Well, I did it! I finally bit the bullet and got my BGE. Just freshly delivered today! I can't wait to fire it up and get started. Thanks for all the advice you have given me during this fact-finding mission of mine.
SmokinGirl2 got a BGE!!!
- Thread starter smokingirl2
- Start date
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- Dec 6, 2007
- 3,854
- 552
Thanks Desertlites! So what should my first BBQ be? That's the question of the hour:) I'm "curing" it now so it'll be good to go tomorrow.
smokinhusker
Legendary Pitmaster
dewetha
Smoking Fanatic
Nice!! can't go wrong with pork putt. Nice long smoke to really test it out
Sent from my SCH-I510 using Tapatalk 2
Sent from my SCH-I510 using Tapatalk 2
Because of a lack of time, my first "smoke" was only a spatchcock chicken. Sorry to disappoint:( Better things to follow! Anyhow, I did my chicken indirect with a drip pan (trying to compensate for not owning a raised grid) and it came out beautiful! Crispy, browned, juicy... and wayyyyyy too smokey!!! And not a good smokey! I added three chunks of apple wood to my pit. Should I have not done that? Did I not let it smolder enough before putting my meat on? I literally can still taste the smoke on my tongue and it's been sixteen hours since I ate it! HELP!
ngasmokehead
Fire Starter
As for your smoke problem...you are likely using lump charcoal (you should be anyway in the BGE), so go really light on the smoke wood. I have had better success with chips in the BGE. Maybe use 1/4 handful every couple of hours and you should be fine.
nano911
Newbie
billyq
Smoking Fanatic
- Apr 13, 2007
- 305
- 10
Just got my XL and can't stop singing the praises of the BGE. This is what I've learned so far. Don't put your meat on until the fir has been going for at least 20 minutes. This will alow the charcoal to settle into a "clean" burn. I use wood chunks, cut into about 2 ounce pieces. I used four of those for some ribs and they had the right amount of smoke in them. The biggest thing I've learned, is that this thing is so well insulated, your food WILL cook faster than on a gas smoker. Once you get to your desired temperature don't mess with the vents, even after you lift the lid to peek or spritz. It'll settle back up in about five minutes. Hope this helps.
I decided on the Large BGE. Since I live in SoCal, my backyard isn't very large and the XL is just too big. It's beautiful, don't get me wrong! But it requires more lump and more time to get up to temp. I think that if you use the large in conjunction with racks, you'll have plenty of space. Also, the table I wanted didn't come in the XL version. If you have the money and the space, you could do the XL but it's not absolutely necessary. And the smoke issue is definitely under control. Who knows what happened that first time. Maybe BillyQ is right and I put my meat on too soon. I've also heard that the Egg needs to "cure" the first few times you use it. Anyhow, I'm loving it! I've done amazing pulled pork, country ribs, chicken, meatballs. Haven't had time for ribs yet (darn three kids, sucking up all my time) but it's on my to-do list. I'm putting some pork tenderloins on today! Good luck and I hope you enjoy your new Egg.
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