Big Green Egg - am I doing it right?
Discussion
Hello all,
I've recent acquired a BGE and wanted to discuss my reservations with the PH hive mind.
Context - keen cook and have been cooking BBQ and grilling over coals for 20 years on Weber Kettles and Smokey Mountains. I've also been cold-smoking salmon for 10 years or so.
As I understand it the 'correct' method with a BGE is to fill it with charcoal up the the top of the firebox and then light it from the top with either lit coals or fire starters. With the lid and vents open over time the fire spreads until all the charcoal is burning. This is great for searing steaks or cooking pizzas.
When you've finished the cook then you shut the BGE completely so you can reuse the unburnt coals.
If one wants to cook for a longer time at 100C low-and-slow style, then the oxygen supply needs to be limited from the start to keep the temperature down. Over time the fire still spreads.
When I open the lid of the BGE when the fire is well established there is only a short window before the extra oxygen causes a big increase in temps/flames. This is problematic when trying to flip a full load of chicken wings for example. The proximity of the food to the coals with the BGE compared to the WSM really exaggerates this problem.
This is not my technique with a WSM - I use a small amount of lit coals to light the end of a 'snake'of charcoal. Only a small proportion of the fuel in the smoker can burn at any one time, so I don't need to choke it down as much and therefore get a cleaner and more complete combustion.
Apart from the flare-ups I'm convinced the end results of the BGE after slow cooking has a sootier taste than the WSM, especially if I'm using lumps of wood for flavour.
I know I can use a similar snake method with the BGE or just use far fewers coals, but this doesn't seem to be official best practice. Am I doing it wrong or imagining the sooty flavours?
I've recent acquired a BGE and wanted to discuss my reservations with the PH hive mind.
Context - keen cook and have been cooking BBQ and grilling over coals for 20 years on Weber Kettles and Smokey Mountains. I've also been cold-smoking salmon for 10 years or so.
As I understand it the 'correct' method with a BGE is to fill it with charcoal up the the top of the firebox and then light it from the top with either lit coals or fire starters. With the lid and vents open over time the fire spreads until all the charcoal is burning. This is great for searing steaks or cooking pizzas.
When you've finished the cook then you shut the BGE completely so you can reuse the unburnt coals.
If one wants to cook for a longer time at 100C low-and-slow style, then the oxygen supply needs to be limited from the start to keep the temperature down. Over time the fire still spreads.
When I open the lid of the BGE when the fire is well established there is only a short window before the extra oxygen causes a big increase in temps/flames. This is problematic when trying to flip a full load of chicken wings for example. The proximity of the food to the coals with the BGE compared to the WSM really exaggerates this problem.
This is not my technique with a WSM - I use a small amount of lit coals to light the end of a 'snake'of charcoal. Only a small proportion of the fuel in the smoker can burn at any one time, so I don't need to choke it down as much and therefore get a cleaner and more complete combustion.
Apart from the flare-ups I'm convinced the end results of the BGE after slow cooking has a sootier taste than the WSM, especially if I'm using lumps of wood for flavour.
I know I can use a similar snake method with the BGE or just use far fewers coals, but this doesn't seem to be official best practice. Am I doing it wrong or imagining the sooty flavours?
I'm not sure on the sootiness. The quality of the charcoal does make a difference and on the Facebook group I'm on people do talk about what they are using - normally 'restaurant quality'. There may be too much dust when you load up your fire bowl.
On the flare up on opening, there's a trick known as burping, open the lid slightly for a second or two, close it, then open it properly. It stops the flaring/burnt eye brows.
On the flare up on opening, there's a trick known as burping, open the lid slightly for a second or two, close it, then open it properly. It stops the flaring/burnt eye brows.
I use less charcoal for shorter cooks, I don't see a problem with that. As you say, temps quickly get screaming hot with a full firebowl and lots of air. You don't mention the deflector plate? If you are doing something like chicken and indirect cooking I'd have the plate in place to get the meat cooked through and then finish direct.
I sold my weber bbq when I got my kamados, but I have to admit, for a quick grilling the webers are easier to use in terms of temp control and ease of set up.
I sold my weber bbq when I got my kamados, but I have to admit, for a quick grilling the webers are easier to use in terms of temp control and ease of set up.
For firelighters I use these on Amazon (were just over £15 when I bought a box). I normally only lightly fill the Kamado (mines an Aldi one) for just doing burgers or steaks but I have maxed out the fill for low'n'slow cooks - only ever needed one lighter regardless.
