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Newby with Big Green Egg

post #1 of 4
Thread Starter 

Hi Folks,

I come from the famous East Coast city of South Africa, sunny Durban where a BBQ is known as a "braai."

For those of you that are familiar you know we live outside most of our lives which is why I just bought a big green egg (BGE).  I also have a controller which I havent used yet - well its wifi so I can use my cellphone to control it.....for those long cooking time meats. 

I would like to explore techniques for cooking lamb, chicken, and seafood......I have three small girls who love their meat but has to always be very soft.  My wife only eats seafood...so I would love to use the BGE to be cook two types of meat where I can.

As of now I know its got to be indirect heat and since I love cooking spices are fairly easy to figure out, though I am open to new ideas.

I need to figure out internal temps and when to use core temps.



post #2 of 4

Welcome to the boards. Between the research on the BGE and the different types of meat, I am pretty sure it will be able to keep you busy. LOL


If you get a chance click on the "my Profile" Icon on the upper tool bar and let us know what you are all about as well as where ya hand your hat at the end of the day. LOL.. especially where you live. See in discussions and getting questions answered where you live, your climate and such influence what is said. I mean it would be silly doing snow mods for your egg, right? Well if there is snow mods...LOL


Take notes and you will appreciate having them at some point in time. You always think you'll remember, but ........ here are some samples outers have used.




Look for the Q-View Tutorials They have pictures and makes it easier for me to explain and/or learn something. BTW folks will be wanting to see what you do also.


If you have not already, I HIGHY recommend you sign up for the free smoking E-course. Its a small down load everyday for 5 days sent directly to your Email . It will help you plant your feet on the ground.


Ya know I always talk too much..........


Anywho... its my pleasure to meet you. Looking forward to your smokes.


Smoking is 15% preparation, 5% luck, and 80% patience. You are going to love the smoke I can already tell.

post #3 of 4

Good morning Vimal, and welcome, congrats on the BGE, I don't own one but my buddy in Dallas does and he cooks everything on his. he got his because his son had one, They do quite a bit of shrimp and fish, also pork chops, rib eyes chicken and a brisket now and then, my understanding these things work great. Probable quite a few members that can give you tips and pointers on using it. Be sure and post pictures of your cooks, Any questions about preparing and smoking different meats, rubs, cooking and prep please just ask, Glad to have you


Gary S

post #4 of 4


Hey Vimal


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.



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