I bought the Crins and returned them the next day. Sound signature just wasn't my cup of tea. I even burned them in overnight but it didn't help. Much happier with my KZ ZARs.
I had both and while the Traeger puts out great food, the BGE is a different flavor profile that I enjoy more. I like a more pronounced smoke flavor but some don't. My nephew benefited because I gave him my Traeger.
Same here. But I'm going to follow the directions. I usually stick with B&B briquettes, they burn more fully in my opinion. Haven't used Kingsford since I first started grilling but hey can't argue with free.
I've had my egg since 1989. Cracked the fire box in the 2nd year. Worked fine for 20 years. Decided to update all the internals and bands and the new firebox cracked again. Not even sweating it because it still cranks out the best food. Don't sweat the small stuff so much. You can replace it under warranty if your OCD but something else will happen. as long as the outer shell and gaskets are good you can still out cook anyone on it.
I use B&B lump and it burns so much better. Completely ashes out and burns clean. I got my ConvEggtor and Eggspander from Ace Hardware. Push comes to shove Amazon sells almost everything.
I don't clean mine after a cook. On the next cook I clean out the ash then get the egg up to temp. Put in the grates and let them get up to temp then take a grill brush and a small pan of hot water (too cold and your grate will crack. Ask me how I know) then basically dip the grill brush in hot water and while wet clean the grate. Grates are easier to clean warm/hot and the water steams which basically sanitizes the grates. Make sure to lean back as the steam will get you. Apply another layer of oil after the grate has burned off excess moisture. My old cast iron grate eventually broke and I got the Eggspander kit but need to get another cast iron grate. They work the best for searing in my opinion.
When I moved my Egg from a nest to a table I did it myself but disassembled the upper and lower and took out the internals. so I was just lifting the bottom while gripping it from the lower vent (Convenient hand hold) and was able to lift it with no assistance but it is unwieldly. Get a Bud and a 6 pack, take off the bands, separate and you will be fine. When reassembling make sure the gaskets line back up so there are no leaks.
My egg is from 1989. Dad purchased it then gave it to me when I bought my house in 2000. Over the years I have replaced everything but the upper and lower dome. I can tell you the lower vent isn't the same. The fireboxes are different dimensions. The bands are ALMOST the same but not exactly. When I purchased the replacements from the Big Green Egg Store in Atlanta they told me there would be slight differences as there have been some design changes. Still it works. Same as before. Gaps may be different but it still does the job with new internals and new bands.
Egg kept 250 for 5 hours. No wrap. Just SPG, B&B lump charcoal and a couple chunks of post oak. I've tried wrapping in aluminum and butcher paper. Nowadays I only wrap if the wife wants competition style ribs. I like savory more than the sweet competition ribs.
I just did 275 for 2.5 hours, then wrapped and cooked for 2 more. Flavor was fantastic but some were dry. When I oven bake (covered with citrus juice steam) they’re moist as can be. Any tips you can offer for my BGE ribs? Thanks!
Opted for the t7!
I just picked one up yesterday. Looking forward to trying it out this weekend.
Sorry, I didn't provide enough details in my request for recommendations.
I have 1 of each. I gave the Traeger to my nephew if that helps.
Those things are nasty. I tried one of the 2 I bought and tossed the other one and half the first.
I see no problem with your sound logical reasoning.
I bought the Crins and returned them the next day. Sound signature just wasn't my cup of tea. I even burned them in overnight but it didn't help. Much happier with my KZ ZARs.
Paid $150 for a Performer Deluxe and would do it again. Can't beat the versatility if you only have 1 grill. Handles all of my quick grill meals.
Tin Hifi T3+ , 7hz Timeless. Ikko OH10s.
I had both and while the Traeger puts out great food, the BGE is a different flavor profile that I enjoy more. I like a more pronounced smoke flavor but some don't. My nephew benefited because I gave him my Traeger.
Whats in the Kingsford bags? Briquettes?
Got them from a friend that's sponsored by Kingsford. I assume Briquettes but haven't opened them yet.
Oh ok, i was curious from the "use first" "use second" labels lol
Same here. But I'm going to follow the directions. I usually stick with B&B briquettes, they burn more fully in my opinion. Haven't used Kingsford since I first started grilling but hey can't argue with free.
I sanded mine and heated it up then sprayed it with boiled linseed oil. Came out like cast iron.
Maybe if I was prepping for an apocalypse. Water? Really?
Post oak, apple, cherry and hickory.
I've had my egg since 1989. Cracked the fire box in the 2nd year. Worked fine for 20 years. Decided to update all the internals and bands and the new firebox cracked again. Not even sweating it because it still cranks out the best food. Don't sweat the small stuff so much. You can replace it under warranty if your OCD but something else will happen. as long as the outer shell and gaskets are good you can still out cook anyone on it.
I use B&B lump and it burns so much better. Completely ashes out and burns clean. I got my ConvEggtor and Eggspander from Ace Hardware. Push comes to shove Amazon sells almost everything.
I don't clean mine after a cook. On the next cook I clean out the ash then get the egg up to temp. Put in the grates and let them get up to temp then take a grill brush and a small pan of hot water (too cold and your grate will crack. Ask me how I know) then basically dip the grill brush in hot water and while wet clean the grate. Grates are easier to clean warm/hot and the water steams which basically sanitizes the grates. Make sure to lean back as the steam will get you. Apply another layer of oil after the grate has burned off excess moisture. My old cast iron grate eventually broke and I got the Eggspander kit but need to get another cast iron grate. They work the best for searing in my opinion.
When I moved my Egg from a nest to a table I did it myself but disassembled the upper and lower and took out the internals. so I was just lifting the bottom while gripping it from the lower vent (Convenient hand hold) and was able to lift it with no assistance but it is unwieldly. Get a Bud and a 6 pack, take off the bands, separate and you will be fine. When reassembling make sure the gaskets line back up so there are no leaks.
My egg is from 1989. Dad purchased it then gave it to me when I bought my house in 2000. Over the years I have replaced everything but the upper and lower dome. I can tell you the lower vent isn't the same. The fireboxes are different dimensions. The bands are ALMOST the same but not exactly. When I purchased the replacements from the Big Green Egg Store in Atlanta they told me there would be slight differences as there have been some design changes. Still it works. Same as before. Gaps may be different but it still does the job with new internals and new bands.
Got an old shop vac off FB MP for $20 specifically for grill clean out. 6 grills so I use it a lot. Works great.
Looks spectacular! What temp are they rolling at/do you wrap them?
Egg kept 250 for 5 hours. No wrap. Just SPG, B&B lump charcoal and a couple chunks of post oak. I've tried wrapping in aluminum and butcher paper. Nowadays I only wrap if the wife wants competition style ribs. I like savory more than the sweet competition ribs.
I just did 275 for 2.5 hours, then wrapped and cooked for 2 more. Flavor was fantastic but some were dry. When I oven bake (covered with citrus juice steam) they’re moist as can be. Any tips you can offer for my BGE ribs? Thanks!
I spritz with a 50/50 mix of apple cider vinegar and apple juice every 45 minutes to an hour. Dome is only open long enough for me to spritz.
Looks awesome. The WSM is a workhorse.
Good looking rack of baby backs! 💪
I cook mine dry. Sauce was invented to cover up the taste of spoiled meat.
Looks good. Love asian take out wings. How did you achieve that?
Here’s what you need: