Big Green Egg & Other Ceramic Grills All Encompassing Thread

[luke duke 6361]

Thanks......I love this setup and I can pretty much do anything outdoors I want to. 

So do you jerk off in the lounge chairs on the right or do you prefer laying in the grass?

[PencilPusher 454]

On 10/31/2018 at 3:19 PM, luke duke said:

 

So do you jerk off in the lounge chairs on the right or do you prefer laying in the grass?

 

Well, theoretically I could do either, but why waste it when I always have chicks over wanting to try my "meat".

[Jerry Callo 8631]

I've been planning to purchase a kamado style grill for several months.  Researched Green Eggs, Kamado Joes, and Visions.  Since I don't want to drop $1000+ for the set up, I decided to go with the Vision.  Today, Home Depot dropped the price of the Vision Grill Kamado Pro from $699 to $599 so I pulled the trigger.  Price includes rolling stand, side tables, and cover.  Should have it in time for Thanksgiving.

[ohchaucer 1443]

I have the Vision in Orange and really like it. Have yet to use it as a proper smoker although I've done some slow cooked wings and drumsticks and it holds a steady temp nicely.  The key is to not let it get too hot too fast which that model tends to do - once you do it takes a while to cool back down. Whatever the recommended vent settings are for what you're trying to do, do about half of that at first. 

For the money, it's been great. 

[Jerry Callo 8631]

Grill came last night and assembled this morning. Overcooked some burgers on it this afternoon. Planning on smoking a butt tomorrow (... smoking your mom's butt, etc.).

Also, picked up some ceramic stones for smoking, indirect cooking, and pizza.

[ohchaucer 1443]

Nice looking grill.  I have the exact same one.  What ceramic stones did you get - generic or the one from Vision with the holder?  

[Jerry Callo 8631]

4 hours ago, ohchaucer said:

Nice looking grill.  I have the exact same one.  What ceramic stones did you get - generic or the one from Vision with the holder?  

I bought 2 - 15" half stones and 1 - 13" full stone along with a large woo ring from the Ceramic Grill Store.  Should be more versatile than the simple vision lava stone.

Got the grill up to 250 degrees this morning, placed a butt on the rack , and it has held steady for five hours so far. (...mom's butt and rack, etc)

[CooterBrown 17762]

30 minutes ago, Jerry Callo said:

I. (...mom's butt and rack, etc)

You must have the XXL grill to fit your mom's butt.

[Spoosner 86]

Anybody smoked a turkey on theirs? (I have the exact same vision setup as above)

Recipes? Lessons learned?

[Macanudo 12798]

9 hours ago, Spoosner said:

Anybody smoked a turkey on theirs? (I have the exact same vision setup as above)

Recipes? Lessons learned?

I did a turkey on my (knock off Egg) last year.  Best T-Day Turkey I've ever had.   Mine has enough space for a 20-22 lb or so bird.   Did a Tony Cachere/butter injection;

1.5 sticks of butter 

3 Tablespoons of Tony Cachere

Melt the butter and mix in the seasoning.   Inject the bird with as much being put into the breasts as possible.  Also did a light "rub" on the outside with a dusting of Tony Cachere's.   Smoked it at 12 minutes per pound @ 325 degrees.   The best part about doing this is having the oven free for everything else.   Plus, I get to sit outside and monitor (drink) .

[Jerry Callo 8631]

I'm planning to smoke one on the kamado and spatchcock and roast one on the Weber this year.  I just need to see if my temp probes are long enough that I can use on both grills at the same time.

[TankedBevo 2480]

22 hours ago, Spoosner said:

Anybody smoked a turkey on theirs? (I have the exact same vision setup as above)

Recipes? Lessons learned?

To piggyback, I'd like to smoke one but would need to reheat later it as I'll have to bring it on a 6 hour drive the next day. Anyone smoked one and reheated it roughly 24/48 hours later? Did it dry out unmerciful? Storage, handling, reheating tips?

