Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread

JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
17,348
Tucson, AZ
Yeah, you gotta keep everything centralized on the egg so that the convection shield protects it from direct heat. Otherwise, anything sitting over the side drafts will get blowtorched.

Lard makes everything better....
 

jimim

Bronze Supporter
Jun 20, 2016
2,939
NE/Pa
Yeah, you gotta keep everything centralized on the egg so that the convection shield protects it from direct heat. Otherwise, anything sitting over the side drafts will get blowtorched.

Lard makes everything better....
Lard is the greatest thing ever created. Everything is better with lard.
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,263
Jacksonville, FL
Chicken is great on the Egg. I usually will cut two roasting chickens in half, season the outside and place some lemon rinds under the breast skin, and then let them cook low and slow for several hours with very minimal smoke. At 185F internal temp they will come out super moist and juicy and you can literally pick free the entire half chicken of meat (or use a fork and knife like civilized people do...Ive been binge-watching too many Viking shows).

Wings are always awesome. Ribs too.
Can’t help you with the egg but it looks great : cheers:
 

JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
17,348
Tucson, AZ
Ok the ones that got more heat were way better. How do I get a more crispy wing while smoking them on an egg?
After you've smoked the wings a little bit to add the smoky flavor, remove the wing, take off the steel grate, remove the plate-setter (the ceramic convection shield), put the steel grate back on, and cook the wings directly over the charcoal heat. That will crisp them up.

Do you have these -




I consider them essential Egg tools...
 

jimim

Bronze Supporter
Jun 20, 2016
2,939
NE/Pa
Guess what’s for dinner :cheers:
View attachment 143092
I going to go out on a limb here and say stir fry on the griddle. U don’t use that much do u?
After you've smoked the wings a little bit to add the smoky flavor, remove the wing, take off the steel grate, remove the plate-setter (the ceramic convection shield), put the steel grate back on, and cook the wings directly over the charcoal heat. That will crisp them up.

Do you have these -




I consider them essential Egg tools...
ues I have the egg versions of each. Been using them!
So question cause I don’t understand direct heat yet.
So with the shield removed am I doing the crisping with lid open? Or closed?

mid closed what kinda temp am I coming up to?
 

JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
17,348
Tucson, AZ
I going to go out on a limb here and say stir fry on the griddle. U don’t use that much do u?

ues I have the egg versions of each. Been using them!
So question cause I don’t understand direct heat yet.
So with the shield removed am I doing the crisping with lid open? Or closed?

mid closed what kinda temp am I coming up to?
Whenever I use the Egg like a traditional charcoal grill (no plate setter), then I usually work with the lid open and the lower vent opened at least midway. That creates LOTS of direct heat and, honestly, temperature doesn’t matter because your basically working over a direct flame. So you’re definitely working the chicken wings and turning them frequently to keep them from burning. It’s all hands on deck at that point, no distractions, no stepping away. You are .... THE FIRE GOD!!!!

 

jimim

Bronze Supporter
Jun 20, 2016
2,939
NE/Pa
Whenever I use the Egg like a traditional charcoal grill (no plate setter), then I usually work with the lid open and the lower vent opened at least midway. That creates LOTS of direct heat and, honestly, temperature doesn’t matter because your basically working over a direct flame. So you’re definitely working the chicken wings and turning them frequently to keep them from burning. It’s all hands on deck at that point, no distractions, no stepping away. You are .... THE FIRE GOD!!!!

Ok. Lol. I’m literally afraid to let thst fire rip that way cause it looks like it can get out of control pretty easy.
 

JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
17,348
Tucson, AZ
Ok. Lol. I’m literally afraid to let thst fire rip that way cause it looks like it can get out of control pretty easy.
My Egg with vents fully open can easily hit 750F within a few minutes. It’s the “Gates of H-e-double hockey sticks” for sure ...
 

jimim

Bronze Supporter
Jun 20, 2016
2,939
NE/Pa
It’s it’s pretty amazing how fast it can get going. Found that out the other day when I had my hood on to clear the smoke. Came back and I have 8 inch flames in the fire pit of the egg with the lid open!
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,263
Jacksonville, FL
I going to go out on a limb here and say stir fry on the griddle. U don’t use that much do u?

ues I have the egg versions of each. Been using them!
So question cause I don’t understand direct heat yet.
So with the shield removed am I doing the crisping with lid open? Or closed?

mid closed what kinda temp am I coming up to?
Yep you are correct :cheers:

27507BB4-7054-4CEB-BC37-C2859007B2E1.jpeg9C0992EB-2DD2-427F-A88C-93EF0E68E1D1.jpeg83B92E3B-39B4-464A-8F9B-F7AA5FCBD47E.jpeg3CC64849-14CB-4081-871B-494F753E686C.jpeg
 

jimim

Bronze Supporter
Jun 20, 2016
2,939
NE/Pa
man I swear you have like a family of 10 people or something when u cook. lol

I'm waiting patiently for my lovely wife to make me my breakfast so is whipping up over here. I think I'm getting homemade pancakes. lol then back to shoveling rock! Groundhog Day here!
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,263
Jacksonville, FL
man I swear you have like a family of 10 people or something when u cook. lol

I'm waiting patiently for my lovely wife to make me my breakfast so is whipping up over here. I think I'm getting homemade pancakes. lol then back to shoveling rock! Groundhog Day here!
We love left overs :cheers: