Big Green Egg question

As many of you know I love to BBQ.  Recently GF's cousin bought a BGE, he asked me to come and show him the ropes.  Now I am a Weber man and have never used an egg before.  I watched a few video's on you tube, but wanted to ask , does anyone have expierence with a BGE or other kamado smoker type device and can give me some tips?  I know it has to be low and slow for some things.  I know what settings I want on a Weber, just not sure if those same dimensions work on a BGE.  Any help is greatly appreciated.

If I didn't have a good smoker, i'd be all over the egg!! Those things are the bomb!! there's forums all over the internet... I a bunch of friend who has them; they cook great!!!!

All I know is you are not supposed to use any kind of accelerant in them (light fluid, match light etc...) The egg is porous and will pick up those flavors and transfer them to the smoke and ultimately the food.

I use a chimney starter, so not an issue but thansk for the input. 

He struck out making a leg of lamb his first time out.  300 degrees for three hours.  He had marinated in olive oil and apparantly  (according to him) the oil caught fire.  It was singed extra crispy extra tough.  I was kind of like "Man, 3 hours?"  I do a leg of goat or lamb it is more 1.5-2 hours on the weber rotissiere, and it comes out perfect.

If I didn't have a good smoker, i'd be all over the egg!! Those things are the bomb!! there's forums all over the internet... I a bunch of friend who has them; they cook great!!!!

G-Whiz, what do you have for a smoker.  I have been debateing with the minister of finaces on a Weber Smokey Mountain. Curious as to what you have.

If I didn't have a good smoker, i'd be all over the egg!! Those things are the bomb!! there's forums all over the internet... I a bunch of friend who has them; they cook great!!!!

G-Whiz, what do you have for a smoker.  I have been debateing with the minister of finaces on a Weber Smokey Mountain. Curious as to what you have.

I have one of those offset barrel smokers; I dont remember the manufacturer, but it might be a Masterbuilt.. maybe.. its a New Braunfels Black Diamond...

I tried a verticle smoker, but didn't like the heat directly under the meat...  and for me, it's easier to control the heat on the offset style smokers.....

  I have been debateing with the minister of finaces

minister of finances........now that's just funny. 

  I have been debateing with the minister of finaces

minister of finances........now that's just funny. 

also known as the warden. 

This is a good thread...been thinking about one of these ever since I read up on it.

I use a chimney starter, so not an issue but thansk for the input. 

He struck out making a leg of lamb his first time out.  300 degrees for three hours.  He had marinated in olive oil and apparantly  (according to him) the oil caught fire.  It was singed extra crispy extra tough.  I was kind of like "Man, 3 hours?"  I do a leg of goat or lamb it is more 1.5-2 hours on the weber rotissiere, and it comes out perfect.

I have one but I have have only used it three times.  This last time I made burgers and left it on "high" which basically means the bottom and top vents were completely open and went inside to grind some NY strips and shortribs to mix for the burger.  By the time I went back to the EGG, the thermometer was back at "0".  I thought the fire had gone out, but when I opened the lid the coals were white hot and parts of the felt gasket had burned and melted.  I've been reading online and I guess you're suppose to do low and slow cooks for the first handful of cooks, then crank it up. 

It sounds like your GF's cousin's lamb failure may be due to him not having a plate setter.  That is a ceramic tool that is basically a heat diffuser that goes between  the coals and the cooking grate.  You can put an aluminum baking pan on the plate setter to catch the drippings. 

The heat control on the BGE is very responsive and accurate.  I had my doubts, but even with only three firings I'm very impressed by it.  Since you're a BBQ afficianado, maybe you can check the BGE out and compare it with what you've used.  I'm sure you can give us newbie EGG owners some tips.

Nate

I have a BGE, a Webber Kettle, and a Webber Gas Grill (love cooking outside, as you can tell). I like them all for different reasons. BGE is quite versatile: cooks long and slow or short and fast, depending on how you set it. It will cool off and drop temp considerably when you open the lid, so don't do that very much. With experience, I have figured out how to time my favorite things using it: whole chicken, turkey, leg of lamb, tri-tip, pork roast, beef rib roast, whatever. The gas grill is for steaks, fish filets, chops, etc. The Webber Kettle sees less duty, now that I got the BGE and favor it. That caution about chemical accelerants: Never, never, every use that poison under any circumstances; chimney and newspaper work fine. Happy cooking.

My only experience with a bge involved a lot of beer some bacon and some tortillas it was amazing........ I think

G-Whiz,  I guy I know has an orginal New Braunfels before they were bought out.  That think looked like it was made out of tank armor it is heavy duty.

Spinal Tap & Nicks Yak thanks  for the tips I will keep them in mind.    Nick how did you do your turkey?

I guy I know has an orginal New Braunfels before they were bought out.  That think looked like it was made out of tank armor it is heavy duty.

Now you know another guy; Mine is also OG! It freakin weighs a TON. I was gonna mount it on my trailer so I can bring it with me when I go camping, but the dam thing it too heavy.... I will do it some day, maybe it could be another winter project...

If you ever want to get rid of it call me first!!!!

Tank armor is a good thing as long as it isn't depleted U.  Don't think I would cook off that stuff.

Squidder K: I always brine my poultry: For chicken about one hour, for turkey overnight or 6 - 8hrs -- longer doesn't hurt. I coat it with olive oil, S&P, rosemary, sage; loosen the membrane between the skin and the breast and stuff it with bulk mild Italian sausage, cook it long time/low temp. I adjust temp to high about 20 minutes before I damp down the BGE to crisp up the skin. Let it set at RT for about 20 - 30 minutes to rest. Wine is essential. Enjoy.