I started with a MAPP torch but switched to a charcoal mini chimney modified bigger ports and a heat gun from harbor freight. I don't have to run an extension cord for the heat gun this way because the chimney acts as an hot coal transporter. Start the chimney first before you clean cleaning out the old ash. This will save you initial start time. Once your BGE is clean of ash, dump the chimney in with some fresh coal and stir the charcoal. I find this cut the initial heat up time for me.
When you want max heat, remove the daisy wheel or top vent. I use a propane trash burner to light my Egg. Open the bottom vent all the way, light the lump and you don't need the hair dryer to get it going. Just remove the top vent and it will be at 600 in short order. Another trick, put the pizza stone on the Egg while it is heating up. Then with a peel, place the pizza on the Egg.
Get you a chimney charcoal fire starter. Fill it up with any kind of charcoal, get you a paper towel ball it up, and dab some olive oil on it. Light it up, then put it under the chimney fire starter. Once there is flames at the top of the starter bout 10 minutes, dump your charcoal is the egg, and your all set.
Another tip is to have the pizza stone in the Egg while it’s heating up. A hot stone makes for a better more evenly done crust. Also, leave the lid closed with the top of the chimney off so the lid gets super hot as well. Pizza on the egg is one of my favorites.
tip for you mate. When you're doing pizza get a dozen oak sticks to drop between the plate setter/deflector jyst before you put the pizza on. Wait for them to flame, drop on the pizza close the lids and it'll cook you a wood fired pizza in around 60 to 90 seconds.
As a suggestion, light your lump charcoal with a simple charcoal chimney...no extension cords! When you do a pizza it usually works out better to heat your pizza stone in the egg then put the pizza on the stone. With the intake and top (full air flow) fully open you should have no problem getting 600F without using a blower. If you are having trouble then remove the two pieces of ceramic inside and clean the ash out. Enjoy
When you burp it, it is to prevent flames shooting out. If you have the plate installed to make it indirect, you don't have to burp as the flames can't tingle you. Generally only if you are grilling hot and only using the grill grate do you need to burp. I have a L and a XL and only the L does it, I have tried to get the XL to belch flames and it won't.
Close the lid and open the vents to get the whole thing heated. You’ll have a hot bottom and cold top and cook unevenly. Also, leave the stones inside so they’ll heat up, the way you did it was cooking from the top down through the pizza, let the stones help cook from the bottom. Highly recommended the HowToBBQRight channel, tons of lessons and recipes, really helped me leapfrog a couple years ahead with mine and really understanding the basic principles.
Boston Butt Beach tip. Smear yellow mustard all over it, then rub it with bbq seasoning I like the one called Butt Rub. When it's done wrap it in heavy duty aluminum foil and put it in a dry cooler. It will stay hot for up to 6 hours and beyond. You can pull it right there at the beach and it will be the best pork but you ever had. I foil mine and stick them in the cooler for 2 hours even if I'm not taking them anywhere because it lets the juices redistribute and makes it super tender.
Don’t put cold pizza stones on the green egg after it’s hot. Let the stones come up to temp on the green egg and put your pizzas on the already hot stones. You can break the pizza stones the way you did it and you’ll also get better pizza the other way. I recommend 600-650 degrees
Two recommendations. First, get a pizza stone meant for a ceramic cooker then you need to preheat it in the grill at about 350-400. Then get yourself a super peel. Look them up. It makes putting pizza off and on the stone super easy. Worth every penny.
Kamado Joe owner here. Here's a few tips / thoughts. 1st, get a chimney starter, they are much better than that heating element. 2nd, get a good temperature monitor, Thermoworks Smoke is fantastic, well worth the 100 bucks. 3rd, if you want to go the route of forced air, look into a Digi Q. Remotely monitoring your temperatures, both inside the chamber and inside the meat will yield nearly perfect results every time.
You should put your pizza stone from the start of the grill. You can bust the pizza stone but putting a cold stone on a hot fire. Plus you get a crispier crust. I love my green egg.
That's not a pizza stone...that is a convector that you put in that new basket you bought for indirect heat without any side flair ups that can happen with the place setter. You have halves so that you can do direct and indirect cooking at the same time. They are pretty cool! Have fun and do some digging on youtube for kamado style grills...lots of stuff out there. Have fun!
