Hey Malcom, I bought a big green egg a while ago and have hardly ever BBQ'd before. I immediately caught the bug and started watching videos to learn how to use it. Now you are my mentor. I even have your rub products. I'm on to your beer can chicken recipe tomorrow for my grandkids. Keep up the good work...Pete.
Hey Mate, I just want to say thank you for all your videos. I've learnt a lot and I always keep coming back to your channel to learn more. Thanks from Australia.
Just got to say man. Your videos are AMAZING. I have been grilling on the Big Green Egg and am looking at your more recent videos. Did not realize you had videos SPECIFICALLY for starting fires on the BGE. I have had trouble getting my fire going consistenly and had the vent too wide which got the charcoal cooking to fast. Just recently made your pork belly burnt ends and competition ribs using your methods. It has been straight goodness the whole time. Thanks so much.
Malcolm, thanks so much for these educational vids! They are so helpful. learning from the Master with your experience and passion is a delight.. I really enjoy your channel, keep em coming!
Wow.....On the money Malcolm! I wish I would have found your videos sooner! I still don't have my vents mastered for the Big Green Egg or my Webber.....A constant source of frustration for me! These videos are helpful!
I'm liking the videos. I have a question - I'm sure that you have several different smokers. Under what circumstances would you consider using something like this BGE instead of firing up your offset smoker? Obviously if you're going to cook for a larger crowd, you probably pull out the big boy to cook more meat. What if you're just smoking a brisket or something for a smaller group? Do you fire up the BGE or the offset, and why? Looking forward to your thoughts! Thanks!
Keep it up. You are genuinely good at this video teaching thing. I like how you get straight to the point, without making a lot ( or any) off-point comments. I feel like I only needed your video to get the info I needed for my new green egg. Keep it up! Really, you are good at it. You get it.
I just watched another video of yours saying that briquettes are better for long low and slow cooks. Do you use briquettes in your egg for long low and slow cooks? Or do you always use lump in the egg for long low and slow?
Malcom always good videos you put out! How do you judge how much fuel to use at the beginning? Say if you doing a 8 hour low and slow. I’m new to using a ceramic smoker and don’t want to burn out before I’m done cooking. Thanks,
Adjust your top vent so that when you lift the lid, the vent stays in place. If you are only opening the daisy wheel, put the screw toward the front. If you are cracking open the top vent, put the screw offset in such a manor that gravity will not cause the vent to open or close as the lid is lifted.
Thanks so much! I’m embarrassed to admit that I’ve had my big green egg since 2001 and I am just now trying to learn how o use it as it should be used!!!
When I do low and slow barbecuing of a pork butt, I can get six or seven hours out of the lump charcoal. So you shouldn’t have to add any charcoal while the meat is cooking. I usually run 250 to 265°
I just got my xl a couple of days ago I haven't had time to Do a low and slow but before I went to work one day I lit and set the vents like you suggested when I got home 5 hours later temp was 250.
Wow you almost have no air coming up from the bottom! Does this help maintain a certain temp longer? Also do you heat up the fire to say 300 first then regulate it down to 225?
You know what I use for a fire starter that really helps? I use Zip fast and clean starters and a 1/4 ounce of Everclear grain alcohol. Soak all 6 sides of the cube for a second or so and then put it in your charcoal and spark it. It starts instantly, burns hot, has zero taste and is food grade. The absolute best fire starter ever.
So thats a pretty nice size starter fire you have going...you ever overshoot your temps with that size starter fire? Do you ever snuff them out accidentally by closing your vents too much? Lastly, can you go over night with your BGE without the use of an air controller? Thanks, great videos!
Love your vids Malcolm! Got a question, I started to use Lump charcoal (Big Block) and the charcoal taste is really strong. I tried letting it burn longer when lighting (that helps a little) but then my burn time is less. Can you help me figure this out? (taste is really strong regardless low and slow or hot and fast)
Love ALL your videos but i haven't seen any recently....Please if you and Ms Southern Chell could get to cooking i would really appreciate it lol. Missing those awesome videos. Can you cook rice on a grill?
Malcom, you need to add the wings to your egg or build a table to give you some good work surface area. I've got a large BGE and really like these kamado "how to" videos.
I’m a pecan farmer! People talk about pecan wood for everything now all of a sudden, including smoking meat. Believe it or not though I have never smoked meat 😩😩😩 I’m thinking about buying 1 of these grills for grilling though as my old faithful charcoal grill doesn’t have long.
+Travis Muhler Yes! I got one a few months ago and it's amazing. I used to have a gas grill and I forgot how much flavor the charcoal imparts into the food. Also, it does everything from a high temperature sear to a slow smoke.
its a learning process, took me a about four tries to finally figure out how to control the tempts. Just keep trying, just remember no oxygen = no fire, too much oxygen= no fire either lol.
Not near enough wood on that egg!! Only 3 chucks?? I use way more and layer it down the coals for when the fire burnes down. I can rarely get enough smoke in my meat though. The more the better.
