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Dr. Gitmo Moneyson posted:Dad wants to start with the pork roast, because we already have it and he wants to get rid of what we’ve got before we buy more food. https://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe-1948375 That's my favorite marinade for a pork that isn't a pork shoulder. I'd take it easy on the lemon zest though. Ends up too lemony for me if you put much zest in. I've never used that marinade and then smoked it though, always either grilled or ovened.
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Feb 24, 2018 02:09
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Hasselblad posted:I'd never use a chimney for slow temp startup. My SOP is an electric igniter under a few lumps just to get them started. I used electric only for years but couldn't find it after I moved and have used a chimney the last few times and I haven't noticed any reason not to. If anything it speeds up the process.
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Feb 24, 2018 02:14
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atothesquiz posted:You're forgetting that he's not allowed to buy a 99cent a pound pork butt ($10!!!) and instead must use mystery pork that's not ideal for the $2000 appliance he so desperately needed. This post is wrong in basically every way, including that I'm pretty sure it was an Altima, not a 300Z.
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Feb 24, 2018 02:17
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sellouts posted:Doesn’t anyone use a parafin cube? I use the Weber cubes for lighting my full chimneys. Cheap, effective. Good poo poo.
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Feb 24, 2018 02:17
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atothesquiz posted:You're forgetting that he's not allowed to buy a 99cent a pound pork butt ($10!!!) and instead must use mystery pork that's not ideal for the $2000 appliance he so desperately needed. Dude, I’m allowed to buy food, I just don’t because my dad is the one in charge of buying food at my house, and also I don’t have a lot of money of my own right now. Also the Egg isn’t mine, it’s my dad’s. I just cook on it. Mikey Purp posted:Also...not to pile on, but where the gently caress in the world do deliveries not happen due to rain? They could’ve delivered it in the rain, we just didn’t want them to because we didn’t want the Egg getting messed up. I. M. Gei fucked around with this message at 02:58 on Feb 24, 2018 |
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Feb 24, 2018 02:55
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P.S. The Egg is here! It got delivered this afternoon and I can’t wait to try it out. 
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Feb 24, 2018 02:56
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Dr. Gitmo Moneyson posted:also I don’t have a lot of money of my own right now. Maybe you should.......... .. ... .. .. .. .. . .. .. .. ... Get mo money, son.
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Feb 24, 2018 03:03
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Get a job dude
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Feb 24, 2018 04:28
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VERTiG0 posted:Get a job dude I JUST HAD ONE And then I lost it last week. 
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Feb 24, 2018 04:46
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dy. posted:Buying a pellet smoker (GMG Davy Crockett) in a shady craigslist deal tomorrow morning. Excited to make my first foray into the world of smoked meats. Anything in particular I should know unique to a pellet smoker? Keep an eye on the quality of the pellets. Fillers, etc. to avoid. Pellets attract moisture. So try to keep air-tight. You can always dry them off in a microwave or oven.
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Feb 24, 2018 16:03
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C-Bangin' it 
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Dr. Gitmo Moneyson posted:They could’ve delivered it in the rain, we just didn’t want them to because we didn’t want the Egg getting messed up. Messed up? I suspect that $2000 investment is not going to be used all that much.
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Feb 24, 2018 19:00
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FYI, I was at Costco yesterday and they had a Pit Boss kamado style smoker/grill for much cheaper than it's listed online. I think $599, but I wish I'd paid closer attention. Looked pretty drat nice.
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Feb 24, 2018 19:33
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BeastOfExmoor posted:FYI, I was at Costco yesterday and they had a Pit Boss kamado style smoker/grill for much cheaper than it's listed online. I think $599, but I wish I'd paid closer attention. Looked pretty drat nice. IIRC they had it marked down in their recent coupon mailer. Still would not trade my double-walled Broil King smoker for one.
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Feb 24, 2018 22:23
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This might be better in the Cast Iron thread, but what’s the best way to season the cast iron grate we got with the Big Green Egg?
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Feb 24, 2018 22:39
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I like coconut oil. Just rub it in all over really well and let it cook for an hour or so. Also if it's smooth black it came preseasoned and you don't need to do anything. I've never seen grill grates not preseasoned. It would be silver if it's not seasoned.
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Feb 24, 2018 22:57
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I got maybe the best packer brisket I've ever seen on the smoker right now. had soccer game ...propane tank went out Surely an hour at a hundred degrees won't ruin it, right
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Feb 24, 2018 23:01
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Well... it'll still be safe to eat.
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Feb 24, 2018 23:55
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I think I’ve asked for this before, but what are some good bacon recipes? I wanna try some out on the Egg.
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Feb 25, 2018 04:45
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I haven't tried it personally but I remember the Ruhlman recipe being tossed around GWS http://ruhlman.com/2010/10/home-cured-bacon-2/
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Feb 25, 2018 05:22
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That recipe is insanely salty. Like you can totally halve the salt.
