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Posted: 5/28/2017 2:31:49 PM EDT
[#1]
Until you get used to temp control I wouldn't suggest throwing an expensive cut of meat. Burgers, dogs, wings, etc. I made a Brisket on my egg yesterday and plan on brats today; a prime rib tomorrow.
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Posted: 5/28/2017 2:31:58 PM EDT
[#2]
Spatchcock chicken and stuffed jalapeños on the side.
Or burgers grilled onions. Or shrimp kabobs and grilled asparagus. Or... |
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Posted: 5/28/2017 2:33:18 PM EDT
[#3]
Something cheap. There is a learning curve. I fucked up burgers - hard to do - but I succeeded.
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Posted: 5/28/2017 2:35:18 PM EDT
[#4]
Bacon and chiken, lots of ot!
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Posted: 5/28/2017 2:35:53 PM EDT
[#5]
Chicken thighs were the first on mine. Haven't had much trouble with temp control.
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Posted: 5/28/2017 2:43:47 PM EDT
[#6]
First thing I would smoke is pork butt. Cheap and can handle temp swings as you dial it in.
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Posted: 5/28/2017 2:45:12 PM EDT
[#7]
Deez nutz?
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Posted: 5/28/2017 2:46:50 PM EDT
[#8]
Quote HistoryQuoted:
First thing I would smoke is pork butt. Cheap and can handle temp swings as you dial it in. 
It will still come out good even with temp swings. |
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Posted: 5/28/2017 2:48:47 PM EDT
[#9]
I had quite a few years of grilling and smoking experience under my belt when I got my BGE.
I thought it would be a quick learning transition going to the Egg, but it took me about a half dozen sessions to get really confident with it. Before cooking anything, I would just fire up the grill and learn how to regulate temperature. See how fast it can rise, lower, etc. Learn how much you need to have the vent and exhaust port. Beer can chicken is really forgiving and comes out excellent. Also not too expensive if you mess up. Try one for 45-60 minutes at 400 depending on the size of the bird. |
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Posted: 5/28/2017 2:50:56 PM EDT
[#10]
From your title I was thinking, a Salmonella omelet.
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Posted: 5/28/2017 2:51:02 PM EDT
[#11]
As noted in the first post, stick with cheaper meats of less consequence until you get the hang of it.
Smoked chicken wings are awesome...and if you screw it up, no big loss. Dry rub the heck out of two pounds of wings and them smoke them slow and low. You won't regret it. |
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Posted: 5/28/2017 2:52:12 PM EDT
[#12]
veggie burgers?
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Posted: 5/28/2017 2:53:48 PM EDT
[#13]
make sure you have all the accessories you need to control the heat. not sure how the vision compares to the BGE but you need the ceramic plate to dissapate the heat to control it at a low temp.
today im smoking a 10 pound porkbutt with "pit happens" and "the pigs ass" rubs..... till you get used to it, maybe a whole chicken or a full sausage link ***after a few times, you wont use anything else..... congrats on it |
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Posted: 5/28/2017 3:01:01 PM EDT
[#14]
Porterhouse.
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Posted: 5/28/2017 3:05:47 PM EDT
[#15]
Quote HistoryQuoted:
Something cheap. There is a learning curve. I fucked up burgers - hard to do - but I succeeded. can't really fuck it up |
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Posted: 5/28/2017 3:12:33 PM EDT
[#16]
Grill some burgers, brats, steaks, chicken. Then smoke some pork chops then smoke some ribs. Then do a pork butt and then a brisket. In that order, lots of good eats and you'll get the hang of things real well.
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Posted: 5/28/2017 3:13:24 PM EDT
[#17]
Tri-Tip
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Posted: 5/28/2017 3:14:04 PM EDT
[#18]
You need to fire it up a little bit to season it and burn off the factory smells.
