How to use the big green egg? My TOP 5 Big green egg tips and tricks for the Big Green Egg Smoker
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- čas přidán 14. 11. 2019
- After 10 years of cooking on the Big Green Egg, I share my top 5 tips and tricks on how to use the Big Green Egg.
If you’re new to the Big Green Egg, or a long time Green Egg smoker who’s looking to learn how to set up & operate your grill for hassle free low and slow cooks I’ve got you covered. I will cover tips I’ve learned on how to build your fire, light your coals for low and slow or hot and fast cooks and adjust your vents to reach desired temperatures. I will also share some accessories I find helpful to help you get the most out of your Big Green Egg.
Questions covered in this video
- How to use this thing?
- How to build your fire in the big green egg for hassle free low & slow cooks
- What settings to use for set it and forget it operation
- How to prepare for a hot and fast
- What accessories are best for the Big Green Egg?
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#SMOKINGDADBBQ #Biggreenegg #BGENATION - Jak na to + styl
Wow! I stumbled across this older video and I didn’t even realize it was you at first! Your presentation has really improved and you look great! It’s always fun to look back at our early videos when we need encouragement. You are killing it.
I'm afraid to go back and watch this lol, thanks for the kind words
@@SmokingDadBBQ Haha. It’s not bad at all but you are so fluid and your overall production quality is much better!
@@SmokingDadBBQ Here is one of my first videos! It’s so cringy but I keep it up because it helps me remember where I started. czcams.com/video/KgWgybm462k/video.html
@@SmokingDadBBQ Practice makes perfect!
Super helpful. I'm new to the BGE and just like you mentioned, learning to get the temp for low and slow was a challenge. Great tips with the plate setters and the two fingers! Can't wait to give it a try! Now it' time to grab some popcorn and watch your other videos!
Awesome! Thank you!
Very helpful for a novice like me. I was gifted with a medium BGE. It was a bit intimidating at first and your video encouraged me to jump in and use it.
😮😮
Excellent…pretty much everything that I need to know, as I am about to purchase my first BGE
Glad it was helpful!
Love the table!!! Nice job brother!!!
Salty Tales thabks Ninja... this table is version one. Wait to you see version two which I just finished. Hint ... concrete was involved lol
I don't have one yet. Which is my next investment. Awesome vid.
Smoke N Glazed BBQ thanks, let me know if you have any questions... happy to help. I did a comparison between the egg and the Joe you see in the background based on another followers ask so that vid might help you research
@@SmokingDadBBQ Thx!
@@smokenglazedbbq698 Dude get one. Just do it. I have the BGE and it's friggin awesome. I'm actually looking forward to making some oatmeal cookies in mine for the laughs. Not a thing i EVER thought I'd be doing with a grill, but if the pizza i made on it was any indicator they will be awesome. Buy it. I got the BGE because I hate giving big box stores my money and the local Town & Country is a franchise run by people in my community. Worth a few extra dollars, but I really don't think I spent extra. The same size Joe is currently $1200 and I got the BGE, place setter, stand (nest lol), ash tool, charcoal and grid cleaner for $1000, assembled. Worth every penny
Thank You for your video...very informative... can I ask you... so when you want to add a smoke element for a slow and low cook... when do you do it....and how much "wood" to you add for say... brisket... butt.. etc etc. Again Thank You!
thanks Alan. I try to not exceed 5-10% wood to charcoal ratio. I get my best results on a large size with 2 large chunks on the bottom with charcoal on top and 3-4 on an xl. one on medium
@@SmokingDadBBQ Thank You!
Great video,do u have any video doing stake ?
Sure thing, loved this one - czcams.com/video/EWu4xdjugNA/video.html
wooden stakes or steaks?
I always recommend removing the perforated plate in the bottom of the fire box to facilitate better air flow. It’s not needed with the kick ash basket.
Jeremy F 💯 don’t need it. I only use it on the brand of coal I had in the video which was small and too much was falling through. It’s out 99% of the time but good call out
The BGE charcoal sucks!
@@Forrest_Gee does it actually?
After watching this video I am sooo happy with the fit and finish of my Kamado Joe. I’m sure BGE has evolved but just based on appearances, Kamado Joe has a significant lead.
100%, no regrets switching
I have a medium BGE, and the temp doesn’t regulate well. In order to do low and slow I have to adjust hourly. Is that because it’s too small? And it can’t burn coals and stay below 250°? 275° and up it can be pretty consistent.
i would try a charcoal basket and remove the fire plate (cast iron) as this will help with more air.... this size loves 250+ so i tend to aim for that vs going lower where the fire doesn't taste as good as clean burning charcoal at hotter temps
Can you get rid of the cast iron grate at the bottom if you're using the Kick Ash?
yes 100%
Wish you were able to make more BGE videos before you sold them. I would like to see more in depth commentary on your opinion between BGE and KJ. No toast tests just more nerdy details on your opinions.
