Manuals...who reads them....

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inkjunkie

inkjunkie

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I never used to. Would just stumble along, poking and prodding until I figured things out. The Boss and I have grown bored of what we are eating so we decided that we are going to try to educate ourselves in the art of smoking...meat, cheese, nuts, sausage...anything that can be smoked. Signed up for a great forum....
http://www.smokingmeatforums.com/
Going to need to buy some equipment to pull this off. Already have an XL Big Green Egg.
http://www.biggreenegg.com/
Have been wanting to buy the controller that manages pit temperature for a while now
http://www.biggreenegg.com/eggcessories/bbq-guru/
so I bought one off of the Bay a few days ago. Back to this is a minute....
Ernie is going to be grinding up some of the Chiles a relative bought up from someplace way deep in Mexico, add a few things so we have a zingy, flavorful rub. Bought a decent injection setup for injecting marinades and what not.
Just ordered a tube smoker....
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS
so we can try to make bacon in the Egg. Going to be getting an electric smoker sometime soon
http://www.amazon.com/dp/B0048HU34Y/?tag=fabo03-20
and use it with the above smoke tube for true cold smoking.
Anyhow, back to the manual.....keep in mind this things sole purpose is to control the pit temperature and monitor the internal temperature of the meat. Page 8 section 4 of the manual states " Note: The pit probe must be placed in the cooking chamber for proper temperature regulation. If the probe is not located in the cooking chamber it can cause the blower to run constantly making the pit excessively hot.".
No kidding? Who would have ever thunk it....that a temperature probe designed to control the temperature of a cooking chamber needs to be in the cooking chamber to monitor the temperature of the cooking chamber....where else could you put it so that it did this? Up your arse? I mean seriously...are we that stupid that we need to be told this?
Sort of like the Nissan commercial where the cars are jumping out of the tube snow boarders use for stunts...they have to put a disclaimer in that this is just a fantasy....duh...We are doomed....someone please take me out back and put a bullet in my head....

Sorry for rambling....but thanks for having me....IJ
 
Don't anyone pull the trigger yet :toothy1: Inkjunkie still needs to start his first avocado
seed I put in another thread :evil3: That Big Green Egg cooker is very expensive :glasses7:
But I seen a friend using one this last summer and he said it saves on material and cooks
great :glasses7: But lordy they are proud of them :glasses7:
 
memike said:
Don't anyone pull the trigger yet :toothy1: Inkjunkie still needs to start his first avocado
seed I put in another thread :evil3: That Big Green Egg cooker is very expensive :glasses7:
But I seen a friend using one this last summer and he said it saves on material and cooks
great :glasses7: But lordy they are proud of them :glasses7:
Click to expand...

The Egg was indeed pricey....but it will be the last grill we ever buy....ceramic does not rust to easily :toothy1:
We have had ours for over 11 years and other than a few cleanings....build a big fire and let it burn...have had to do absolutely nothing in the way of maintenance. Glad I don't have too move it very often, it is a bit on the heavy side.
Mike, would like to thank you for the avocado info. Ernie has 4 or 5 of them that she will be eating here soon, hopefully will remember to show her the videos so she can give it a try.
 
inkjunkie said:
The Egg was indeed pricey....but it will be the last grill we ever buy....ceramic does not rust to easily :toothy1:
We have had ours for over 11 years and other than a few cleanings....build a big fire and let it burn...have had to do absolutely nothing in the way of maintenance. Glad I don't have too move it very often, it is a bit on the heavy side.
Mike, would like to thank you for the avocado info. Ernie has 4 or 5 of them that she will be eating here soon, hopefully will remember to show her the videos so she can give it a try.
Click to expand...
:cheers: I have eaten 2 this week myself :D love the things :color: avocado's that is :D
I looked at the big green egg and forgot that they are heavy bud!! Wow you must have got one when they first hit the market, or Arkansas was late on the list of
getting them in my area :D
I go threw about 2 BBQ grilles every 5 to 6 years, and wasted my money on a gas grill about 4 years ago!! never again!! that thing sucked !! well I may look closer into buying one now, I grill allot, and do a bunch of slow cooking on my grills, heck , I would rather be out side in a snow suit cooking then be inside :color: Yep !! going to think this again Ink :cheers: you have opened my eyes sir :color:
 
This is starting to remind me of the old Dr. Suess book "Green Eggs and Ham"....
 
memike said:
:cheers: I have eaten 2 this week myself :D love the things :color: avocado's that is :D
I looked at the big green egg and forgot that they are heavy bud!! Wow you must have got one when they first hit the market, or Arkansas was late on the list of
getting them in my area :D
I go threw about 2 BBQ grilles every 5 to 6 years, and wasted my money on a gas grill about 4 years ago!! never again!! that thing sucked !! well I may look closer into buying one now, I grill allot, and do a bunch of slow cooking on my grills, heck , I would rather be out side in a snow suit cooking then be inside :color: Yep !! going to think this again Ink :cheers: you have opened my eyes sir :color:
Click to expand...

When you "low & slow" with the Egg no additional moisture is needed. Last few times we smoked on it we had moisture dripping off the top damper running down the outside of it. Being that it's porcelain NEVER put any petroleum products in it. When it comes time to clean it just get it hot, 6-700*, and let it burn out. Don't use soap and water. Thanks to the efficiency of it charcoal lasts a while. We have an XL and a mini. We put some firebricks in the XL when we make burgers or steaks so we don't need as much wood to get it hot. Would imagine in your neck of the woods you probably have a much wider selection of chunk charcoal and smoking chunks than we do up here.
Prior to getting the Egg we bought real nice SS propane grill. Used it some when we first got here. I filled the bottle in the spring of 09, I still have not even hooked it up.
 

Ever tried to smoke chub bolonga (baloney where I come from) on the Big Green? That's supposed to be one of the best things to put on an egg. You take a piece of thin metal conduit, push it lengthwise through the chub, pull it out with the baloney still in it. That's supposed to allow smoke to the inside of the baloney. Push the baloney out of the conduit and smoke it too. Put the small piece back in the chub before slicing to serve.
They have a smoke off here locally, and that is the most popular item that they smoke! I gotta try it myself. As for me, I like the Boston butts, pork loins, and tenderloin best!!

I've got an old, old Egg. Came from the Roswell Rd store in N.Atlanta.

Smoke on, Inkjunkie!
 
Lol, nothing is cheap anymore so I read the manual before I touch anything. Too expensive to replace and I don't wanna mess it up.
 
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