Thanks! The 2 tips I found most helpful was the one about needing to change the gaskets and how to adjust the temperature gauge - I did NOT know you could do that!
Thanks for the video! An important safety note - if using a shop vac to vacuum up the ash, be sure to leave sufficient time for the egg to cool and that there are no remaining hot embers. The vacuum will stoke the embers and can catch the paper filter inside the shop vac on fire. Unfortunately a co-worker of mine lost his house after vacuuming up ash in his fireplace a day after he had used it.
One quick note on your tips. If you want to remove the thermometer instead of using a pliers, simply squeeze the C clip together and the probe will slide right out. Thanks for great video.
I have had the same gasket on my Egg for over 12 years. It you put the lid on the Egg when you get it the proper way, it will fit tight. To this day, I have NO heat or smoke getting out of my Egg. One of the reasons the gasket burns out is allowing the Egg to get to 800 or more in temp. Maybe I am just lucky.
Second time I changed the gasket... This is always helpful. I had Acetone on hand this time... much better than denatured alcohol-- Thanks for that advice. Used a brass wire wheel to clean the remaining residue. Done in less than an hour. Much better than the 1st time.
I just got an Egg and I calibrated the thermometer per your instructions. It was off 10 degrees celsius, so thank you very much. I now have an accurate thermometer.
One more tip for smoking, place a layer of charcoal in, then your smoking lumps, cover up with remaining charcoal. You do not have to soak the smoking wood, it will smolder in between the charcoal layers and give you a great smoke ring on your meats and last longer than placing on top, wet or dry.
Just be aware 100°C is the boiling point for water when you are at sea level! As the altitude increases the boiling temperature decreases. Make sure to verify the correct boiling temp before calibrating the thermometer.
Another way to check the gasket is with a dollar bill. Place a bill over the gasket, close the lid. If the bill slips out easily, it’s time to replace the gasket.
You should make sure you're boiling distilled or deionized water as impurities can change the boiling point. Also, consult the wikipedia article for high altitude cooking to determine what your actual boiling temperature is going to be in your area.
Great tips! I'm about to smoke my very first brisket, EVER! My husband bought me the Large Green Egg, so the brisket will be the first to cook on it. I have my brisket all seasoned and ready to go early tomorrow morning! Any tips for me are welcomed :)
Michael Harvin , Michael what elevation are you checking the thermometer. If you are at 6000 ft the thermometer is very close. The boiling point of water drop 3 degrees F per 1000 ft of elevation. We used to spend summers at Grand Canyon south rim, water boilers there at just over 190 degrees. Food had to cook much longer at that elevation( 7000 ft).
Tip/trick. 1. Dump small amount of hot charcoal in very bottom. Add water soaked cherry wood chips over coals. close lid. Open and scrape grills clean. 2. Once temp has lowered to 220, add whole seasoned pork loin, whole chicken or beef roast. 3. Maintain temp of 200 by adding small batches of coals every hour for 4 hours or until done. Your guests will be amazed!
FlamingRoosterBBQ You may want to check out Fred's Music and BBQ on line. He is my go to guy when it comes to BGE info and recipies. I have ordered from him many times. I like his Tasty Licks rubs.
+Mario Javier Agree on the temp probe. So not replace the gasket, what is the logic there? What happens when you start losing smoke due to lack of seal?
I've been an owner of a BGE for over a year now. I wish I had watched your video back then. Thank you. Any thoughts on the Guru DigiQ accessory? I'd like to start cooking pork shoulders & brisket, but I can never keep the temperature steady for the long smoke.
What size Egg do you have? I'm trying to decide between Large and XL. I don't need to cook so much food to need the XL but like the idea of having extra room to move food around and not feel cramped. Are there any downsides to getting an XL besides price? Does it make it harder to make smaller size meals?
Hi Jason, it's a LARGE BGE. Unless you have a family or cook for over 8 people frequently, I highly recommend the large. The XL is great, but the major downfall is you waste a lot of charcoal. Once or twice a year I wish I had the XL, but more often not.
Great videos. Cooked Brisket and Turkey with your tips. Quick question...for a 20lb turkey, what temp do you recommend cooking it at on the BGE? How long per pound?
Hey Zach, for a turkey that big I would crank it up to 275 degrees. It will probably be around 20-30 minutes per pound. I would set it to 275 and check on the temperature in the thickest part of the breast after 6 hours to see where you're at.
