Setup of a new BGE

[mjsmilloy]

Hello all—Very excited to report the day has finally arrived: A large BGE is on its way to my back deck. I've been doing cooks with my beloved Weber for awhile now, and a good friend has introduced me to his BGE, but I am looking for advice on how best to set mine up. Is there a breaking-in process? Best practice for putting it together and the first cooks?

Thanks, all.

[Keiferr]

Check out the Big Green Egg web page for a lot good information and techniques. When I got mine I was told to not get it above 350 for the first two or three cooks. That is also a great time to learn to control the heat at 225 where you will do the majority of your low and slow cooks. Welcome to the Pit and your new obsession!

[EdF]

No break-in to speak of. Listen to Keiferr. Mainly, you just want to learn how to dial in your temps. Enjoy! And welcome!

[ComfortablyNumb]

Welcome to the Pit mjsmilloy from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Go to this thread to post where you work and what your hobbies are and get to know other members here. We are happy to have you along and looking forward to your participation.

[FireMan]

Yes there is advice, take pics of assembly & first cook, then a panel of experts will examine what you’ve sent & get back to ASAP. Welcome, eat good & have fun!

[allsid]

Like EdF mentioned, there really is no break in. The learning curve is lighting an amount of lump the size of a softball and allowing the cooker to heat soak as you learn to adjust the temps. A 45 min heat soak is good prior to cooking, but an hour is better. Fill the hardwood lump to the bottom of the firebox and let er rip!

[fzxdoc]

You may want to check out these BGE articles by Jon Solberg, a Pit member:

https://grillgirl.com/2018/05/getting-to-know-your-big-green-egg-whats-inside/

https://grillgirl.com/2018/06/how-to-lay-a-fire-and-control-the-temp-in-your-big-green-egg/

He is a contributing writer for Robyn Medlin Lindar's grillgirl.com website.

Kathryn

[DWCowles]

Jon Solberg this member needs your expertise on the BGE.

[Mosca]

IIRC I think first cook, I fired mine up to about 600* and made ribeyes according to the directions in the little cookbook that came with it:

3/4” thick ribeyes (grocery store sized)
salt
pepper

Get the BGE up to 600*. Salt & pepper the steaks. Then, 2 minutes, flip. 2 minutes, shut down all the vents and let the egg dwell for 2 minutes. So 6 minutes, 2 on each side and 2 dwelling.

IMPORTANT NOTE!!!! WHEN YOU OPEN A HOT KAMADO THAT HAS BEEN DWELLING, OPEN IT SLOWLY ABOUT TWO INCHES, COUNT TO TEN, THEN OPEN IT THE REST OF THE WAY. Otherwise, the outrush of hot gasses will burn off your eyebrows. Trust me, I know this will happen.

[ComfortablyNumb]

So, that explain the sunglasses......

[Oakgrovebacon]

Welcome to the pit from Southern Illinois. And congrats on the new BGE

[Spinaker]

I would read the entire thread on Taming the savage kamado. Great stuff.

Also, here is an article on helpful accessories.

IMHO, this is some of the most helpful information on the web. It helped me master all of my kamados.