|
|
Post by pkrone on Jan 8, 2021 7:17:18 GMT -6
You know, I got a BGE for Christmas...  Maybe I could turn it into a big tandoori!  Wow. Congrats on the egg! You must've been a good boy! My wife got me one for Christmas about 7 years ago and I love it. Like any new device, it just takes a little practice. I don't use mine as much for grilling as I use to as I've got a gas grill sitting right next to mine (the convenience/speed factor). But I really like using mine as a smoker, especially in the winter when it's too cold to use my offset smoker. Super easy to add chunks of wood to the lump charcoal and get decent smoke flavor. My wife got me a digital temp controller a few years ago and the cooking is pretty much idiot-proof now. Just have to remember to light the fire in a timely fashion... |
|
|
|
Post by Ken on Jan 8, 2021 9:12:23 GMT -6
Pete, I have two old-school Weber kettles (mostly for ribs) and I have a Genesis and the Egg and Genesis are now right next to each other. I am NOT super-seasoned on the whole Egg thing yet. I have a stainless grate plus a cast-iron grate and something they called the convEGGtor which looks like a way to deflect the heat and distribute it more evenly. But can I cook something right on the flat surface of the convEGGtor? Could I use it as a pizza stone? It's winter so I'm slowly looking at it but I have not used it mainly because it's too cold. I want to understand it better before I use it. I might use you as a source of good information. Maybe I'll start an EGG thread for that purpose. Cheers.
Hey Drez... what'd you make with the curry? I was watching a Netflix show American BBQ Showdown and one of the contestants had Jamaican heritage and he used some curry powder in a rub on one of his smoked meats (I forget which one) and it reminded me of you.
|
|
|
|
Post by drez on Jan 8, 2021 16:25:40 GMT -6
Cheers. Hey Drez... what'd you make with the curry? I was watching a Netflix show American BBQ Showdown and one of the contestants had Jamaican heritage and he used some curry powder in a rub on one of his smoked meats (I forget which one) and it reminded me of you. I will let you know once it finally gets delivered **insert angry face here**. |
|
|
|
Post by pkrone on Jan 9, 2021 7:14:55 GMT -6
Pete, I have two old-school Weber kettles (mostly for ribs) and I have a Genesis and the Egg and Genesis are now right next to each other. I am NOT super-seasoned on the whole Egg thing yet. I have a stainless grate plus a cast-iron grate and something they called the convEGGtor which looks like a way to deflect the heat and distribute it more evenly. But can I cook something right on the flat surface of the convEGGtor? Could I use it as a pizza stone? It's winter so I'm slowly looking at it but I have not used it mainly because it's too cold. I want to understand it better before I use it. I might use you as a source of good information. Maybe I'll start an EGG thread for that purpose. Cheers. Hey Drez... what'd you make with the curry? I was watching a Netflix show American BBQ Showdown and one of the contestants had Jamaican heritage and he used some curry powder in a rub on one of his smoked meats (I forget which one) and it reminded me of you. Yeah, that plate is for creating indirect heat. I usually keep my legs-up with the grate sitting on the legs to allow more smoke circulation under the meat. Then legs-down without a grate when cooking pizza. I'd usually put a pizza stone on top of it. I'd suggest just building some fires in it just to get comfy with what that's like, maybe throw some wood chunks in there to to help with the seasoning process. I always use an electric charcoal lighter in mine. My only gripe with the whole thing is that the holes in the bottom grate get plugged easily with small pieces of charcoal from the previous use and thus restrict air flow. Not a big deal if I don't want a big fire like when I'm smoking something, but if I forget to clean that up before I light the fire to grill, it's hard to get the fire really hot. |
|
|
|
Post by Ken on Jan 9, 2021 8:45:13 GMT -6
Pete, I have two old-school Weber kettles (mostly for ribs) and I have a Genesis and the Egg and Genesis are now right next to each other. I am NOT super-seasoned on the whole Egg thing yet. I have a stainless grate plus a cast-iron grate and something they called the convEGGtor which looks like a way to deflect the heat and distribute it more evenly. But can I cook something right on the flat surface of the convEGGtor? Could I use it as a pizza stone? It's winter so I'm slowly looking at it but I have not used it mainly because it's too cold. I want to understand it better before I use it. I might use you as a source of good information. Maybe I'll start an EGG thread for that purpose. Cheers. Hey Drez... what'd you make with the curry? I was watching a Netflix show American BBQ Showdown and one of the contestants had Jamaican heritage and he used some curry powder in a rub on one of his smoked meats (I forget which one) and it reminded me of you. Yeah, that plate is for creating indirect heat. I usually keep my legs-up with the grate sitting on the legs to allow more smoke circulation under the meat. Then legs-down without a grate when cooking pizza. I'd usually put a pizza stone on top of it. I'd suggest just building some fires in it just to get comfy with what that's like, maybe throw some wood chunks in there to to help with the seasoning process. I always use an electric charcoal lighter in mine. My only gripe with the whole thing is that the holes in the bottom grate get plugged easily with small pieces of charcoal from the previous use and thus restrict air flow. Not a big deal if I don't want a big fire like when I'm smoking something, but if I forget to clean that up before I light the fire to grill, it's hard to get the fire really hot. Thanks Pete. Your description of the convEGGtor is clear. Legs down to deflect heat and legs up with the grate on it for other applications. I did see something that said not to use the top of the convEGGtor as a pizza stone so I will pick one up. I also picked up some gloves that are good to 1400° or something and I also picked up an "ash basket" which should make the clean up process easier. I also bought a cover for the egg. Also, my egg came with an adjustable top to help with air flow and I see in some videos that people have a ceramic top for when they're not using the egg... is that necessary? I don't have one but I could get one. I'm going to start a new thread on this in The Kitchen. Cheers and thanks. |
|
|
|
Post by pkrone on Jan 9, 2021 13:08:44 GMT -6
I think there ceramic top is handy just to totally shut down the air flow to kill the fire and preserve charcoal. The adjustable top works just fine for the same purpose, so you probably don't need it.
