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For a smoke, I pour a bit of rubbing alcohol (91%) on a good-sized piece of lump in the middle. For a blazing fire for pizza, I pour on three medium-pieces of lump.Might take a bit longer, but that gives me time to prep food, clean my table, etc. Cheap too. A bottle is 99 cents.
But is the Egg ok?
My XL weighs 205 lbs. Had to take it out of the table I built for it the other day because my cheap-o rubber wheels went flat and the rims bent. So I had to take it out so I could take the legs off, cut them and install casters. At a minimum, it's a two-person job and you should take out all the stuff inside (firebox and fire ring), being very careful (I think BGE recomments not to ever take the stuff out once installed).
Cool thanks. Just passing along a ton of good advice that was given to me over the years.
Well the handle is huge because that's part of the metal band assemblythat sucks,So I get home with my egg and go to put it together since I had plans to smoke some ribs tomorrow for my nieces party and I realize quickly the only gave me the egg box. No thermometer, handle , grill rack. Now I have to waste an hour going there tomorrow.
Yeah, no metal band assembly either. Just the base, dome, fire box, fire ring and damper. Nothing else.Well the handle is huge because that's part of the metal band assemblythat sucks,So I get home with my egg and go to put it together since I had plans to smoke some ribs tomorrow for my nieces party and I realize quickly the only gave me the egg box. No thermometer, handle , grill rack. Now I have to waste an hour going there tomorrow.
yes, I wondered about that too but saw it on the video.
I need to go outside and look at mine but I don't think so. It should look clean like this.http://1.bp.blogspot.com/_yPn45KkKQ-k/Sy11p_Ea79I/AAAAAAAADu8/QicX6fL2Jsk/s1600-h/DSC_0258+resized.jpgWhere is the crack?
Do you have the box with the spring hinge?Yeah, no metal band assembly either. Just the base, dome, fire box, fire ring and damper. Nothing else.Well the handle is huge because that's part of the metal band assemblythat sucks,So I get home with my egg and go to put it together since I had plans to smoke some ribs tomorrow for my nieces party and I realize quickly the only gave me the egg box. No thermometer, handle , grill rack. Now I have to waste an hour going there tomorrow.
I wonder if they are designing them differently now. Maybe with a crack designed in they last longer or something.
Wow, that's funky because mine has the split and I saw it on one of their videos
NopeDo you have the box with the spring hinge?Yeah, no metal band assembly either. Just the base, dome, fire box, fire ring and damper. Nothing else.Well the handle is huge because that's part of the metal band assemblythat sucks,So I get home with my egg and go to put it together since I had plans to smoke some ribs tomorrow for my nieces party and I realize quickly the only gave me the egg box. No thermometer, handle , grill rack. Now I have to waste an hour going there tomorrow.
I suggest you bring an ax and kill your BGE dealer.NopeDo you have the box with the spring hinge?Yeah, no metal band assembly either. Just the base, dome, fire box, fire ring and damper. Nothing else.Well the handle is huge because that's part of the metal band assemblythat sucks,So I get home with my egg and go to put it together since I had plans to smoke some ribs tomorrow for my nieces party and I realize quickly the only gave me the egg box. No thermometer, handle , grill rack. Now I have to waste an hour going there tomorrow.
I'm waking up early and heading over there. How long did it take you to put yours together the other day. If I can start cooking by 10, I may be able to pull it offI suggest you bring an ax and kill your BGE dealer.NopeDo you have the box with the spring hinge?Yeah, no metal band assembly either. Just the base, dome, fire box, fire ring and damper. Nothing else.Well the handle is huge because that's part of the metal band assemblythat sucks,So I get home with my egg and go to put it together since I had plans to smoke some ribs tomorrow for my nieces party and I realize quickly the only gave me the egg box. No thermometer, handle , grill rack. Now I have to waste an hour going there tomorrow.
Good stuff!I was always under the impression that maintaining temp was always the initial challenge with the BGE. A friend of mine has had it for almost a year and just learned that it's better to restrict more with the top vent to allow circulation in the bottom. I love the experimentation of it.
Great work and nice pics! Always fun to see white inside the egg
Don't worry about "setting and forgetting" temp, if we gave you that impression we were wrong. Fire's need to be tended for longer cooks. It is not a lot work (an adjustment here or there) but does need to be done.You should be able to run a full load of lump overnight somewhere around 250 degrees. Might fluctuate +/- 20 degrees but that's acceptable for most overnighters, depending on what you're cooking.
