I hope that everyone is enjoying these Big Green Egg Instructional videos. Please let us know here if there is something that you'd like to see us cover.
Great videos. I recently bought my first BGE, this channel’s been really helpful. I’d be interested in a video on fish, and what sort of kit’s out there.
What to do when there’s a gap between top edge & bottom edge when the lid is closed. That is, there’s a seal in front, but smoke comes out the back, because there’s about a 1/8” gap between the lid & the bottom part. I feel like there must be a simple adjustment to be made, but IDK how.
I will make a turkey after your recipe tonight and will use your super premium lump charcoal. I’m super excited! I even got a free Santa coal bag when I bought your coal at Ace hardware. Thank you so much!
Turned out amazingly! You make a difference in a husbands life. It was the first time cooking a turkey on the green egg and it was for the whole family but everybody loved it. Thank you so much!
I have had my Egg for thirteen years and still love it! But here is my latest improvement to my low slow cooking. I use the pizza stone with the expander set for my heat deflector instead of the regular ceramic plate setter for cooking ribs. I put a pan on the pizza stone with water plus aromatics and smoke the ribs about 4 +/- hours unwrapped. These ribs come out so tender and juicy it's a sin! so much better than when I used the plate setter. Why???? I still use the ceramic plate setter for most indirect cooks but for ribs and prime rib, I think the pizza stone with a water pan is much better
Good Morning. You smoked a brisket on a grate and pan assembly. At 165F, you wrapped the pan and brisket together and put back on the grill. You and your neighbor, Ninja, claimed it was the most moist brisket you every had. BTW, did my first brisket a couple days ago following your instructions. Best brisket I ever tasted. Thanks for your channel.@@FOGOcharcoal
Just a note to say thank you so much for your content. No time wasting, not too fast, not too slow, really useful information and education, and clearly lots of love and passion for what you do. As a new BGE user (after many years with just a gas grill) your guidance has helped me understand and fall in love with the process of charcoal cooking. I even ordered a few products from your website - so your videos pay off as well! Keep up the great work!
Adam, I don't even know what to say except that I am so glad that you are finding them useful. Our main goal here is to help folks feel more comfortable and confident so It sounds like that is what we are doing. Enjoy and reach out any time you have any questions.
Great instruction here, Ron. I wish you had these videos out when I bought my Egg 9 years ago. I went through some trial and error. You're doing a seriously great service to BGE owners. Keep 'em coming!
I just want to say... THANK YOU! I am a newbie to the BGE community, having just received my first XL this Christmas, and I'm binge-watching all of your awesome video content. I have ordered the Rutland gasket, and know how to put it on, thanks to you. I have ordered my Eggsessories, the ones you said are must haves. I am learning how to control temperature, and to cook various food on it. The right wood, how to light it, how to open it, and so much more. And, I just wanted to reach out and thank you for this amazing content brother! I will stay tuned, I am now a loyal and happy subscriber. Take care.
man, Jim, you just made my day. I am so happy to know that these are helping folks with learning all about the BGE. Always feel free to reach out if you have any questions. Follow us on Instagram as well. @fogocharcoal and @cptnron302
Great videos, I’ve learned a ton. First brisket last night on a Large Egg. I found that the setting for 250 is the slight 1/16” crack at the bottom vent and a crescent moon on the top, not wide open. It was at 250 went I went to sleep and stayed that way for 12 hours. Variables - Green Egg Coals filled to just below the deflector, Green Egg Chunk Mesquite (4 good hunks), cast iron ash collector in the bottom, stainless steel fire basket. I am assuming everyone’s is going to be a bit different based on size of egg and all of these variables, but that worked perfect for me. Damp, cold night (40 deg) and it maintained that temp exactly the whole time.
That is fantastic! Yes, it's important to find what best works for you and stick with that. Lots of variables come in to play. I'm glad that you are enjoying the videos!
Thank you so much.much for the video! Just bought a large egg cooked yesterday for the first time it was amazing. Temperature control is a breeze because of you. Thank you again and God bless!
I never have needed to light up with a torch. I just light up tumbleweeds with a long fireplace match. But sometimes when I’m in a hurry, everyone is ready to eat, and it’s a cold wet winter day, I use a fireplace bellows in the bottom vent to get it going. But for a real accelerator, a shop vac set to blow and set in the air intake is real impressive.
Im really enjoying your tutorials! Just purchased a large, big green egg, for my husband so we’re learning how to use it, and your tutorials are my favorite!! Thanks 🙏
First time watcher, but will definitely return. If I am cooking a brisket or anything at 250, do you hold the temp down when it is reached or do you let the fire go and then choke it back down? I have heard arguments for both but am interested in your input. Thanks!
Have you ever smoked lamb shoulder on the BGE? If so, can you give me some ideas. Just smoked wings at 250 per your video on smoking and they were/are awesome.
do you not get a raw charcoal taste using so much charcoal from the beginning, i was always taught to wait until the charcoal is white before cooking on it
You would have too much direct heat for smoking. It would burn the bottom more by doing it like that. Any time you're smoking in an Egg, it is recommended to use the Conveggtor.
