Thank you for the great video, I've had my big green egg for about two years now and while I haven't made all of the mistakes I've made enough to get frustrated with the egg!! But my skills continue to evolve!!
Hey Ron, been Egging for the past 8 years and really appreciate the tips. I tell many of the Eggheads about these tips, but now you have put them all in one neat little video, which I can now share. You also explained the conveggtor placement which is something not many understand. Great job again
I was very pleased to learn Im only guilty of # 6. LOL. I close the damps to lower temp when it gets too hot. Usually works fine if you catch it early enough but i will keep that tip of adding more charcoal to lower the temp quickly. that is not always very convenient though depending upon the current set up. Nice video and thank you.
Thank you Ron, for another great video. When I got my XL I learned all the tricks from you and that blaze ball is a game changer. Told my friends from Tennessee who came for a visit they need to get a blaze ball it's the best ever. Love it 😊
You are most welcome Tim, I wish that I could take the credit but I'm just passing along that tip that I learned form someone! Eggheads sharing, that's what I love about the community!
Grill Master Captain Ron, this is an excellent video with some real solutions to using your egg. I am carful who I recommend eggs too, since they have a learning curve and you need to have an understanding of its operation. People that are not patient or don't have the capacity to understand the operation will be extremely frustrated. A solution to cleaning out the ash that I discovered is the use of a removable ash pan, makes cleaning ash out super easy. When starting a fire for low and slow I use only one Blaze Ball in center of egg. When I want higher tips I will use 3 Blaze Balls one at 12 one at 4 and last one at 8 o'clock, it gets the fire hotter much quicker. One last recommendation, DO NOT SLAM the lid on your egg, it is ceramic and can be damaged if you're not careful. Again, thanks for the awesome videos!!!
Thanks for your videos! Very helpful. One thing I have tried recently is closing the bottom vent before opening the lid to prevent flame ups. I still burp the lid but it seems like it helps much better. Makes sense because air is then entering the egg at the rim instead of exiting at the rim.
Great info! I’ve been watching your videos and learning the best methods. I like to do my research to avoid problems. I’m looking forward to the best grilling and smoking experience. I live alone and never cook for more than 2-4 people. I’m thinking the mini would be perfect for patio and RV travel.
Thanks for the kind words! 😊 The MiniMax sounds like the perfect fit for you-ideal for both patio grilling and RV adventures. Definitely check out our latest videos where we show how to use it and make some awesome recipes. And here’s a little secret: I even made a brisket on the MiniMax! Stay tuned for the video dropping tomorrow!🔥🚀
we have a big BIG Green Egg this is great! Thank you. we learned a lot today in 10 minutes. The one thing I would add is how to prevent have the top stick to the bottom after cooking and can not open it.Thank you again! From RI, USA
Thanks Jane, I am so glad you got some value out of it. Now, I'm not sure what you're meaning about the top sticking. If the dome is sticking to the base after cooking, something is definitely wrong.
@@FOGOcharcoal yes the top is stuck....there is a video out adressing this situation thought you may want to include it in yours. Possibly the felt gasket may be stickey and the heat melted the two together
Loved the video! Laughed a ton! I especially liked the "Mortal Combat" voice over. I am a now a Fogo Charcoal guy. Thank you for sharing your experience!
I’ve always aligned the conveggtor with a tab in the front, but I never knew if that was the correct way. Now that you’ve explained the reason why, it makes total sense. The addin’ more charcoal to bring your temp down, I learned from you several videos back. So glad you shared the tip because it helped me out a few days ago when I got side tracked and missed my target temp of 375 by 200 degrees lol. Love the wonderful and knowledge filled content Ron!
You know what Fergie, it is just something that I've always done and the time that I didn't, I saw much different temp readings than I expected. I am so glad that you always seem to get something out of these videos. I also missed my mark the other day, not 200° over but not far off!
Hey JC! It will be a purchase that you will not regret! If you look at our playlists, there is a whole playlist of BGE tutorials and we made entire videos on how to smoke, how much wood to use etc. I generally like to put 3-5 smoking chunks on right before I put the food on.
Hey there! Great video content! Love the channel. Question for you: I have had in the past couple of years, 4 fire rings (the bottom bigger ring inside the BGE, crack and have to be replaced. Thankfully the warranty has covered, but I am unsure why it keeps happening?? Any thoughts?
Thanks once again for the tips! I never really lined up the convector the way you do. I will be making sure I put the positioning to the center front. I do have Bluetooth temp for each piece of meat, but the internal probe reads differently from the BGE thermometer. Now I know why.
