Green Egg
- Thread starter 812scottj
- Start date
You'll love it. I've had mine since 1999. My tip, burp it at high temps if you value your eyebrows.
I do not like them in a house
I do not like them with a mouse
I do not like them here or there
I do not like them anywhere
I do not like green eggs and ham
I do not like them, Sam-I-Am.
I do not like them with a mouse
I do not like them here or there
I do not like them anywhere
I do not like green eggs and ham
I do not like them, Sam-I-Am.
What comes with yours? What are you eyeing on cooking?
I love mine. Pork shoulder is a good starter for low and slow smoke.
I got the first piece of the modular stand, the indirect grilling thing, a cover, bag of charcoal, and the compressed wood fire starters. It’s amazing how many accessories you can get for these things...it’s like a lifestyle!! I would like to smoke a pork shoulder or butt for my first meal on it. Any good recipes?
It’s a great grill. I got mine in 2017 - my older brother in laws all had one so I pulled the trigger on one when the time came.
The versatility of it really is its biggest advantage - whether you want to smoke ribs, sear steaks at 650, or even bake a pie in it. I order Rockwood charcoal online for mine as it’s much more smoke neutral than Royal Oak and doesn’t require as much “burn off” time. Or at least that’s what I’ve found.
Like everything else, you just have to feel your way through it on getting a feel for where the vents should be for various cooks. Start off basic - grill something at ~450 that won’t be impacted by the temperature being too hot. Once you’re more familiar with dampers then you can wade into smoking. Once the egg hits 300 it starts heating up fast. Keep an eye on it or you’ll get too hot to reduce temps back to where they need to be.
Checkout the egg head forum for great advice and ideas if your creativity hits a wall. Also checkout ceramicgrillstore.com for some accessories once you get it all down.
The versatility of it really is its biggest advantage - whether you want to smoke ribs, sear steaks at 650, or even bake a pie in it. I order Rockwood charcoal online for mine as it’s much more smoke neutral than Royal Oak and doesn’t require as much “burn off” time. Or at least that’s what I’ve found.
Like everything else, you just have to feel your way through it on getting a feel for where the vents should be for various cooks. Start off basic - grill something at ~450 that won’t be impacted by the temperature being too hot. Once you’re more familiar with dampers then you can wade into smoking. Once the egg hits 300 it starts heating up fast. Keep an eye on it or you’ll get too hot to reduce temps back to where they need to be.
Checkout the egg head forum for great advice and ideas if your creativity hits a wall. Also checkout ceramicgrillstore.com for some accessories once you get it all down.
Awesome! Thank you!! I can’t wait to get going with it. I have a Saber gas grill, so for quick meals, it works great. Sometimes, I just want to sit on the deck, drink bourbon, smoke cigars, and listen to music and smell the smoke!!
On a related note - if you’re in Lexington Housewarmings does their annual Eggfest in June and Wilson’s in Frankfort does theirs the following weekend. You pay $20 to eat unlimited samples of local grilling enthusiasts’ dishes cooked on the egg.
Man, I almost went with a pellet grill, but I really think I would have regretted it. I’ve always wanted a Green Egg...hesitated because of a bad experience with a cheap Komodo grill from Lowe’s
Here is my set up for pork shoulder:
-Buy a 8 or so pound pork shoulder
-Trim most of the fat including the fat cap ( Some may disagree with this but in the egg you aren’t going to dry out and I want as much smoke and rub on the edible meat as possible)
- set up for the egg: layer of lump layer of hickory wood chips/chunks and repeat until full
-light get the egg up to 250 with the platesetter legs up and a drip pan sitting on it
- layer of yellow mustard on the shoulder followed by rub
-put the shoulder on the egg and cook to 190 or so internal temp
Sometimes I will increase the temp on the egg throughout the cook or wrap it on foil after several hours if I’m trying to speed up the cook.
Electric charcoal starter
These electric charcoal starters are a great way to get lump going. Bury it in the middle, plug it in and you’ll be at 225 in 20 minutes.
These electric charcoal starters are a great way to get lump going. Bury it in the middle, plug it in and you’ll be at 225 in 20 minutes.
Merry Christmas! Enjoy. Be thankful you had it delivered. I had to drive to Owensboro to pick mine up in 1999.
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A simple chimney starter is all you need to get a fire going. I've got the weber performer with a propane starter for the charcoal, but I'm a lazy *****.
I've always wanted a green egg, but I don't think I'd do enough slow cooks to justify the money. As is, I have the weber and a blackstone. If I ever get more space, I'll probably add to the collection.
I've always wanted a green egg, but I don't think I'd do enough slow cooks to justify the money. As is, I have the weber and a blackstone. If I ever get more space, I'll probably add to the collection.
You can smoke meats really well on the bigger Webers but man you’ll need to tend it every 15 minutes or so.
Yeah thats kind of what I've read.. you can do the snake method.. and ill try that this coming summer.. but I have a feeling I'm gonna need to just pony up for a legit smoker. I need something I can kind of "set and forget".. checking on something every 15 minutes for 8 hours isn't gonna cut it.
I might get one of those this year. I've never had any problems with using paper, it also gives me an excuse to save those mailers I get every week. Free bbq kindling is what I call it. Seems like it gets the charcoal good and going in about 10 minutes. But I have no idea what temp the briquettes are. I toss em in the side barrel and let the tstat get up to temp so this may be a better way.
You can get an electric smoker for 150-200 bucks. I have a Masterbuilt myself. It doesn’t quite pack the flavor in like some of the more expensive things in the market but it’s pretty close. I’ve been really pleased with mine overall. I’ve had it for 4-5 years now. I regularly do pork butts, ribs, wings, breasts, whole chickens, roasts, and pretty much anything else. And it definitely adds a layer of flavor to everything I cook. And all you have to do is refill the wood chips every couple of hours or so. Very easy.
As for lighting an egg, if you oil the meat before putting it on the egg, use the paper towel that you wiped your hands off with to light the charcoal. The lifetime warranty on the ceramics is the real deal. As far as price, if you use it, it is worth it, if not, like anything else, no...get what you need for your needs. After you get familiar with the egg, you can an upper grade of protein and end up paying less than if you went out...good eats at a good price is what it's about to us.