I paused the video at 7 seconds and instantly told myself - I trust this man.
hahaha same
hahahah the belly don't lie
never trust a skinny pitmaster. Haha
Yeah instantly credible
Immediately me too!
Watching this seven years later. Still relevant. Love your channel, Malcom!
this was a life saver on thanksgiving. none of the turkey smoking videos showed this part and i had only used my egg as a barbeque. thanks so much.
Hey Malcom, I bought a big green egg a while ago and have hardly ever BBQ'd before. I immediately caught the bug and started watching videos to learn how to use it. Now you are my mentor. I even have your rub products. I'm on to your beer can chicken recipe tomorrow for my grandkids. Keep up the good work...Pete.
Hey Mate, I just want to say thank you for all your videos. I've learnt a lot and I always keep coming back to your channel to learn more.
Thanks from Australia.
Thank God! Finally found someone that doesn't use a controller to smoke on the BGE! 😊 Thank you Sir!
Just got to say man.
Your videos are AMAZING. I have been grilling on the Big Green Egg and am looking at your more recent videos. Did not realize you had videos SPECIFICALLY for starting fires on the BGE.
I have had trouble getting my fire going consistenly and had the vent too wide which got the charcoal cooking to fast.
Just recently made your pork belly burnt ends and competition ribs using your methods. It has been straight goodness the whole time.
Thanks so much.
Extremely helpful -- best explanation I've seen for a low and slow setup
Really helpful for us low & slow rookies - thank you!
Malcolm, thanks so much for these educational vids! They are so helpful. learning from the Master with your experience and passion is a delight.. I really enjoy your channel, keep em coming!
When I saw this man ... I knew he was quite seasoned at doing this
Wow.....On the money Malcolm! I wish I would have found your videos sooner! I still don't have my vents mastered for the Big Green Egg or my Webber.....A constant source of frustration for me! These videos are helpful!
Great video! Big thank you! Completed my first smoke and temp held consistently!! Thanks again!!!!
I'm liking the videos. I have a question - I'm sure that you have several different smokers. Under what circumstances would you consider using something like this BGE instead of firing up your offset smoker? Obviously if you're going to cook for a larger crowd, you probably pull out the big boy to cook more meat. What if you're just smoking a brisket or something for a smaller group? Do you fire up the BGE or the offset, and why? Looking forward to your thoughts! Thanks!
Malcom, I am your biggest fan. You have awesome BGE video's.
Keep it up. You are genuinely good at this video teaching thing. I like how you get straight to the point, without making a lot ( or any) off-point comments. I feel like I only needed your video to get the info I needed for my new green egg. Keep it up! Really, you are good at it. You get it.
NICELY DONE! Concise, to the point, detailed, yet simple.
Thank you so much!
Great videos brother. Just got my BGE. And your videos help a lot. Thanks. Keep up the good videos.
I just watched another video of yours saying that briquettes are better for long low and slow cooks. Do you use briquettes in your egg for long low and slow cooks? Or do you always use lump in the egg for long low and slow?
Thanks for cutting to the chase. Awesome video
The pizza pan oil catcher had me saying out loud
‘You genius” !
Suppose to place the wood under the charcoal not on top. Correct?
Did you figure it out? I heard putting it under is better but i just got a big green egg so i haven't experiment with it
Malcom always good videos you put out! How do you judge how much fuel to use at the beginning? Say if you doing a 8 hour low and slow. I’m new to using a ceramic smoker and don’t want to burn out before I’m done cooking.
Thanks,
Adjust your top vent so that when you lift the lid, the vent stays in place. If you are only opening the daisy wheel, put the screw toward the front. If you are cracking open the top vent, put the screw offset in such a manor that gravity will not cause the vent to open or close as the lid is lifted.
Thanks so much! I’m embarrassed to admit that I’ve had my big green egg since 2001 and I am just now trying to learn how o use it as it should be used!!!
TWENTY YEARS, Connie?? My longest marriage only lasted 5....
first time user. Do you have to add charcoal during the cooking process for a slow n low? And if so, how do you add charcoal while meat is cooking?
When I do low and slow barbecuing of a pork butt, I can get six or seven hours out of the lump charcoal. So you shouldn’t have to add any charcoal while the meat is cooking. I usually run 250 to 265°
Do you need to re add wood chunks of not really during smoke
Thanks for the reminders, have your videos saved in library as a resource. Gonna do 3-2-1 ribs with this setup
Very helpful! Smoking my first chicken breast tonight.
best video ever.
Great Video. Thanks for the Dollar store tip 👍🏼
Well I did it all wrong thanks for the video, this is very important on how to start it for low and slow
I just got my xl a couple of days ago I haven't had time to Do a low and slow but before I went to work one day I lit and set the vents like you suggested when I got home 5 hours later temp was 250.
Sorry if you mentioned this in other videos: What size is your big green egg?
Love your videos! They’ve helped me BBQ on many occasions!