Smobot is the way to go if you want to control your temperature. Simply the best, and I use it for every cook! Know what your temps are from anywhere and make adjustments up or down if needed
The conveggtor tip is great. I disagree with the lighting method. It's not that it doesn't work, but it takes forever for the fire to expand across all the coal. I use a chimney, which lights up in 5 minutes, then dump the hot coals into the waiting coal bed in the egg. I'm up to temp in a matter of 10-12 minutes, tops. This has revolutionized my cooks. I used to just use the BGE on weekends, when I had plenty of time. Now I use it during the week as well because I can get it up and running (to temp) so much quicker.
I have struggled with heat control I will definitely be trying the charcoal trick. also I have had issues with Big green egg new grill brushes, for lack of a better term they Suck. The gold bristles drop on to convector but at least they are easy to see to clean
Hey. Captain Ron. Enjoy your videos. I’ve had my egg for sometime now and would like to replace the springs on my large egg but have not found them with Big Green Egg. Do you know where I a get them.
That is a great question and the answer is that I have never found it to do so. I think that because the coals are already burning so well, the new stuff heats up so much quicker.
Yep my roommate have 2 eggs and he's got me babysitting it while at Publix but it's cooling too much and he's been cooking on this forever but I think he didn't either 1) clean it all the way out or 2) not enough charcoal 🤔🧐 n he's got this digital reader that is on it and we have the buddy to it that you can carry with you in the house and see the temperature on it but it's cooling down n was told to keep it around 230-250 n it's not there so I came to your video and thank u I'm showing him your charcoal that you have ❤❤
I’ve had my egg for a month and haven’t burnt my arm hairs or eyebrows but I’m definitely glad I watched this video because I didn’t know about “burping my egg” 😂
The best thing I have learned about a low-slow 18-hour cook is the BBQ Guru (wireless) DXII BGE controller. First, lose the basket. Then, clean out the egg by removing the inner skirts. Use a big paintbrush to wipe out all the dust. Replace the skirts and the bottom plate. Fill the egg just above the bottom of the top ring. Light one edge of the lump. Do not light in the middle. Add a few chunks of your favorite wood. Put in the heat deflector. Set up the controller for 225; you'll get 18 hours minimum. I like the Kick Your Ash Basket for short cooks for Chicken or ribs, but for real long low cooks that space under the basket, you lose 4 to 6 hours of cook time at 225. The best rule for low and slow is NEVER open the lid to look.
Oh the dreaded flashback……on my learning curve long ago….I was getting ready to take the meat off the grill and in my haste just opened the dome without burping the fire. OMG! My Kamado became a fire breathing dragon!! It erupted in an explosion that like you said singed the hair off my arms, eyebrows and head. It also set my hat on fire and burned a great big hole in the canopy I was bbqing under on its escape to dragon heaven. Pieces of molten polyester fabric floated in the air. It was epic!! I do not recommend anyone trying this! I was extremely lucky I did not suffer burnt flesh on my body. The meat however got some nice burnt tips out of my carelessness. All I got was a couple days smelling like burnt hair and a forever memory and reminder of burping the dome before opening it…FYI 🤯
Legendary tip on lining up the deflector! I’ve been using my XL bge regularly for 5 years and never thought about that. I typically light my charcoal from the top, have never really had fire issues. What’s your reasoning for lighting from the bottom?
Thanks David, glad you liked the tip. The main reason is that the air comes in from the bottom vent. Fire breathes oxygen so the air is getting directly to the fire when lighting it on the bottom. I believe it makes for quicker lighting and a cleaner burning fire.
Fogo, please review and discuss the process of unsealing the dome from the bottom, after conducting a hot clean burn. I encountered it and was very concerned when it wouldn't open after coals were cool. However, after reheating it and carefully prying the lid, "with a butter knive", it finally opened. Any insight to prevent this in the future, I thought of placing a few pennies to keep it from sticking. Thoughts!
Some people put aluminum foil in between the base and dome. I had never heard of this problem prior to making this video or I would have included that too
for the convecter (conveggter - whatever they call it now) for the Large I agree - but for my XL it burns so hot 180 out from the lower vent, that i rotate it to allow for the heat to travel up smoothly and I think it really helps airflow. I build my fire the same, but rotating the heat deflector approx 45 degrees will completely change my cook (Talking long 12+ hour) for shorter cook - doesn't matter nearly as much.
@@FOGOcharcoal I think some of it is charcoal. I only have access to Cowboy and Kamado Joe regularly. Cowboy is half the price and burns much hotter, but it also lasts longer which seems weird. The KJ gives better smoke ring although flavor is roughly the same. KJ also takes longer for the white smoke to dissipate and burn “clean”.
@@kennethfeld6639 Did you know that you can order our charcoal on our website and we offer free shipping on all orders over $40? We also offer a rewards program where you can earn points towards free charcoal and merch.
Love your videos - I bought a house with a green egg, but it is so grimy inside that you cannot take out the ceramic plates as they are basically cemented to the sides :(; I hired someone to come out to ensure OK to use, but how to get inside crap cleaned out?
