Boys, I am getting Big Green Egg delivered today!!!

[DZ]

Which one of the temp control instruments did you get from BBQ guru? Thanks for the help.

I got the basic one, the PartyQ w/ Ceramic Adaptor: https://www.bbqguru.com/storenav/gurucookerguide?DeviceModelId=25&kitId=154

It will only read and regulate the GRILL temperature, which is all you really need if you have a good instant-read thermometer to check your meat.

The other option is the DigiQ Kit (multiple colors available), which appears to have a slightly more powerful fan (not super important IMO) and an additional temperature probe (for the meat) and a more advanced readout, which gives you both meat and grill temp. Now, it looks like there's an even more advanced version (https://www.bbqguru.com/storenav?categoryid=1&productid=35), which allows you to regulate temperatures over wifi remotely using a smartphone or other connected device. It looks super convenient, but I guess you'd have to decide if the cost is worth it to you. I imagine it would be nice to throw a brisket or pork shoulder on at 6am, get everything connected and set up, and come home at 5 or 6pm after a day of work, errands or a fun time out with the wife, to fully cooked, ready to eat bbq, all while having controlled the cook from my phone. I personally like being around as I'm usually preparing other dishes and sides, while watching and betting sports.
:toast:
Keep in mind, the fan on any of these devices can only regulate the grill temp, of course, BUT the principle advantage to having that 2nd probe is that you WOULD NOT have to open the grill once during a long cook (assuming you use a water pan) to check the meat, thus decreasing your cooking times and keeping all the heat sealed in. As you dive into recipes and cooking methods on the Egg, one of the most common pieces of advice you will find is to open your cooker as minimally as possible during long cooks, as you let heat escape, prolonging cooks, and worse, you risk drying out your precious meat.

To summarize, you may find the more advanced BBQ Guru advantageous for cooking something like a pork shoulder or a brisket, but again, it's not necessary. It just makes it easier towards the end of your cook when you are constantly checking the temp of your meat for that perfect "sweet spot" temp where you pull it off. Of course if you want all the features, you could always go the cheaper route by getting the basic BBQ Guru and then picking up one of these bad boys (https://www.bbqguru.com/storenav?CategoryId=8&ProductId=43), which you can use anywhere, like on another grill, the oven or stovetop, and not have the meat probe restricted to use on the Egg.

 

[DZ]

Thanks Nick! I will figure pictures out from phone someday. Sorry Deezy, this may or may not be of help.

To answer, the entire Platinum package out of pocket was $1493.00 ( including tax)after getting the conveggtor/plate setter added today, which was $210.00 extra paid today I think Angela said? That made total $1493.00 with two transactions, setup, delivery, Table is built by the Ace guy and his portion is somewhere in that. They threw in the wheels and castors, which were $90 normally. Delivered by guy who built it for $25. Love the wheels to be able to go anywhere on the deck, depending on time of year.

Ash tool, grill gripper, charcoal, porcelain v rack, electric charcoal lighter, 2 gloves, and cover were all in the package.

Thanks for the response. All in all, I'd say you got a damn good deal on the whole package. Those Eggsessories are pricey individually, so it sounds like you got a pretty good discount on everything together. I got my XL Egg for 900, but it was a "once baked egg" which I reserved at a local "Eggfest" in advance. They use a bunch of eggs for demonstration at the festival then sell them at a discount to those who reserve them. With all the accessories, table and delivery, I'd say you still got a better deal than I did. That XL is a pain in the ass to haul as it is ridiculously heavy, so I'd say the delivery was worth a lot more than you know, probably :lol:

Anyway, I asked because I have been debating whether to take the time to build my own table myself (found plans on the web) or pay a friend to do it. I guess I'd have to consider the cost of all the supplies needed then factor in time, but your table looks pretty much exactly like the table I have the plans for, so I thought I'd ask what you paid for it. You'll be glad to have it. I never seem to have enough space around my grill to store stuff and set down hot plates.

 

[DZ]

Posting for Wineguy

Wine, one more question...what is the base of your Egg resting on? Do you have a granite or some other type of slab underneath between the grill and the wood?