I use a jjgeorge grill torch to light the charcoal. Usually Iight all areas of the charcoal in the egg. Is this recommended or should I use the wood chips to light?
Thanks for the video. Need all the help I can get. I live at 9000 ft, have been using a traeger for 18 years and have now owned a BGE XL for 2 weeks. Getting to and maintaining temp has been a true challenge. I put what I thought was enough fuel for a slow long cook, lit it up and temps shot to 500 degrees'ish. Was impossible to get the BGE cooled to 250 to 275 degrees. I will try this approach. Also wondering if these things are meant to be used at this elevation (27% less O2 than sea level). Sticking with it for now, but have had a lot of buyers remorse and frustration to date. Currently missing the traeger - but will be persistent.
Mark, I beg you to stick with it, you will learn to love it. There can definitely be a bit of a learning curve though. If it gets too hot, add more charcoal on top and shut the vents down considerably. That'll choke out the top layer of charcoal and cool it off quickly. The trick is to catch the temps on the way up... It's difficult to cool them down quickly.
If you are comfortable smoking a brisket then yes. If you don't have experience with it, I would more likely recommend a pork butt and make pulled pork.
Brother thank you for your time and help. I bought one of the big blue XL ones (what I could afford) but I do use your charcoal. Your videos apply to the majority of kamado owners. I am off for 3 days next week and I plan on binge watching everyone of your videos and sharing them. Oh a thumbs up!
Hey, that's great Bradley. I'm no grill snob. If you're out there cooking, that is all that matters. I am so glad you like the videos, feel free to reach out if you have any questions.
Fabulous instructional content Ron. I love that you cover all the methods on how to operate the BGE and give a concise detailed explanation of how and why. By the way, when will the fire starters be back in stock?
Absolutely loving the videos ! Two reasons for the comment … 1. Wold absolutely love the video on the smoke that you mentioned . And 2. Definitely will only use chunks for low and slow and will never soak anything … but I wondered, when would you ever use chips ? If ever ? Would you only use them maybe if you was searing a steak after you have already cooked it to 125 degrees internal indirectly for example ? I hope I have made sense haha
You made perfect sense Mark. 1st- the smoke video is now officially added to the plans. 2nd- I do occasionally use chips. Just like you said, maybe for some wood flavor when I'm searing and if I have something smaller that I'm smoking and don't want to overload it.
I have had my large bfe for 2 months. I use the meater and run at 225°. I reach temp on anything i cook within 2.5 hours. I don't see how to cook something for longer. My 4.5 lbs roast 2hrs. It was great but boxes never just pull out.
I am not sure what you are cooking but there is not much that will be ready in 2.5 hours when smoking at 225. I am not sure what you meant by that last sentence.
@@CharlesStephenson-qn9yo Ahhh, I understand now. If the bones don't pull out, you can cook them a bit longer. They will be fall off the bone at that point.
I've been watching all the FOGO videos you do and not only enjoying the content but learning a lot! As a new Big Green Age owner I am trying to soak up as much knowledge as I can. This video was great because I want to do some low and slow cooks to break in my Egg. Temperature management was one of the biggest question I had and this video answered those questions. Thank you!!
Love it brother and agree on the process. On my kamados have to make sure area around bottom vent is clear of any charcoal particles for airflow. I also keep my top and bottom vents all the way open until fire is rolling then adjust vents for appropriate temp. I also use foil on my deflectors.
Yes sir, it is a compliment to me that a pitmaster of your caliber does things the same way that I do. I really appreciate the feedback Matt. Keep the awesome content my friend. See you in Lexington....... 😜
I've had my green egg ten years. I've always ignited through bottom vent with gas gun. It's works perfectly. No nasty spitting from charcoal as gas gun ignited it. Natural flow is bottom to top.
Thanks! I am going to use your tips to get the Temp to 250, I’ve been stuck at 300 but I believe I had the Vent too open . I will try Wood chunks too instead of my chips 🤠🤩
I love this ! I've had a BGE XL for 7 years. Got the Kick ash ,great product! There are certain areas that don't catch? I religiously clean it? I use my lawn blower to reinnite it . Any suggestionss?
I am new to the Green Egg but so far LOVE IT!!!! My question is that my things seem to cook faster than I expect. When I smoke, I keep my heat at between 230-250. Is it that the Egg is that well insulated that it cooks 'better/faster'?
Hi Angela, probably so, yes. They really hold heat very well and that can cause the food to cook quicker. The other part of it is that the way that the air flow works, they act almost like a convection oven in a way.
New to BGE, plus new to smoking all together. Your videos have been a great help. So far Im on my 5th boston butt. What are your thoughts on using a temp control device like flame boss or the egg genius? You may have a video on this, i just havent seen it yet.
