do put a caserole pan with water on the diffuser. Love the remote thermometer, only wish there was an iphone version. Other than something with digital controls or a pull behind version, this is the only grill I feel comfortable walking away and going to church after temp is stable. What ever can be done in your oven can be done in BGE. I recently bought a Kamado Joe.. It was so easy to use.
Start your fire, put in the defuser, set your vents and you are ready to go. Big Green Egg Instructions. Be the first to get latest recipes straight to your email inbox. Give it a try, you can unsubscribe anytime. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Pit Barrel Cooker John H Cook June 21, at Have a big,joe and to start the fire I use small torch for few minutes and then use small battery blower to get it burning fast Loading Lucht December 17, at 9: Charlie February 9, at 9: BobK October 15, at 7: K D Lewis August 12, at 7: How do you recommend adding Wood to a BGE after cooking has been started.
Jeff Phillips August 12, at 9: Mike Bizanovich August 12, at I have never had to add wood and I have cooked up to hours. Susan April 24, at 6: Jeff Phillips April 27, at Steve April 27, at Rob February 21, at 6: John B February 22, at 8: Steve May 24, at 6: Bocaboy May 27, at Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read.
Refresh and try again. Open Preview See a Problem? Thanks for telling us about the problem. Return to Book Page. Big Green Eggs are the best of the best for grilling, smoking, and any sort of barbecuing. Kamado grilling is an old form of grilling and is somewhat difficult to master. Introducing the Big Green Egg! The company was formed in in Atlanta, Georgia. Ed Fisher, the founder of Big Green Egg knew there was another way to barbecue and smoke food and developed his revolutionary new grill.
He knew it was bigger and better than anything else on the market and that his concept would take off in a big way.
Ed took the idea of an ancient Oriental cooking pot, added a little USA barbecue wisdom and married the two concepts to create one of the best barbecues ever to enter the market. This style of cooker is called kamado-style and has proved such a success that the Big Green Egg is now available across the world in over 20 countries.
There are thousands of dealers across the world selling this fantastic concept so if you are looking for a new way to smoke, grill and barbecue.
Why this charcoal grill has a cult following of Eggheads
Along with the basic EGG you can also purchase many accessories such as grills, tongs, protective covers, wood chips and many other items that will ensure your food is cooked to absolute perfection. Our handy guide gives you all the information you need to select the perfect EGG accessories and to get the most from your cooking experience. This is one investment that is going to go on paying for itself over the many years it will be in service. Kindle Edition , 31 pages.
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