 

[REFLOG]

Posting for Wineguy

Very nice!!!:0008

 

[MadJack]

 

[Wineguy]

Wine, one more question...what is the base of your Egg resting on? Do you have a granite or some other type of slab underneath between the grill and the wood?

It is on a 1 3/4" thick square slab of granite, looks like about 15 x 15 guessing. It is sitting on top the wood. Hope that answers.

 

[Wineguy]

OMG that is classic Jack. My egg will never have to deal with that issue :0008

 

[Penguinfan]

I highly recommend a BBQ Guru type device for temperature control. If you do get one (or any type that uses a blower) take that ash tool and bury it in the garage and use a Shop Vac to remove the ash.

I say this because the ash tool won't remove everything and the blower WILL blow ash throughout the Egg and onto your food. Not a great big deal, but if you prefer not to have to wipe ash off your food then just use a Shop Vac.

Enjoy the BGE.

 

[Redfish]

I use that tool to pick up the grate. I misplaced that tool once, or my wife did, and I was miserable without it. Very handy.

I use to use that too but accidentally tried this....much better control and easier to use.....BTW..have been cooking on XL & XXL for a few years now....see no reason for a temp controller once you learn the vent settings....maybe in the colder climates it may be needed????

 

[The Joker]

I highly recommend a BBQ Guru type device for temperature control. If you do get one (or any type that uses a blower) take that ash tool and bury it in the garage and use a Shop Vac to remove the ash.

I say this because the ash tool won't remove everything and the blower WILL blow ash throughout the Egg and onto your food. Not a great big deal, but if you prefer not to have to wipe ash off your food then just use a Shop Vac.

Enjoy the BGE.

Wineguy - I have a better way of temperature control. And a method that is light years better than an ash tool or shop vac.

If penguin recommends a BBQ Master, he obviously doesn't own a BGE.


We'll talk.:0008

 

[DZ]

Wineguy - I have a better way of temperature control. And a method that is light years better than an ash tool or shop vac.

If penguin recommends a BBQ Master, he obviously doesn't own a BGE.


We'll talk.:0008

Joker, care to elaborate for the rest of us? :0008

 

[The Joker]

Joker, care to elaborate for the rest of us? :0008

No problem. But not here - it would take forever to type everything out and only a moment to tell someone on the phone.

Having used the BBQ Guru before and fucking hating it (Yes, the temps are accurate, but no way in hell am I having wires, batteries and shit around my grill. I'm done with it. It's a hassle and it's my preference) Where do you place the probe?

A good way to look at it is this........

The grill level temperature is about 25 degrees cooler than the dome.
Although, in an indirect cook of many hours, the temperature at grill level and the dome will eventually be the same.

What do you typically cook on your egg?

 

[The Joker]

I got the basic one, the PartyQ w/ Ceramic Adaptor: https://www.bbqguru.com/storenav/gurucookerguide?DeviceModelId=25&kitId=154

It will only read and regulate the GRILL temperature, which is all you really need if you have a good instant-read thermometer to check your meat.

The other option is the DigiQ Kit (multiple colors available), which appears to have a slightly more powerful fan (not super important IMO) and an additional temperature probe (for the meat) and a more advanced readout, which gives you both meat and grill temp. Now, it looks like there's an even more advanced version (https://www.bbqguru.com/storenav?categoryid=1&productid=35), which allows you to regulate temperatures over wifi remotely using a smartphone or other connected device. It looks super convenient, but I guess you'd have to decide if the cost is worth it to you. I imagine it would be nice to throw a brisket or pork shoulder on at 6am, get everything connected and set up, and come home at 5 or 6pm after a day of work, errands or a fun time out with the wife, to fully cooked, ready to eat bbq, all while having controlled the cook from my phone. I personally like being around as I'm usually preparing other dishes and sides, while watching and betting sports.
:toast:
Keep in mind, the fan on any of these devices can only regulate the grill temp, of course, BUT the principle advantage to having that 2nd probe is that you WOULD NOT have to open the grill once during a long cook (assuming you use a water pan) to check the meat, thus decreasing your cooking times and keeping all the heat sealed in. As you dive into recipes and cooking methods on the Egg, one of the most common pieces of advice you will find is to open your cooker as minimally as possible during long cooks, as you let heat escape, prolonging cooks, and worse, you risk drying out your precious meat.