I've got 10 years of cooking on them experience... any questions I can answer for you?
@@SmokingDadBBQ so, witch is better? Joe or egg?
That wasn't excellent video. You answered some pretty important questions especially about when the heat fluctuates rapidly, and putting the platesetter in after the fire gets hot. I've never done that i've always let the platesetter in as soon as I ignite the charcoal. thanks for an awesome presentation.
Glad it was helpful
where can I get that basket that holds the charcoal brick ?
it’s made by kick ash basket. love that accessory
1:35 Mark. Why would you have to go through several fire rings and fire boxes if the big green egg is supposed to be high quality?
Asking because i'm new to the big green egg (arriving in a week) coming from weber kettle grill and this seems odd.
it’s a high quality grill. these parts expand and contract and often fail in service to protecting the egg itself. a life time warranty will make sure you’re not left with a broken part for long
What’s the best gauge when you need to add charcoal to your cook? AND what’s the best way to go about adding the charcoal to the cook? Center out? Or like scattered around?
i like mound in the centre, the egg can go 18-24 hours on a full charcoal basket so shouldn't need to add
What gloves do you recommend for touching the hot items?
Thanks Ryan, I have switched to this brand in spring and they have held up great thus far. High heat gloves - amzn.to/2F2ooz8 (good for up to 930f)
I just purchased a (large) big green egg and the middle ceramic piece the plate setter sits on does not retain the same three notches as yours. I wonder why the ceramic spacer on mine is simply flat across the top without those three puzzle piece notches?
newer models might just use the eggspander?
@@SmokingDadBBQ That could explain it! Thanks
On the newer Eggs, there are no longer the 3 notches. The Plate setter just sits on top with the legs up and grill grate on top like normal. (or as you say, you can get the eggspander add on as well for additional options...)
Wow…. You’ve come a long way since this oldie but goodie. Keto suits you too…
thanks 🙏. I’m afraid to go back and watch older ones lol
What is the lowest consistent temperature possible on the XL big green egg?
if you get fancy with a small amount of fire and deflectors you can run about 190f... i have a video on dehydrating my hot peppers on my kamado ... most of the setup points are transferable to the XL egg
@@SmokingDadBBQ thanks! I’m trying to cold smoke salmon & seabass without having to buy pellet tubes.
Bought a medium egg today. Was torn between the Joe but the medium egg for the deal I got was to good to pass up.
Shaun Salter congratulations on the egg. Love the medium size
I've been eyeing a medium egg. I've had an Akorn for about five years and I think it's time for an upgrade. Do you think the medium is large enough to cook for 4 -6 people?
@@johncahill612 no large
You has got kamado joe classic stand alone or classic with cart. Because in table you has got stand alone. Or you has got both of them? Sorry for english, I am from slovakia and I am 12
I have a Large Big Green Egg and a MiniMax in the wood table. You can see two Kamado Joe Classic 3's in the video
@@SmokingDadBBQ so you don't solve big green eggs? I see in few videos tvo kamados joes on the cart, so i don't know what uoy has got. Sorry for english...😂
Jojo Babusa correct I sold the green eggs
@@SmokingDadBBQ by the way i will buy in a year kamado joe classic 2 or 3
What makes them better than a Webber?
first any brand of charcoal is better than gas so you’re already winning. the advantages of ceramic is better heat retention/fuel efficiency, better moisture retention for flavourful food etc and heat range (pizza etc)
You should have introduced us to the lovely lady in the dining room at the 13:15 mark.
thats smoking wife bbq lol
How much cooking time would that amount of charcoal give you (at 250°) Thank you for sharing.
It depends on the charcoal but that should be enough for 6 hours
For reference....I just did a 8-9 hour pulled pork cook on my Large BGE at 275 and still had charcoal left over. (going to use a Flameboss 500 on my next long cook...I am curious to see if I use more charcoal with it...)
Is it best to keep/cook your green away from your house/structure
No i have had them close, they are so well insulated that even at 700f they don't burn a wood table less than 1" away the diameter so the house has never been a concern for me
@@SmokingDadBBQ that’s good to know
Surely, not enough coal in there ??
more than enough to do some ribs or something like that
Man do you ever clean your grates? Yuk
lol. I think we had just done ribs the night before so some heat and a brush were in order
Uhhh pretty informative ..uhhh.ummm…thanks…uhhhh
uh um you're ah welcome
NO SOUND
just checked. working fine