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Big Green Egg Grill (2 Viewers)
- Thread starter Tat
- Start date
NewlyRetired
Footballguy
Are you putting in the plate setter feet down, or feet up?
For indirect cooking, place the plate setter in Egg feet side up and then place grid on feet.
http://www.biggreeneggic.com/wp-content/uploads/2012/01/indirect.jpg
If you put the fat cap down, it acts as a natural heat shield.
CletiusMaximus
Footballguy
My guess is too much sugar in the rub and too much rub on the meat. I used to make the same mistake.Premier said:
NewlyRetired
Footballguy
I always read that sugar should not burn if using indirect methods correctly. Sugar is needed to help form the bark.
Sugar on direct heat is the perfect recipe for tar.
Notorious T.R.E.
Showdown!™ Administrator
Cappy> Is it possible that your thermometer is out of whack and you're cooking on higher heat?
NewlyRetired
Footballguy
He was saying you have it upside down. If you cook fat side down, it can act as a temp shield.
Premier
Footballguy
Interesting. Never done that before, on any smoker. I would think that fat would turn quick though and on brisket I like a little bit of tasty fat cap on the top.
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NewlyRetired
Footballguy
It does matter. Do it feet side up
Don't just buy a new thermometer. Test yours and adjust it.
To test do the following
1) remove thermometer from Egg
2) put in boiling water
3) see if it reads 212
4) if not, turn the little hex screw under the thermometer until it reads 212
Do this once a year at least.
NewlyRetired
Footballguy
Its a matter of preference. Read here for more. I was just offering the fat side down to help protect against the burning issue you have.
http://www.smokingmeatforums.com/t/57199/fat-side-up-or-down
Premier
Footballguy
NewlyRetired
Footballguy
culdeus
Footballguy
Other possibility is creosote buildup on the dome.
I do bge things with a fat cap down always. At its core it is a convection oven which cooks by radiating heat from the dome down. In an offset the heat comes across so cap up. There is some disagreement on this topic but still I'd guess 90%+ go fat down.
I do bge things with a fat cap down always. At its core it is a convection oven which cooks by radiating heat from the dome down. In an offset the heat comes across so cap up. There is some disagreement on this topic but still I'd guess 90%+ go fat down.
Premier
Footballguy
That's a good point. I'll definitely try that next time.
And I did the thermometer test tonight. Boiling water, put the egg thermometer in it and it barely reached 150. Got my digital out and it went to 212 on the dime.
Sooooooooo I think I figured out the main problem. And by I, I mean NewlyRetired.
NewlyRetired
Footballguy
How would something like that affect the bottom of his food? Could that screw up the temperature sensor?
NewlyRetired
Footballguy
I think that is almost exactly what happened to mine! I was finding that my food was cooking way too quickly. With this much error, you might have been cooking at close to 350 instead of 250. Good work! Were you able to find the screw/nut to adjust it back to 212?
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Premier
Footballguy
No I wasn't able to even get it out of there, it's so smoked in. I just took the pot out there and dropped the dome into it.
I get home earlier tomorrow so I'll spend more time with it and get it out. Gonna be a minor pain.
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NewlyRetired
Footballguy
Gotcha. Good luck. By the way, are you sure the probe actually dropped into the water in that test you did? It is probably worth taking it out, cleaning it all off and then retest it and then adjust it when you have time tomorrow.
I get home earlier tomorrow so I'll spend more time with it and get it out. Gonna be a minor pain.
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Premier
Footballguy
Oh yea, full thing went in. I watched it drop all the way in. Pulled it back out and it was all wet. Was like checking oil in your engine.Water was dirty afterwards too.Gotcha. Good luck. By the way, are you sure the probe actually dropped into the water in that test you did? It is probably worth taking it out, cleaning it all off and then retest it and then adjust it when you have time tomorrow.
I get home earlier tomorrow so I'll spend more time with it and get it out. Gonna be a minor pain.
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NewlyRetired
Footballguy
Premier
Footballguy
Didn't think it was necessary until I looked at the inner dome tonight. Doing one this weekend now it appears.