To summarize, you may find the more advanced BBQ Guru advantageous for cooking something like a pork shoulder or a brisket, but again, it's not necessary. It just makes it easier towards the end of your cook when you are constantly checking the temp of your meat for that perfect "sweet spot" temp where you pull it off. Of course if you want all the features, you could always go the cheaper route by getting the basic BBQ Guru and then picking up one of these bad boys (https://www.bbqguru.com/storenav?CategoryId=8&ProductId=43), which you can use anywhere, like on another grill, the oven or stovetop, and not have the meat probe restricted to use on the Egg.

I have nothing but respect for you, but this post above runs all over me. It's like a 16 year gets his first car and goes to Wal-Mart and buys a shit ton of accessories for it. Air fresheners, deluxe ice scraper, dashboard spray cleaner, steering wheel cover, seat covers, LED lights kit for under the seats.....

Your above post takes the piss right out of owning an egg. It should be just you, the food and the egg.

Adjusting the bottom screen and metal door, adjusting the daisy wheel is the art - not the science of cooking on the egg. There is a joy and fun element to this that digital readouts and gadgets that shit on the art of the egg.

This is my opinion - you're not wrong in your post, but the thought of adding technology and gadgets to something that has been around since 207 BC hurts inside. You should cook with feel rather than LED readouts. It's more fun and allows you to experiment.

 

[Wineguy]

Wineguy - I have a better way of temperature control. And a method that is light years better than an ash tool or shop vac.

If penguin recommends a BBQ Master, he obviously doesn't own a BGE.


We'll talk.:0008

:0074 OK, thanks

 

[DZ]

A good way to look at it is this........

The grill level temperature is about 25 degrees cooler than the dome.
Although, in an indirect cook of many hours, the temperature at grill level and the dome will eventually be the same.

What do you typically cook on your egg?

I have nothing but respect for you, but this post above runs all over me. It's like a 16 year gets his first car and goes to Wal-Mart and buys a shit ton of accessories for it. Air fresheners, deluxe ice scraper, dashboard spray cleaner, steering wheel cover, seat covers, LED lights kit for under the seats.....

Your above post takes the piss right out of owning an egg. It should be just you, the food and the egg.

Adjusting the bottom screen and metal door, adjusting the daisy wheel is the art - not the science of cooking on the egg. There is a joy and fun element to this that digital readouts and gadgets that shit on the art of the egg.

This is my opinion - you're not wrong in your post, but the thought of adding technology and gadgets to something that has been around since 207 BC hurts inside. You should cook with feel rather than LED readouts. It's more fun and allows you to experiment.

Joker.... found your latter comment to be a bit off-putting, but I'll move past it since I'm sure you meant no harm. I too, have the utmost respect for you.

Now, in principle, I agree with you about the "art" of cooking on the egg. Temperature management and tending to the grill is a pleasure and joy, especially when the reward really pays off with some delicious food. However, I agree with you only up to a certain point. For short cooks, whether a searing, grilling or smoking something like a whole chicken for a short period of time (ie less than 3 or 4 hours), you really should be able to manage the grill on your own. No fancy gadgets needed. And it's important to learn and understand your grill because I think each is slightly different. BUT, you asked what I typically cook on my egg. If you paid close attention to my longer post wherein I was trying to help out the WineFella, I was referring to the tool as being useful MAINLY for long cooks of certain cuts of meat such as Brisket and Pork Shoulder, which I do cook quite often. I'm sure you know that both take a while, typically being a minimum of 8 hours up to about 16 hours for a large-sized brisket. I will admit that pork shoulders are a bit more forgiving to temperature fluctuations, but brisket, on the other hand, is a delicate beast, necessitating a consistent temperature. In such a case, it is to one's advantage to keep the range of grill temperatures as narrow as possible throughout the long smoking process and a tool like the BBQ guru guarantees that. Ribs, pastrami and pork belly are others I have tried that commonly require longer cooking times as well.