Hey Adam, welcome to the addiction. We are fans of controllers like that but everyone is different. We actually sell the Flameboss on our site. www.fogocharcoal.com/products/flameboss-400-wifi-temperature-controller?_pos=1&_psq=flame&_ss=e&_v=1.0
Heck yes, this is REALLY helpful! Ugh i've been hitting a wall on how to smoke low and slow for a long time with the big green egg. Is it the same for the L sized? Put charcoal up to the fire ring? Can an L sized BGE do long smokes?
I have a large egg and have easily smoked brisket for 20 hours with fuel leftover at the end - exactly like this. Only problem is most packer briskets are right at 18 inches long so it's a tight fit inside...just be sure to trim it right...it shrinks as it cooks of course.
Absolutely a Large can do it. Like Ron said fill up the lump charcoal and watch it go. I have done long overnight cooks no issues. I have a pair of Large Team Beavis and Butt-head huh huh fire fire
Is it normal to not have that nice blue smoke for very long? I followed the directions in the video and after the white smoke cleared I only had blue smoke for about 30 minutes. I had no smoke coming out of the top vent the rest of the cook. Thanks!
Once you are 20 degrees from target and close the bottom vent to 1/16 or 1/8, how do you know the temperature won't keep rising? I noticed that you didn't wait after target to see if it had stabilized, so just wondering how that works! Thanks
Great question Janis, it should continue to rise but only to your desired temp. Once you.ve done it a few times, you will really get the hang of it. By closing the bottom vent to those settings, you are limiting the oxygen getting to the fire so it will just maintain with the amount of air flow that it is getting.
Okay - according to your video you told me to throw the meat on but the smoke was still white and fairly heavy..... giving you a hard time cause I'm not always successful in getting to "blue or very light" smoke - only with time can I reach that smoke quality. So - was the shortest time it takes to get to the smoke color desired.....and how do I shorten my time to perfect smoke......you taught me perfect temp.... now cover smoke.
Been a BGE dude since 2014, and never heard of this charcoal.... Yes, I live under a rock. After watching this, and watching a couple FOGO review vids, and seeing the size of this stuff, I just ordered a couple bags. I CANT WAIT TO TRY IT! I'll let ya know after some slo low mo fo cooking :P
Captain 👨✈️ Ron good info. To keep my platesetter clean when smoking I take aluminum foil and roll it up like a cigar then bend into a U shape. Next I use the Smokeware drip pan. It catches the drippings, by being elevated keeps from burning the drippings. Also I wrap the drip pan with foil so when done I can peel and dispose of. Less cleaning required. 👊🦅🇺🇸
Yes sir Russ, that is an eggcellent way to do it. Look at you...the student has become the teacher! I've really enjoyed watching your BGE journey. Your passion always shines through.
Wish I'd had this video - and the future one you mention about making good smoke - a year ago. Seems like most good bbq chefs on YT assume everyone knows how to do this but it does take trial and error - and a few failed attempts :-(
Getting a good smoke ring in a low and slow cook seems hit and miss. I presume this is in part due to the low oxygen/nitrogen level, which controls the NOx levels. Are there tricks to get better smoke rings? I know they are cosmetic only, but…
I'm an OFA member (just say I'm older than Capt Ron); I've been cooking on my Egg for 20 years; I watch all VIDs by Capt Ron. Main reason for watching is his personality and presentation. Another reason for being hooked on his videos is because he teaches "technique" not "procedure". Meaning, lots of ways to skin a cat, and Capt Ron is just showing how he does it. Would enjoy seeing him use the Large instead of always using the XL. I know the XL is better for the camera. However, the majority of Eggheads I know use the Large. Yes, same procedures. However, there are sometimes minor differences that come up when using one vs. the other. Keep it going Capt John...!
Well, you really just made my day, thanks so much! I think that's a great idea, I'll try to start using the large a bit more. You are correct, there definitely can be subtle differences.
i am so sick of it taking forever to heat up, if it gets a little too hot it is a huge pain in the ass to cool it down. then once i put the meat in there i can never get the temperature back up to where i want it... wishing i had got something different.
I just got an extra large Big Green Egg & I love it. Love your videos! I'm looking for a charcoal ash basket like the one you have in this video with the two handles that swing to the center. I can't find it anywhere online. Where can I get one?
Hey Christopher, glad to hear the videos are helpful. That is the basket that is made by Big Green Egg and is available at your local BGE dealer or on their website.
Don't have a green egg but I've known about them for a long time .sir your video is very informative explains everything for egg users or other kettle type smokers. Thanks for that.
I hope that everyone is enjoying these Big Green Egg Instructional videos. Please let us know here if there is something that you'd like to see us cover.
Great videos. I recently bought my first BGE, this channel’s been really helpful. I’d be interested in a video on fish, and what sort of kit’s out there.
Spatchcocked chicken? Nann bread? Dutch oven?
@@jameswalton76 here is a spatchcock chicken. Idea that we did. th-cam.com/video/JyNEOYyCBz0/w-d-xo.html
What to do when there’s a gap between top edge & bottom edge when the lid is closed. That is, there’s a seal in front, but smoke comes out the back, because there’s about a 1/8” gap between the lid & the bottom part. I feel like there must be a simple adjustment to be made, but IDK how.
