Grills......

[Stephen]

I did a brisket for the superbowl. Saturday at 9pm I started the grill, trimmed and seasoned it and threw It on the grill at 11 and passed out.. luck was on my side because I woke up at 7:30 and went to check temp and the point was exactly 195.. threw that bitch in the cooler and had it for lunch.. one of the best ones I?ve cooked so far!!

[bird_dog0347]

I've got one of the flame boss wifi controllers for my egg, but I only use it for long cooks on something like a pork butt or whatever. I use it even less now that I have a new offset smoker (my old one rusted out the firebox) as I prefer to use it for things like brisket, etc.

[dcs13]

Another Ceramic egg fan here - this one is on my list but can't bring myself to pay 250.00 for it yet -

Flame Boss 400-WiFi Smoker Controller (Ceramic/Kamado Kit)

I never would have spent the money on a WiFi controller for my egg, BUT my wife bought me the Egg Genius for my brithday. HOLY CRAP, game changer. It is so nice to be able to reliably control the heat for long cooks and not have to baby sit it.
I like that it data "logs" your cooks too. That way if something was a little overdone, or dry, you can look at that cook and adjust.. Now if I could just get better at this Holley EFI data log stuff.

[Stephen]

Another Ceramic egg fan here - this one is on my list but can't bring myself to pay 250.00 for it yet -

Flame Boss 400-WiFi Smoker Controller (Ceramic/Kamado Kit)

After tinkering if found it easy to control temp

I leave a little less than a centimeter open at the bottom vent

[mustang_revival]

Another Ceramic egg fan here - this one is on my list but can't bring myself to pay 250.00 for it yet -

Flame Boss 400-WiFi Smoker Controller (Ceramic/Kamado Kit)

[Trip McNeely]

Buy some Pecan and Cherry wood chunks from Academy. You can soak them in water but I don't. I cook with lump charcoal, and throw a piece or two in as I am warming it up, and right before I add meat. Works like a champ for adding flavor. Also get one of those big electric igniters. I put it in the center sticking straight up, then add my lump, plug it in, mad fire in 10 minutes usually. I put a plug on my patio next to the BGE just for this purpose.

I?ll have to look into those. As far as the igniter I?m ok with paper and a lighter. If it takes more time, oh well it?s just more beers for me.

[kingjason]

Wife just got me a Big Green Egg for Christmas. I just picked it up today. Let the games begin! I need some tips as this is pretty new to me. I?m used to an old school Weber charcoal.

Buy some Pecan and Cherry wood chunks from Academy. You can soak them in water but I don't. I cook with lump charcoal, and throw a piece or two in as I am warming it up, and right before I add meat. Works like a champ for adding flavor. Also get one of those big electric igniters. I put it in the center sticking straight up, then add my lump, plug it in, mad fire in 10 minutes usually. I put a plug on my patio next to the BGE just for this purpose.

[AnthonyS]

I cooked some chicken quarters with a dry rub last night and holy shit they were incredible. I did 280-290 temp hovered for about an hour and a half. They were so juicy and had the crispiest skin. Also the flavor was a mesquite smoky flavor, but not overpowering. Just right. I am a fan now of this thing.

Ceramic kamodos are so awesome. I?ve had mine about 8 years. The new outdoor kitchen arrives soon too. I will have an inset grill and rotisserie then as well. Oh and a gas pizza oven.

[Stephen]

You?re gonna love it

[Trip McNeely]

I cooked some chicken quarters with a dry rub last night and holy shit they were incredible. I did 280-290 temp hovered for about an hour and a half. They were so juicy and had the crispiest skin. Also the flavor was a mesquite smoky flavor, but not overpowering. Just right. I am a fan now of this thing.

[Stephen]

Congrats, I've had mine for about 5 years now and still love it. You didn't mention which size you got, I've got the XL and went to a place in Denton called The Ceramic Grill store and bought their system for the inside. You can fit way more stuff in there and it's much easier and more adjustable than the BGE brand stuff. I HIGHLY recommend getting this setup for whatever size egg you got. The smokeware cap is also super handy if you are smoking something for lengthy periods of time and there is a possibility of bad weather. And the angle brackets make it easy to divide the charcoal into one side of the egg and be able to cook steaks over indirect heat slowly then sear the shit out of them when they are almost ready.

https://ceramicgrillstore.com/products/xl-woo-adjustable-rig-combo-bge

https://ceramicgrillstore.com/products/smokeware-stainless-vented-chimney-cap-bge

https://ceramicgrillstore.com/products/xl-ang-l-brackets-pair-bge

I also have the BGE wooden table which is great, but not cheap, found mine used online from a dude who was moving out of state.

I had that vent on my original joe it was a good upgrade but the classic ii is similar design

photo uploader for website


Mine is the kamado joe classic 2 large 18” It will do a 16 lb brisket in there

Likely the exact same size at the large BGE

[bird_dog0347]

Congrats, I've had mine for about 5 years now and still love it. You didn't mention which size you got, I've got the XL and went to a place in Denton called The Ceramic Grill store and bought their system for the inside. You can fit way more stuff in there and it's much easier and more adjustable than the BGE brand stuff. I HIGHLY recommend getting this setup for whatever size egg you got. The smokeware cap is also super handy if you are smoking something for lengthy periods of time and there is a possibility of bad weather. And the angle brackets make it easy to divide the charcoal into one side of the egg and be able to cook steaks over indirect heat slowly then sear the shit out of them when they are almost ready.

https://ceramicgrillstore.com/products/xl-woo-adjustable-rig-combo-bge

https://ceramicgrillstore.com/products/smokeware-stainless-vented-chimney-cap-bge

https://ceramicgrillstore.com/products/xl-ang-l-brackets-pair-bge

I also have the BGE wooden table which is great, but not cheap, found mine used online from a dude who was moving out of state.

[Stephen]

Wife just got me a Big Green Egg for Christmas. I just picked it up today. Let the games begin! I need some tips as this is pretty new to me. I?m used to an old school Weber charcoal.

I totally went to the dark side and now have a kamado joe ii. If your smoking keep your your intake almost closed (I stick the tip of my pinky in the vent and close it to my finger) and top vents barely open too and uoull Keep a nice 250

[Trip McNeely]

Wife just got me a Big Green Egg for Christmas. I just picked it up today. Let the games begin! I need some tips as this is pretty new to me. I?m used to an old school Weber charcoal.

[Rafa]

Still pimp the Primo XL.

I have the divider which is helps big time if I don't want to use whole thing.

Matt is right about the smoking, small smoke ring, not thick bark, but man I don't have to tend to it hardily at all. I set it to about 250 and it just stays there. I only put one 1/4 price of wood towards bottom of it.

I still use the firestarter. I just put it on top of old lump charcoal and light it. Lights up the rest as well. If I want to get it going quick, I use the weed burner. What I did, was I took the circular part of the weed burner, I put in vice and squeezed it, and it fits perfect inside the vent on PRIMO. I turn on the burner, stick it in there and just move it side to side and it starts up pretty damn quick.

Haven't used the real smoker in forever, but I am missing a good smoke though, so I might bust it out here shortly to do some real smoking.