Been watching your videos for awhile now since i got into kayaking. I am a veteran and my wife is active in the Navy. We just found out we are getting stationed in Pensacola so now I am watching your videos to get the lay of the land of our new home. Thanks for the videos I enjoy them!
I have had a Kamado Joe Classic for about three years now and I have found that one of those large propane torches that you can find on Amazon connected to a 20 lb propane tank can seriously get your lump charcoal red hot and ready to cook in minutes. Plus it real fun to use the torch!!!
Sweet, thanks for the pointers. I knew someone back in the day that had one and it made the best ribs. Been waiting to pull the trigger on buying a grill and now I've made up my mind on which one
For the best lump charcoal use Rockford. It’s a blend of maple, red oak and hickory. You get the sweet from the maple, red patina from the oak and some of the usual hickory flavor but not as overpowering. It’s usually a couple dollars more then most 20 lb bags but worth every scent. I make a small crater in the charcoal, I put a small fire starter cube in the crater, light it and then build a teepee of charcoal over the starter. That gets started real fast and hot. You don’t have to baby sit it and you can use the time it takes to get the coals going to do food prep. 20 to 30 minutes.
I simply take three paper towels and drizzle them with cooking oil. Then place them under the coals in three different spots. It lights super easy and is a cheap alternative to buying the cubes or even using the charcoal starter.
First time I used mine I started it with a heat gun. That took care of ignition duties pretty quickly (seconds). After that, I have been using the Egg starter squares and a butane grill lighter. Hope this helps first-timers!
Thanks Yak! I enjoy cooking outside as much as indoors. FYI: Be sure to read the instructions about Green Egg clean up first! If some one hasn't mentioned it yet DO NOT USE A WIRE BRUSH to clean your grill. Wad up a ball of aluminum foil and use that to clean the grill. I saw something to the effect that wire brushes have a tendency to "shed" and those particles end up in your food. Maybe so - Maybe no but I ditched the grill brush and have had no qualms with my cleaning efforts. Speaking of cleaning - Don't put your fire out right away. My best cleaning results come from letting the cooker (grill / pit / BBQ) incinerate any left over residue from meat fat / juices, the left over residue turns into dust for an easier cleaning process.
Great addition to your backyard! Us oldtime eggheads call that heat diffuser a Plate setter. BGE renamed all the eggcessories a few years ago. That cast iron grate is great for making seared grill marks when hot. Try preheating your pizza stone next time. A pizza peel will help move the raw dough onto the hot stone. Mix some hickory, cherry or oak chunks (never chips) into your lump for smoke if you do another butt. A drip pan is fine placed under the grate and atop the Plate setter, especially with anything fatty. BTW: We say: If you're lookin', you ain't cookin'! Get an external or remote thermometer to measure internal temperature of your meat while cooking. As you've seen, temperature control is an art. Enjoy!
@@joeees7790 Still more work than a chimney. Set it up, strike a match, and come back to a raging inferno of burning charcoal. Try it once and you won't go back to anything else.
The wood paddle is actually a grid scraper. Look at the grooves on the end. Also you can now get a battery powered butane lighter that doesn't need a cord. It even has a fan built in, I love my EGGniter. :)
I got a Big Joe a couple years ago. I have cooked several types of fish, grilled shrimp, lobster and so on. I cook on ours about 5 days a week, year around. Our Christmas dinner was 2 Boston butts for BBQ and racks of ribs
Have you tried using a chimney to start the lump charcoal? Instead of lighter fluid you could try the alton brown method of newspaper and a few sprays of vegetable oil.
Have you ever lit the BGE with crumpled newspaper under the charcoal? I have found three full sized pieces of paper then charcoal on top. Light the edges of the paper and shut the lid with all air vents fully open. This lights pretty quickly and you don't have to get the power cord out.
Replace the bottom grate with a slatted grate for better airflow. Then just use newspaper to light the charcoal. You can help it heat faster with a low speed battery powered leaf blower - blow up from the bottom. Sounds like a jet engine. Also, get the cast iron top grate for awesome searing.
Try to ball up a couple sheets of newspaper with a small drizzle of olive oil under the coals to light. I've been starting my BGE this way for 19 years. That electric starter will last about 6 months.
To keep my stone from getting greasy from the grill grate, I roll up four balls of aluminum foil and set them under the stone. It also makes it easier to pick up the stone off of the hot grate using oven mitts.