 

TIA

[Jerry Callo 8631]

John Setzler does cooking videos for Kamado Joe - here's his comprehensive write up on turkey.  Here's a link to a page with several kamado cooking videos.

[Lazarus Bocanegra 303]

don't be a stupid like me and add more wood in the middle of the cook or you wind up with blackened turkey from the creosote.  

[Uncle Nate 2097]

I am finally joining the BGE fraternity after being a grill & side-box smoker guy...getting my Large BGE this weekend.  

Plan to try this for next Thursday's bird:  https://dizzypigbbq.com/recipe/mad-max-turkey-method/ 

[BabaYaga 15184]

19 hours ago, Macanudo said:

I did a turkey on my (knock off Egg) last year.  Best T-Day Turkey I've ever had.   Mine has enough space for a 20-22 lb or so bird.   Did a Tony Cachere/butter injection;

1.5 sticks of butter 

3 Tablespoons of Tony Cachere

Melt the butter and mix in the seasoning.   Inject the bird with as much being put into the breasts as possible.  Also did a light "rub" on the outside with a dusting of Tony Cachere's.   Smoked it at 12 minutes per pound @ 325 degrees.   The best part about doing this is having the oven free for everything else.   Plus, I get to sit outside and monitor (drink) .

Done a few fairly similar.  All came out great.  As long as you monitor your temps, it's hard to really screw it up.  Drank a good amount of beer.  Then me and the FIL de-boned, drank more beer.  And hid from our wives.  

*never smoked, cooled, then re-heated.  Be worried about drying it out.  Not like a brisket.  You could de-bone the bird, put in a foil pan, pour the juices back over the meat, then cover in foil.  To reheat, out the whole mixture in the oven?  Probably work.  

[CO Horn 151]

Smoked an 9 lb Prime Rib for my work today. Meant to take pics of the finished product, but forgot. Was a hit. 

[Dontshootrude 373]

11 hours ago, Jerry Callo said:

I'm planning to smoke one on the kamado and spatchcock and roast one on the Weber this year.  I just need to see if my temp probes are long enough that I can use on both grills at the same time.

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

 

I use the Alton Brown method and use Apple wood for smoke flavor. I cook two smaller birds as opposed to one large bird.  They come out great.

[TankedBevo 2480]

17 hours ago, CO Horn said:

Smoked an 9 lb Prime Rib for my work today. Meant to take pics of the finished product, but forgot. Was a hit. 

Seppukku for this dishonor

[luke duke 6361]

don't be a stupid like me and add more wood in the middle of the cook or you wind up with blackened turkey from the creosote.  

Preheat the wood

[Tailgate 2981]

Got my Large BGE. Super stoked to try my first run.

I also got the eggstender. I like have the second level and also ease of taking out ceramic conveggtor for adding anymore wood/charcoal.

Do y’all with the eggstender use it regularly or to you ever convert back to without it for brisket or ribs or anything? The second level looks like it could be used for other racks, chicken, etc...

Thanks and will post pics at some point with my deliciousness.

[Buzzrock 14785]

Pic of 13 lb prime packer I did last night for the last GT home game:



Southeasterners are absolutely blown away by good brisket.

[Tailgate 2981]

Did a 10lb ham for my first cook on the BGE yesterday. Was a spiral cut HEB ham. It had glaze packs in it put I didn’t use those.

I injected all over with one 12oz bottle of maple syrup 48-hours before. I thought I was cooking following day as 24 hours is all it needs. But ended up cooking a day later.

I then splashed a little salt and pepper dry rub around it several hours before tossing it on.

I cooked for four and a half hours at 225-250 degrees.

At hour three I applied the first coat of glaze. 1 cup of honey and one cup of brown sugar mixed. At hour four I dumped the rest on it.

Internal was 140+ when I took it off.