@@philpeterson4545 I'm going through the same issue with one of my XL's right now. I need to figure it out as well.
I will make a turkey after your recipe tonight and will use your super premium lump charcoal. I’m super excited! I even got a free Santa coal bag when I bought your coal at Ace hardware. Thank you so much!
You are so welcome and that is so SUPER!
Turned out amazingly! You make a difference in a husbands life. It was the first time cooking a turkey on the green egg and it was for the whole family but everybody loved it. Thank you so much!
I have had my Egg for thirteen years and still love it! But here is my latest improvement to my low slow cooking. I use the pizza stone with the expander set for my heat deflector instead of the regular ceramic plate setter for cooking ribs. I put a pan on the pizza stone with water plus aromatics and smoke the ribs about 4 +/- hours unwrapped. These ribs come out so tender and juicy it's a sin! so much better than when I used the plate setter. Why???? I still use the ceramic plate setter for most indirect cooks but for ribs and prime rib, I think the pizza stone with a water pan is much better
Yep, that sounds great!
Where can I get an 18" grill grate and pan combo?
I am not sure what you mean
Good Morning. You smoked a brisket on a grate and pan assembly. At 165F, you wrapped the pan and brisket together and put back on the grill. You and your neighbor, Ninja, claimed it was the most moist brisket you every had. BTW, did my first brisket a couple days ago following your instructions. Best brisket I ever tasted. Thanks for your channel.@@FOGOcharcoal
Just a note to say thank you so much for your content. No time wasting, not too fast, not too slow, really useful information and education, and clearly lots of love and passion for what you do. As a new BGE user (after many years with just a gas grill) your guidance has helped me understand and fall in love with the process of charcoal cooking. I even ordered a few products from your website - so your videos pay off as well! Keep up the great work!
Adam, I don't even know what to say except that I am so glad that you are finding them useful. Our main goal here is to help folks feel more comfortable and confident so It sounds like that is what we are doing. Enjoy and reach out any time you have any questions.
Your campaign to make me buy a BGE is working! 🤣🤣🤣 love the video!
Ninja, thanks so much my man. You can come try out my Eggs any time if you'd like to try cooking on one.😜
Ninja, my Brother, you will love a BGE 😉
Lol 🤣
Great instruction here, Ron. I wish you had these videos out when I bought my Egg 9 years ago. I went through some trial and error. You're doing a seriously great service to BGE owners. Keep 'em coming!
Man oh man John, that made my day, thank you. I didn't even have an Egg 9 yrs ago!
I just want to say... THANK YOU! I am a newbie to the BGE community, having just received my first XL this Christmas, and I'm binge-watching all of your awesome video content. I have ordered the Rutland gasket, and know how to put it on, thanks to you. I have ordered my Eggsessories, the ones you said are must haves. I am learning how to control temperature, and to cook various food on it. The right wood, how to light it, how to open it, and so much more. And, I just wanted to reach out and thank you for this amazing content brother! I will stay tuned, I am now a loyal and happy subscriber. Take care.
man, Jim, you just made my day. I am so happy to know that these are helping folks with learning all about the BGE. Always feel free to reach out if you have any questions. Follow us on Instagram as well. @fogocharcoal and @cptnron302
Great videos, I’ve learned a ton. First brisket last night on a Large Egg. I found that the setting for 250 is the slight 1/16” crack at the bottom vent and a crescent moon on the top, not wide open. It was at 250 went I went to sleep and stayed that way for 12 hours. Variables - Green Egg Coals filled to just below the deflector, Green Egg Chunk Mesquite (4 good hunks), cast iron ash collector in the bottom, stainless steel fire basket. I am assuming everyone’s is going to be a bit different based on size of egg and all of these variables, but that worked perfect for me. Damp, cold night (40 deg) and it maintained that temp exactly the whole time.
That is fantastic! Yes, it's important to find what best works for you and stick with that. Lots of variables come in to play. I'm glad that you are enjoying the videos!
What about putting wood chunks in the middle and top to make the smoke last longer. Would that produce dirty smoke?
I actually like that idea. I don't think it would be too bad at all.
White vs blue smoke video please! Do NOT believe I am getting this right
We actually did one. th-cam.com/video/wf4HT8l36kg/w-d-xo.html
Thank you so much.much for the video! Just bought a large egg cooked yesterday for the first time it was amazing. Temperature control is a breeze because of you.
Thank you again and God bless!
Wonderful! Welcome to the BGE addiction! We are so glad to hear that the videos help!
been eggging almost 20 years. always something to learn, hear again. good presentation, comfortable delivery. enjoy and live learned.
actually this is john on stephs computer. 😂
Glad you enjoyed it! Thanks for tuning in John!
Do you recommend using a drip or water pan on top of the convection plate/foil for smoking?
It can definitely help. See the video that we just did regarding the juiciest brisket...
Eggcellent video!! I've have successfully used BGE for a few years and still picked up a couple of good tips. Thanks!
