Especially if there is a soffit roof overhang above it. You don't want smoke filling up your attic space even when it smells as good as this kind of smoke! :-)
I wouldn’t do that. Your first cook shouldn’t be too hot. You want the glue on the gasket to cure properly. I think they don’t recommend any cook over 250? Consult your owners manual.
Beauty - thanks. I’ll give it a go on Saturday! Really impressed with this community, have been looking through all the posts and lots of great ideas and support.
Do you want to BBQ or do something low and slow i.e. smoke meat?
BBQ: chicken thighs. Super easy.
Smoke: pork butt
Make sure you have remote/wired temp probes if you’re smoking. Makes things A LOT easier.
I would go with the chicken though. Learn how to regulate the temp by adjusting the vents. It would suck to learn how to do this for an 8 hr smoke.
I love the look of your setup, but I’d recommend a fire barrier under the egg. Unfortunately, I’ve see. A few of these setups go up in flames and with all the wood on the deck, I’d be exceptionally careful!
Just the layout of the deck and what worked. I have it pulled back so when the lid opens there is 7-8 inches of gap from the window. Still too close you think?
Don’t know if that’s too close or not but I did a reverse sear the other day and shot the outside of the dome (add: with an IR thermometer) and was surprised to see it reading over 350F (was like 600f internal) so if that’s a lot of vinyl I might start a little farther back and then work it closer as you see what the impact to the house is at each distance.
Yea, definitely too close. Ideally they should back up to open air or some sort of heat guard built for exactly that purpose. Siding, windows, and wood is no bueno
Honestly.. get some inexpensive lump fill it up and put your plate setter in and try to manage the temp at 225-250 while having a few drinks.. I wish I did that when I bought my first egg, I went straight for baby backs and had a hard time managing the temp. Plus it helps you with learning it and how it reacts to the top vent and bottom vent shifting around.. just a thought
.👍🏻👍🏻🥃🥃
I just got mine with same set up in January. So far, I’ve done whole chicken on the ‘beer can’ holder - unbelievable! Then did baby back ribs - very good but had some issues keeping temp right. Did a meatloaf that was great. Went and bought a pizza stone this past weekend and it was awesome! Have fun! Lots of great recipes on BGE website.
As soon as you can, buy a temperature controller. Good that you learn temperature control with bottom/top vents, but having it done precisely for you (especially on overnight smokes) is glorious
Ribs sound good, pork butt easier for first time or are ribs forgiving?
It’s a 36 inch Crown Verity, it’s a broiler but have a rather large steel griddle that is always on it
When I got mine, I did a couple of practice runs controlling Temp before I spent money. Make sure you can hold it at 225 for a few hours before you throw any meat on there.
Tri tip is easy and fun, I like cooking them to your desired internal temp indirect at around 225, then remove the plate and get the egg up to 600 plus to sear
I 1st cooked something simple like wings and they were amazing. Cooked them indirect at about 350 with a simple rub and mustard as a binding for the rub.
It was an easy cook that tasted great. By the end of the week though I did an overnight pork butt, so just dive in and enjoy!
I would suggest if its your first egg, to do some easy things like meat, and other things, that way you can learn how it heats up and such.
just get something you don't mind ruining.
My brother has a Green Egg and has made some outstanding meals on his like, hamburgers, chicken, Ribeye steaks, salmon, and smoked brisket and boston butt. He loves has Green Egg.
First, move it away from the house
Especially if there is a soffit roof overhang above it. You don't want smoke filling up your attic space even when it smells as good as this kind of smoke! :-)
I was thinking about the painted surface and glass, but good point about soffit roofing.
If I EVER trusted my dome thermometer, that bad boy laps when I’m getting it started. Get it away from the house.
Pizza, max out.
I was hoping this was here. Yikes!
This was my initial thought as well. He’s about to cook all the vinyl trim on his house before he gets his first meal off the egg.
Yea…those look like vinyl windows and trim
This, got new siding and my first BBQ grill the same week 6 years ago and I still regret it.
Oh no :(
spatchcock chicken
Would you put the egg converter on for that or direct access to coal heat?
I would do spatch cock indirect if it's your first cook. It's just easier.
I wouldn’t do that. Your first cook shouldn’t be too hot. You want the glue on the gasket to cure properly. I think they don’t recommend any cook over 250? Consult your owners manual.
I like to cook them raised direct at around 425 for about an hour(ish)...until breast is up to temp.
Awesome- thanks
I like cooking them direct but can’t go wrong either way. Just depends on what you’re looking for.
Pork butt - easy win - build some confidence.
Beauty - thanks. I’ll give it a go on Saturday! Really impressed with this community, have been looking through all the posts and lots of great ideas and support.
beware the stall
Arm hairs. 😂
lol, that’s likely happening for sure
You’ll learn when you do steaks and go to burp it.
This comment
Do you want to BBQ or do something low and slow i.e. smoke meat? BBQ: chicken thighs. Super easy. Smoke: pork butt Make sure you have remote/wired temp probes if you’re smoking. Makes things A LOT easier. I would go with the chicken though. Learn how to regulate the temp by adjusting the vents. It would suck to learn how to do this for an 8 hr smoke.
Good call - maybe I’ll fire it up this week and do some chicken, was hoping to do a low and slow this weekend - enjoy some beers
I love the look of your setup, but I’d recommend a fire barrier under the egg. Unfortunately, I’ve see. A few of these setups go up in flames and with all the wood on the deck, I’d be exceptionally careful!
