Big Green Eggheads

[H2OBoy]

I have Primo grill. Same type construction as a BGE but oval shape and much easier to set up for an indirect cook. Just put on a 12 lb butt for an overnight cook. Pulled pork tomorrow!

 

[leeatmg]

Mouth is watering already...

 

[txav8r]

When you go looking, it is the advertising and passion of the egg that draws you in. Kind of like these boats. Never heard of a Primo or other grills until I had already cooked on mine and was looking for accessories. But the butt looks good! Ceramic kamado style cookers are a really great way to cook.

 

[H2OBoy]

When you go looking, it is the advertising and passion of the egg that draws you in. Kind of like these boats. Never heard of a Primo or other grills until I had already cooked on mine and was looking for accessories. But the butt looks good! Ceramic kamado style cookers are a really great way to cook.

Yeah I wouldn't trade my Primo for anything. It gets a lot of use. Basically anything that could go in an oven goes in it instead. I have a Tucker Smoker for larger cooks but the Primo is fantastic for any smaller direct or indirect cooks.

 

[txav8r]

The egg taught me to cook. I do more soups/stews/beans now inside in a crock pot. I do not enjoy the flavor of the smoke in the fats within the drippings. So I have shifted gears in that regard. I have done chili, pot roast, all sorts of grilled veggies (love grilled asparagus and it is a 2-3 minute cook), charro beans, brisket, baby backs, chicken breasts, whole chickens, turkey, tenderloin filets, and salmon. Plenty left to try, and I now do the chili, beans and pot roast back inside on the stove or oven...I just don't think I gain anything on the egg.

 

[leeatmg]

You guys can't talk about good food like that at 11pm. It's making me hungry!

 

[txav8r]

Oh...I forgot the pizza! Unbelieveable pizza on the egg!

 

[H2OBoy]

Absolutely! Pizzas are always a hit. We generally have a pizza night with the neighbors about once a month.

 

[steined]

I've had a BGE for about 7 years. Love it. I also got the digi q I think they called it. It is a fan and temp probes that control pit Temps. As a result my low and slow cooks are awesome. It was a previous version of this http://store.thebbqguru.com/weborderentry/DigiQ DX2

Haven't had any success with pizza yet. Use a Weber gas grill for steaks and chicken.

 

[txav8r]

I didn't get that link to open @steined It seems to lock up trying. I haven't opened my weber gasser since I got my egg. I especially love the chicken breasts and steaks on the egg. They are far moister and tender cooked on the egg than I ever did on the weber. The chicken breasts as a matter of fact are explosive! Funny too because I hate to stick them with my Thermapen and let out any of the juiciness. But when I do, it is like a geyser when I pull the pen back out, with a flow of juice squirting away from the chicken. I have grown much more aware because of the egg, that there are different temperature zones on the egg as well as on the weber, and rotating your meats is important to get a uniform cook on different pieces of steak or chicken.

 

[H2OBoy]

Almost ready to come off.

 

[txav8r]

I have not done a pulled pork butt yet...I need to do one! Share the grid temp/time/butt temp you shot for if you would! Looks great!

 

[H2OBoy]

Pork butts are something that are very easy to cook and you can vary your cooking temp. Generally if I am cooking a 10# or larger I will put on the night before at 210* and run all night. I will pull it off when the internal temp hits 195-200*. During the day I will adjust the temp up or down and try to pull off around 3pm so I can wrap and set in a cooler for a couple of hours before pulling for dinner. For smaller butts I will cook at 275* which usually takes 1-1.5 hrs/lb. Your setup on the egg will be a bit different but I use my firebox divider to cook indirect and will throw in some peach or apple wood chunks.

 

[txav8r]

I have the ability to set up indirect easily too. I have the platesetter for standard BGE indirect cooks. but I also have the adjustable rig from the Ceramic Grill Store. So I have the indirect stone and the rig is tiered so I can add grids at different levels, especially raised, to get the cook above the felt line and up in the dome...which is more stable and further removes the project away from the direct IR. But Clara and I are looking forward to doing some pulled pork! Thanks for the info and help.

 

[steined]

Here is the link http://store.thebbqguru.com/weborderentry/DigiQ DX2 not sure what happened previously.

Basically you don't have to mess with the temp of the pit, you set it and forget about it.

 

[txav8r]

Yeah, if I did a larger volume of low and slows, I would have one. I have the Mavrick ET-732 and it is ok, but the probes are not too reliable, but Mavrick stands behind them. I would use a digiQ all the time if it would withstand higher cooker temps. At least I have been told you don't use them for shorter, higher temp cooks.

 

[H2OBoy]

I use the CyberQ on my Tucker and it is a life saver on overnight cooks. I don't find a need for one on the ceramic as once the temp is set it generally will not move very much from start to finish.

 

[steined]

Yeah, if I did a larger volume of low and slows, I would have one. I have the Mavrick ET-732 and it is ok, but the probes are not too reliable, but Mavrick stands behind them. I would use a digiQ all the time if it would withstand higher cooker temps. At least I have been told you don't use them for shorter, higher temp cooks.

I can't get the temps very high on the BGE, I had 700 once for a pizza, but that was a disaster

I don't think the blower has enough CFM to get the heat up high enough, probably convection is better for high temp cooks, I have seen high CFM blowers that you could probably hook up, but I just need to take some time to experiment this year! You've inspired me to try again!

 

[txav8r]

Raised indirect on pizza, using the AR rig from CGS...it will get you to a higher temp up higher in the dome. And my pizza on the first attempt was awesome!

 

[fodshaker]

I just bought an egg too. I learned a lot from this site. http://amazingribs.com/table_of_contents.html