In short, if you want to cook something that requires a long smoke, then yes, it is convenient to have such a device that allows you to step away from the grill for long periods. And NO, it is not akin to a 16-year old with a new car and a bunch of wal-mart accessories. It's a smart investment if you are a bit more "Eggvanced" and have a busy life that requires you to do more than sit by the grill all day, since we are NOT living in 207 BC :lol:

I have owned my egg for almost 8 years (not an eternity), but I do understand the "feel" part of cooking on the kamado. But, honestly, using a fan/temp device doesn't change the fact that every cut of brisket or pork butt is different and requires varying levels of "babying," so to speak. When you toss something on the grill requiring a long cook, it is nice to walk away with the piece of mind that you wont return to a fckin' meteorite when you step back to check on it 8 hours later. Sometimes, you want to put your meat on late at night and catch some shuteye. Other times, you might toss it on early in the morning and have plans to go out for the day. Basically, the device allows allow for the cook to have a greater degree of freedom - time that can be invested in family, relaxation or further experimentation in the kitchen in the form of side dishes to go with your 'Que.

I am not sure that we differ all that wildly in our opinions at all, because I think that you shouldn't need to use the technology to cook most basic things. But when you or WineDude or whomever are ready to graduate to the next level of smoking the finest BBQ, there certainly is a place for a tool like this.

Finally, I'm happy to share any methods/recipes or tips/tricks with anyone here, but I won't be so bold as to assume that anybody cares about what I have to say any further on this matter :mj07:

 

[dunclock]

OMG that is classic Jack. My egg will never have to deal with that issue :0008

I heard it may look like that this weekend in your parts opcorn2

 

[Penguinfan]

Wineguy - I have a better way of temperature control. And a method that is light years better than an ash tool or shop vac.

If penguin recommends a BBQ Master, he obviously doesn't own a BGE.


We'll talk.:0008

What would you like to wager?

 

[saint]

Joker.... found your latter comment to be a bit off-putting, but I'll move past it since I'm sure you meant no harm. I too, have the utmost respect for you.

Now, in principle, I agree with you about the "art" of cooking on the egg. Temperature management and tending to the grill is a pleasure and joy, especially when the reward really pays off with some delicious food. However, I agree with you only up to a certain point. For short cooks, whether a searing, grilling or smoking something like a whole chicken for a short period of time (ie less than 3 or 4 hours), you really should be able to manage the grill on your own. No fancy gadgets needed. And it's important to learn and understand your grill because I think each is slightly different. BUT, you asked what I typically cook on my egg. If you paid close attention to my longer post wherein I was trying to help out the WineFella, I was referring to the tool as being useful MAINLY for long cooks of certain cuts of meat such as Brisket and Pork Shoulder, which I do cook quite often. I'm sure you know that both take a while, typically being a minimum of 8 hours up to about 16 hours for a large-sized brisket. I will admit that pork shoulders are a bit more forgiving to temperature fluctuations, but brisket, on the other hand, is a delicate beast, necessitating a consistent temperature. In such a case, it is to one's advantage to keep the range of grill temperatures as narrow as possible throughout the long smoking process and a tool like the BBQ guru guarantees that. Ribs, pastrami and pork belly are others I have tried that commonly require longer cooking times as well.

In short, if you want to cook something that requires a long smoke, then yes, it is convenient to have such a device that allows you to step away from the grill for long periods. And NO, it is not akin to a 16-year old with a new car and a bunch of wal-mart accessories. It's a smart investment if you are a bit more "Eggvanced" and have a busy life that requires you to do more than sit by the grill all day, since we are NOT living in 207 BC :lol:

I have owned my egg for almost 8 years (not an eternity), but I do understand the "feel" part of cooking on the kamado. But, honestly, using a fan/temp device doesn't change the fact that every cut of brisket or pork butt is different and requires varying levels of "babying," so to speak. When you toss something on the grill requiring a long cook, it is nice to walk away with the piece of mind that you wont return to a fckin' meteorite when you step back to check on it 8 hours later. Sometimes, you want to put your meat on late at night and catch some shuteye. Other times, you might toss it on early in the morning and have plans to go out for the day. Basically, the device allows allow for the cook to have a greater degree of freedom - time that can be invested in family, relaxation or further experimentation in the kitchen in the form of side dishes to go with your 'Que.