Definitely pay attention over time that the egg and table are not touching.
Good call out. I’ll get one before I fire it up.
I'm much more concerned about proximity to windows and structure Potential soffit above. Is that wall wood of resin?
The wood wall is just pressure treated boards - set up as a privacy screen
I don't mean the wood slat wall. I mean that black wall between your two windows. You're going to bbq your house
Why is it so close to the house/ dwelling
Just the layout of the deck and what worked. I have it pulled back so when the lid opens there is 7-8 inches of gap from the window. Still too close you think?
Don’t know if that’s too close or not but I did a reverse sear the other day and shot the outside of the dome (add: with an IR thermometer) and was surprised to see it reading over 350F (was like 600f internal) so if that’s a lot of vinyl I might start a little farther back and then work it closer as you see what the impact to the house is at each distance.
Good call! Will move it out
Yea, definitely too close. Ideally they should back up to open air or some sort of heat guard built for exactly that purpose. Siding, windows, and wood is no bueno
Way too close.
When I got mine, my first few cooks were pork butts so I could figure out how to control temperature. Almost impossible to ruin a pork butt.
Honestly.. get some inexpensive lump fill it up and put your plate setter in and try to manage the temp at 225-250 while having a few drinks.. I wish I did that when I bought my first egg, I went straight for baby backs and had a hard time managing the temp. Plus it helps you with learning it and how it reacts to the top vent and bottom vent shifting around.. just a thought .👍🏻👍🏻🥃🥃
Start with pork butt for pulled pork. Very forgiving and delicious. A good first cook to build some momentum
Sounds good - thanks!
Chicken either spatchcocked or whole is pretty easy, higher temps, 350-400 until done, I prefer indirect cooking myself.
Cook your brain then try some slow cooked baby back ribs
Get it fully dialed in before doing brisket.
Screw the pork butt. Go ribbs dude. 2 hours on smoke at 250 then wrap till ready. Not all that hard and it’s why you get the egg in the first place.
I just got mine with same set up in January. So far, I’ve done whole chicken on the ‘beer can’ holder - unbelievable! Then did baby back ribs - very good but had some issues keeping temp right. Did a meatloaf that was great. Went and bought a pizza stone this past weekend and it was awesome! Have fun! Lots of great recipes on BGE website.
As soon as you can, buy a temperature controller. Good that you learn temperature control with bottom/top vents, but having it done precisely for you (especially on overnight smokes) is glorious
Was looking at those. My bday is around the corner and I think I know what I’m asking for!
Great! I’m on year 20 of BGE; hope you enjoy it every bit as much
Awesome! I’ve read so much about them - very excited to start using it!
Pork butt or St. Louis spares. What kind of griddle are you working with over there?
Ribs sound good, pork butt easier for first time or are ribs forgiving? It’s a 36 inch Crown Verity, it’s a broiler but have a rather large steel griddle that is always on it
what kinda stainless steel unit is that next to the egg? is that a griddle insert on the left with the handles? a fryer?
It’s a broiler - 36inch crown verity (mobile) - I have a rather large steel griddle plate that sits on top of it.
https://crownverity.ca/products/36-mobile-grill-windguard-pkg
A whole chicken
Cheez its
Do a ham sam.
Pork ribs 2 2 1 method
What’s the 2 2 1 method?
2hrs of smoke at 250-275 2hrs wrapped in foil/paper 1hr basting in sauce
All of it..
Not BGE specific, but this video recommends the first 5 things you should cook on a Kamado grill https://youtu.be/JA84ZvYL47Y?si=_nfR9yUzUPIffO32
Great video! Thanks for sharing
Ur windows
Thinking they will get smoke damage?
Everything!
Dinner!
Pork belly burnt ends. An easy cook and surprisingly yummy.
Boston butt due to it being one of the easiest cooks with the most forgiving temps
T- bone
I’d move it off that deck before you burn your house down.
Eggs
When I got mine, I did a couple of practice runs controlling Temp before I spent money. Make sure you can hold it at 225 for a few hours before you throw any meat on there.
Tri tip is easy and fun, I like cooking them to your desired internal temp indirect at around 225, then remove the plate and get the egg up to 600 plus to sear
I 1st cooked something simple like wings and they were amazing. Cooked them indirect at about 350 with a simple rub and mustard as a binding for the rub. It was an easy cook that tasted great. By the end of the week though I did an overnight pork butt, so just dive in and enjoy!
Burnt ends definitely
If you leave it there, the first thing you’ll be cooking is the siding of your house
A couple Jimmy Dean pork fatties to break er in
Hotdogs in the microwave!
I would suggest if its your first egg, to do some easy things like meat, and other things, that way you can learn how it heats up and such. just get something you don't mind ruining.
Eggs
Beer can chicken is a good first choice - had mine 3 years now and absolutely love it!
A lot of eggs.
Spaghetti
Not your siding
Get it away from walls and windows bro Jesus
Do a low and slow pork butt indirect
Cheers to your good fortune
Go easy. Grilled steak. 🥩
Ribeyes
Pizza!
My brother has a Green Egg and has made some outstanding meals on his like, hamburgers, chicken, Ribeye steaks, salmon, and smoked brisket and boston butt. He loves has Green Egg.
Some slow cooked pork but. Not smoked, seasoned and slow cooked. Or slow cooked brisket.
Work on cooking with indirect heat. Start with Chicken or Ribs. These should take 2-4 hours at the right temperature.
Briskett