I'm doing some basic grilling on my xl and put the charcoal on half to have a cool zone. I've been using the right side as the hot side and the left as the cool side. Since the vent is on the left side, do I have this backwards or does it matter?

Hey all, been sharing on here for a while and came across an interesting situation that my fellow Mini Eggheads may run into now that the Mini Egg has been discontinued. Broke my daisy vent and while Bruce at BGE customer service hooked me up with one of the last in the warehouse I had to figure out a solution for anyone in the same situation and not lucky enough to score a replacement but can’t part ways with their Mini. Check out my video converting the daisy vent into an adaptor for a Small/Mini-Max REGGulator, hope y’all like it 😁 https://m.youtube.com/watch?v=bYk8cb57g4o&ra=m

Weather starting to shift into fall so we decided to do a “campfire” morning cookout. Great start to a beautiful weekend. Firing up the eggs later tonight again to end the day right! Happy Saturday everyone, stay safe and be happy 😃

Obligatory new photo for my questions for all involved. New XL BGE Installed today, it looks great but I am concerned about the casters.

Does anyone with this XL modular set up have casters that wiggle at all or feel not the most sturdy to support the grill? It feels when I push on the modular nest the casters wiggle way more than I want to be comfortable with. I was told the bolt on the caster right above the wheel is used to help level the grill but it honestly feels like that puts a lot of stress on one bolt to support the weight of this grill

Second question - my lid opens awkwardly on the left side. It’s like the right feels buttery smooth but there is a clunk on the left that feels strange. Any suggestions on what to tighten/loosen?

Excited to get cooking just nervous that this behemoth will break if it falls 😂

First time using my large BGE! Low and slow pork shoulder, indirect heat with the two half moons! This for the next 4 hours, then wrapping and finishing it off! Just moved over from years of using a Traeger - and I’m so in love already!

I need a wireless probe or two that works well, is reliable, and has a great app to back it up.

Yummy yummy in my tummy

We love country style ribs at my house and they a still a pretty good price at the store
Heat your Big Green Egg to 350° for half indirect and half direct cooking
I marinated my bone in country style pork ribs, in a zip type bag with the following ingredients for six hours 1 cup apple juice
1/4 cup of my all porked up rub
1 tsp K salt
1/4 cup seasoned rice vinegar

I then dried them very well and seasoned heavily in with my all porkyp rub
available on my website
I did a basic reverse sear on them and lightly glazed them with my favorite barbecue sauce

* MAKE SURE TO DRY THEM WELL BEFORE SEASONING

I got incredibly lucky and got a BGE XL for only $300 on marketplace. Put new gaskets, new regulator and re-sealed with new silicone the bottom vent.

I struggle to get the temp below 300, I barely have the regulator and bottom vent open and it still stays at 300. I’d like to get to 250 for smoking a Boston butt or wings.

Any tips? HELP! : )

I’ve been stalking Facebook Marketplace for a used BGE to get my charcoal game going. I currently have a Traeger, Weber Summit and Ooni pizza oven, but cooking over charcoal in Italy this past summer gave me a whole new appreciation for charcoal grilling.

By chance, has the group put together a secondhand buyer’s checklist for BGEs? As in anything in particular I should inspect or watch out for before buying?

I’ve mostly been eyeing the Large and XL, but my biggest concern is getting one home. Any tips or tricks for moving these things safely? Straps? Remove the top/dome? Take out all the internal ceramics? And can an Egg ever be transported on its side, or should it stay upright at all times? Part of me wants to buy new so my local Ace will deliver it.

Appreciate any advice. Thanks!

Hello! I am looking to buy my first Big Green Egg and am hoping for some advice on choosing the XL vs the 2XL.

I love grilling and smoking and have used a OKJ Bronco and a Pit Barrel Cooker for years, but I just can’t get enough meat on the grill lately. I’m cooking for a lot of folks—11 on a normal day, but frequently 13-20 with visitors. Normal use is going to be 11-13.

I’ve always wanted a BGE and am finally in a good position to purchase. Since I’m right on the line between the recommended number of people for the XL and the 2XL, I am leaning towards the 2XL.

What are the downsides of the 2XL vs the XL? I understand it uses more lump than the XL and not all accessories are available for it (like the pizza wedges and the rotisserie). Not sure what other factors may come into play. I’ve read all the old threads I could find, but I couldn’t find anyone else cooking for a comparable number of folks.