That's perfect, thanks. Appreciate all your tips, they have really helped me get a handle on the egg and I've been sure to share your site with my buddies. Happy Thanksgiving.
Your video was very helpful. I never knew that a greater amount of charcoal would create less air circulation and a slower cook or that the thermometer could be removed or that it needed to be calibrated. Do you need to do the calibration in the BGE or can you just do it in a pot of boiling water in the kitchen. The latter seems easier.
Good question Justin. Kamado Joe and some other brands have more features than the basic Big Green Egg (BGE) does. The lifetime warranty on BGE was a big selling factor for me, but I think Kamado Joe has the same now. One factor to consider is the accessories. Most manufacturers of the accessories for ceramic cookers model them to fit the Large BGE. So some of them won't work if you don't have a BGE or you will need to make a modification. At the end of the day, you can't go wrong with Kamado Joe or BGE IMO.
@@FlamingRoosterBBQ i am going to get my first green egg soon. Thinking about just going straight gasketless when it arrives. Link any good forum posts you read on topic
Your calibration demo is only correct if you’re at sea level . The boiling point of water decreases approx 3 degrees F. per thousand feet of elevation. For example ! Water boils at 197 degrees at 5000 ft, ball park of course .
himakgam is wrong boiling is the best/easiest way to calibrate your thermometer. This thermometer is there to give you a general idea of the egg temp and to let you know when to start cooking your meat, its not a procession instrument. If you have invested into the BGE You should be using a digital thermometer with two or more probes, one for meat the other for egg temp. It takes a lot of minerals/salts in your water to dramatically change boiling temp. I haven't experimented with pressure but unless you are living on top of a snow covered mountain the boiling process should work well. Remember this is a $4 temp probe. If you have a digital thermometer you may insert it into the analog thermometer hole to verify the temps match.
there has got to be an easier way. i wonder if the green egg will ever come out with a pellet grill. something that regulates the temp for you. those are much easier.
Once you get used to the Egg, It is really easy to keep the temp steady. Some people go so far as to purchase electronic regulators that cost several hundred dollars. I can keep my Egg at 240 for over 20 hours with one load of lump and never have to mess with the damper.
Thanks! The 2 tips I found most helpful was the one about needing to change the gaskets and how to adjust the temperature gauge - I did NOT know you could do that!
Thanks for the video! An important safety note - if using a shop vac to vacuum up the ash, be sure to leave sufficient time for the egg to cool and that there are no remaining hot embers. The vacuum will stoke the embers and can catch the paper filter inside the shop vac on fire. Unfortunately a co-worker of mine lost his house after vacuuming up ash in his fireplace a day after he had used it.
Yeah i won't be vacuuming
I have been meaning to comment on this great video. When I got my Egg five years ago this video taught me a lot. Great video!!!
Thank you Todd!
Thanks, happen to see this video before we fired up our new BGE. What a help this was!!! Thanks man, you made us look like pros!!!
One quick note on your tips. If you want to remove the thermometer instead of using a pliers, simply squeeze the C clip together and the probe will slide right out. Thanks for great video.
taz man i
Seriously. I cringed when he said wiggle it out or use pliers.
I have had the same gasket on my Egg for over 12 years. It you put the lid on the Egg when you get it the proper way, it will fit tight. To this day, I have NO heat or smoke getting out of my Egg. One of the reasons the gasket burns out is allowing the Egg to get to 800 or more in temp. Maybe I am just lucky.
Second time I changed the gasket... This is always helpful. I had Acetone on hand this time... much better than denatured alcohol-- Thanks for that advice. Used a brass wire wheel to clean the remaining residue. Done in less than an hour. Much better than the 1st time.
I just got an Egg and I calibrated the thermometer per your instructions. It was off 10 degrees celsius, so thank you very much. I now have an accurate thermometer.
+Chris Choate fantastic, enjoy your new toy!!
Cooking a whole chicken on it right now!
One more tip for smoking, place a layer of charcoal in, then your smoking lumps, cover up with remaining charcoal. You do not have to soak the smoking wood, it will smolder in between the charcoal layers and give you a great smoke ring on your meats and last longer than placing on top, wet or dry.
Replace the felt gasket with a nomex gasket. It won't burn and will last indefinitely. Mine is about 6 years old and still is in really good shape.
Thanks Randy, just ordered one!
