the Big Green Egg

Comments (Archived):

1. I am a big user of the Weber Bullet, which is similar. Reading about the standard & minion methods here helped me: http://virtualweberbullet.c…The tricky part is making it stay at the temp you want for as long as you need, but something finally clicked for me after reading the above.

   1. Awesome. Will read. I need to click

2. I had to laugh at your comment about smoky bbq chicken. When Brooke was pregnant with our first, the one scent that immediately triggered nausea was BBQ smoke. Every day on our walk to work, we’d walk by a sandwich shop smoking meats, and after a few close calls, we had to start taking a different route. Of course, that was also the year when I decided we should go to Austin City Limits…

3. .Wow, 750F is very, very hot. I am amazed at that temp.I do steaks thusly —1. Hot as possible to seal juices into meat;2. 2 minutes per side to lay on grill marks perpendicular to each other on both sides (total of 8 minutes);3. kosher salt and pepper on both sides when turned;4. 425F for 6 minutes with meat on aluminum foil — cooks meat to hot pink moist center and no excessive grill marks;5. let meat stand for 5 minutes.You can throw some chips (mesquite, oak, apple, hickory, pecan) in a tin cup — no contact w open flame — to impart some flavor. Just a handful. Works great..

   1. I’m ready for one of those with a glass of Cabernet Sauvignon or 20 yr old Bordeaux please.

4. It does just take time. I find getting it very hot (like 700) and then slowly reigning it in will give you the hang of getting the heat consistent.Once you do get the hang of it there is really no going back to a regular BBQ,. for better (tasty!) and for worse (PITA sometimes when you just want to cook and get started quickly…)

5. Stay tuned

6. I had the same experience regarding high heat on the egg – the change that made all the difference was the size of lump charcoal. To get high heat you have to use huge chunks of good quality lump instead of just small to medium size chunks. We’ve gotten ours to over 800 which makes for an amazing pizza oven as well! Good luck

   1. great advice

7. we have one …er my step son does and stores it at our house 🙂 he has pretty much mastered it. Just had pulled pork on friday ..and poppers ( http://twitpic.com/akp6az )I’ll back up what Andrew Ice said … step son also uses giant chunks of charcoal then uses the vents on top and bottom to control heat. He also uses various types of wood chunks and soaks for a day or so in water prior.stay with it ..it will be awesome 🙂

8. btw …arent those chickens supposed to be propped up on beer cans ? :)[edit: PS : here’s beer can chicken recipe we tried http://www.weber.com/grillo… ]

   1. Beer can chicken is good. I tried it before, and would definitely recommend it.

9. They look like people sitting there. It’s freaky!

   1. ha. it is.

10. The trick is to leave it open for only about 5 mins then shut the lid down but leave both the top and bottom vents fully open until the Egg reaches the desired temp. Then start to close them both a little bit at a time until it stabilises at the temp you want to cook at.Good luck,Larry

11. P.s. you can check out how I cooked the chickens same way on my blog (will only post URL if you approve )

12. The chickens sitting back to back look funny to me. They look like they are sitting on the pot! lolBut WHY U NO LIKE BBQ chicken? Using charcoal to get smokey flavor is the best. Please explain 🙂

    1. made me nauseous when I was pregnant with my first and hasn’t really rocked my boat since.

       1. Oh, I see.

13. In the picture with your chickens your BGE seems to be missing the gasket between the lid and the egg. That’ll let a lot of heat out. Also, made sure you use lump hardwood charcoal. They cook hotter, longer, and produce less ash. Standard briquets won’t cut it.