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NewlyRetired
Footballguy
It is worth doing at least twice a season(depending on how much you cook on it). Don't go nuts, because you can nuke your gasket, but it does help to keep it clean. A clean Egg is a happy Egg I have found over the years.
cosjobs
Footballguy
go on....Premier said:Oh yea, full thing went in. I watched it drop all the way in. Pulled it back out and it was all wet.NewlyRetired said:Gotcha. Good luck.By the way, are you sure the probe actually dropped into the water in that test you did? It is probably worth taking it out, cleaning it all off and then retest it and then adjust it when you have time tomorrow.Premier said:NewlyRetired said:
I get home earlier tomorrow so I'll spend more time with it and get it out. Gonna be a minor pain.
Notorious T.R.E.
Showdown!™ Administrator
That's what I meant you should do too. I've had to do mine twice. They get pretty full of crud.
NewlyRetired
Footballguy
While singing and dancing "we are going to Brazil" on my deck this morning, I got inspired by Premier and decided to clean the Egg.
First thing was thermometer check, that was rock solid thankfully.
Then I took a wire brush and cleaned the dome and exposed insides of Egg.
I had just enough old lump in the Egg (a little below fire ring) to do a clean burn,which is cranking right now.
When it cools down, tomorrow I will vacuum it all out and then season the daisy wheel in my oven.
First thing was thermometer check, that was rock solid thankfully.
Then I took a wire brush and cleaned the dome and exposed insides of Egg.
I had just enough old lump in the Egg (a little below fire ring) to do a clean burn,which is cranking right now.
When it cools down, tomorrow I will vacuum it all out and then season the daisy wheel in my oven.
NewlyRetired
Footballguy
My nomex gasket is going on at least 5 years I think and still is solid. If you get it to set well, you should be good for a long time. Use the glue they recommend.
culdeus
Footballguy
It's burping. I can see it when live wood is added. I think I set it in too far to the inside when I installed it originally. 99% of people say burping is no big deal, but I'm way to OCD to let such a thing go on without taking corrective actions.
NewlyRetired
Footballguy
I think I am officially going to retire my plate setter. After a little experimentation, all the dough based foods (pizza, calzones and bread) have come out wonderfully using the adjustable rig. The adjustable rig was such a sweet addition to the Egg.
For those wondering, the blow torch continues to work fantastic for starting the Egg. I am still on my first container of propane and have performed over 35 cooks with it. I have the technique down to just 1.5 minutes now to get the Egg to the same point it was after 12 minutes with the electrical starter.
For those wondering, the blow torch continues to work fantastic for starting the Egg. I am still on my first container of propane and have performed over 35 cooks with it. I have the technique down to just 1.5 minutes now to get the Egg to the same point it was after 12 minutes with the electrical starter.
jwb
Footballguy
Glad you like the rig - I know you were a little hesitant, but you're such an egg fan that I couldn't see how you wouldn't like it. With 2 pizza stones and a extra rack / crosspieces, it's ridiculously versatile. I love mine.NewlyRetired said:
Before I bought my egg, I did some research, and happened upon a forum or two where I saw the widespread love for the rig. Then in looking at it vs. the platesetter, the rig just made sense to me, and was prettymuch the same price as the platesetter (maybe a tad more expensive when adding in an extra piece or two). But when I'm spending $800 on a grill, I'm not going to balk at an extra $50 for a better accessory.
I've been using the weber white cubes for starting - I use two or three (depending on how even I want the fire), and it gets things going nicely fairly quick. Is the torch really better? I may have to look into that.
culdeus
Footballguy
Nearly done
http://www.flickr.com/photos/47779362@N06/9968998943/
I'll post some of the daily pics later on the stream
http://www.flickr.com/photos/47779362@N06/9968998943/
I'll post some of the daily pics later on the stream
AcerFC
Footballguy
NewlyRetired
Footballguy
Looks fab! Some questions.
1) Is that a granite counter top?
2) What is below the Egg, is it storage?
3) What is intended for the other alcoves?
NewlyRetired
Footballguy
I have not used the starter cubes in years so I am unfamiliar with the price.