That's great Steve, You sound just like me, always willing to learn something new. Thanks for the feedback!
I never have needed to light up with a torch. I just light up tumbleweeds with a long fireplace match. But sometimes when I’m in a hurry, everyone is ready to eat, and it’s a cold wet winter day, I use a fireplace bellows in the bottom vent to get it going. But for a real accelerator, a shop vac set to blow and set in the air intake is real impressive.
@@ph2738 Hey, whatever works for you! I like the torch. It’s usually windy where my grill is. I don’t think matches would work very well.
Im really enjoying your tutorials! Just purchased a large, big green egg, for my husband so we’re learning how to use it, and your tutorials are my favorite!! Thanks 🙏
Hey, that's great Luz. Welcome to the addiction.
The fire start below the charcoal will generate a lot of smoke
No sir, we do it all the time and it definitely does not.
I'd love to see a video that explains different color smokes!
Coming soon! We are definitely planning that video right now!
@@FOGOcharcoal Fantastic! Thank you, sir!
First time watcher, but will definitely return. If I am cooking a brisket or anything at 250, do you hold the temp down when it is reached or do you let the fire go and then choke it back down? I have heard arguments for both but am interested in your input. Thanks!
Oh, no no, catch the temp on the way up. It is far easier to heat it up more than it is to cool it down.
obviously to keep the temperature at low and slow between 225 and 250 you have to now close the top to a slit in the bottom almost closed, correct???
I leave the top open all the way and close the bottom down to just a slit
Have you ever smoked lamb shoulder on the BGE? If so, can you give me some ideas. Just smoked wings at 250 per your video on smoking and they were/are awesome.
That's great to hear! NO, unfortunately I have never smoked a lamb shoulder.
Very impressed! No wonder! I got a question ,though: what if I want to set a temp of 175 not 250?
You need to use a very small amount of charcoal for that. The more charcoal, the hotter it will want to burn.
Love these. I just got a 2nd hand bge xl and videos like these are really helpful. thanks.
Great to hear! Welcome to the addiction
do you not get a raw charcoal taste using so much charcoal from the beginning, i was always taught to wait until the charcoal is white before cooking on it
No, not at all. That really only holds true for briquettes
Is the convector needed for smoking? Or can I throw some pellets over lit charcoal and use it directly under my ribs?
You would have too much direct heat for smoking. It would burn the bottom more by doing it like that. Any time you're smoking in an Egg, it is recommended to use the Conveggtor.
I use a jjgeorge grill torch to light the charcoal. Usually Iight all areas of the charcoal in the egg. Is this recommended or should I use the wood chips to light?
I use the same torch every time I light my Egg. I do like to throw some of our starters in there though
Just purchased my egg what’s the main difference between the normal grate lower than the extender?
It makes it all easier at grate level and it then gives the option for another level of cooking.
big green egg
Yesssssssss!
Do you have an email address I could have? I have some questions that won’t fit within the comments section!
Absolutely. Cptnron302@gmail.com or find me on Instagram at @cptnron302
Ok I will burn from the bottom I’ve had issues with having to add more charcoal
Fill that sucker up too!
How do these instructions change for a smaller Big Green Egg? I have a medium one.
Hey Joe, it should be the same for all of the sizes.
Do the coals last the whole time then ? I was just thinking I’d have to keep taking the meat out to add more coals.
Great question Oliver. I have actually cooked in my XL for 24 hours at 250° and still had charcoal left. I never added any at all.
What’s the difference between smoke color when grilling or smokin?
Always look for blue or "no" smoke.
What gloves are those that you are wearing during the ash/charcoal portion of the video?
They are available through Kick Ash Basket
I don’t think there’s a wood chunk in that bag that looks
like the one you used.
Huh????
Thanks for the video. Need all the help I can get. I live at 9000 ft, have been using a traeger for 18 years and have now owned a BGE XL for 2 weeks. Getting to and maintaining temp has been a true challenge. I put what I thought was enough fuel for a slow long cook, lit it up and temps shot to 500 degrees'ish. Was impossible to get the BGE cooled to 250 to 275 degrees. I will try this approach. Also wondering if these things are meant to be used at this elevation (27% less O2 than sea level). Sticking with it for now, but have had a lot of buyers remorse and frustration to date. Currently missing the traeger - but will be persistent.
Mark, I beg you to stick with it, you will learn to love it. There can definitely be a bit of a learning curve though. If it gets too hot, add more charcoal on top and shut the vents down considerably. That'll choke out the top layer of charcoal and cool it off quickly. The trick is to catch the temps on the way up... It's difficult to cool them down quickly.
Appreciate it. Gonna give it a shot this afternoon. Just got 10" of snow. Should be fun. @@FOGOcharcoal
Would a brisket be a good first cook to keep it under 300 and cure the adhesive?
If you are comfortable smoking a brisket then yes. If you don't have experience with it, I would more likely recommend a pork butt and make pulled pork.
Great tips for the egg
Thank you James, I get a lot of my inspiration from your incredible videos. I really appreciate you.