Unreal...hard to imagine one of the best hams I’ve ever had I cooked myself. Played off recipe I found on youtube,

No pics right now but may take some with leftovers tomorrow for breakfast before the Horn. My bad as I was all focused on the shiny, falling off bone, goodness that was in front of me.

Will never buy a honey baked ham again. Ever...this was x 10.

 

 

 

[ZB'Tejas 593]

Kicking off my first try at a Thanksgiving Turkey. Butter injection and salt and pepper rub. Let’s see how this goes.




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[DDD Dad 14078]

Did a 10lb ham for my first cook on the BGE yesterday. Was a spiral cut HEB ham. It had glaze packs in it put I didn’t use those.
I injected all over with one 12oz bottle of maple syrup 48-hours before. I thought I was cooking following day as 24 hours is all it needs. But ended up cooking a day later.
I then splashed a little salt and pepper dry rub around it several hours before tossing it on.
I cooked for four and a half hours at 225-250 degrees.
At hour three I applied the first coat of glaze. 1 cup of honey and one cup of brown sugar mixed. At hour four I dumped the rest on it.
Internal was 140+ when I took it off.
Unreal...hard to imagine one of the best hams I’ve ever had I cooked myself. Played off recipe I found on youtube,
No pics right now but may take some with leftovers tomorrow for breakfast before the Horn. My bad as I was all focused on the shiny, falling off bone, goodness that was in front of me.
Will never buy a honey baked ham again. Ever...this was x 10.
 
 
 

So it was already cooked?

[Stunns38 3275]

Kicking off my first try at a Thanksgiving Turkey. Butter injection and salt and pepper rub. Let’s see how this goes.




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We’re waiting .gif

[Chewbacca 7629]

Here's my Turkey from today. One of my better efforts. Alton Browns broke and then roasted on the egg until 162*. Finominle.

[Tailgate 2981]

2 hours ago, DDD Dad said:

So it was already cooked?

Yeah, it’s called double smoked.

 

[Jerry Callo 8631]

Did two turkeys yesterday.  One fresh and one that had been in the freezer for a year.  One spatchcocked on the Weber Genesis and the other smoked whole on the Vision kamado.  Kamado smoked bird was head and shoulders above the fresh, spatchcocked bird.

[ZB'Tejas 593]

We’re waiting .gif

Finished product right before I carved it. Unfortunately no pics once carved but the breast held its juices quite well. Happy with the inaugural cook.




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[Sabalo 992]

On 9/3/2018 at 4:15 PM, Gale Snoats said:

Best fire starter to use with a large egg?

These help a lot.

https://www.heb.com/product-detail/frontier-tumbleweeds-firestarters/1951991

 

Tumbleweed Firestarters

 

Edited November 23, 2018 by Sabalo

[Tailgate 2981]

Just made a bunch of ham and eggs, this is going back in fridge for another round later with Hawaiian sweet rolls.

Will be doing this style of ham again soon.

[Gladeite 375]

Spatchcocked a 12.5 lb turkey.  Used the Tony Cachere cajun butter injector and used 1 ounce per pound of bird.  Smoked on the BGE at 300 degrees for 2 hours.  Pulled the bird at 155 degrees and tented in foil.  Internal temp rose to 165ish degrees.  Let rest for 1 hour then carved.  It was the best bird I have ever smoked.  The family was ecstatic   They ate the whole thing and ignored the smoked ham.  

[NotActuallyALonghorn 4962]

Can anybody identify this grill? Are there parts available and would it be worth trying to fix up?

[CooterBrown 17762]

Hose it off and it's good to go. Just offset a brick on top for top vent. Maybe buy a new round 18 grill for $20. 

[luke duke 6361]

21 hours ago, NotActuallyALonghorn said:

Can anybody identify this grill? Are there parts available and would it be worth trying to fix up?

 

I believe that's an anti-gravity grill.

[Baboontyme 2772]

I was going to fire up the primo to make a pizza last night. It was cold, probably in the 20s. I haven't used it in a couple of months. Fucking lid was frozen shut. I hit it with the propane torch a bit but didn't want to do too much and burn the felt gasket. I pulled so hard to open that lid up I lifted the thing out of the cart for a second before giving up. Wtf? Anyone had this happen before? I want to grill this week. 

[Lazarus Bocanegra 303]

2 hours ago, Baboontyme said:

I was going to fire up the primo to make a pizza last night. It was cold, probably in the 20s. I haven't used it in a couple of months. Fucking lid was frozen shut. I hit it with the propane torch a bit but didn't want to do too much and burn the felt gasket. I pulled so hard to open that lid up I lifted the thing out of the cart for a second before giving up. Wtf? Anyone had this happen before? I want to grill this week. 

light some shit on fire and drop it in through the top.  Add some fuel and let it warm up from the inside.  

[CooterBrown 17762]

was the hinge covered in ice? If not, somebody superglued your lid shut.

[luke duke 6361]

I was going to fire up the primo to make a pizza last night. It was cold, probably in the 20s. I haven't used it in a couple of months. Fucking lid was frozen shut. I hit it with the propane torch a bit but didn't want to do too much and burn the felt gasket. I pulled so hard to open that lid up I lifted the thing out of the cart for a second before giving up. Wtf? Anyone had this happen before? I want to grill this week. 

Stop living in Canada.

[Baboontyme 2772]

I'm actually North of Canada by a good 25 miles. 

[Jerry Callo 8631]

1 hour ago, Baboontyme said:

I'm actually North of Canada by a good 25 miles. 

Santa?

[Chewbacca 7629]

2 hours ago, Lazarus Bocanegra said:

light some shit on fire and drop it in through the top.  Add some fuel and let it warm up from the inside.  

Yep.  I'd light a chimney full of coals and dump it in through the top once it's going.  That should provide enough heat to get it to melt.

[Chewbacca 7629]

4 hours ago, Baboontyme said:

I was going to fire up the primo to make a pizza last night. It was cold, probably in the 20s. I haven't used it in a couple of months. Fucking lid was frozen shut. I hit it with the propane torch a bit but didn't want to do too much and burn the felt gasket. I pulled so hard to open that lid up I lifted the thing out of the cart for a second before giving up. Wtf? Anyone had this happen before? I want to grill this week. 

Shit, I have a BGE in one of the coldest places in the lower 48 and I've never had this happen.  Granted, I keep it covered and we don't get a lot of humidity out here.

[Baboontyme 2772]

It's really strange, it's pretty dry here once the cold air hits, too.

I did a chimney of briqs and it opened right up within 10 minutes. Weirdness. There is a small part of the gasket where the lid lining is stuck to the base lining near the hinge but that's it. No way that was holding it together so tightly. 

[Longhornlax 58]

I’m getting a green egg in a couple weeks. What would be the best piece of meat for the first cook?

[baboso 6037]

Boston butt gets my vote.

[HouTex 1838]

Boston butt gets my vote.

That's what I did. They are hard to screw up and you can quickly get a feel for how your BGE smokes.

[Jerry Callo 8631]

2 minutes ago, HouTex said:

That's what I did. They are hard to screw up and you can quickly get a feel for how your BGE smokes.

Got my Vision about a month ago and a pork butt was the first thing.  Since then:  chicken wings, beef ribs, pork ribs, pork loin, and a turkey. Smoking salmon this weekend. 

Edited December 14, 2018 by Jerry Callo

[CooterBrown 17762]

On 12/10/2018 at 12:53 PM, Baboontyme said:

It's really strange, it's pretty dry here once the cold air hits, too.

I did a chimney of briqs and it opened right up within 10 minutes. Weirdness. There is a small part of the gasket where the lid lining is stuck to the base lining near the hinge but that's it. No way that was holding it together so tightly. 

What was your last cook? You may have melted the gasket and when you closed it the last time, it sealed together when it cooled.

Edited December 14, 2018 by CooterBrown