I would put some charcoal in there and let it burn. The heat should loosen everything up and allow you to get it all out of there. If you cant get charcoal in there, put some in through the bottom vent and light it.
Hey James, no it does not. The newer ones over the last few years do not have the slots. BGE felt it created a weak spot which made them more prone to breaking.
Right! or, burn all of your food, that's really up to you. The charcoal will go out as soon as you shut the vents and can be used again next time. A dried up charred burger or steak is not a good option.
I've found the best way to cool your egg is to dampen the vents, and place a large pot of room temperature water on the grates. This will absorb a LOT of heat. Swap out the water if necessary.
I use a pan filled with ice cubes if I overshoot the temp. It works very well as well and you don't have to try to handle a searing platesetter to add charcoal.
This was going to be my question, FOGO. How would I remove the convEGGtor if I wanted to follow this tip? It's hard to get your hands around it in the first place, and then with searing temps do you need a giant thermal glove etc...missing this part of the tip.
I would like more info on low & slow cooking a butt. Do you use a V Rack or put the butt directly on the grate? Do you put apple juice in the drip pan? Do you use a.drip pan? Thanks Mike in NC
Good stuff for newbies and your videos are always entertaining, but I disagree with 6. The BGE is quite responsive, particularly with the rEGGulator. Just can't consider taking off an 8lb pork butt or a 14lb brisket along with the convector to add more charcoal to drop the temperature.
Yes and yes. Both are very good products. We like the flameboss a bit better, that is why we offer it for sale on our website. www.fogocharcoal.com/products/flameboss-400-wifi-temperature-controller?_pos=1&_psq=flameboss&_ss=e&_v=1.0
Hey Ron, Always love your videos and being a new egger, have learned a ton from them! Yesterday was cooking a turkey and three hours in the temp began to drop and I couldn't get it back up by opening the vents. I was far enough into the cook that there was enough heat left in the egg to finish a perfect bird but I'm wondering what happened? I use a charcoal basket in my large BGE and wondering if small charcoal pieces blocked the holes in the basket, restricting the airflow? I always clean out the ash in the bottom but may need to remove the old charcoal in the basket too? What do you think? Thanks!!!
Hmmm, tough to say. It could be that you did have small pieces blocking air flow but I can''t say for sure. Always make sure there is enough charcoal! A very common mistake is to not have enough charcoal in the grill
@@FOGOcharcoal got it. I’ve been using Fogo super premium for a while. I like it. I will be trying bge soon, simply because it’s easier to get in Charlotte NC where I live. The Fogo super premium taste is pretty good. Hopefully the bge isn’t too mild
I used to believe using lighter fluid was not the way to go. But then I read Myron Mixon's book on BBQ and he made a really good point. By the time you let your coal burn down to the proper level to start cooking, any fluid is LONG GONE and burned away. I pretty much figure if that is good enough for him it is good enough for me. I never noticed any difference in flavor, and it makes it super easy to get is lit.
Hey, if it works for you Jeff, then that is awesome. In an Egg though, they are made from ceramic and they are porous. Its almost impossible to get that lighter fluid small out of them once its there.
Something is definitely not right. I'd contact your local BGE dealer to maybe come out and take a look. If you can, send me pics of your setup. cptnron302 or Ron Dimpflmaier on Instagram or FB. There are links to both in the description.
Could it be that your ceramic is too cold when you put it over a direct fire? Depending on where you live, I could see a drastic temp difference causing it to crack. If you haven’t already, try placing the ceramic in there soon after lighting the coals, and/or store it inside so that it’s at room temp when you place it.
If you cook with good cold charcoal you get no ash Fargo is not a great charcoal It weighs too much Not carbon If it's not carbon of course you'll pick up flavors of the charcoal wood I thought the purpose of grilling with lump charcoal that is carbon you added your flavors with the wood you want not with the company put And there lump charcoal what they make it out of If the lump chocolate is pure carbon then you get no flavors you get no ash it Burns longer and hotter I've been making my own lump charcoal for over a year now and what a difference I think the only ash I get is when I put my piece in or Hickory or whatever flavor smoke I want in the grill Making your own warm chocolate is a pain but it works so good Why can't you guys make charcoal that is pure Carbon I can cook 10 to 15 cooks on my green egg and not have to clean because there's no ash barely at allSo far I have not found anybody's lump charcoal that is Light meanings all the imperatives were cooked out of it😢
I'm not but since I have had boats since about the age of 5, my friends started calling me that and it stuck....
2 года назад
First mistake: buying the Green egg kamado, the most expensive one for no reason. Second mistake: buying Kamado Joe, the seond most expensive. Buy any other with no proprietery add-ona for 1/3 the price.
Mistake #1 paying $1200 for a CHARCOAL GRILL that doesn’t come with 90% of the accessories you need! You can buy a $60 grill from Walmart!! What a scam!!!