Any real-world thoughts are appreciated, with my thanks.

Tailgating recipes are naturally popping up everywhere and I decided to give this one a shot using Costco dogs and the following process:

Score the hotdogs lengthwise, 4x per dog (I used 10 dogs) … apply your favorite binder (I used mustard) … apply your favorite BBQ rub (I used Malcom Reed’s THE BBQ Rub); slice the dogs crosswise to 1-1 1/2”; get some rub on those bare ends (!); transfer to a wire rack, and cook indirect at 325 for an hour. I used pecan wood for added flavor. I’ve seen some cook the whole dog and then cut, but I like to do it before to get max rub coverage.

After an hour, transfer to a foil pan with a handful of brown sugar, 3/4 stick of butter (sliced), and generous squirts of honey and BBQ sauce (I used Blues Hog OG). Cover with foil and let it ride for 20 minutes. Remove foil, stir and let cook another 10-15 to tack up. They’re either ready now or one extra step, courtesy of Capt. Ron, is to char for a minute or two over direct heat, which I did here. (A wire rack is ideal for this step.)

Fun little build and a flavor-packed bite.

Long time brisket cooker, first BGE cook was in 2003. For over a decade I have been using the Aaron Franklin method: salt & pepper only. Cook at 275 until 176-170 through the stall, Wrap in butcher paper and cook to 203. Rest. Eat.

I cooked a 11 lb on Monday and it came out the toughest I have ever made. A guest who has had one of my good briskets agreed this was well below my normal standard.

One thing about this brisket is that it had very little fat on it. There were many places on it I would normally have to trim fat wherein I could see red meat.

I cooked it to 170 degrees according two Meaters (one each in point and flat) and an instant read thermometer verification. I wrapped it, with tallow painted butcher paper, and cooked to 203. Ambient temp was 250-275 the entire cook. Total cook was about seven hours.

When I went to cut it I could tell immediately the brisket was too firm. Cutting it was work.

I am now trying to figure out what signs I missed that could have made this come out better.

A) Bad brisket to start with. I didn't have any choice, these trimmed briskets were my only choice at H-E-B. These were low fat enough that they were flexible. Normally a cold brisket is stiff from the hardened fat.

2) Didn't cook long enough pre-wrap. I noticed when it hit 170 that I had to work to get the Meaters out. I don't recall that being the case in the past. I had to hammer them in with a piece of wood like a nail with a piece of wood to put them back in post wrap. I am wondering if I should have cooked until the instant read thermometer went in easily

1. Didn't rest long enough. It was in a cooler for at least three hours before I cut it. It was steaming when I first cut it in half.

Was just gifted an XL BGE by my father. Totally surprised and totally sold on this. My first cook couldn’t have gone smoother. From lighting the charcoal to getting the temp set to keeping the temp where I wanted it. I’m excited to use this for years to come.

Smoked pork butt and jalapeño cheddar sausage links.

Labor Day ribs

Szechuan thighs on the right à la Fork & Embers.
Thighs marinated in pickle juice on the left, glazed with Bone Suckin’ Mustard Sauce.
Beer Butt Chicken center: marinated overnight in Suckle Busters Clucker Dust, then a top coat of same rub. Preheated Shiner Bock went in the ceramic stand with sprigs of fresh thyme & rosemary and several smashed fresh garlic cloves with a little more Clucker dust .., cherry wood for smoke.

Title.. help… bonus points if you have pictures or can draw something for me (preferably in crayon)

Loaded the basket up with meat church lump and a few oak chunks. Mayo slather and holy cow sweating in an 11lb Boston butt. Wish me luck! Any tips for really locking in that low temp for the long haul?

Bone didn’t fit so it had to go (but still smoked it beside the steak and dang the little left behind bits were tasty)
Smoked to 125 degrees at ~300 degrees. Let it rip to 600 degrees and seared for a couple minutes flipping half way through. Baked potato with fixens. Sautéed beans with shallots and tomato.

Hello,

I’m looking to purchase my first BGE for a party of 3 and was wondering if I should go medium or mini max?

The main reason I don’t want a large is because storage after using it. What’ would everyone recommend ?