Tip of the day from Chef Jerry. Whenever start your Big Green Egg or any other smoker with a temp gauge, turn the temp gauge so your desired temp number will be in the twelve o'clock position. That way when you look at the temp later, you will know at a quick glance it is at the correct temp you set. This will help at a distance you can't see the numbers like in the house looking out the door.
Close both air inlets, the temperature will go up because the hot smoke would accumulate on the egg, then open the top cover to let the smoke goes, next time you close the kamado the temperature accumulated should be less, because you are killing the fire by reducing the O2, repeat the same process several times. I hope this is clear enough and could help you out.
I have had this problem a few times. From my experience, if you allow the Egg to stabilize for over an hour at your target temp you will have better luck. I sometimes rush the target temp and it will slowly go out. Not sure if that helps
Everybody mentions how to prepare but nobody mentions how long a cook they get with one fill up of charcoal at 225 degree. Do you just set it and forget it for several hours?
Great Question... When using my XL and I will all the way I have cooked a Brisket (Dome temp around 270 degrees) for 22 hours and I still had some lump left over. IF you set it up correctly you will only have to make minor adjustments. I had a 16 hr cook that I Never had to adjust the vents - sometime I have to make adjustments as the cook progresses.
The cheapest and easiest is to ball up alum foil and lightly step on it to flatten it somewhat - done. if you want to purchase a set (I got them on Amazon but can't find my order) try CGS ceramicgrillstore.com/products/ceramic-spacers?variant=39933228301 Hope that helps and thank for watch, have a great day.
I see. Because the lump has smaller pieces and can pack tighter? I've read that lump burns hotter but not as long as quality brickets. The brickets do make more ash, that's for sure.
@@sctydgsomeone1124 I believe a lot has to do with the fact that Brockets are made from dust and additives. The larger lump pieces will burn hot and if not totally burned, stirr them (when cool) and use for next cook - that's my favorite thing about lump - it just keeps on giving (haha)
Sorry, I did drop some in filling the lump - but forgot to mention during the video. Hope you enjoyed the video. I am about to post a new video - A beginners guide to Pizza on TBGE
Hi Tommy, if the Egg reaches a temperature higher than your target cook temp, time is what you need. You will have to close the vents to manage the temperature and wait for the egg to slowly drop. Make small adjustments and remember your settings from your last L&S so you can dial it in quicker. I have forgotten to check the egg and it spiked to 500 degrees and you just have to wait. I use a timer on my phone to remind me to check the egg every 5 minutes during the warmup phase - this might help you to avoid over shooting your cook temp. Hope this helps - enjoy the cook Papa J
Sorry Chris, you are correct. For the bottom vent I have about 1/4” open and the top just a sliver. You want enough air to keep oxygen feeding the fire but not too much because it would cause your time to rise. Thanks for watching and thanks for the comment.
Just F.Y.I folk’s, I’ve been smoking on the EGG for years now, that’s a waste of lump charcoal. You definitely don’t need to fill it that high, just fill it up to the bottom of the ring. It can last for the 18 hour smokes. Hate to be mean this guy don’t know what he’s talking about. Definitely bad information!!
Thanks for you opinion and no bad feelings here. My question is why would it be a waste. The egg is running a low temps and when the cook is done I close the vents and the egg (lump) goes out. For my next cook, I just stir it and fire it up. I don't see how that waste the lump. I guess we all have our own ways of cooking.
Tip of the day from Chef Jerry. Whenever start your Big Green Egg or any other smoker with a temp gauge, turn the temp gauge so your desired temp number will be in the twelve o'clock position. That way when you look at the temp later, you will know at a quick glance it is at the correct temp you set. This will help at a distance you can't see the numbers like in the house looking out the door.
This helps also when youre 12 beers in and forget to read numbers.
Helpful, but can you please show how much you opened the damper and the vents?
Great info on set up....thank you!
Any advice on bringing the temp down if you let it get too high?
Mr.Lavelanet unfortunately time is the only way. That’s one of the weakness’s of the Egg
Close both air inlets, the temperature will go up because the hot smoke would accumulate on the egg, then open the top cover to let the smoke goes, next time you close the kamado the temperature accumulated should be less, because you are killing the fire by reducing the O2, repeat the same process several times. I hope this is clear enough and could help you out.