I would suggest using it as a grill a couple of times before a smoker. If it is like a Big Green Egg be careful of really high temperatures because you could burn out the felt factory gasket. If it doesn't already come with it get a Nomex gasket whenever you can. I had several decades of BBQ experience before getting my BGE. It still took me a few months to get use to it. Like everybody else on this thread said there is a learning curve. |
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Posted: 5/28/2017 3:16:15 PM EDT
[#19]
Ribs
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Posted: 5/28/2017 3:18:49 PM EDT
[#20]
a pitmasterIQ temp control. Your life will be so much easier
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Posted: 5/28/2017 3:19:07 PM EDT
[#21]
+ whatever we're up to for the pork butt
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Posted: 5/28/2017 3:19:10 PM EDT
[#22]
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Posted: 5/28/2017 3:24:31 PM EDT
[#23]
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Posted: 5/28/2017 3:48:07 PM EDT
[#24]
A turkey dinner with all the fixin's
It ain't that hard to do son London Broil Boston Butt Just know your Temps. Can it have hotter and cooler zones like a grill? If so,you are golden |
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Posted: 5/28/2017 4:01:27 PM EDT
[#25]
Pork butt first.
Wait till you can figure out it's temp stability? till you try a brisket. Also your basics. Chicken, turkey, etc. Legs of lamb are also fantastic and sort of on the quick side depending on how they're cut. |
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Posted: 5/28/2017 4:03:09 PM EDT
[#26]
im three and a half hours into 321 ribs on a kamado joe. low and slow is where its at and 321 ribs or just chicken will get you to learn to throttle the vents for heat control. someone posted the amazon maverick thermometer deal awhile back and its a must have.
congrats and enjoy your grill.. |
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Posted: 5/28/2017 8:26:53 PM EDT
[#27]
Do you even braai, bro?
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Posted: 5/28/2017 8:48:30 PM EDT
[#28]
Quote HistoryQuoted:
pork butt can't really fuck it up The long slow smoke will give you a chance to learn temp control. The long slow smoke will break in and season the "Egg". Even if you screw up the long slow smoke temp control, you wont ruin pork butt - that stuff is almost impossible to screw up. |
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Posted: 5/28/2017 8:56:10 PM EDT
[#29]
Steak
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Posted: 5/28/2017 9:15:48 PM EDT
[#30]
You need to first get a raging fire started and let it cook off junk from the manufacturing and shipping process
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Posted: 5/28/2017 9:28:04 PM EDT
[#31]
I actually picked up a kamado joe yesterday at Costco. I did pulled pork today. First thing I've ever smoked and it was awesome.
 Attached File Attached File Attached FileTwo pack bone out pork shoulder at Costco was like $21 and I picked it up when I got the grill. I started it at 0900ish and closed up all the vents around 1630 or 1700. It's still hovering around 200° |
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Posted: 5/28/2017 9:38:53 PM EDT
[#32]
Quote HistoryQuoted:
Deez nutz? |
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Posted: 5/28/2017 9:45:09 PM EDT
[#33]
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Posted: 5/28/2017 9:46:02 PM EDT
[#34]
Ham.
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Posted: 5/28/2017 9:47:14 PM EDT
[#35]
I'm dying to try this and no Pork Bellies to be had locally today
 Pork Belly Burnt Ends - The ORIGINAL Recipe! |
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Posted: 5/28/2017 9:50:06 PM EDT
[#36]
Quote HistoryQuoted:
I actually picked up a kamado joe yesterday at Costco. I did pulled pork today. First thing I've ever smoked and it was awesome. https://www.AR15.Com/media/mediaFiles/116042/20170528-174501-218672.JPG https://www.AR15.Com/media/mediaFiles/116042/20170528-092938-218669.JPG https://www.AR15.Com/media/mediaFiles/116042/20170528-092902-218670.JPG Two pack bone out pork shoulder at Costco was like $21 and I picked it up when I got the grill. I started it at 0900ish and closed up all the vents around 1630 or 1700. It's still hovering around 200° |
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Posted: 5/28/2017 9:56:52 PM EDT
[#37]
Both were like 12 lbs total I think?
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Posted: 5/28/2017 10:12:54 PM EDT
[#38]
Quote HistoryQuoted:
Deez nutz? 
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Posted: 5/28/2017 10:15:35 PM EDT
[#39]
Quote HistoryQuoted:
I'm dying to try this and no Pork Bellies to be had locally today
 https://www.youtube.com/watch?v=nL82hlORY-k |
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Posted: 5/28/2017 10:16:25 PM EDT
[#40]
Quote HistoryQuoted:
Both were like 12 lbs total I think? |
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Posted: 5/28/2017 10:18:35 PM EDT
[#41]
Quote HistoryQuoted:
Ham. |
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Posted: 5/28/2017 10:26:39 PM EDT
[#42]
Moink balls. I got a vision grill about a month ago. I love it. Moink balls.
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