Anyone smoke and grill with a Big Green Egg out there? We've had a medium sized one for a few years now. We love grilling anything on it. Very forgiving for the noobie griller and continues to return quality over time.
I have used this on my large with some success but I'm not thrilled with it. Two issues I have are that some slabs will be in contact with others while cooking and some of the ribs will get extra heat on the ends where the air gaps of the placesetter allows heat to flow up from the coals. I probably need to get thinner ribs. Next time I may put something like toothpicks between the ribs to ensure air flows across all surfaces (any ideas?).I've got a large BGE that's 10 years old and we love it. Cooking ribs can be a little easier with a V-rack You can invert it and cook up to 6 racks of ribs a one time.
https://www.amazon.com/s/?ie=UTF8&k...qmt=b&hvbmt=bb&hvdev=c&ref=pd_sl_8drik8e0lq_b
Yes I have one that is almost as old as my BGE (BBQ Guru) https://bbqguru.com/I'm not much of a griller, but have a friend who is. He has a large Green Egg and a smaller Komodo Joe.
Has a gadget he swears by. It's an electronic thermometer that has a connection to the vent on the grill. By opening and closing the vent, it can maintain a constant temperature over a long period of time, eliminating the need for a human to spend hours minding the smoker.
He uses it to smoke Boston butts overnight, and says it makes the job almost too easy.
Day I use a drip pan that just barely fits inside the plate setter legs and has 2" high sides. My ribs do touch on the ends but I didn't have a problem with them burning. Maybe it was the large drip pan I just don't know. By the way your idea with toothpicks sounds good to me, I might try that next time. By the way I had the big drip pan sitting directly on the plate setter underneath the grate.I have used this on my large with some success but I'm not thrilled with it. Two issues I have are that some slabs will be in contact with others while cooking and some of the ribs will get extra heat on the ends where the air gaps of the placesetter allows heat to flow up from the coals. I probably need to get thinner ribs. Next time I may put something like toothpicks between the ribs to ensure air flows across all surfaces (any ideas?).
I cooked a couple of slabs two weeks ago using the regular grill and the grill extender and it worked out pretty well. I cut two slabs in half and put two halves on the grill and two on the extender. I was able to keep the ribs centered over the plate setter on which I also had a pan of apple juice.
This is a good forum. I also always recommend The Virtual Web Bulletin Board. https://tvwbb.com/ It is for WSM users (also an awesome smoker), but it is an awesome resource for recipes and techniques that can be transferred to any smoker.Big Green Egg owner here. You might find the Egg Forum helpful in your cooking. I have learned a lot on there. http://eggheadforum.com/categories
Good recommendation. I have two WSMs I use for personal use and catering. Great smokers.This is a good forum. I also always recommend The Virtual Web Bulletin Board. https://tvwbb.com/ It is for WSM users (also an awesome smoker), but it is an awesome resource for recipes and techniques that can be transferred to any smoker.
ok, just saw this, I have an Akorn grill, basically the really cheap version of the BGE and others. It does a solid job but I have yet to try things that take more than a couple hours due to keeping temp stable. I have managed to keep mine at 350 +/- 5 degrees for 3 hours before, but it kept me busy!Yes I have one that is almost as old as my BGE (BBQ Guru) https://bbqguru.com/
I have an digital wireless thermometer that lets me know the temperature inside the egg and also has a meat thermometer. Once I get the egg set up and the temperature stabilized, it does not vary for long periods of time. I've gone to bed overnight with the receiver next to my bed with an alarm if the temperature drifts out of a set range and have not had my sleep interrupted. This is without any add-ons; just the standard Big Green Egg. The ability to maintain a constant temperature for a long period of time with no maintenance is what impressed me the most.ok, just saw this, I have an Akorn grill, basically the really cheap version of the BGE and others. It does a solid job but I have yet to try things that take more than a couple hours due to keeping temp stable. I have managed to keep mine at 350 +/- 5 degrees for 3 hours before, but it kept me busy!
May have to save me a couple hundred and give this a whirl! Thanks for posting.
You wont regret it, some of the pork butts I've smoked have lasted 15+ hours @ 225 degrees and the Guru kept it right on the money.ok, just saw this, I have an Akorn grill, basically the really cheap version of the BGE and others. It does a solid job but I have yet to try things that take more than a couple hours due to keeping temp stable. I have managed to keep mine at 350 +/- 5 degrees for 3 hours before, but it kept me busy!
May have to save me a couple hundred and give this a whirl! Thanks for posting.
I am sold, believe me, my main question now is, how much lump do you put in to keep it going for so long?? I like the FOGO lump, but at 55 a bag, it can get exspensive. I have been known to use it and mix it up with some the cheaper cowboy from lowes. I also like to add some real chunks of pecan, apple, oak, hickory, or dogwood just to make it interesting!You wont regret it, some of the pork butts I've smoked have lasted 15+ hours @ 225 degrees and the Guru kept it right on the money.
I am sold, believe me, my main question now is, how much lump do you put in to keep it going for so long?? I like the FOGO lump, but at 55 a bag, it can get exspensive. I have been known to use it and mix it up with some the cheaper cowboy from lowes. I also like to add some real chunks of pecan, apple, oak, hickory, or dogwood just to make it interesting!
gotcha, thanks! Christmas break starts in less than 2 days for me, so time to get at it!I just fill it up to the top of the fire ring @ 225 it won't use much, you'll probably have about 1/2 of it left.