Some dear friends gave me a Big Green Egg (Medium) for my 70th birthday. I've never used one before, although I've grilled and bbq'd a lot on an ancient Vermont Castings monster with propane. Can anyone recommend a good BGE cookbook? (Fun Fact: Because you can't copyright a title, there are at least five (5) books called The Unofficial Big Green Egg Cookbook.)
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
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> Old Smokey Electric (for chickens mostly - when it's too nasty out
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I have their official cookbook, mastering the BGE and the Kamado smoker and grill cookbook. I think the Kamado book by far is the most helpful in getting to know techniques. For recipes I just use any grill recipe. You just need to plan ahead for what tweaks you need to make to use the egg, particularly due to inability to setup two zone fires
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I have a Vision grill - not an egg, but close. Really, there is no cookbook that I know of that you will HAVE to rely on. Using the deflector, lump charcoal and wood chips you have all you need to get going. Use any recipe you see here in the pit and you are good to go. The biggest challenge you will have is learning not to overshoot temps at first. It is so efficient it is hard to cool down. Look for recipes that hover around 250 for low and slow. It tends to be the sweet spot for "low" on my Vision. 300 is really easy to keep, as well. When your browse the site and see debates about hotter vs cooler it most often has to do with the apparatus people are using. You have the best of both worlds with the egg.
Fast Eddy's Cook Shack PG 1000
Humphrey's Pint with Fireboard + Pit Viper
Hasty-Bake 256 Gourmet Dual Finish
Camp Chef DLX pellet pooper/sear burner/jerky rack
Broil King Keg Kamado
Charbroil Kamander
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Barrel House Cooker
Akorn Kamado with cart
WSM 22 with Flame Boss
WSM 18.5 with Flame Boss
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Weber Jumbo Joe
Weber Smokey Joe
Weber Q gasser with stand
Blackstone Griddle 22 with stand and lid
Blackstone Griddle 36
Akorn Kamado jr
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
First off Welcome to The Pit. I have a large BGE and agree with tbob4 statements. The biggest thing to learn is temp control. Don't overshoot your desired temp and play with it without any food for an afternoon. Start low and work you way up There's lots of great info on the net. This is a good place to ask questions once you play a little to get started. Have fun!
Agreed tbob4 and Skip hit the nail on the head, its going to be a learning curve on heat control.
Where you set your dampers will mean a great cook or banging out horse shoes.
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Pit Barrel Cooker
Camp Chef Flat Top 900
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