Great video. I have always struggled to keep my temp at 250-300 and you identified my problem regarding the upper and lower air vents. Thanks!!
That's great to hear Robert, I'm glad we were able to help!
Your videos are awesome Yes chunks.
Yay! Thank you!
I'm picking up my first BGE tomorrow, I have been binge watching your channel for the last few weeks.
Hey, that's fantastic, welcome to the addiction. Feel free to reach out with any questions!
Where did you get the black gloves that you have on most of the video?
I got those from my friends at @kickashbasket
for low and slow- no meat thermometer? it always has my cook go off early
Oh, I recommend a thermometer for sure. We sell the Meater
What do you do when you don’t have a convector?
I don't want to come across as snarky but you go get one. It is pretty much a requirement to go low and slow in an Egg or other kamado grill
Brother thank you for your time and help. I bought one of the big blue XL ones (what I could afford) but I do use your charcoal. Your videos apply to the majority of kamado owners. I am off for 3 days next week and I plan on binge watching everyone of your videos and sharing them. Oh a thumbs up!
Hey, that's great Bradley. I'm no grill snob. If you're out there cooking, that is all that matters. I am so glad you like the videos, feel free to reach out if you have any questions.
What is the name and type of igniter you used here?
It is a grill torch and here is a link- www.fogocharcoal.com/collections/accessories/products/jjgeorge
Fabulous instructional content Ron. I love that you cover all the methods on how to operate the BGE and give a concise detailed explanation of how and why. By the way, when will the fire starters be back in stock?
Glad it was helpful! I'm really grateful for the feedback, thanks! They should be back in stock very soon, I'm not sure of an exact date though.
@@FOGOcharcoal I’ll keep checkin’ periodically for availability. Y’all’s videos are much appreciated as always.
Absolutely loving the videos !
Two reasons for the comment …
1. Wold absolutely love the video on the smoke that you mentioned . And
2. Definitely will only use chunks for low and slow and will never soak anything … but I wondered, when would you ever use chips ? If ever ? Would you only use them maybe if you was searing a steak after you have already cooked it to 125 degrees internal indirectly for example ?
I hope I have made sense haha
You made perfect sense Mark. 1st- the smoke video is now officially added to the plans. 2nd- I do occasionally use chips. Just like you said, maybe for some wood flavor when I'm searing and if I have something smaller that I'm smoking and don't want to overload it.
I have had my large bfe for 2 months. I use the meater and run at 225°. I reach temp on anything i cook within 2.5 hours. I don't see how to cook something for longer. My 4.5 lbs roast 2hrs. It was great but boxes never just pull out.
I am not sure what you are cooking but there is not much that will be ready in 2.5 hours when smoking at 225. I am not sure what you meant by that last sentence.
Sorry should have proof read. The last sentence should have said the bones never pull out. I have cooked rib roast, pork loin roast of 5 lbs each.
@@CharlesStephenson-qn9yo Ahhh, I understand now. If the bones don't pull out, you can cook them a bit longer. They will be fall off the bone at that point.
Really a good series of videos on the Green Egg. Thanks for all the practical tips.
Glad you like them!
What is the difference in smoke color
White- bad, blue or no smoke showing- good
I've been watching all the FOGO videos you do and not only enjoying the content but learning a lot! As a new Big Green Age owner I am trying to soak up as much knowledge as I can. This video was great because I want to do some low and slow cooks to break in my Egg. Temperature management was one of the biggest question I had and this video answered those questions. Thank you!!
That's fantastic Mary. First, welcome to the addiction. 2nd- I'm so glad that you are getting some good info!
where's the Beef? and how long to cook ?
We do not ever cook to time, only to temperature.
Love it brother and agree on the process. On my kamados have to make sure area around bottom vent is clear of any charcoal particles for airflow. I also keep my top and bottom vents all the way open until fire is rolling then adjust vents for appropriate temp. I also use foil on my deflectors.
Yes sir, it is a compliment to me that a pitmaster of your caliber does things the same way that I do. I really appreciate the feedback Matt. Keep the awesome content my friend. See you in Lexington....... 😜
@@FOGOcharcoal 😂 just a backyard cook my man and certainly see you in Lexington 🤣
You only use 1 piece of wood to smoke? If smoke is clear is it really smoke?
In this instance, with a piece that large, yes. If I am using chunks, I will put multiple.
also.....yes, even thight it is clear, it just means that is combusting well and burning clean. It will still give the smoke
I would like to see a video on how to get good smoke.
Ask, ye shall receive..... th-cam.com/video/wf4HT8l36kg/w-d-xo.html
How long to smoke a tri tip?
Until it hits 115°
Ok I will burn from the bottom I’ve had issues with having to add more charcoal
I bet his food is eggcelent
You are EGGzactly right
I just watched your video! I am cooking a pork butt on my egg for the 1st time this weekend! Thank You for posting this video
You are very welcome! How did it turn out?
I've had my green egg ten years. I've always ignited through bottom vent with gas gun. It's works perfectly. No nasty spitting from charcoal as gas gun ignited it. Natural flow is bottom to top.
