Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Now I feel like I belong here.

Reply
 
LinkBack Thread Tools
Old 03-02-2013, 05:26 PM   #1
Jukas
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: Dec 2011
Location: Santa Rosa, CA
Posts: 906
Liked 82 Times on 66 Posts
Likes Given: 21

Default Now I feel like I belong here.

After 2 years of saving, and searching for a used one, I finally pulled the trigger on a new BGE.



Got it all put together (which took far longer than I thought it would), and did a 3lb tri tip on it to test it out. I forgot how good meat done over lump tasted as I've been grilling on gas for the past 6+ years.



I'll do some chicken or maybe a pork loin later but I won't have a chance to actually smoke until next week when I think I'll do a butt.

__________________
Jukas is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 03-02-2013, 05:36 PM   #2
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,674
Liked 539 Times on 442 Posts
Likes Given: 15

Default

Try spatchcocking a chicken (cut out the backbone and butterfly). Get the egg to 350 and leave the chicken on until the breast hits 158 (about an hour depending on the size) and take it off. It will glide on up to around 162 over a few minutes and it is really, really good. Unfortunately it continues to cook and while the leftovers will be good they will be over done a bit.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2013, 11:38 PM   #3
TheWeeb
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheWeeb's Avatar
Recipes 
 
Join Date: May 2010
Location: Denver
Posts: 1,107
Liked 110 Times on 73 Posts
Likes Given: 34

Default

most excellent! Soon you may be experiencing what I did a couple of years ago, on a trip back to Iowa, sister's house, Thanksgiving, where I brought a couple of brined and low and slow smoked BGE turkeys, her comment "For 23 years I have hosted Thanksgiving and served my oven-cooked turkey, now you come along, and in one year ruin what I have done in 23..."

__________________

____________
"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Imperial Rhubarb Wheat
Fermenting:
Enjoying: too many odd bottles to list..

TheWeeb is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2013, 02:21 AM   #4
Cyclman
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Cyclman's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Aurora, CO
Posts: 3,911
Liked 342 Times on 302 Posts
Likes Given: 117

Default

Ribs, shoulders, ooh.

__________________

Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Join the Beacon Point (Aurora, CO) Brewclub on Facebook- casual, fun brewing, drinking, socializing, visiting the great breweries / brewpubs in CO!

Cyclman is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2013, 03:47 PM   #5
Jukas
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: Dec 2011
Location: Santa Rosa, CA
Posts: 906
Liked 82 Times on 66 Posts
Likes Given: 21

Default

Did a smoked beer can chicken last night with a bit of hickory & pecan at 350ish for just about 100min until it registered 160F in the breast. I then let it rest for 20 min before carving it up.

I need to figure out how much wood is needed for a full long smoke. I used 1 big handfull of hickory chips and probably four small/med sized chunks of Pecan and it only lasted about the first 70 minutes of the cook. I'm guessing that even at lower smoking temps of 225-275 it would have only lasted a couple hours.

Also anyone have recommendations for wired/wireless temp probes? I have a wired Taylor digital thermometer I've already had to replace the probe once, and the replacement is starting to have issues afer only the second use.

__________________
Jukas is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 04:37 AM   #6
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Ashland, WI
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Welcome to eggland!
The Maverick ET732 is the most popular one, they work great as with any thermometer just do not get water into the joint where the cable meets the metal probe and it will last for years.

__________________
Rich
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 02:30 AM   #7
Jukas
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: Dec 2011
Location: Santa Rosa, CA
Posts: 906
Liked 82 Times on 66 Posts
Likes Given: 21

Default

Quote:
Originally Posted by SuperiorBrew
Welcome to eggland!
The Maverick ET732 is the most popular one, they work great as with any thermometer just do not get water into the joint where the cable meets the metal probe and it will last for years.
Cheers,

Ordered one up from Amazon should be here tomorrow thanks to Prime.

Can anyone recommend any links or reading material to help a noob figure out how much wood chunks to add for long smokes?

Both beer can chickens I've done at 325F have burned through what I thought was an decent amount of hard wood chunks in relatively little time.
__________________
Jukas is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 02:48 AM   #8
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Ashland, WI
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

I set this one up for a brisket cook, I think it went for almost 20 hours, did some chicken and sides after the brisket.

On long cooks you want the bigger chunks of lump on the bottom and smaller as you go up.





__________________
Rich
SuperiorBrew is offline
Jukas Likes This 
Reply With Quote Quick reply to this message
Old 03-07-2013, 02:54 AM   #9
bd2xu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bd2xu's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Atlanta, GA
Posts: 771
Liked 26 Times on 24 Posts

Default

Check out www.amazingribs.com. This site is so detailed on smoking yes, ribs, but pork butt, brisket, and many more. The page on brisket alone is a long detailed read but has made my brisket (BBQ tx style) almost as good as what I've had in tx. I love my BGE. My hard core BBQ buddies scoff at it, if you're not cooking in a giant metal offset then its not bbq to them but they are just paranoid. My neighbors often whisper to me my BBQ is better....

Oh and not to start fight like to secondary or not but... Don't soak your wood chunks. 😄

__________________
On Deck: Watermelon wheat, house IPA
Primary: EMPTY!
Secondary: ALSO EMPTY!
On tap: Hop Hammer, Cottage House Saison, Western MI IPA, Petite Saison d'ete, Centennial Blonde, caramel apple cider
Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

Text to SWMBO: "Honey I'm having one more pint with the guys, be home in 20 minutes. If I'm not home by then, read this message again."
bd2xu is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2013, 05:18 PM   #10
TheWeeb
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheWeeb's Avatar
Recipes 
 
Join Date: May 2010
Location: Denver
Posts: 1,107
Liked 110 Times on 73 Posts
Likes Given: 34

Default

don't forget to add this to your Big Green Egg...

brewandegg.jpg  
__________________

____________
"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Imperial Rhubarb Wheat
Fermenting:
Enjoying: too many odd bottles to list..

TheWeeb is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Who does this belong to? keg2881 General Chit Chat 0 09-30-2011 01:33 PM
sorry if this don't belong here dan09554 Beginners Beer Brewing Forum 3 02-06-2011 06:59 PM
Cloves don't belong in beer. schneemann Debate Forum 6 09-22-2008 04:54 PM
Do you belong to a homebrew club? Proofman General Chit Chat 33 04-20-2007 03:44 PM