Can I get some Big Green Egg stoke please?

[Conundrum]

Anyone ever do a roast (not prime rib) in an egg? I thawed a chuck roast out and panicked this morning and went with a slow Dutch in the oven. Couldn’t find much online that people were excited about. I should have planned a little better.

[bodywhomper]

I did a chuck roast about a month ago. It was my first one the egg. It came out awesome!! Kept egg grill temp at 215-225. Wrapped in foil with liquid at stall temp through the end. Pulled at ~201. In hindsight, i had more than enough time that day to have not foiled it and preserved the bark quality. I had started it in the morning.

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[Pegleg]

Question for all you Eggheads. I smoked 4 whole chickens on the Egg last weekend, which was the most I've ever done. As you can probably imagine, those chickens drip a lot of fat once the skin starts rendering after an hour. As a result, when I checked them around an hour and a half, when I opened it the fat all ignited, resulting in charred bottoms of the chickens and plumes of black, bitter smoke. Had to pull them off the Egg and finish them on the gas grill (which was OK, they'd already gotten enough smoke flavor, but not what I'd planned).

So is this just a flaw of the Egg design for smoking, that fat will drip down onto the fire and eventually ignite? (I use the stone thing in between the fire and the grill surface to make the heat more indirect, but if enough fat drips onto that it pools and eventually runs off onto the coals.) Never had this problem when I used to have an offset smoker, since the fat would just drip onto the bottom of the smoke chamber and never come into contact with the fire.

[schwerty]

Anyone ever do a roast (not prime rib) in an egg? I thawed a chuck roast out and panicked this morning and went with a slow Dutch in the oven. Couldn’t find much online that people were excited about. I should have planned a little better.

I’d guess about 80% of my egg cools are roasts of some sort...pork, beef or game. Not traditional BBQ. Works great.

[Cruiser]

Question for all you Eggheads. I smoked 4 whole chickens on the Egg last weekend, which was the most I've ever done. As you can probably imagine, those chickens drip a lot of fat once the skin starts rendering after an hour. As a result, when I checked them around an hour and a half, when I opened it the fat all ignited, resulting in charred bottoms of the chickens and plumes of black, bitter smoke. Had to pull them off the Egg and finish them on the gas grill (which was OK, they'd already gotten enough smoke flavor, but not what I'd planned).

So is this just a flaw of the Egg design for smoking, that fat will drip down onto the fire and eventually ignite? (I use the stone thing in between the fire and the grill surface to make the heat more indirect, but if enough fat drips onto that it pools and eventually runs off onto the coals.) Never had this problem when I used to have an offset smoker, since the fat would just drip onto the bottom of the smoke chamber and never come into contact with the fire.

So you're running an indirect setup with a plate setter or similar between the coals and the grill grate? If I'm understanding correctly then my solution to that issue has been to make a shallow "pan" out of the wide rolls of heavy duty aluminum foil to catch all the drippings before they make it to the plate setter and eventually run off to the coals. It's also useful for bigger items like ribs that hang over the edge of area protected by the plate setter. Was getting some burnt ends on my ribs until I started using the foil.

[bodywhomper]

Can also use oven pans. On the plate setter and below the grill.

[Conundrum]

Can also use oven pans. On the plate setter and below the grill.

And depending on your temp, you can put liquid like beer or apple juice in the drip pan to evaporate into your smoke.

[BigKuba]

Got some Ceramic Grill Store goodies




Can't wait to make a pizza while making a steak while making veggies and 2 racks of ribs

[MakersTeleMark]

$500 pizza. C'mon now.

[BigKuba]

$500 pizza. C'mon now.

I would expect nothing less from the overpriced grill thread within a dentistry forum.

[MakersTeleMark]

I would expect nothing less from the overpriced grill thread within a dentistry forum.

You're right, it's probably over a grand. #outoftheloop

[Bobby Stainless]

<video

[hatchgreenchile]

Gobble gobble

[Grange]

I smoked a thick pork chop today to a temp of 155. I had my BGE at 220 most of the time and raised it up to 250 at the end. I then pulled the chop, wrapped in aluminum foil and stored in a towel stuffed cooler to keep the temp while I opened the air flow raise the BGE temperature to about 700. I then seared the chop to an internal temp of 165.

[MakersTeleMark]

The BTU's consumed by that paltry piece of meat could heat my place for a year. Holy shit. For a $4 pork chop.

Shit has gotten out of hand.

[wyeaster]

The BTU's consumed by that paltry piece of meat could heat my place for a year. Holy shit. For a $4 pork chop.

Shit has gotten out of hand.

wrong forum, sjw jong

[abraham]

<video

Looks like I may be visiting Nashville to friends in the near future. I don't need to claim any green egg meat, but Bearded Iris drinking sessions are tempting after my previous Tennessee experience. Want to join for a beer?


I promise I don't listen to the fuckin Eagles

[Bobby Stainless]

Looks like I may be visiting Nashville to friends in the near future. I don't need to claim any green egg meat, but Bearded Iris drinking sessions are tempting after my previous Tennessee experience. Want to join for a beer?


I promise I don't listen to the fuckin Eagles

Yeah man. Let me know when you are in town.

[bodywhomper]

Haven’t done direct with really high heat, the dome thermometer was pinned

[hatchgreenchile]

Bump for brisket

[Cruiser]

That's a mighty fine looking smoke ring.

[Cruiser]

Before shot

[Cruiser]

And the after

[bodywhomper]

[undertow2]

2 1/2 hrs and just wrapped them... Well on our way...

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