Hey, glad you found a way that works for you!
Thanks! I am going to use your tips to get the Temp to 250, I’ve been stuck at 300 but I believe I had the Vent too open . I will try Wood chunks too instead of my chips 🤠🤩
You are very welcome.. I really think that you will notice a big difference with both tips. Let us know how it all works out.
I love this ! I've had a BGE XL for 7 years. Got the Kick ash ,great product! There are certain areas that don't catch? I religiously clean it? I use my lawn blower to reinnite it . Any suggestionss?
No, that is very strange. Just double check that the air holes in the firebox are not clogged.
You are a fantatic presenter
You just made my day sir!
I am new to the Green Egg but so far LOVE IT!!!! My question is that my things seem to cook faster than I expect. When I smoke, I keep my heat at between 230-250. Is it that the Egg is that well insulated that it cooks 'better/faster'?
Hi Angela, probably so, yes. They really hold heat very well and that can cause the food to cook quicker. The other part of it is that the way that the air flow works, they act almost like a convection oven in a way.
Great video, tell us more
Thanks! Will do!
Thanks!
Welcome!
Thank you, great info as always!
Glad it was helpful!
New to BGE, plus new to smoking all together. Your videos have been a great help. So far Im on my 5th boston butt. What are your thoughts on using a temp control device like flame boss or the egg genius? You may have a video on this, i just havent seen it yet.
Hey Adam, welcome to the addiction. We are fans of controllers like that but everyone is different. We actually sell the Flameboss on our site. www.fogocharcoal.com/products/flameboss-400-wifi-temperature-controller?_pos=1&_psq=flame&_ss=e&_v=1.0
Heck yes, this is REALLY helpful! Ugh i've been hitting a wall on how to smoke low and slow for a long time with the big green egg. Is it the same for the L sized? Put charcoal up to the fire ring? Can an L sized BGE do long smokes?
I have a large egg and have easily smoked brisket for 20 hours with fuel leftover at the end - exactly like this. Only problem is most packer briskets are right at 18 inches long so it's a tight fit inside...just be sure to trim it right...it shrinks as it cooks of course.
Hi Miguel, yes, it works exactly the same way on the Large. I like to fill it up with charcoal just under the plate setter.
You're so right Dave, exactly. Get yourself a rib rack and drape a big brisket over the rib rack and it'll fit way better.
Absolutely a Large can do it. Like Ron said fill up the lump charcoal and watch it go. I have done long overnight cooks no issues. I have a pair of Large Team Beavis and Butt-head huh huh fire fire
How long and what internal temp do you use for Brisket and pork butt ? What procedure do you use ? Thank you
Hi Donny, we have done videos on both. As a matter of fact the pork butt video was just released last week.
Yes please make a video on white smoke, blue smoke and no smoke. Thank you!!
Oops. I saw that you already did.
@@sheilacarter7915 Lol, I’m one step ahead! 🤣🤣
Is it normal to not have that nice blue smoke for very long? I followed the directions in the video and after the white smoke cleared I only had blue smoke for about 30 minutes. I had no smoke coming out of the top vent the rest of the cook. Thanks!
Yes, absolutely! You should definitely have clear smoke after the blue. Just because you can't see it doesn't mean it isn't there.
Once you are 20 degrees from target and close the bottom vent to 1/16 or 1/8, how do you know the temperature won't keep rising? I noticed that you didn't wait after target to see if it had stabilized, so just wondering how that works! Thanks
Great question Janis, it should continue to rise but only to your desired temp. Once you.ve done it a few times, you will really get the hang of it. By closing the bottom vent to those settings, you are limiting the oxygen getting to the fire so it will just maintain with the amount of air flow that it is getting.
What would be an alternative to the foil over the deflector? The whole Alzheimer's connection with aluminum is a concern.
Sure, there are companies that make stainless water pans that would work well too
Good afternoon, I really enjoy your videos and definitely would like to have more knowledge on white and blue smoke.
You got it! Here you go sir! th-cam.com/video/wf4HT8l36kg/w-d-xo.htmlsi=5iOMT7CKSSB0irVj
Thanks for the multiple videos. New to BGE. Learning Lot. My first low and slow is a boston butt. I'm sure it will be great. Thanks again.
You're very welcome. I M Glad you are getting some value out of the videos
thanks Ron !!! I already sae your Videos like 4 Times EACH, they are AWESOME !! TXS AGAIN
That's so great Benja, I am so glad that you are enjoying them. You are very welcome.
Okay - according to your video you told me to throw the meat on but the smoke was still white and fairly heavy..... giving you a hard time cause I'm not always successful in getting to "blue or very light" smoke - only with time can I reach that smoke quality. So - was the shortest time it takes to get to the smoke color desired.....and how do I shorten my time to perfect smoke......you taught me perfect temp.... now cover smoke.
Hey Bill, thanks for the feedback! We will be making a video on good vs bad smoke and how to achieve it within the next few weeks.
Just a heads up dude, when you point to links in the corner, they're not there.