I got mine ( spacers) online from the Ceramic Grill Store in Denton, Texas.
I have a hare time staying below 300. Bottom vent at 1/4 in and top small vents also at 1/4.
I have had this problem a few times. From my experience, if you allow the Egg to stabilize for over an hour at your target temp you will have better luck. I sometimes rush the target temp and it will slowly go out. Not sure if that helps
dampers? Top and bottom?
Everybody mentions how to prepare but nobody mentions how long a cook they get with one fill up of charcoal at 225 degree. Do you just set it and forget it for several hours?
Great Question... When using my XL and I will all the way I have cooked a Brisket (Dome temp around 270 degrees) for 22 hours and I still had some lump left over. IF you set it up correctly you will only have to make minor adjustments. I had a 16 hr cook that I Never had to adjust the vents - sometime I have to make adjustments as the cook progresses.
@@GrillingwithPapaJ Thank You for your reply.
Thank you
Can I get your help in finding the ceramic spacers? What are they called? I appreciate it.
The cheapest and easiest is to ball up alum foil and lightly step on it to flatten it somewhat - done. if you want to purchase a set (I got them on Amazon but can't find my order) try CGS ceramicgrillstore.com/products/ceramic-spacers?variant=39933228301
Hope that helps and thank for watch, have a great day.
Why does everyone use lump? Is there a reason for not using brickets with an egg?
The Brockets has additives and don't give you as long of a burn for the same amount of volume.
I see. Because the lump has smaller pieces and can pack tighter? I've read that lump burns hotter but not as long as quality brickets. The brickets do make more ash, that's for sure.
@@sctydgsomeone1124 I believe a lot has to do with the fact that Brockets are made from dust and additives. The larger lump pieces will burn hot and if not totally burned, stirr them (when cool) and use for next cook - that's my favorite thing about lump - it just keeps on giving (haha)
Didn’t show how you added your applewood after heatup. Did you have to open and remove everything?
Sorry, I did drop some in filling the lump - but forgot to mention during the video. Hope you enjoyed the video. I am about to post a new video - A beginners guide to Pizza on TBGE
Why do you have to put a spacer in between your drip pan?
ohh gees it keeps the drip pan from burning. The air gap helps
How do you bring the temperature down once all the coals are lit 🔥?
Hi Tommy, if the Egg reaches a temperature higher than your target cook temp, time is what you need. You will have to close the vents to manage the temperature and wait for the egg to slowly drop. Make small adjustments and remember your settings from your last L&S so you can dial it in quicker. I have forgotten to check the egg and it spiked to 500 degrees and you just have to wait. I use a timer on my phone to remind me to check the egg every 5 minutes during the warmup phase - this might help you to avoid over shooting your cook temp. Hope this helps - enjoy the cook Papa J
@@GrillingwithPapaJ thanks so much for you time
thanks papa j
Didn't even show where you set your dampers
Sorry about that, you are correct. For the bottom vent it was about 1/2” and the top was about 1/4” showing.
Music is too loud. Blocking out the speaker. Very frustrating!
Kill the Music!!!!!
BWWGL9 thanks for the feedback, sometimes I think everything is better with music. Have a great day.
As long as your NOT competing with it, trying to make a Video!!!!
BWWGL9 about info you don’t need to watched
@@smallbite1 Can't hear you ! Did you say something?????
This wasn’t helpful because you skipped the critical explanation for how and when you set your dampers.
Sorry Chris, you are correct. For the bottom vent I have about 1/4” open and the top just a sliver. You want enough air to keep oxygen feeding the fire but not too much because it would cause your time to rise. Thanks for watching and thanks for the comment.
In what life is 275° a Low and Slow cook
Just F.Y.I folk’s, I’ve been smoking on the EGG for years now, that’s a waste of lump charcoal. You definitely don’t need to fill it that high, just fill it up to the bottom of the ring. It can last for the 18 hour smokes. Hate to be mean this guy don’t know what he’s talking about. Definitely bad information!!
Thanks for you opinion and no bad feelings here. My question is why would it be a waste. The egg is running a low temps and when the cook is done I close the vents and the egg (lump) goes out. For my next cook, I just stir it and fire it up. I don't see how that waste the lump. I guess we all have our own ways of cooking.