Big Green Egg

[Idgit]

I'm jelly.

 

[ethiostar]

The trick to stabilizing the temp is once you start the fire, don't let it get past the temp you desire. Close off both vents before it reaches that temp. For a temp of 250, the bottom vent should be no more than 1/4" open and the top aroun 1/8".

I love your setup. How much did the stand cost if I may ask?

As for the temperature, that's close to how I had mine set up for the brisket I cooked overnight. The bottom vent was barely open while the top was about 1/8". I kept having to close the bottom vent more and more till gauge was reading 250. That may be because I had let the temperature get past 250 initially.

 

[Rockport]

As for the temperature, that's close to how I had mine set up for the brisket I cooked overnight. The bottom vent was barely open while the top was about 1/8". I kept having to close the bottom vent more and more till gauge was reading 250. That may be because I had let the temperature get past 250 initially.

Probably so. That's the key aspect because if it gets past 250, the lump charcoal is already burning hot and the BGE drafts so well that it's hard to get it down again.

 

[ethiostar]

Well, that's an awesome job you did. Did you have a printed plan to go by or just wing it?

Thank you.

I looked at several pictures and a couple of plans online. Once I had the general idea (opening size on top counter for the egg, distance between top and bottom shelves, etc...) I made it to my own preferences. For example, most tables I saw for a large egg are 5 feet long. I didn't want one that long, so I made mine 4 feet with an option for adding a folding extension. Mine is also taller by 8-12 inches that most I saw online. I don't want to have to bend down. Stuff like that.

 

[Rockport]

Thank you.

I looked at several pictures and a couple of plans online. Once I had the general idea (opening size on top counter for the egg, distance between top and bottom shelves, etc...) I made it to my own preferences. For example, most tables I saw for a large egg are 5 feet long. I didn't want one that long, so I made mine 4 feet with an option for adding a folding extension. Mine is also taller by 8-12 inches that most I saw online. I don't want to have to bend down. Stuff like that.

Did you finish the wood yourself or did you buy it like that? Pine?

 

[ethiostar]

Did you finish the wood yourself or did you buy it like that? Pine?

Cedar. No, I finished it. The 4x4's I used were actually rough cut so I had to plane them first before I starting sanding them (i don't want to do that again. I would special order the planed ones. I just didn't have the time to wait for them to be delivered). The rest need to be sanded. I used clear polyurethane because the wood grain was wonderful and had great knots.

 

[Meat-O-Rama]

I finally got a large BGE last week (Wednesday). My son's 4th BDay was Saturday and we had a little party for him so I wanted to grill various things. I slow cooked a brisket overnight and also grilled hot dogs, burgers, and veggies on Saturday.

Everything turned out wonderful. Love this thing.

Stabilizing the temperature will take some getting used to.

Sweet rig. Nicely done. There's a special satisfaction in cooking on a rig you built yourself.

 

[kapolani]

Funny. Been looking into getting one as well.

Glad to see some positive reviews on it.

Been eating a lot of smoked meat lately. A family member has one. Really, really loved the flavor.

 

[ethiostar]

Sweet rig. Nicely done. There's a special satisfaction in cooking on a rig you built yourself.

Thank you.

I agree with the sense of satisfaction/accomplishment you feel when you get a bunch of lumber and turn it into something that you can use on a regular basis.

 

[ethiostar]

Funny. Been looking into getting one as well.

Glad to see some positive reviews on it.

Been eating a lot of smoked meat lately. A family member has one. Really, really loved the flavor.

Get one. You won't regret it.

 

[SkinsandTerps]

That's an amazing job sir.

I am thinking of replacing my grill and smoker with a BGE and I love the concept of the way you have it set up.

 

[ologan]

I'm planning on a bacon wrapped, stuffed pork loin this weekend. I might also like to augment the meal with what I whipped up a week ago, namely firecracker shrimp and bacon wrapped scallops, as shown below.

http://i232.***BLOCKED***/albums/ee264/ologan/scallops_zps2661491d.jpg

http://i232.***BLOCKED***/albums/ee264/ologan/shrimp1_zpsc42ce5dc.jpg

http://i232.***BLOCKED***/albums/ee264/ologan/plate_zps63dc95de.jpg
http://i232.***BLOCKED***/albums/ee264/ologan/dinner_zpsb24275ec.jpg


http://i232.***BLOCKED***/albums/ee264/ologan/BGEtable1_zpsfda93ff8.jpg

 

[Rockport]

That looks awesome! Food and back porch.

 

[ethiostar]

The food looks yummy and the yard and deck looks awesome too.

 

[Meat-O-Rama]

http://i232.***BLOCKED***/albums/ee264/ologan/BGEtable1_zpsfda93ff8.jpg

I want to go to there...

 

[Rockport]

Yes, where is that? I just put on a 9.5 lb pork butt. First one I've done on the BGE. I'll post pics tomorrow if it's worthy.

 

[ologan]

Yes, where is that? I just put on a 9.5 lb pork butt. First one I've done on the BGE. I'll post pics tomorrow if it's worthy.

It'll be worthy, I'm sure!! Them darn "eggs" are a lot of fun.
The pic is of the back deck. The little log cabin in the background is the wife's office/ quilting studio. There's also a front deck where we have a dining area.
If you look at a map of Georgia, we are in the far northeast corner, ten miles from the N. Carolina line and seven miles from the S. Carolina line. We are at 2100' altitude. The town is called Clayton, and Hostile (remember him???) has been thru here before.
Meat-O-Rama, let me know if you're passing this way!

(ps-let me know if you want the recipe for the shrimp!)

 

[Meat-O-Rama]

It'll be worthy, I'm sure!! Them darn "eggs" are a lot of fun.
The pic is of the back deck. The little log cabin in the background is the wife's office/ quilting studio. There's also a front deck where we have a dining area.
If you look at a map of Georgia, we are in the far northeast corner, ten miles from the N. Carolina line and seven miles from the S. Carolina line. We are at 2100' altitude. The town is called Clayton, and Hostile (remember him???) has been thru here before.
Meat-O-Rama, let me know if you're passing this way!

(ps-let me know if you want the recipe for the shrimp!)

I'm going to be honest, I thought those were pics from a magazine. That is a beautiful looking place you got there. Great cooking and great photography as well!

I will definitely look you up if I'm ever on the other side of the country!

 

[Rockport]

It'll be worthy, I'm sure!! Them darn "eggs" are a lot of fun.
The pic is of the back deck. The little log cabin in the background is the wife's office/ quilting studio. There's also a front deck where we have a dining area.
If you look at a map of Georgia, we are in the far northeast corner, ten miles from the N. Carolina line and seven miles from the S. Carolina line. We are at 2100' altitude. The town is called Clayton, and Hostile (remember him???) has been thru here before.
Meat-O-Rama, let me know if you're passing this way!

(ps-let me know if you want the recipe for the shrimp!)

Yes, I'd like the recipe. Been trying to find a good one for grilled shrimp.

 

[ologan]

Yes, I'd like the recipe. Been trying to find a good one for grilled shrimp.

See if this will come up for you.
http://eggheadforum.com/discussion/1152283/green-lightning-shrimp-pics/p1
If you're not on the BGE forum, you need to be.
http://eggheadforum.com/