What’s up, y’all?!
I was gifted this gently-used beauty over the weekend and I need some advice on getting it into proper grillin’ shape.
I want to get a charcoal basket for it. Are there advantages to the colander-style steel baskets, or will I get the same results with the wire-style? I currently live out in the boonies, so I’ll have to order whatever I get.
The grill grate’s really rusty. I’m planning to soak it in baking soda & vinegar overnight and see if I can salvage it, but I’m open to more advice if that doesn’t work. I may end up having to order one, but I’d like to save this one if I can.
Also, I’m open to any other usage tips y’all experienced folks may have. I’ve never cooked on this style of smoker before, but I’ve used various other smokers & grills over the years. Any tips specific to the egg that may be useful before I fire it up this weekend?
Thanks y’all! Holla!
by rmmurrayjr
18 Comments
Charcoal.
Hopefully you got the daisy wheel top regulator. What is there is the storage/snuffing cap.
IF you do not have the daisy wheel there are many choices. Start cheap and learn. Then get something fancy later.
rusty fire grate is very normal. do not bother cleaning it.
Remove all the ash in the firebox if any.
Use lots of charcoal. When you snuff the fire after cooking assuming good sealing most of the charcoal will be there for the next cook.
I inherited a coal starter tall skinny, it is one method of starting. I also just use my propane torch. Start 3 or 4 places.
get some cheap meat.
start a fire let it burn until the smoke settles down. Assuming the gauge is somewhat correct. Shoot for about 350 on the first cook.
I use a skinny two fingers on the bottom vent and just slightly open on the top when near temp.
I only adjust the bottom vent from there if cooking low and slow and long.
start with the Daisy wheel fully open and lid closed. Start closing daisy wheel about 250 and should be the slightly open position when at temp. YMMV Let stabilize for 10 or 15 minutes.
Adjust as needed.
When happy throw some meat on it. Direct or indirect your choice.
No lighter fluid.
BGE forum for lots of great advice.
Have fun.
It is sort of a dark art to cook with but once you get it is a lot of fun.
Cheap charcoal for beginners. Not briquets.
Keep it dry. If starting from being wet slowly bring up the temp. Need to dry the egg.
Grab a beer, take your time letting it get to temp, enjoy
Start by aligning the bands to where your handle is centered under the thermometer
If your grill grate is cast iron, you can rehab it if rusty. If it’s stainless, you’ll need a new one. If cast iron, brush all the rust off, lightly coat in a high smoke point oil (peanut or grapeseed are available everywhere and will do the trick). Set it in Your egg at 450 for an hour or so to allow the oil to polymerize on the grid and you’ll
Be good to go.
I prefer the basket style charcoal baskets to the colander style. With the baskets you can shake all the ash and small bits out between cooks.
I have the BGE basket, I’d prefer the kick ash.
Captain Ron is on here! watch a bunch of videos and learn how to set up and cook with your egg. I have the official egg book which is helpful but you can find all you need online with enough time
[https://www.youtube.com/fogocharcoal](https://www.youtube.com/fogocharcoal)
Be VERY careful rolling it on uneven ground. It’s top heavy and tipping it over could be disastrous.
Get that egg on an even surface. That is one move away from tipping over. Do a lot of reading here. Once you go BGE you never look back. I’ve had my large since ’21 I think and love using it. My primary use is meal prepping smoked chicken and pork butt. Saves money on lunches and makes for quick meals when we don’t feel like cooking.
Fire goes on the inside.
If you’re trying to go low and slow and it gets above 300°. You might want to just plan on grilling instead. Once that thing starts heating up it takes a long time for it to cool back down. So you got one shot!
Give the hinge assembly and bands a good inspection, make sure everything is right and tight to avoid issues later and maybe even consider springing for the newer design assembly, makes a huge difference IMO and I did the same to some older ones I picked up and restored. Also you don’t show the inside but depending on the prior owners usage you should probably replace the seal, super easy to do. I see captain ron was already mentioned in a comment here, give his videos a check he knows his stuff.
Watch the Fogo BGE videos on YouTube. They are actually pretty great for a beginner.
Trust your upper and lower settings, seriously don’t mess with them too much no matter how much you may want to.
Did it come with a ceramic plate setter of any kind? If not buy either a convegtor from bge or what I suggest the woo ring and 2 half moon ceramic plates. It’s cheaper and more versatile.
Here’s the link:
https://ceramicgrillstore.com/products/large-big-green-egg-expander-cgs-woo
This is essential for indirect cooking. Without one of these you basically just have a charcoal grill
Start with cheap meat. Chicken, pork butt. I started with low and slow. I jumped in with rib eyes my first cook and it did not go well. Managing your fire is the main task to master.
Get the chefs temp pro s1 digital temp gage. Game changer
Build a nice table for it. Lots of plans on line. You don’t have to be a master craftsman, but you’re going to need a table saw, router, pocket hole jig and a jig saw.
As for cooking, here’s the best advice I ever got:
Fill up your charcoal (Royal Oak is fine).
Light it.
Buys some ribs and some chicken and a sirloin. Season ’em all and put ’em in the fridge.
Get it up to temp (let’s say you’re shooting for 250 for ribs.
Once you get it to temp, holding at temp, THEN get the ribs and put the chicken and steak back in the fridge for tomorrow.
Chances are on your first few cooks you’ll get it up to 350 when you wanted 250. In that case, put the ribs and steak back in the fridge for tomorrow and grab the chicken.
What? It went from 250 to 450? Well, grab the steak.
Point is, once you go too high, you can’t get back down. Don’t trust the ‘burp your egg’ hype. And there’s no worse feeling than looking at a beauty rack of ribs and a too-hot egg.
Seriously, have fun with it. And if you have a craving for brisket, go out to eat. I’m pretty good at it by now (20 year old egg), but I’m too old to stay up till midnight minding temps and then getting up at 6am to wait out the stall and wrap.
Learn how to burp your egg. Immediately.