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Feb 25, 2018 05:32
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veiled boner fuel posted:This post is wrong in basically every way, including that I'm pretty sure it was an Altima, not a 300Z. Everything I said was accurate, especially the comment about Sperglord Firecock's 300Z.
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Feb 25, 2018 16:22
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Umm, can someone who knows how to use the BBQ Guru DigiQ DX2 on a Big Green Egg tell me how to put the fan mounting onto the damper door? I tried putting it in longways, but it doesn’t fit all the way and leaves a bunch of air gaps, and I can’t seem to get it to go in the other way. I checked YouTube, but I’m not seeing any videos that explain this. EDIT: Nevermind, I found a video on the BBQ Guru website that showed me what to do. I. M. Gei fucked around with this message at 22:23 on Feb 26, 2018 |
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Feb 26, 2018 20:39
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Dr. Gitmo Moneyson posted:Umm, can someone who knows how to use the BBQ Guru DigiQ DX2 on a Big Green Egg tell me how to put the fan mounting onto the damper door? I I also found a video: https://www.youtube.com/watch?v=ZKOWypRf4t0&t=175s
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Feb 26, 2018 22:27
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^^^ I think that was the first video I watched to set it up, but his looks a little bit different from mine. Okay now I’m having another problem. I’ve got the Egg burning with the ConvEGGtor and the DigiQ and everything set up, and I set the DigiQ to put it at 300°F, but it’s been about half an hour and the temperature is a little over 400°F. How do I get the temp to go down? I’m adjusting the top vent every few minutes but it doesn’t look to be doing much. I think the top vent is 2/3rds of the way closed now. I had to set the DigiQ to 390° just to get it to stop beeping. If it’s lower in an hour I’ll set it again. I. M. Gei fucked around with this message at 22:30 on Feb 26, 2018 |
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Feb 26, 2018 22:27
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Dr. Gitmo Moneyson posted:^^^ I think that was the first video I watched to set it up, but his looks a little bit different from mine. If you got the coals going to hot it will take a long time to get the temp down because of how well insulated it is. Don't get the fire going so hot before you close it and let the regulator go to work.
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Feb 26, 2018 22:30
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Flash Gordon Ramsay posted:If you got the coals going to hot it will take a long time to get the temp down because of how well insulated it is. Don't get the fire going so hot before you close it and let the regulator go to work. I filled the coals to a little below the line and let them light for around 15-20 minutes before I put in the ConvEGGtor and closed the lid. So I don’t know how hot that is. The top coals weren’t lit when I closed the lid. What do you mean by “coals going to hot”?
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Feb 26, 2018 22:33
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dy. posted:Buying a pellet smoker (GMG Davy Crockett) in a shady craigslist deal tomorrow morning. Excited to make my first foray into the world of smoked meats. Anything in particular I should know unique to a pellet smoker?
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Feb 26, 2018 22:47
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Dr. Gitmo Moneyson posted:I filled the coals to a little below the line and let them light for around 15-20 minutes before I put in the ConvEGGtor and closed the lid. So I don’t know how hot that is. The top coals weren’t lit when I closed the lid. You don't want to light all of your coals at once; that generates too much heat and that many smoldering coals will never get down to the temps you want. Instead what you're looking for is slow, steady heat from a couple of coals which will gradually ignite the coals around them as they burn up. That way, a new coal is ignited to replace the coal that is spent, which leads to a slow, steady supply of heat. Think of your coals the same way as a tank of gas in a car. You want to burn just enough gas to provide the energy you need to keep the motor running. If your car burned all of the gas at once it would loving explode. Follow this guide: https://www.kamadoguru.com/topic/500-starting-a-fire-for-low-and-slow-definitive/
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Feb 27, 2018 00:04
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You really should learn how to use the egg without the DigiQ first.
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Feb 27, 2018 00:20
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Flash Gordon Ramsay posted:If you got the coals going to hot it will take a long time to get the temp down because of how well insulated it is. Don't get the fire going so hot before you close it and let the regulator go to work. I would add that you can easily extinguish the coals entirely if you simply close all vents. Overheating is why I mentioned only using an electric coal starter. Got a late start on a butt around noon today. Realized it was relatively mild and somewhat humid and jumped on the conditions.