Just be aware 100°C is the boiling point for water when you are at sea level! As the altitude increases the boiling temperature decreases. Make sure to verify the correct boiling temp before calibrating the thermometer.
+1 on the tip about facing the BGE words on the other side. I've had a BGE for 6 months and suffering with that problem!
I had no idea about the thermometer thankyou
Thanks- This is a great video for the new BGE guys like me. Thanks for making it. Calibrating the temp gauge? No one told me that one.
As i type this my new BGE is doing its first burn in. Very good tips, thanks for sharing!!
Just beginning to cook with the BGE. Thank you for the great tips. This and other videos are great. I am a subscriber!
Another way to check the gasket is with a dollar bill. Place a bill over the gasket, close the lid. If the bill slips out easily, it’s time to replace the gasket.
The man knows his BGE; thanks so much for the tips!
Son
thanks for the tips, just bought my bge about 2 months ago and still learning
You should make sure you're boiling distilled or deionized water as impurities can change the boiling point. Also, consult the wikipedia article for high altitude cooking to determine what your actual boiling temperature is going to be in your area.
Great tips! I'm about to smoke my very first brisket, EVER! My husband bought me the Large Green Egg, so the brisket will be the first to cook on it. I have my brisket all seasoned and ready to go early tomorrow morning! Any tips for me are welcomed :)
I just checked my thermometer. Off by 20 degrees. Thanks for the tip!
Michael Harvin , Michael what elevation are you checking the thermometer. If you are at 6000 ft the thermometer is very close. The boiling point of water drop 3 degrees F per 1000 ft of elevation. We used to spend summers at Grand Canyon south rim, water boilers there at just over 190 degrees. Food had to cook much longer at that elevation( 7000 ft).
Excellent Video and Tips! Thanks!
Tip/trick.
1. Dump small amount of hot charcoal in very bottom. Add water soaked cherry wood chips over coals. close lid. Open and scrape grills clean.
2. Once temp has lowered to 220, add whole seasoned pork loin, whole chicken or beef roast.
3. Maintain temp of 200 by adding small batches of coals every hour for 4 hours or until done.
Your guests will be amazed!
You can solve your gasket problem with a nomex gasket. Much better than the felt gasket that came with your BGE.
Thanks for the tip, I just ordered one off Amazon!
FlamingRoosterBBQ You may want to check out Fred's Music and BBQ on line. He is my go to guy when it comes to BGE info and recipies. I have ordered from him many times. I like his Tasty Licks rubs.
FlamingRoosterBBQ szwzz
Two tips that I got from a long time owner of a BGE is not to replace the gasket. The other tip is not to rely on the dome temperature probe.
+Mario Javier Agree on the temp probe. So not replace the gasket, what is the logic there? What happens when you start losing smoke due to lack of seal?
I also lite my Egg with one of those propane trash torches. Takes about 45 seconds to get it going with plenty of fire
Thank You Sir 👍
I've been an owner of a BGE for over a year now. I wish I had watched your video back then. Thank you. Any thoughts on the Guru DigiQ accessory? I'd like to start cooking pork shoulders & brisket, but I can never keep the temperature steady for the long smoke.
Thanks! I don't have a DigiQ, I've never had an issue holding my temp. However I have friends who have them and swear by them.
Also, seems odd you can't hold the temp, how are you loading it and what is your vent setup?
Thank you, that was helpful.
What size Egg do you have? I'm trying to decide between Large and XL. I don't need to cook so much food to need the XL but like the idea of having extra room to move food around and not feel cramped. Are there any downsides to getting an XL besides price? Does it make it harder to make smaller size meals?
Hi Jason, it's a LARGE BGE. Unless you have a family or cook for over 8 people frequently, I highly recommend the large. The XL is great, but the major downfall is you waste a lot of charcoal. Once or twice a year I wish I had the XL, but more often not.
random question. when your smoking. when do you normally add your wood chunks. When lighting your fire, or do it once your heat is established?
When I light it, I just make sure the wood is out of the way until it stabilizes
Great videos. Cooked Brisket and Turkey with your tips. Quick question...for a 20lb turkey, what temp do you recommend cooking it at on the BGE? How long per pound?
Hey Zach, for a turkey that big I would crank it up to 275 degrees. It will probably be around 20-30 minutes per pound. I would set it to 275 and check on the temperature in the thickest part of the breast after 6 hours to see where you're at.
