| Name: |
Mack
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| Subject: |
BGE Users??
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Date:
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7/13/2009 6:42:27 PM
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Several questions about an Egg.
1.Are there multiple meat racks inside, like a traditional vertical smoker?
2. What is the diameter of the racks? (18"??)
3. Does it use a water pan? Where is it in the stack?
4. Heat Control-- How do you tune it from 275* down to 200* as an example.
5. How easy to add fuel/water while cooking a 15lb. brisket for 18 hours?
I already looked at the Sam's link and it explains ZIP. Likewise the BGE website.
Looking for experienced info,
Thanks
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| Name: |
Little Talisi
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| Subject: |
BGE Users??
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Date:
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7/13/2009 9:50:26 PM
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First off let me say my experience is 1 and 1/2 months only. During that time have cooked on the egg at least 4 times each week.
To answer your questions the best that I can:
Basic setup is one 18" rack on a large egg. I have an additional setup of one 18 and 2 15" racks. This requires a reconfiguration of your fire ring from the standard to a 2 inch ring.
It does not have a water pan but I have used a drip pan with additional liquid.
Heat control is strictly controlled by the bottom and top air openings. You have a lot of control and variance with these.
You can add fuel (lump hardwood charcoal and soaked wood chips)when grill is open. However the longest cook I have done were butts for 13 hours and never had to add charcoal and had some remaining after I finished and fire died after air cutoff.
The egg is very efficient due to the ceramic inside which controls and maintains the heat. Adding fuel is not a problem.
Hope this helps.
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| Name: |
Maddog
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| Subject: |
BGE Users??
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Date:
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7/14/2009 10:10:52 AM
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When cooking a butt, what determines the amount of cooking time? I have noticed that some people using a BGE leave the butts on as much as 20+ hours. I use a New Braunfels smoker with a firebox for indirect heat cooking. The most I leave a butt in the smoker at 225 degrees is 6 hours and the meat is "fall the bone" and smoked to perfection. I feel that if I left it on the smoker for longer than six hours, the butt would be over cooked and turn to mush. Please give me your thoughts on this.
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| Name: |
XRF4WSO
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| Subject: |
BGE Users??
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Date:
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7/14/2009 10:57:16 AM
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Maddog,
I have been using the BGE for several years. Internal temperature of the Butt is what determines the cooking time. I have smoked butts for 19 and 20 hours but they are large and done at around 210 degrees. The meat is done at around 170 degrees but many smokers bring the internal temperature up to around 200 degrees because the fat is rendered out which adds more flavor to the meat and takes out much of the fat. I have never ever had to add fuel to my BGE. A thermometer is a must have item IMHO.
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| Name: |
AUTIGRZ4LIFE
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| Subject: |
BGE Users??
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Date:
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7/15/2009 1:47:34 PM
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When cooking a butt, I have a pretty standard method that works well for me: Cook at 225 for 8 hours (w/plate setter obviously), then wrap in foil and cook for remaining 4 hours--12 hours total. The foil helps protect the outsid "bark" you established during the first 8 hours, while increasing the inside temp to the ideal 170-180 degrees. Hope this helps.
Wareggle--this is your time to chime in!
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| Name: |
XRF4WSO
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| Subject: |
BGE Users??
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Date:
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7/15/2009 10:20:14 PM
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I have also used that method with good results only I bring the internal temp up a little higher. Just personal preference. It is hard to screw up a butt. (unless you have the air damper open and a neighbor shows up and distracts you out front and then you come back to the egg to find that you have cremated the butt)
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| Name: |
Maddog
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| Subject: |
BGE Users??
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Date:
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7/16/2009 8:31:45 AM
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Some day I would like to compare my 6 hour butt to a BGE 12 to 18 hour butt. I'm not talking about a contest just a comparison. If anyone is interested, please let me know. I won't be at the lake this weekend , but I will be the following weekend.
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| Name: |
mbk
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| Subject: |
BGE Users??
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Date:
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7/16/2009 8:42:14 AM
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I volunteer to be the judge.
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| Name: |
BigFoot
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| Subject: |
BGE Users??
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Date:
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7/16/2009 9:04:09 AM
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..me too!
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| Name: |
Summer Lover
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| Subject: |
BGE Users??
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Date:
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7/16/2009 10:00:46 AM
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Have fork, will travel...
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| Name: |
Maddog
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| Subject: |
BGE Users??
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Date:
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7/16/2009 10:28:26 AM
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Well...we have three judges/eaters lined up. Are there any Eggheads out there that want to compare???? We can do it my house in the Sandy Creek area or I will come to your house.
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| Name: |
lakngulf
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| Subject: |
BGE Users??
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Date:
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7/16/2009 12:31:01 PM
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Let's do this like the old game called "Let's see who can hit the lightest". You bring a smoked boston butt to my house. I will give it a try and let you know if it is better than the way I cook them. Deal??
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| Name: |
Maddog
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| Subject: |
BGE Users??
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Date:
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7/16/2009 12:56:47 PM
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I was born at night....but it wasn't last night!!!! NO DEAL....the way it goes down is you cook a butt and I cook a butt and we see how they taste. It's not a contest on who can cook the best butt. That conest will come later if we can put together a true BBQ competition.
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Sounds like a great event, and I think we should allow bumpers too!!
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| Name: |
lakngulf
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| Subject: |
Bumper Comparison
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Date:
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7/16/2009 8:39:29 PM
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I'm for that.
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