Green Egg Grill

[tex]

Originally Posted by Farmer Ted

are you using a plate setter or doing it direct?

make sure you keep the meat in the fridge until it's ready to go on the egg and keep the temp as low as you can for the first hour or two

I read on the internet that cold meat absorbs the smoke better, gotta be true it was on the net.....

Indirect sir!!!!

[mattsn]

Originally Posted by tex

Gonna do a small brisket for the 1st time on the egg tomorrow...any suggestions?

Do it indirect. Also, while others might disagree, put the meat out of the fridge and let it come to room temperature before you do the low and slow.

[tex]

So I'm heating up the BGE for steaks the other night. I let it get real hot and when I try to open it for the 1st time to throw steaks on it won't open. The gasket had melted with the lid closed. I got it open and threw the steaks on. My gasket is now toast but I'm not loosing any heat and it actually gets hotter now! Gotta love it! The guy at the shop had told me that some people actually use their's without a gasket. I will keep cooking until something changes!

[Maristar210]

I have had my Grill Dome freeze before but never melt...

[mattsn]

Originally Posted by tex

So I'm heating up the BGE for steaks the other night. I let it get real hot and when I try to open it for the 1st time to throw steaks on it won't open. The gasket had melted with the lid closed. I got it open and threw the steaks on. My gasket is now toast but I'm not loosing any heat and it actually gets hotter now! Gotta love it! The guy at the shop had told me that some people actually use their's without a gasket. I will keep cooking until something changes!

As a seven year egger' and one who always starts the steaks at 700 degrees plus, here are a couple of thoughts. I usuall heat my egg to very high temp and then sear on both sides for 1-2 minutes. Take steak off to rest and get dome tempt down to 300. Finish steaks for 3-4 minutes. You need to watch the temp as it reaches 500. Carefully slightly open or burp the lid. This will protect your gasket.

You will soon replace the gasket if you do any low and slow cooks or low tempts for fish and seafood.

Good luck

[tex]

Originally Posted by mattsn

As a seven year egger' and one who always starts the steaks at 700 degrees plus, here are a couple of thoughts. I usuall heat my egg to very high temp and then sear on both sides for 1-2 minutes. Take steak off to rest and get dome tempt down to 300. Finish steaks for 3-4 minutes. You need to watch the temp as it reaches 500. Carefully slightly open or burp the lid. This will protect your gasket.

You will soon replace the gasket if you do any low and slow cooks or low tempts for fish and seafood.

Good luck

I always burp it...it melted with the dome closed!

[JohnE]

Gasket is shot on my BGE. I can't get the temp low enough for a long slow cook. Close, but not quite low enough.

[TX.X-30 fan]

Originally Posted by JohnE

Gasket is shot on my BGE. I can't get the temp low enough for a long slow cook. Close, but not quite low enough.

Give it a month I bet you will have no issue with it being too warm.............

[BriEOD]

The BGE gaskets should be replaced with an aftermarket job. I've put a Rutland on my Large and Small. Read the following for some info:

An explanation: http://www.nakedwhiz.com/gasket/gasket.htm

Try this: http://www.nakedwhiz.com/rutlandgasket/gasket.htm

[magnum]

Just checking out Grills and have heard a Lot of good things about these grills , since you are using Hardwood charcoal , is it fairly quick to get a fire going and are these as good as they say they are, better than gas grills ? What size grills does everyone perfer ?