Thanks for the tips
Dude. Your famous. Nice to meet you
Wow you almost have no air coming up from the bottom! Does this help maintain a certain temp longer?
Also do you heat up the fire to say 300 first then regulate it down to 225?
That high pitch noise kills me. Otherwise thanks man
wievok its in every video of his. I can’t stand it.
dude yes
Yeah, it's unbearable.Can't watch this. My ears hurt.
This helped a ton!
Thank you. July 4th brisket here we come!
I find myself having to add wood every hour. How often do you have to add what during a smoke?.
Thank you the informative video. What brand of charcoal do you use? I've been using Fogo premium hardwood.
You know what I use for a fire starter that really helps? I use Zip fast and clean starters and a 1/4 ounce of Everclear grain alcohol. Soak all 6 sides of the cube for a second or so and then put it in your charcoal and spark it. It starts instantly, burns hot, has zero taste and is food grade. The absolute best fire starter ever.
Malcolm,
Are you soaking the pecan wood chips beforehand? I find that helps create considerably more smoke flavor. Just curious...
thanks exactly what i needed
So thats a pretty nice size starter fire you have going...you ever overshoot your temps with that size starter fire? Do you ever snuff them out accidentally by closing your vents too much? Lastly, can you go over night with your BGE without the use of an air controller? Thanks, great videos!
Mike Hamlin you can easily do over night without an air controller. I’ve never snuffed out a fire. Especially at the settings he shows.
do you ever use your cyber guru..If so can you do a video on how to set up
Very helpful. Thank yoi
Love your vids Malcolm! Got a question, I started to use Lump charcoal (Big Block) and the charcoal taste is really strong. I tried letting it burn longer when lighting (that helps a little) but then my burn time is less. Can you help me figure this out? (taste is really strong regardless low and slow or hot and fast)
Sounds like you'd prefer propane cooking instead or a pellet smoker.
Just wondering if you know what the difference is between a Green egg and a Bergoff ?
Love ALL your videos but i haven't seen any recently....Please if you and Ms Southern Chell could get to cooking i would really appreciate it lol. Missing those awesome videos. Can you cook rice on a grill?
Malcom, you need to add the wings to your egg or build a table to give you some good work surface area. I've got a large BGE and really like these kamado "how to" videos.
Can somebody tell me if natural hardwood briquettes would work for this method?
I just got a large big green egg. Do I need to “season” it like other grills/smokers? Thanks!
Uncle Rick’s Secret Recipe I have a vision. I did a burn for the hell of it.
How do you add charcoal or wood during long cook times
you don't. Place wood at bottom to keep them smoking longer
Thank you
I didn't know Boogie2988 had a big green egg. Good video to smoke with big green egg. Doing some ribs this afternoon using your method.
I’m a pecan farmer! People talk about pecan wood for everything now all of a sudden, including smoking meat. Believe it or not though I have never smoked meat 😩😩😩 I’m thinking about buying 1 of these grills for grilling though as my old faithful charcoal grill doesn’t have long.
Would you sell some of your pecan wood
@@haileeprice5786 I sure would
I am going to be cooking bratwurst on low and slow mode. What vegetables would you use for this type of cooking?
merci Chef
Anyone know what size egg this is?
XL
How about doing a simple brine, BBQ turkey, no smoke on your BGE, lot of people don't like smoke turkey
Is the big green egg worth the money? They are crazy expensive!
+Travis Muhler Yes! I got one a few months ago and it's amazing. I used to have a gas grill and I forgot how much flavor the charcoal imparts into the food. Also, it does everything from a high temperature sear to a slow smoke.
Jack Burton you could -- if you're selfish
Definitely worth the price
There are cheaper ceramic grills out there.
Sometimes you get what you pay for though
My fires always get way too hot. Even with leaving the vents cracked.
its a learning process, took me a about four tries to finally figure out how to control the tempts. Just keep trying, just remember no oxygen = no fire, too much oxygen= no fire either lol.
Smobot
is that a large or medium egg?
Extra Large
Hmm so adding more wood would potentially be a problem
Not near enough wood on that egg!! Only 3 chucks?? I use way more and layer it down the coals for when the fire burnes down. I can rarely get enough smoke in my meat though. The more the better.
in your other video you recomed briquettes for low and slow, so why don't you use it here. Are there any special reasons?
Yes, you only use lump coal on big Green egg because it is ceramic and can absorb some the chemicals in briquettes
good video but that high pitched whistle during the entire video makes it difficult to watch/listen to
When a 300+ pound man tells you how to make food, you listen.
CHECK YOUR HEARING DUDE
This time I'll use woodprix instructions to make it by myself.
the position that the position concierge the the e
My husband uses these plans from Woodprix and is very happy with them. However. I love yours!
I just bought some of your hot sauce and rub killer hogs
Just all he uses is pecan wood. Why not change it up. Apple , cherry, oak??????
These things suck...made for the city guy...can't put a gator on this!!
horrible high pitched squeel the entire video