I made some bbq chicken quarters for my very first cook. I used FOGO black charcoal and two chunks of cherry wood. Cooked them around 350 until the Meater said they were done.
My second cook was spareribs! I used the 2-2-1 method that Captain Ron suggested, and they turned out very well. I had some trouble controlling the temperature, and the fire went out twice on me. Despite that, the ribs were fantastic. I used a Dizzy Pig rub and their new bbq sauce.
Going out of town for a few days, and when I come back, I am going to try and master temperature control. Coming from a propane grill, this is a whole different skill set. Everything seems to happen slower. My big issue is the grill getting hot so fast when first lighting it that I do not have time to react, and nothing I do, short of putting out the fire, seems to bring the temperature back down.
Despite those minor issues, I’m in love with my Egg. I’ve named her Prudence, and I look forward to many happy years with her.
by its737almosteveryday
2 Comments
Off to a great start. The egg is such a good chicken rig. Spatchcock whole bird is by far my most frequent cook. Just get that temperature control figured out and you’ll be golden. Whatever method you use to start the fire just give it plenty of time to get to cook temp. As you saw once you overshoot that there’s not much you can do.
It sounds counterintuitive but to cool it down, add more charcoal.