Hello there,
I've been looking to get into BBQing for some time, I've finally taken the plunge and acquired a big green egg.
Looking forward to lots of good advice.
Moderator: British BBQ Society
bemused wrote:Hello there,
I've been looking to get into BBQing for some time, I've finally taken the plunge and acquired a big green egg.
MikeBamber wrote:Two huge bits of advice.....
Buy a proper digital thermometer (two probes - one for the meat, one for the egg temperature). Big Green Egg actually rebrand the Maverick 733/734 but you can buy it much cheaper if it's branded Redi-Chek.
Secondly, do a test without meat to firstly burn off any residue from manufacturing process. But more importantly, do it do get used to adjusting the vents, building the fire, learning how to maintain a constant temp and what to do when it wavers. It's really not difficult but you have to do a test run.
Also, consider using small wood chips in a Kamado style as they're so well insulated that the fire can't burn that hot - you want to avoid the white smoke - you want very thin looking blue tinged smoke that is the result of wood burning hot. When you get that smoke, it'll smell fragrant without seeming too 'smoky' if you know what I mean!
I hope that helps.
Mike
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