Finally, the BIG GREEN EGG IS SCHEDULED TO ARRIVE!!

Smokin Gator · 09-25-2011, 12:50 PM

Congrats on the BGE purchase. I have a medium and a large and absolutely love them. Shoot me an email and I will send you a couple of rub recipes and a couple other things you might be interested in.

Duane steered you right on the Maverick. They are reasonable and dependable. I also agree that you can start with a pork butt if you want to do a long cook.

One Egg tip... when you start your fire for smoking do it only in the center. Then put your plate setter drip pan and grate in. Open the air intake all the way and the slider top all the way. HOWEVER, keep an eye on your temps. If you let an Egg get too hot it is a bear to get it back down.

Once you get it to 225 or so close the air intake to about 1/4 inch and close the slider top. Then open your petals to about 1/2 way open. Keep an eye on the temps again and adjust the air intake down if needed. To run at 225 I barely have the intake open 1/8 of an inch.

Try as much as possible to make you temp adjustments with air intake. Also, big adjustment with air intake... small ones with the petals.

Stevez · 09-25-2011, 01:01 PM

Congrats on the Egg! I always have wanted one myself and so far have been a weber bullet man. One day I'll get one too. I'd start with the Pork Shoulder to get used to the smoker and then progress. Love the various ideas on the virtual weber bullet dot com site. Tried many and have had great results. Try the smoked wings on there; I can't believe the results and my friends keep asking me for them again and again. Good luck. Steve

stinkie · 09-25-2011, 02:07 PM

congrats on the egg. if you stop by jeffs on the 7th i will hook you up with a great rub and recipe. for brisket. and maybe a sample.

stinkie

dan

09-25-2011, 12:50 PM	#1
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: Finally, the BIG GREEN EGG IS SCHEDULED TO ARRIVE!! Congrats on the BGE purchase. I have a medium and a large and absolutely love them. Shoot me an email and I will send you a couple of rub recipes and a couple other things you might be interested in. Duane steered you right on the Maverick. They are reasonable and dependable. I also agree that you can start with a pork butt if you want to do a long cook. One Egg tip... when you start your fire for smoking do it only in the center. Then put your plate setter drip pan and grate in. Open the air intake all the way and the slider top all the way. HOWEVER, keep an eye on your temps. If you let an Egg get too hot it is a bear to get it back down. Once you get it to 225 or so close the air intake to about 1/4 inch and close the slider top. Then open your petals to about 1/2 way open. Keep an eye on the temps again and adjust the air intake down if needed. To run at 225 I barely have the intake open 1/8 of an inch. Try as much as possible to make you temp adjustments with air intake. Also, big adjustment with air intake... small ones with the petals. __________________ Check out the Cigar Asylum Newbie Sampler Trade

09-25-2011, 01:01 PM	#2
Stevez Adjusting to the Life Join Date: Apr 2010 First Name: Steve Location: Louisville, Kentucky Posts: 487 Trading: (7)	Re: Finally, the BIG GREEN EGG IS SCHEDULED TO ARRIVE!! Congrats on the Egg! I always have wanted one myself and so far have been a weber bullet man. One day I'll get one too. I'd start with the Pork Shoulder to get used to the smoker and then progress. Love the various ideas on the virtual weber bullet dot com site. Tried many and have had great results. Try the smoked wings on there; I can't believe the results and my friends keep asking me for them again and again. Good luck. Steve

09-25-2011, 02:07 PM	#3
stinkie Still Watching My Back Join Date: Dec 2008 First Name: dan Location: In the sticks/Tarlton ohio Posts: 140 Trading: (2)	Re: Finally, the BIG GREEN EGG IS SCHEDULED TO ARRIVE!! congrats on the egg. if you stop by jeffs on the 7th i will hook you up with a great rub and recipe. for brisket. and maybe a sample. stinkie dan