1) Foil will not affect anything2) Anyone who says they are setting it for overnight cooking with out manning it and seeing no temperature change is likely mistaken or extremely lucky. You are going to get some temperature fluctuation over an 8 hour period. It is almost impossible not too. Most people I know who cook over night set up a simple wireless temperature gauge to inform them via alarm if the temperature changes in either direction more than they want.
I did 2/3 of mine last night. Super easy so far following directions from the BGE site. I used 4X4 for legs though and I have not gotten to the circle cut. Hope to be done by tomorrow. I need to get two measurements for the table saw at my MILs house
Agreed. That's why a lot of people use the blowers, digi q, etc.
I've had overnight cooks that haven't moved more than 20 degrees or so.
Where are the pics?I'm going to try my first overnight this weekend just to see how it goes. It's just going to be a pork shoulder and that can take some swings. I broke down and got an igrill to alarm me if this thing goes off the hook. I think a blower won't give me much value. I don't really anticipate having to take something dead level for 20+ hours very often where I'm not within 200 feet of it for 95% of the cook. I reserve the right to change my mind on this.On another note I used the pizza technique described above (plate down, stone on feet) and got it up to 600 and the pizza was amazing. It's exactly what I was after. I took some pics of it mainly to show others how it was done. Getting some Tipo00 flour now to take it to the next level.
On another note I used the pizza technique described above (plate down, stone on feet) and got it up to 600 and the pizza was amazing. It's exactly what I was after. I took some pics of it mainly to show others how it was done. Getting some Tipo00 flour now to take it to the next level.
http://www.flickr.com/photos/47779362@N06/Where are the pics?I'm going to try my first overnight this weekend just to see how it goes. It's just going to be a pork shoulder and that can take some swings. I broke down and got an igrill to alarm me if this thing goes off the hook. I think a blower won't give me much value. I don't really anticipate having to take something dead level for 20+ hours very often where I'm not within 200 feet of it for 95% of the cook. I reserve the right to change my mind on this.On another note I used the pizza technique described above (plate down, stone on feet) and got it up to 600 and the pizza was amazing. It's exactly what I was after. I took some pics of it mainly to show others how it was done. Getting some Tipo00 flour now to take it to the next level.
So you have a plate setter and a pizza stone if I am seeing that correctWhat temp did you cook at and for how long. I may need to try that one night. Might be worth making the trip back to the BGE supplier for that pizza stone.http://www.flickr.com/photos/47779362@N06/Where are the pics?I'm going to try my first overnight this weekend just to see how it goes. It's just going to be a pork shoulder and that can take some swings. I broke down and got an igrill to alarm me if this thing goes off the hook. I think a blower won't give me much value. I don't really anticipate having to take something dead level for 20+ hours very often where I'm not within 200 feet of it for 95% of the cook. I reserve the right to change my mind on this.On another note I used the pizza technique described above (plate down, stone on feet) and got it up to 600 and the pizza was amazing. It's exactly what I was after. I took some pics of it mainly to show others how it was done. Getting some Tipo00 flour now to take it to the next level.
I talked about this technique earlier in the threadhttp://forums.footballguys.com/forum/index.php?showtopic=298081&view=findpost&p=14388835http://forums.footballguys.com/forum/index.php?showtopic=298081&view=findpost&p=14388865I do not mention temp or cook time because it is extremely dependent on your dough. This is something you just need to experiment with and not get frustrated if it does not come out perfect the first time.So you have a plate setter and a pizza stone if I am seeing that correcthttp://www.flickr.com/photos/47779362@N06/Where are the pics?I'm going to try my first overnight this weekend just to see how it goes. It's just going to be a pork shoulder and that can take some swings. I broke down and got an igrill to alarm me if this thing goes off the hook. I think a blower won't give me much value. I don't really anticipate having to take something dead level for 20+ hours very often where I'm not within 200 feet of it for 95% of the cook. I reserve the right to change my mind on this.On another note I used the pizza technique described above (plate down, stone on feet) and got it up to 600 and the pizza was amazing. It's exactly what I was after. I took some pics of it mainly to show others how it was done. Getting some Tipo00 flour now to take it to the next level.
Yes, they are standard. You could easily come up with something that does the exact same thing.
:sigh:Your dealer needs to be shot.
I got the L. I called them and they called BGE. BGE said the legs no longer come with it according to the message they left.
I was just reading this online. The company is phasing them out. There is rumor that they may even phase out the green cap. Did you get a green cap?'AcerFC said:
That would be a mistake. The green cap is cool.
yeah, i think the officious name is the rain cover. Ceramic little hat thing.
Yea, that's it.