For charcoal I've been using Big K Restaurant Quality, which I was able to buy from Morrisons.
For charcoal I've been using Big K Restaurant Quality, which I was able to buy from Morrisons.
Hi guys
I only use restaurant-grade lumpwood charcoal - normally BigK or Nesbits - have done for years.
I never ever use lighter blocks or fluid of any sort (apart from the odd squirt of alcohol!). Always use a chimney starter - on an outdoor gas ring if I'm being lazy.
I do use the deflector thing when I want to go indirect.
I'm going to keep my Weber kit and use it alongside the BGE - no question in my mind that the WSM is more effective at long slow cooking unless it's really windy or sub zero.
I only use restaurant-grade lumpwood charcoal - normally BigK or Nesbits - have done for years.
I never ever use lighter blocks or fluid of any sort (apart from the odd squirt of alcohol!). Always use a chimney starter - on an outdoor gas ring if I'm being lazy.
I do use the deflector thing when I want to go indirect.
I'm going to keep my Weber kit and use it alongside the BGE - no question in my mind that the WSM is more effective at long slow cooking unless it's really windy or sub zero.
Don't use a chimney starter - pouring the hot rocks in to the fire basket can cause to to crack due to sudden heat shock. Glad I read before my AK arrived, there are photos out there of a few who were unaware and didn't dodge the bullet.
Here's the link to the Facebook Kamado Owners Club group - some good advice on there
Here's the link to the Facebook Kamado Owners Club group - some good advice on there
The BGE is a bit tricky to start with as there are no definitive instructions provided (or there weren't when I bought mine 4 years ago). However there is a useful community and YouTube is your friend.
What I've learnt so far (mine is a large, the smaller one differ slightly) but may be different to other people's experiences:
Only use BGE natural lighters to avoid contamination to the flavours and for successful lighting
As others have said, use organic top quality charcoal and keep it away from damp
Regularly clean the ash from the base to keep airflow consistent during cooking
Remove unused charcoal if left for a period of time as it gets damp and affects performance
When lighting, open the bottom vent fully, fill to the brim of the firebox and place 1 lighter in the middle but create a little well for it to sit in
I let the lighter burn through with the lid open, once it's extinguished I close the lid without the top regulator on for 15 mins which quickly spreads the burn.
At this point put the top regulator in place and start to set your temperature using both regulators, it should now be consistent as the coals are largely fully lit. If all if the previous steps are followed the temperature is very controllable.
I mainly use the convector with the legs up (wrapped in foil to stop fats burning on to it) and use it like an oven which still gives a nice bbq flavour without the furnace to manage!
When cooking directly I use much less charcoal than prescribed to keep the temps sensible. It's probably worth investing in some of the grilling accessories to raise the cooking platform. I haven't yet but have got a cooking clamp for seafood which is easily managed plus some 2ft turkish kebab skewers that sit on the top of the pot and work well for diced meat and veggie kebabs
I've found the BGE to be rather enigmatic, it isn't like other modern stuff which is easier to use or learn. As such it can seem a bit of a ballache however as you persevere and get a feel for how it works it's mighty capable.
I've baked bread, pizzas, cakes, grilled fish, hot smoked salmon, slow cooked brisket for 6 hrs holding 110c etc as well as bbq'd regular meats.
Lady VP has a small one which is much more agile and works more like a regular bbq but she can't stand it as there's no definitive process to get the best from it which is totally understandable. I love it though.
What I've learnt so far (mine is a large, the smaller one differ slightly) but may be different to other people's experiences:
Only use BGE natural lighters to avoid contamination to the flavours and for successful lighting
As others have said, use organic top quality charcoal and keep it away from damp
Regularly clean the ash from the base to keep airflow consistent during cooking
Remove unused charcoal if left for a period of time as it gets damp and affects performance
When lighting, open the bottom vent fully, fill to the brim of the firebox and place 1 lighter in the middle but create a little well for it to sit in
I let the lighter burn through with the lid open, once it's extinguished I close the lid without the top regulator on for 15 mins which quickly spreads the burn.
At this point put the top regulator in place and start to set your temperature using both regulators, it should now be consistent as the coals are largely fully lit. If all if the previous steps are followed the temperature is very controllable.
I mainly use the convector with the legs up (wrapped in foil to stop fats burning on to it) and use it like an oven which still gives a nice bbq flavour without the furnace to manage!
