Can I get some Big Green Egg stoke please?

[undertow2]

Brine little birdies brine - will see you in about 5 hrs and than it is smoke time... Smoking and deep frying pics to come...


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[undertow2]

See you in 1 1/2 hrs...


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[undertow2]

160 and heading to the fryer...


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[bodywhomper]

160 and heading to the fryer...


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Looks great even before the deep fry!

What’s the rack that you’re using? BGE-specific or reused from other application? Sometimes I’ve used baker’s cooling racks, but they are small.

[undertow2]

Looks great even before the deep fry!

What’s the rack that you’re using? BGE-specific or reused from other application? Sometimes I’ve used baker’s cooling racks, but they are small.

Thanks BW - the wings were off the charts and are an absolute redo...

The rack I used is from ceramicgrillstore.com - I have bought a ton of stuff from them and they have a ton of setups... I absolutely love my racks and cook with it all the time...


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[retirwntm]

Fully fucked up today. Awesome double rack of ribs on the grill. Then I got a real funky smell. The tin foil I wrapped around the plate setter caught fire with fat drippings and full on melted and turned to an almost ash like material that disintegrated when I tried to fish it all out.

It smells like a smelting plant in there now. I regretted doing it but had to throw out the ribs. Now the question - if I burn the fucker out at 700* which is what I’m doing now will that be enough to resolve any lingering issues? I plan on fully cleaning the egg out and using the wire brush to remove all the ash residue.

Multiple burns or any other thoughts? Happy fucking Easter! Hope the Chinese restaurants are open.


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[undertow2]

I would do exactly what you are doing - load up the lump and do a 600+ degree burn for at least and hr... I sure as hell think that should do it... I have done 100s of cooks using the foil the way you do and never had an issue... Will def have to watch it...

Good luck...!


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[retirwntm]

Cool. I didn’t think foil would burn that way. Kind of surprised me. Our house and backyard are just starting to not smell like a chemical fire.


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[bodywhomper]

I agree. I didn’t think foil would burn that way, either.

Undertow, thanks for the recommendation for ceramicgrillstore.com. I think you’ve recommended it before upthread, but I forgot.

[mooseknuckles]

Vibes to mtnwriter on the exxonnvaldez

Order an extra gasket while you are shopping. Especially if you are going to be playing with those high pizza oven temps.


Went for the ol chicken and ribs combo tonight. We are dry rub fans here but those ends on the ribs were a bit too jerky for my taste. 2 ribs in on each side and they all fell off the bone. Tough timing it all to please the whole crew but zero complaints from the troops.

[undertow2]

I gave my 15 yr old workhorse some love...! Just installed the new improved band as well as the new cap and both upgrades are huge improvement... And while I was at it I changed out the gasket...! Here is to 15 more yrs of loyal and dependable service...


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[Cruiser]

She's a 'beaut, Clark!

Seriously, mine needs that kind of attention

[undertow2]

She's a 'beaut, Clark!

Seriously, mine needs that kind of attention

Thanks Cruiser and as the OG of this thread you should... So many times I hear how expensive these things are - 15 years and the only money I have spent on it was what I did today... I cannot say the same for my $1,000+ stainless gas grill that is 3 years old...


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[Cruiser]

Just smoked 2 racks in mine yesterday and they were so darn tasty that I (briefly) forgot about the damned covid. That's the power of the egg. It'll transport you to far off places...

[retirwntm]

We’ve been using ours pretty much every/every other day since my rack of ribs dumpster fire.

I did two pretty hardcore burns for a few hours at the temp gauge maxxed out. I cleaned out all the residue and went at the inside burnt materials with a steel wool brush.

Last night was some pretty tasty Arctic char on cedar planks. I suck at the food porn part but it was as good as it would have looked.

This thread has been hugely helpful to me so thanks everyone that contributes.


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[undertow2]

Cross post in Whatcha Cookin...

Best ribs I have cooked to date and first time smoking this way... Did not wrap... Did not use butter, brown sugar or honey... Set the Egg at 300 degrees indirect for 3 hrs... After the first hr sprayed the ribs with apple juice every 30 minutes and took them off after 3’hrs... Not fall off the bone or mushy - perfect bite... Will always use this method moving forward - so good...!


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[Cruiser]

Those look outstanding! I love ribs with some chew to them but everyone else in the Cruiser clan seems to think that they have to be falling off the bone to be good.

[bodywhomper]

Those look nice!

I noticed today that amazingribs has a new (?) paywall for some of its content.

[Cruiser]

piggie piggie

[Cruiser]

Giddyup!

[::: :::]

Mmmmm

[undertow2]

Nicely done Cruiser - highly jealous... First weekend in almost 2 months where it didn’t rain and am away from my Eggs...


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[Cruiser]

My rib technique is so dialed at this point that I think I could turn them out in my sleep. Salt, yellow mustard, and the Jimmy leg dry rub go on while the egg is warming up. 2.5h of good smoke at 250* followed by 3h in foil with some beer to help steam. Then 1h at 265* with a bit of sauce brushed on halfway through to get that lacquered finish. Might not work for everyone since smokers vary and whatnot but they come out consistently good at my house.

[RootSkier]

Interesting. I have defaulted to just 5 hours at 250, all unwrapped, and then a tiny bit of sauce plus high heat for a few minutes on the gas grill to finish. I have a knock-off egg and I have found that when I open it to change the setup I have a really hard time keeping it from getting too hot.

[RootSkier]

Can I use briquettes for a 4-5 hour smoke? I know it is not recommended by the BGE crew in general, and I have always used lump but I don't have any and am trying to figure out if I need to find some before I smoke some ribs tomorrow.