Can I get some Big Green Egg stoke please?

[undertow2]

[QUOTE=Beer Drinker;4664255]

It's a cast iron plate setter/conveggtor. I've got a ceramic one and a cast iron half moon. This combines the too.

Probably could sear whatever on that.

http://www.countrystoveandpatio.com/shop/cast-iron-plate-setter/

Thanks BD, bought one today...!

And when it comes to the BGE and knock offs the adage "you get what you pay for is very true"... My large BGE is going on 10 yrs and have never replace a component other than the gasket once... It looks the same as the first day I bought it and know it will go another 10 more years... It is like comparing a $1500 weber to a Lowes Charbroiler...

I have a buddy that has the Egg at his house and the Akorn at his lake house and they are not the same - obviously... If you don't have the coin or don't want to spend a $1000 on a Egg cool... However, the knock offs are cheaper for a reason and to me the Egg is money well spent that is pretty much maintenance free and will last for a long long time...

[schwerty]

Thx guys for the advice! Checked out other options but I'm going BGE tomorrow. Fired up.

[Bobby Stainless]

BGE also has a lifetime warranty, as long as you buy it from a dealer.

The one I have 20+ years old.

[irul&ublo]

Ribs be cookin'

[BigKuba]

Had some leftover rib scraps from the super bowl, so chopped them up and made a rib hash served with chronic hasselback potatoes and fake sriracha sauce. Nom nom nom:

[Danno]

Leftover rib scraps, does not compute.

[BigKuba]

Leftover rib scraps, does not compute.

I know. I need fatter friends

[Cruiser]

[MakersTeleMark]

^^^ NSFW.

[Core Shot]

Did a bunch of research and getting ready to pull the trigger on this:
http://www.rectecgrills.com/rec-tec-...-grill-rt-680/



pellet feeder, high end temp controller, heavy stainless, great warranty, direct from mfgr

They really put a lot of thought into the design, function and quality


Yeah its $1,000 but what good grill isn't these days.

I think everyone needs one char searing grill and one slow smoking grill.

Having one grill is like having one pair of skis.

[Cruiser]

That thing looks pretty sexy. But the max temp is only 500*. That ain't gonna get it done for searing, is it?

[Bobby Stainless]

The beauty of The Egg, which costs the same, is it's versatility. Sear steaks, smoke cheese, pizza, etc.

That thing has a huge amount of real estate on it. Horns and shit too.

I'd have to touch one, and make sure it was worth the extra 600 over a Old Country Smoker.

I'm still lusting over a Pitmaker, but I really don't need one. Unless I start competing or some shit.

[Cruiser]

Just put the swine on the egg. 7.7# bone in pork shoulder is at 43*. Pit temp is a nice steady 240*. Anyone wanna have a guess at how long it'll take to hit 195*? I'm gonna go with 15.5h. But who knows?

[retirwntm]

Just did the same thing X3. Pretty much same temps give or take a few. If it takes that long to get to those temps were gonna have some angry friends at 6:00 [emoji22]

[Cruiser]

9 hours into the cook and the egg is still chugging along at 240*. Meat is up to 170* already but it hasn't hit the stall yet so we've still got a few more hours to go.

@mtnwriter: 3 whole shoulders? How many folks are you feeding this evening?

[retirwntm]

12-15 expected.

[Cruiser]

16h 20m to get to its happy place

[retirwntm]

Damn. Ours was pretty good 9 hrs. I can only imagine how tender that must have been. I need to participate more in this thread now that I'm less of an egg JONG.

[myles long]

Double smoked maple bourbon ham..ate it with some kings hawaiian rolls..took 2 hours to get up to 140, then reverse seared.

[undertow2]

Victim on the Egg and going to have some killer hump day dinner...

[Bobby Stainless]

Damn Cruiser. I usually can finish off a pork butt in 8-9 hours at 275.

Did you wrap it ever?

[undertow2]

^^^^Agreed... I have never had one go over 12 hrs with a smoking temp of 250 to 275... Smoke to 160 and than pull and wrap in foil... At 200 I pull and than wrap in a towel and place in a cooler for an hour or so to rest...

[retirwntm]

At 200 I pull and than wrap in a towel and place in a cooler for an hour or so to rest...

Exactly what my local pro told me to do. Gonna try it next time.

[Cruiser]

Damn Cruiser. I usually can finish off a pork butt in 8-9 hours at 275.

Did you wrap it ever?

I dunno. I always put the meat probe into the same basic spot in the shoulder and then I just wait for 195*. But I typically run the egg at a grate temp of like 235* so that probably accounts for some of the extra time. No foil though. In fact, I never lift the lid once I've got the egg chugging along at the set temp. I just wait for the maverick to let me know that we're happy.

[BigKuba]

If you wrap in foil at ~160* to avoid the stall, it'll be done in 7-9 hrs
If you don't, the stall means it'll take 16+

I've tried it both ways and other factors affect the end result more. So if I start in the morning and need it that afternoon, I wrap. If I start the night before, I set it and forget it