That's perfect, thanks. Appreciate all your tips, they have really helped me get a handle on the egg and I've been sure to share your site with my buddies.
Happy Thanksgiving.
Outstanding tips! Thanks!
Your video was very helpful. I never knew that a greater amount of charcoal would create less air circulation and a slower cook or that the thermometer could be removed or that it needed to be calibrated.
Do you need to do the calibration in the BGE or can you just do it in a pot of boiling water in the kitchen. The latter seems easier.
Thank you! The calibration should happen inside on the stove, I just had the pot on the BGE for illustration.
Thank you. Great tips. I appreciate it.
Looks great my man. Maybe next time......slice it and show us?
I enjoyed your video.
Great tips!!!
Tip #2. Thanks!
great tips!!!
If you squeeze the thermometer clip it will open right up. You don't need to force it or use a pliers.
+Bill Freiberger unless it's covered in BBQ resin and stuck :)
Well, that makes sense.
Thank you.
wow, it seems like the Kamado Joe has better features to make ceramic grilling an easier experience. What Ceramic grill would you recommend?
Good question Justin. Kamado Joe and some other brands have more features than the basic Big Green Egg (BGE) does. The lifetime warranty on BGE was a big selling factor for me, but I think Kamado Joe has the same now. One factor to consider is the accessories. Most manufacturers of the accessories for ceramic cookers model them to fit the Large BGE. So some of them won't work if you don't have a BGE or you will need to make a modification. At the end of the day, you can't go wrong with Kamado Joe or BGE IMO.
thanks
Have you tried going gasketless?
No but thinking about it. You?
@@FlamingRoosterBBQ i am going to get my first green egg soon. Thinking about just going straight gasketless when it arrives. Link any good forum posts you read on topic
i love my BGE! good tips! subbed ya!
@flamingrosterbbq ... What size is your green egg?
+Danny Nguyen Large
How do I stop mold growth between uses here in Florida
Well the easy answer is use it more😁. How long between cooks? Do you have a grill cover?
Damprid in between cooks!
What is the best temperature to roast the turkey ?
+Bryant Qiu 225
Your calibration demo is only correct if you’re at sea level . The boiling point of water decreases approx 3 degrees F. per thousand feet of elevation. For example ! Water boils at 197 degrees at 5000 ft, ball park of course .
Great tip, thanks!
A lot of the stuff you were trying to show eg: calibrating the temperature gauge was out of shot!
himakgam is wrong boiling is the best/easiest way to calibrate your thermometer. This thermometer is there to give you a general idea of the egg temp and to let you know when to start cooking your meat, its not a procession instrument. If you have invested into the BGE You should be using a digital thermometer with two or more probes, one for meat the other for egg temp. It takes a lot of minerals/salts in your water to dramatically change boiling temp. I haven't experimented with pressure but unless you are living on top of a snow covered mountain the boiling process should work well. Remember this is a $4 temp probe. If you have a digital thermometer you may insert it into the analog thermometer hole to verify the temps match.
Wondering if rain affects the temperature of the interior while cooking, since it's not metal? Anybody?
For me personally, no.
What size egg is this?
Large
there has got to be an easier way. i wonder if the green egg will ever come out with a pellet grill. something that regulates the temp for you. those are much easier.
That's kind of like you going on a wine forum and suggesting box wine:)
Once you get used to the Egg, It is really easy to keep the temp steady. Some people go so far as to purchase electronic regulators that cost several hundred dollars. I can keep my Egg at 240 for over 20 hours with one load of lump and never have to mess with the damper.
Get a DigiQ. Works great
what size is this egg?
LARGE
All the issues you have mentioned are solved if you buy a Kamado Joe II
Shaney Boy Cooks you can't handle a BGE
Made in China? Commie
Thanks! As much as they cost should' not have these issues
haha thats alot easier than what I do, I take out the walls and clean it all out then put them back in
There is way too much wood in there for any cook. You want no more than 4 chunks that size for a large BGE.
Crazy amount of wood, in my experience that much isn't needed.
Buy gasket scraper save you tone of time
Traduscanlo por favor
100 degrees Celsius is the boiling point of water. AT SEA LEVEL.
Good point
Way way to much wood
If you f****** on a Big Green Egg you should know how to f****** clean it
your neighbor's yard looks like crap
WAY. TOO. MUCH. WOOD.