I am not sure that we differ all that wildly in our opinions at all, because I think that you shouldn't need to use the technology to cook most basic things. But when you or WineDude or whomever are ready to graduate to the next level of smoking the finest BBQ, there certainly is a place for a tool like this.

Finally, I'm happy to share any methods/recipes or tips/tricks with anyone here, but I won't be so bold as to assume that anybody cares about what I have to say any further on this matter :mj07:

Nailed it and I agree 100%. Joker, you are right in that much of the joy from cooking with the egg is tending to it. Grabbing some beer, tinkering with the intake, etc. I would advise anyone getting an egg to avoid getting the guru or something similar until you use the egg at least 6 months. I had some spectacular wins and I also had some spectacular failures, but with each I learned along the way.

Joker, correct me if I'm wrong, but your child/kids are super young, correct? So you may have the time to sit down for 8 hours on a weekend and do nothing but tinker with the egg. You don't know what you don't know. But once your kids hit 6+ and activities take over, bye bye goes spending the day watching the temp and smoke quality. Hello, soccer games, gymnastics, birthday parties, playing sports with the kids. It's just not a lifestyle amenable to long smokes, unless you want to be a douche and neglect your kids, which is done frequently. So, in these situations, is the solution to deprive myself and family of brisket, shoulders, etc? I've tried and left the house only to come home to a scorched piece of meet or a fire that died out, losing dinner that night along the way. I see nothing wrong with using a regulator and Deezy pretty much nailed it, quite eloquently as well.

 

[The Joker]

Nailed it and I agree 100%. Joker, you are right in that much of the joy from cooking with the egg is tending to it. Grabbing some beer, tinkering with the intake, etc. I would advise anyone getting an egg to avoid getting the guru or something similar until you use the egg at least 6 months. I had some spectacular wins and I also had some spectacular failures, but with each I learned along the way.

Joker, correct me if I'm wrong, but your child/kids are super young, correct? So you may have the time to sit down for 8 hours on a weekend and do nothing but tinker with the egg. You don't know what you don't know. But once your kids hit 6+ and activities take over, bye bye goes spending the day watching the temp and smoke quality. Hello, soccer games, gymnastics, birthday parties, playing sports with the kids. It's just not a lifestyle amenable to long smokes, unless you want to be a douche and neglect your kids, which is done frequently. So, in these situations, is the solution to deprive myself and family of brisket, shoulders, etc? I've tried and left the house only to come home to a scorched piece of meet or a fire that died out, losing dinner that night along the way. I see nothing wrong with using a regulator and Deezy pretty much nailed it, quite eloquently as well.

Thanks for seeing my side and confirming Deezy's as well. August through November is prime time for me and the egg as I love Sunday and prepping before and after church, getting meat on the grill by 12pm and tend to it until SNF. I go out and check it between commercials, gauge temp and even wind direction (which is important for temp control).

It's an all day thing that compliments a day of games and fall off the bone dinners. This is what I love the egg for and why a smoker grilled is grilled is superior to anything else.

I also love it as a grill. I swear, as dumb as it sounds, the best pizza I have ever had in my life came off a pizza stone in my egg. My wife made the crust and meats and cheeses came from my local farmers market and sauce from my neighbors garden.

I hate using gadgets, but I see the benefit for Deezy.

My kids are 5 and we're entering the sports and activities realm this Summer. I'll try to keep my Sundays in Prime time sacred, but I'm sure I'll lose.

I have a lot more to add, I'll answer Deezy's post individually at a later time. Fuck....I typed all this shit on my phone.

 

[saint]

Joker get that pizza dough recipe from your wife and post a link here. My wife got me a stone and I was going to try it out this weekend.