Dang, this is making me hungry. However, I'm home alone this weekend, so there's no reason to smoke a pork butt.
|
|
|
|
Post by drez on Jan 9, 2021 17:11:31 GMT -6
I think there ceramic top is handy just to totally shut down the air flow to kill the fire and preserve charcoal. The adjustable top works just fine for the same purpose, so you probably don't need it. Dang, this is making me hungry. However, I'm home alone this weekend, so there's no reason to smoke a pork butt. Rack of ribs then 😁 |
|
|
|
Post by pkrone on Jan 9, 2021 17:44:16 GMT -6
Bolognese. Leftovers freeze nicely.
|
|
|
|
Post by Ken on Jul 13, 2021 15:22:23 GMT -6
So here we are about six months since I started this. I wanted to wait for warmer weather to get my bearings straight but over the past 4-6 weeks I have made ribs, steak, burgers, dogs, brats, italian sausage, pork tenderloin, steak-shrimp-and-chicken skewers, chicken breasts, chicken thighs, grilled zucchini, flatbreads, pork chops, asparagus... I'm not sure I remember everything. It's MUCH easier to light than I thought it would be. I have some BGE lump charcoal and some other stuff in a red bag that also lights quickly with one or two of the little BGE 'squares'... light that, get the lump over it and you might be cooking in 10-15 minutes. It feels good to be cooking over charcoal again. My Genesis is standing there next to the egg like Hello! Did I offend someone?! I'm digging it. |
|
|
|
Post by tommymorris on Jul 13, 2021 18:33:35 GMT -6
So here we are about six months since I started this. I wanted to wait for warmer weather to get my bearings straight but over the past 4-6 weeks I have made ribs, steak, burgers, dogs, brats, italian sausage, pork tenderloin, steak-shrimp-and-chicken skewers, chicken breasts, chicken thighs, grilled zucchini, flatbreads, pork chops, asparagus... I'm not sure I remember everything. It's MUCH easier to light than I thought it would be. I have some BGE lump charcoal and some other stuff in a red bag that also lights quickly with one or two of the little BGE 'squares'... light that, get the lump over it and you might be cooking in 10-15 minutes. It feels good to be cooking over charcoal again. My Genesis is standing there next to the egg like Hello! Did I offend someone?! I'm digging it. This site is getting dangerous. I’ve got a Weber gas grill and smoker but pictures of those eggs make me feel a certain disloyal twinge... |
|
|
|
Post by Ken on Jul 13, 2021 18:57:11 GMT -6
So here we are about six months since I started this. I wanted to wait for warmer weather to get my bearings straight but over the past 4-6 weeks I have made ribs, steak, burgers, dogs, brats, italian sausage, pork tenderloin, steak-shrimp-and-chicken skewers, chicken breasts, chicken thighs, grilled zucchini, flatbreads, pork chops, asparagus... I'm not sure I remember everything. It's MUCH easier to light than I thought it would be. I have some BGE lump charcoal and some other stuff in a red bag that also lights quickly with one or two of the little BGE 'squares'... light that, get the lump over it and you might be cooking in 10-15 minutes. It feels good to be cooking over charcoal again. My Genesis is standing there next to the egg like Hello! Did I offend someone?! I'm digging it. This site is getting dangerous. I’ve got a Weber gas grill and smoker but pictures of those eggs make me feel a certain disloyal twinge... I know. I have 2 old-school Weber Kettles plus a Smokey Joe and then the Genesis is Weber too. The BGE is the outsider but he's (or she's? How dare I assume its gender ) getting all the attention lately. It really has been a pleasure to cook on this thing. |
|
|
|
Post by brewbama on Jul 13, 2021 19:16:38 GMT -6
I am a Weber loyalist and a charcoal snob. 😂 22” kettle, 22” smoker, 18” Smokey Joe and 14” smoker.
Sent from my iPad using Tapatalk
|
|
|
|
Post by drez on Jul 14, 2021 6:35:26 GMT -6
I often think of adding a BGE like cooker to the stable but lately the REC Bullseye has really caught my interest. Thinking it may be time to get rid of the Weber Performer and move to this. I am not sure my wife will agree .I need another grilling/smoking device.
|
|
|
|
Post by Ken on Jul 14, 2021 7:47:46 GMT -6
One thing I like about the BGE is that you're supposed to be able to fill it with however much charcoal you want, get it hot and then regulate the heat all day based on your needs and the ceramic will keep a stable temp. The first thing I did on the egg was one (ONE!) rack of ribs. I was here by myself just hanging on a beautiful Saturday and I put a certain amount of charcoal in the egg and the temp started to slide after about 90 minutes. On a Weber kettle you can control the temp by how much charcoal you add and I tried doing that with the egg but I could have put more charcoal in and just adjusted things so the charcoal coasted for a longer time. That plus the insulating properties of the ceramic. Then when you're done you can close it up and the remaining charcoal will go out and can be reused. I have cooked on it numerous times without adding more charcoal because what was left still had life to it. It's new to me and I'm digging it.
|
|