Nice smoking masterclass
👍
Hey there, thanks for the heads up. Are you watching them on a TV? i think the links only show up on phones etc...
Seems like I do the same thing but if I wait 20 mins, my egg would be 800 degrees. It takes off like a rocket
Just make sure to catch the temps on the way up
What gloves to you prefer? straight nitrile or do you use a cotton liner? if so, which ones? (trying to avoid some of the junk on amazon)
The short answer is both. I wear just nitrile when handling cold food but if its hot, I wear cut gloves from Trompo King underneath them.
Been a BGE dude since 2014, and never heard of this charcoal.... Yes, I live under a rock. After watching this, and watching a couple FOGO review vids, and seeing the size of this stuff, I just ordered a couple bags. I CANT WAIT TO TRY IT! I'll let ya know after some slo low mo fo cooking :P
That's great Bill, welcome to the FOGO Family!
Love your vids Captain Ron! I would love to see a vid about how to effectively use the Genius. Many thanks!
Hi Chris! Thanks so much! I'll submit that for approval!
Captain 👨✈️ Ron good info. To keep my platesetter clean when smoking I take aluminum foil and roll it up like a cigar then bend into a U shape. Next I use the Smokeware drip pan. It catches the drippings, by being elevated keeps from burning the drippings. Also I wrap the drip pan with foil so when done I can peel and dispose of. Less cleaning required. 👊🦅🇺🇸
Yes sir Russ, that is an eggcellent way to do it. Look at you...the student has become the teacher! I've really enjoyed watching your BGE journey. Your passion always shines through.
Hello, can you advise on what you use to make your grill grate handle? Are these for purchase or did you make them. Thanks
Hey Bobby, those are a part of the Eggspander system from Big Green Egg.
Wish I'd had this video - and the future one you mention about making good smoke - a year ago. Seems like most good bbq chefs on YT assume everyone knows how to do this but it does take trial and error - and a few failed attempts :-(
Oh Dave, you have no idea of just how right you are. It's always the good stuff that gets posted, not the 400 failed cooks I've done! LOL
Getting a good smoke ring in a low and slow cook seems hit and miss. I presume this is in part due to the low oxygen/nitrogen level, which controls the NOx levels. Are there tricks to get better smoke rings? I know they are cosmetic only, but…
Yes they are but they sure to make it pretty!
I don’t have a BGE yet, just a Weber kettle & an old WSM. I do however enjoy your videos. Maybe soon 😁
Very cool Larry. We are planning an entire series on Weber Kettle cooking next! Those WSM's are great too.
I'm an OFA member (just say I'm older than Capt Ron); I've been cooking on my Egg for 20 years; I watch all VIDs by Capt Ron. Main reason for watching is his personality and presentation. Another reason for being hooked on his videos is because he teaches "technique" not "procedure". Meaning, lots of ways to skin a cat, and Capt Ron is just showing how he does it. Would enjoy seeing him use the Large instead of always using the XL. I know the XL is better for the camera. However, the majority of Eggheads I know use the Large. Yes, same procedures. However, there are sometimes minor differences that come up when using one vs. the other. Keep it going Capt John...!
Well, you really just made my day, thanks so much! I think that's a great idea, I'll try to start using the large a bit more. You are correct, there definitely can be subtle differences.
How about a video on using the Egg Genius or the Flame boss. Big fan of your videos. Happy Sunday
Great suggestion! You know, we had just talked about doing that. I believe that you may have convinced me.
Eggcellent video!
Thank you! Great profle pic, love the Stones!
Great video!! Newbie here and I'm totally binging on all your videos. Thanks so much for schooling me!!
You are so welcome! I am glad that they are helping! Welcome to the BGE addiction
Thanks for your video! How much opening in the lower vent for cooking at 350 and 450 F you would go for?
Thanks again
Hugo
You are very welcome Hugo. I'd say about three fingers width open should do 350 quite nicely. Just an estimate though.
i am so sick of it taking forever to heat up, if it gets a little too hot it is a huge pain in the ass to cool it down. then once i put the meat in there i can never get the temperature back up to where i want it... wishing i had got something different.
Shoot me an email if you'd like and we can figure it out. Ron@fogocharcoal.com
I am a beginner. This helped tremendously❤️👍
That makes us very happy to hear!
Thanks a lot for your videos! It would be great if you show how to smoke or grill a salmon or other fish (e.g. Branzino) Greetings from Vienna Austria
Danke! We have made a few in the past but we will definitely be doing more fish in the near future.
I just got an extra large Big Green Egg & I love it. Love your videos! I'm looking for a charcoal ash basket like the one you have in this video with the two handles that swing to the center. I can't find it anywhere online. Where can I get one?
Hey Christopher, glad to hear the videos are helpful. That is the basket that is made by Big Green Egg and is available at your local BGE dealer or on their website.
Don't have a green egg but I've known about them for a long time .sir your video is very informative explains everything for egg users or other kettle type smokers. Thanks for that.
Thank you James, I really appreciate that!