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Feb 27, 2018 00:53
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Mikey Purp posted:You don't want to light all of your coals at once; that generates too much heat and that many smoldering coals will never get down to the temps you want. Instead what you're looking for is slow, steady heat from a couple of coals which will gradually ignite the coals around them as they burn up. That way, a new coal is ignited to replace the coal that is spent, which leads to a slow, steady supply of heat. Think of your coals the same way as a tank of gas in a car. You want to burn just enough gas to provide the energy you need to keep the motor running. If your car burned all of the gas at once it would loving explode. The Something Awful Forums > Discussion > Goons With Spoons > If your car burned all of the gas at once it would loving explode 5:30PM and very much in the stall. To the fellow above with the pristine egg, here's my process: - Minimal ingredients in rub. (1 type of sugar most often brown, some kosher salt and a single type of pepper) - Light edge of 3-4 lump charcoal (I love Fogu) and load charcoal around them - Open all vents (close lid, eh) and allow smoker to get within 25-50 degrees of target temp. - I put meat on at this point because when you open to put meat on you are letting a metric ton of oxygen in, which can cause it to heat up quickly - only when the temp is 10-20 degrees from target temp do I almost entirely close the vents and THEN turn on the pitmasterIQ stoker. If it is comically frigid outside (10F and below), the stoker will run on high airflow constantly in an attempt to get up to temp, which adds oxygen but all that frigid air cools it down at the same time which often causes it to simply not stop blowing. In an ideal world the stoker is only putting virtual puffs in to keep the coals alive and nail the desired temp. Once you get your procedure down, you will find that only a tiny number of coals are actually used during a 14 hour smoke. I am not going to shame you/your dad for dumping cash into an egg, but I use a Broil King Keg. Metal and double-walled. Relatively lightweight, snug insulation, won't shatter and costs a fraction of an egg. That said the same principals apply for use. I use a PitmasterIQ IQ110 stoker. There is a roll of metal duct tape with my smoking stuff that I use strips of to seal around the stoker vent. If you haven't yet, invest in a decent grill thermometer separate from the stoker's. The dial on the stoker is just a ballpark which I adjust based on the "good" thermo. In closing: Never rush getting your grill ready prior to putting the meat on. Taking your time up front saves you from the overheating nightmare you just experienced. In additional closing: Cleaning is fun as I just open up the vents after a smoke and allow the Keg to get to 800F+. (Only once did I forget I had the probes inside it  )
Hasselblad fucked around with this message at 01:48 on Feb 27, 2018 |
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Feb 27, 2018 00:58
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Thanks for the tips, guys. I’ve done charcoal grilling and smoking before but this is apparently a different procedure from what I’m used to. I shut the vents on my Egg awhile ago, and after two hours the outside was still warm to the touch. When I opened the lid, there was still a good bit of heat and the grate was too hot to touch. I fuckin love this grill.
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Feb 27, 2018 04:34
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Dr. Gitmo Moneyson posted:^^^ I think that was the first video I watched to set it up, but his looks a little bit different from mine. https://biggreenegg.com/getting-started/ posted:Do NOT Cook at High Temperatures Your First Use Slow the gently caress down man. I know you're excited your dad got a new toy but slow down. Plenty of others in this thread warned you not to run it too hot for the first few cooks, such that you properly set the gaskets. Hopefully you didn't gently caress it up running it at 400F+. Take your time and use some common sense: - If you put in a large basket of screaming hot coals, you'll get a screaming hot grill. - A temperature controller does not have "brakes." It cannot take temperature out of a grill, it can only stop stoking it (making the coals burn hotter/faster). - Lack of oxygen will help extinguish the hot coals. This will lead to a dirty smoke which is not good eats. - Slowly approach your desired temperature using the least amount of lit coals as possible, at least for your first (too late) couple of smokes. Ultimately I'd recommend you to stop using the digiQ controller until you understand how this new grill works, because it's somehow much different than your other charcoal grills/smokers. Waste some coal just playing with temperature control without any food on it otherwise you'll be wasting both food and coals because you can't keep a desired temperature consistent.
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Feb 27, 2018 17:01
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Next post: quote:My dad's Egg became sentient and is currently burning down my house and eating my family what do
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Feb 27, 2018 17:05
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Bottom Liner posted:Next post: Ah, Human Eradication Mode.
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Feb 27, 2018 17:54
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El Jebus posted:Ah, Human Eradication Mode. I wonder what type of wood they would choose to smoke us with.
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Feb 27, 2018 17:56
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I hope it's Hickory!
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Feb 27, 2018 18:01
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Hasselblad posted:I wonder what type of wood they would choose to smoke us with. Internet Explorer posted:I hope it's Hickory! As someone who has slowly become more pig-like, Apple seems like a fantastic choice. Or peach. I’ve got a large box of wood that is one of those.
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Feb 27, 2018 19:09
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He’s not going to gently caress up the gaskets at 400. Relax. If it was 650+, you might have a problem. Maybe it’s different than my HeaterMeter but why wouldn’t you drop in a parafin cube, close grill, start controller at temp you want and leave the top wheel open about a toothpick’s width? And let the controller pump in the air it needs to stoke the fire appropriately? This will usually get me going at 235, if I want 225 I have to be a bit more careful.
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Feb 27, 2018 19:17
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atothesquiz posted:Do NOT Cook at High Temperatures Your First Use MOTHER FUCKER I DIDN’T KNOW I DIDN’T KNOW  It was going at a little under 430° for around 4 hours. Is my (dad’s) baby ruined now? 
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Mar 1, 2018 07:10
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