I have a Grilla Kong, have found lighting with a fire starter like tumbleweed to work the best. Put a lit one in the middle and surround it by big lumps, will catch on its own with very little interaction. Tip for smoking i like to soak my wood in cheap red wine especially the apple wood
definitely my favorite grill. i have a big one.had it for years and I love it. I had one of the originals and they did not have the glaze on the outside they do today and it eventually cracked. the one i have now is like new after many years of use. gas grills just don't get it after one of these.
Jack, You need a stump so you can split that wood quick. When the axe sticks in the top of a log, lift the axe up over your shoulder, flip axe over so flat side is down and drive it down onto stump and log splits as it travels down over the cutting edge. I saw my grandfather & dad split wood that way. Great video as usual folks
It takes a LOT of experimentation to learn how to cook on any fire. I run a Webber and a barrel smoker and even after 16 years I still find new things to do to improve the final product. Best of luck, you'll learn. :)
When you get good at using the Egg, don't buy into the electric control devices. They are expensive and are no better than you are when you know how to control the fire. learning comes with using. Some people think you have to get one of those auto air controllers. Screw that. You will need a temp probe when doing low and slow cooking just to monitor the inside of the meat without lifting the lid which you do not want to do.
Yup, get your BGE up to 700*F with the Pizza stone on the grill with no plate setter installed...4 minutes flat. I use a 1200w cheap heat gun to fire up my lump charcoal.
I’ve been cooking with a Visions Professional C for 9 years and a refurbished BubbaKeg for a few months. If you want a hot fire, real quick like, put your leaf blower to work. Seriously...I’ve done a few times and it works. Just beware of the amount of embers it can potentially shoot into the atmosphere.
Royal Oak charcoal is the cheapest charcoal out there and its the SAME as Big Green Egg charcoal.I worked at the Elsinore No. Royal oak plant and we bagged them both side by side .one bag was $16 the other was $60.same shit and the royal oak bag was 4 pounds heavier.
You should do a brisket.... turns out amazing. Use the heat diffuser and put the water pan underneath. Also, get a dual thermometer and put one probe on the grill (this gives you a more accurate grill temp than the one that comes with the egg) and one in the meat if you are doing a low and slow, that way you can’t go wrong with your meat temp.
Then you definitely want to get a dual temp probe. Some of them even do Bluetooth to your phone so you don’t have to keep going out to check the temp. Good luck, it is actually really easy, but just takes time. There are really good UA-cam videos on doing the brisket on the egg.
Another great video! Hope to see you fishing again soon! The chimney is the way to go on the grill as others have said..now the real question is where is this good pizza place?? We moved down here 6 months ago and cannot find decent pizza! We are over across the bridge in AL but spend most of our time shopping and fishing on the FL side.
2 things....that top piece will not allow the egg to get to its higher temperatures.... remove it.........the other is to make a whole chicken "beer can" style.......smoked over cherry....the leftovers the next day in chicken salad is AMAZING....bar none!
Hi Jack thank you for making this video it's really full of information on the green egg been thinking on getting one but I have been doing all my grilling on my 13.00 dollar wall Mart special I can't tell you what a great little grill this thing is the only thing I have not clocked on it is fish but it's great any way thanks man enjoy your egg dude tight lines👍😁🇺🇸
Hi Yak and Sam I was down in Pensacola last October, really wanted to meet you two..wife and I made it to McGuires and Hemingways.. LOVED IT !!...try heating the pizza stone in the green egg first, then put a little corn flour and put pizza on it..cooks really quick and a lot better ....
Wish I had a green egg... Good video Jack and Samantha! You can make your own chunk charcoal with a metal barrel and some rebar. I use pecan wood for most of my cooking. Thanks for sharing!
I driver for Uber. I just picked up youtuber. he said you all only get paid for half the credit of an ad that you have chosen for your page if people hit the skip button. I have always skipped them but will not now. I am glad I didn't this time the jeep ad was awesome!! love it!
I enjoyed your video. Here are a few tips: Use a chimney charcoal starter to get the charcoal evenly burning, throw a few chunks of hardwood on top of the charcoal in the egg for extra heat and preheat the piza stone. Thank you for sharing.