The torch cost ~$25, and that came with enough fuel for what I am going to guess is around 50 lights. Each replacement fuel (same size) cost about $3.
How much would it cost to do ~50 lights with the cubes (assume 2.5 per light since you use 2-3)?
culdeus
Footballguy
1) Yes.
2) Storage, still has the condom on it. It's stainless steel 30x15 PCM drawer
3) One Drawer + cabinet , one pull out where I'll store lump in one bin and trash in the other and a fridge.
jamny
Footballguy
I still use the cubes but only use one per cook...split in half. So 24 cooks for the $6 box.
jwb
Footballguy
so yea, I'd get about 10-12 for the box. The torch seems a lot cheaper in the long run, but a little more work (stand there for a minute or two.)
I'll probably stick w/ the cubes for now, although the allure of torching anything is fairly primal
NewlyRetired
Footballguy
Torch is also a little more dangerous. When you have fresh lump, the sparks can get nastyso yea, I'd get about 10-12 for the box. The torch seems a lot cheaper in the long run, but a little more work (stand there for a minute or two.)
I'll probably stick w/ the cubes for now, although the allure of torching anything is fairly primal
. I use welding gloves to protect my arms.My daughter filmed me on her ipod the first few times I did it in the hopes I would catch on fire
.
NewlyRetired
Footballguy
The first electric one I bought was great. Lasted quite a few years. Last two I bought broke in less than a season of use. That is when I started to research the blow torch method.proninja said:
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culdeus
Footballguy
My electrics have broken too. I just get another one. I have little kids and the blowtorch thing is a non-starter here. Electric starters are like 10 bucks a pop so i roll with it.
NewlyRetired
Footballguy
Sitting on my deck on a nice fall day waiting for football to start and enjoying the smoke coming out of Egg while pork butt cooks.
Life is good
Life is good
NewlyRetired
Footballguy
When I first started to learn about smoking I cut my teeth on the ECB (El cheapo Brinkmann). It might serve your purpose http://t.homedepot.com/p/Brinkmann-Gourmet-Electric-Smoker-and-Grill-810-7090-S/100606040proninja said:Smoking four sockeye filets today. Brined for a couple of hours, have a little brown sugar and black pepper as a glaze, smoking over apple wood.
The downside is that I've only got the one rack for my L egg, and I'm going to have to do two smokes.
Also, I'm looking at a cheap electric smoker just for salmon. I've got a bunch of salmon, and have heard that too much fish through your egg can make your egg smell like fish. Anybody do this?
I don't cook fish so I am unaware if the lingering fish smell is true or not.
drummer
Footballguy
You really are making me want one of these expensive eggs.Sitting on my deck on a nice fall day waiting for football to start and enjoying the smoke coming out of Egg while pork butt cooks.
Life is good
Damn you! :finger:
NewlyRetired
Footballguy
Don't think of it as expensive. Think of it as a single lifetime purchase.You really are making me want one of these expensive eggs. Damn you! :finger:Sitting on my deck on a nice fall day waiting for football to start and enjoying the smoke coming out of Egg while pork butt cooks.Life is good
Just add up how much you would spend on other grills over a 25 year period and the Egg suddenly looks like a good deal
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drummer
Footballguy
Hey, Seahawk fans eat good too. I'm envious of you guys that have an Egg grill. Unfortunately, it's too far down the list of my cash priorities. New drums and cymbals are first before the grill.proninja said:The cool thing about these expensive eggs is that they're so awesome you use them all the time. It's not like a treadmill, where you buy it and never use it. They not only make good food, they're a lot of fun to use. There are toys to tinker with. They require just enough maintenance so you can feel like you're doing something, but not so much maintenance that you can't run some errands while there's food on.You really are making me want one of these expensive eggs.Sitting on my deck on a nice fall day waiting for football to start and enjoying the smoke coming out of Egg while pork butt cooks.
Life is good
Damn you! :finger:
If you can bring yourself to trust a Seahawk fan, you won't regret buying one.
But if I ever get some extra scratch and come across a good deal......