When cooking directly I use much less charcoal than prescribed to keep the temps sensible. It's probably worth investing in some of the grilling accessories to raise the cooking platform. I haven't yet but have got a cooking clamp for seafood which is easily managed plus some 2ft turkish kebab skewers that sit on the top of the pot and work well for diced meat and veggie kebabs
I've found the BGE to be rather enigmatic, it isn't like other modern stuff which is easier to use or learn. As such it can seem a bit of a ballache however as you persevere and get a feel for how it works it's mighty capable.
I've baked bread, pizzas, cakes, grilled fish, hot smoked salmon, slow cooked brisket for 6 hrs holding 110c etc as well as bbq'd regular meats.
Lady VP has a small one which is much more agile and works more like a regular bbq but she can't stand it as there's no definitive process to get the best from it which is totally understandable. I love it though.
Edited by Venisonpie on Monday 1st November 06:58
I don't have any direct experience of using a Weber Smokey Mountain, but I have used a ProQ Frontier extensively for the past 10+ years and also a Weber Kettle with rotisserie. I've had my Kamado Joe for about 3 months and really love it.
With the ProQ I used the minion method for a long smoke - put a cylinder (old paint tin with the bottom removed) in the middle of the charcoal basket and then load up the outside with charcoal. Add a fully lit chimney full of charcoal into the middle and then remove the cylinder. This worked pretty well, and with the vents pretty much fully closed, I could get 18hours of stable temps using coconut charcoal. BUT - the one key feature of the ProQ was a massive great big heat sink between the fire and the cooking chamber - I used to fill it with water, but some people used sand. This is how the temps were kept low, and it also meant there was no direct heat either. I used to have to top up the water after about 12 hours.
With a Kamado BBQ I find that the whole thing is a LOT more airtight and has better airflow, so you do have to adjust your approach.
For cooking steaks etc, then load it with charcoal, all vents fully open, wait until you have the level of heat you need and then half shut the top vent to prevent flare ups - then cook - being careful whenever you open the BBQ.
For rotisserie - a bit less charcoal, vents fully open until it gets to about 140C, then close the vents so the bottom is open about 7mm and the top about the same. I cook rotisserie over direct heat, so I want a reasonable temp, then use the vents to ensure that it doesn't flare up. This was the main reason I bought a Kamado, and either whole chicken or bone-in, skin on loin of pork done on the rotisserie directly over the coals is fantastic. With the Weber kettle, I found that too much air got in and it was very hard to keep the temps under control.
For low and slow - load it up putting the smoking wood at the bottom of the charcoal basket and lighting from the top, shut down the vents when it gets to about 90C, then adjust them as per rotisserie.
I find you can open the lid for a minute or two and not really de-rail anything - yes, as the air gets to the coals they will start to get hotter, but you're also letting heat out by having the lid open. Close the lid and things stabilise after a few minutes. As soon as you close the lid again any flare-ups will go out straight away.
With the ProQ I used the minion method for a long smoke - put a cylinder (old paint tin with the bottom removed) in the middle of the charcoal basket and then load up the outside with charcoal. Add a fully lit chimney full of charcoal into the middle and then remove the cylinder. This worked pretty well, and with the vents pretty much fully closed, I could get 18hours of stable temps using coconut charcoal. BUT - the one key feature of the ProQ was a massive great big heat sink between the fire and the cooking chamber - I used to fill it with water, but some people used sand. This is how the temps were kept low, and it also meant there was no direct heat either. I used to have to top up the water after about 12 hours.
With a Kamado BBQ I find that the whole thing is a LOT more airtight and has better airflow, so you do have to adjust your approach.
For cooking steaks etc, then load it with charcoal, all vents fully open, wait until you have the level of heat you need and then half shut the top vent to prevent flare ups - then cook - being careful whenever you open the BBQ.
For rotisserie - a bit less charcoal, vents fully open until it gets to about 140C, then close the vents so the bottom is open about 7mm and the top about the same. I cook rotisserie over direct heat, so I want a reasonable temp, then use the vents to ensure that it doesn't flare up. This was the main reason I bought a Kamado, and either whole chicken or bone-in, skin on loin of pork done on the rotisserie directly over the coals is fantastic. With the Weber kettle, I found that too much air got in and it was very hard to keep the temps under control.
For low and slow - load it up putting the smoking wood at the bottom of the charcoal basket and lighting from the top, shut down the vents when it gets to about 90C, then adjust them as per rotisserie.
I find you can open the lid for a minute or two and not really de-rail anything - yes, as the air gets to the coals they will start to get hotter, but you're also letting heat out by having the lid open. Close the lid and things stabilise after a few minutes. As soon as you close the lid again any flare-ups will go out straight away.
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