Preheat, hell yeah, get a wooden pizza peel and dust it with corn flour. Build the pizza on it, leave the lip of the dough sticking off, and it's all in the wrist when you slide the 'za off onto the hot stone...
Real stone pizza ovens get up to 900 degrees and such, and the pizza cooks in 4-5 minutes with browned cheese.. Heat, hot-n-fast is the key to pizza. At Pizza Hut, our conveyor oven ran at 500° (in the 80s-90s) and it took 8 minutes to run a pizza through.
sure im not the first to say this but pizza stone should be hot as the dickens when you put pie on it. also putting in a cold stone into a hot cooker greatly increases the chance of it cracking.
There’s nothing wrong with using the electric starter. I have one and use it all the time. I also use a heat gun. Just to let u know Home Depot sells royal oak lump for about $12. Also a little tid bit of info, big green egg lump is made by royal oak but they charge twice as much. Also if u live in a area where it freezes and find ur egg has froze shut just start u a few coals and drop them in from the top and they will thaw it from the inside. Look up bbq guru digiQ if u plan on doin some low and slow. Great product.
Hey! In some of your videos i have seen a cast net hanging in your shed. I want to buy and learn how to throw one on the beach for bait. I visit in June and July from California.i plan on buying one for home to practice, then buying a good one to leave at my sisters house in Tampa, so when I visit I will have it there. Yes, i have my fishing gear for here and a set of fishing gear there. This way I don’t have to drag it on the plane. I beach fish in Indian Shores area. Can you make a video on what net to buy. I have watched some videos and now I am a little confused. Do i get 1/4 or 3/8 inch. Do i get a 5ft or a 7ft. Then what weight size. I like fishing shook, but what ever bites at the beach is fine with me! Thank you for your positive videos.
Dear lord. Preheat the pizza stone and transfer raw pizza to it once it’s hot. Learned that shit the hard way. Had to chisel my pizza off the stone. Still good, just a giant pita
I realize this has been said before, but get a Weber chimney starter. Use either pieces of the charcoal bag or news paper as the starter. A piece of paper towel soaked in vegetable oil on top of that. Acts like a candle. Otherwise, great video!
Loved your video, on the big green egg, I have a Kamado Joe, which do have videos on how to start it and tons of food recipes on you tube. To start I us a firestarter that I got at lowes that is 100% natural and is quick and easy, you light it and forget it. Adds no flavor to food and is much quicker than the electric iron.
Hey Idk if you remember talking to me awhile back when you were shark fishing I talked to you about the army and why you joined and why you took officer route well I enlisted in the reserves 2 weeks ago and I'm gonna do for after basic and ait to try the officer route I just want to say thank you for talking to me it really made my year because you made me wanna get out and make fishing videos
The egg can be used as a smoker. Can smoke everything from cheese ( few lumps of coal in a tin coffee can under 90deg )to well anything. Never personally owned one but owned a bunch of smokers and grills and the egg is the best of both worlds I've heard from friends that smoke and grill
Pre-heat that stone. Get ya a pizza peel. Keep it up! trying new things is great. I know a guy that uses travertine tiles from home depot instead of a "pizza stone" and his pizzas are quite tasty and the tiles are cheap.
You should try Wicked Good Weekend Warrior blend charcoal. That stuff is fantastic. Emd ditch that starter. Also, try Chris Lilly's Championship winning recipe for Pork Butts. Unreal. Google that and you'll find it. Also, on the pizzas, use some corn starch on the pizza stone to keep it from sticking. I've also used parchment paper cut to the size of the stone. Anything hanging over will get burnt and fly all around. Ask me how I know. Lol. Trimming it makes it perfect and clean up is easy. Man hit me up if you've ever have any questions about cooking on the Egg. You'd fall in love with my summer kitchen. Good luck!
One more comment. I've got a Primo Oval and love it. My two favorite methods to light it is either a chimney starter or the Cajun Dragon propane lighter.
I started with a MAPP torch but switched to a charcoal mini chimney modified bigger ports and a heat gun from harbor freight. I don't have to run an extension cord for the heat gun this way because the chimney acts as an hot coal transporter. Start the chimney first before you clean cleaning out the old ash. This will save you initial start time. Once your BGE is clean of ash, dump the chimney in with some fresh coal and stir the charcoal. I find this cut the initial heat up time for me.
When you want max heat, remove the daisy wheel or top vent. I use a propane trash burner to light my Egg. Open the bottom vent all the way, light the lump and you don't need the hair dryer to get it going. Just remove the top vent and it will be at 600 in short order. Another trick, put the pizza stone on the Egg while it is heating up. Then with a peel, place the pizza on the Egg.
Get you a chimney charcoal fire starter. Fill it up with any kind of charcoal, get you a paper towel ball it up, and dab some olive oil on it. Light it up, then put it under the chimney fire starter. Once there is flames at the top of the starter bout 10 minutes, dump your charcoal is the egg, and your all set.
Another tip is to have the pizza stone in the Egg while it’s heating up. A hot stone makes for a better more evenly done crust. Also, leave the lid closed with the top of the chimney off so the lid gets super hot as well. Pizza on the egg is one of my favorites.
I use a charcoal chimney to light and heat up the charcoal. Makes quick work of lightning the coals.
tip for you mate. When you're doing pizza get a dozen oak sticks to drop between the plate setter/deflector jyst before you put the pizza on. Wait for them to flame, drop on the pizza close the lids and it'll cook you a wood fired pizza in around 60 to 90 seconds.
As a suggestion, light your lump charcoal with a simple charcoal chimney...no extension cords! When you do a pizza it usually works out better to heat your pizza stone in the egg then put the pizza on the stone. With the intake and top (full air flow) fully open you should have no problem getting 600F without using a blower. If you are having trouble then remove the two pieces of ceramic inside and clean the ash out. Enjoy
When you burp it, it is to prevent flames shooting out. If you have the plate installed to make it indirect, you don't have to burp as the flames can't tingle you. Generally only if you are grilling hot and only using the grill grate do you need to burp. I have a L and a XL and only the L does it, I have tried to get the XL to belch flames and it won't.
Get yourself a kick ash basket... I have them in all my eggs. I also use a mapp torch or a garden weed torch to start my egg.
Close the lid and open the vents to get the whole thing heated. You’ll have a hot bottom and cold top and cook unevenly. Also, leave the stones inside so they’ll heat up, the way you did it was cooking from the top down through the pizza, let the stones help cook from the bottom. Highly recommended the HowToBBQRight channel, tons of lessons and recipes, really helped me leapfrog a couple years ahead with mine and really understanding the basic principles.
Boston Butt Beach tip. Smear yellow mustard all over it, then rub it with bbq seasoning I like the one called Butt Rub. When it's done wrap it in heavy duty aluminum foil and put it in a dry cooler. It will stay hot for up to 6 hours and beyond. You can pull it right there at the beach and it will be the best pork but you ever had. I foil mine and stick them in the cooler for 2 hours even if I'm not taking them anywhere because it lets the juices redistribute and makes it super tender.
Don’t put cold pizza stones on the green egg after it’s hot. Let the stones come up to temp on the green egg and put your pizzas on the already hot stones. You can break the pizza stones the way you did it and you’ll also get better pizza the other way. I recommend 600-650 degrees
Two recommendations. First, get a pizza stone meant for a ceramic cooker then you need to preheat it in the grill at about 350-400. Then get yourself a super peel. Look them up. It makes putting pizza off and on the stone super easy. Worth every penny.
That pizza was an affront to Italians everywhere
Kamado Joe owner here. Here's a few tips / thoughts. 1st, get a chimney starter, they are much better than that heating element. 2nd, get a good temperature monitor, Thermoworks Smoke is fantastic, well worth the 100 bucks. 3rd, if you want to go the route of forced air, look into a Digi Q. Remotely monitoring your temperatures, both inside the chamber and inside the meat will yield nearly perfect results every time.
You should put your pizza stone from the start of the grill. You can bust the pizza stone but putting a cold stone on a hot fire. Plus you get a crispier crust. I love my green egg.
That's not a pizza stone...that is a convector that you put in that new basket you bought for indirect heat without any side flair ups that can happen with the place setter. You have halves so that you can do direct and indirect cooking at the same time. They are pretty cool! Have fun and do some digging on youtube for kamado style grills...lots of stuff out there. Have fun!
Another good option to used forced air is one of the camping battery operated air mattress blower/inflators.
one more thing, cook the chicken first. When the Egg is running at 600 degrees, it takes a long time to get the temp back down to 350 for the chicken.
It's not burned, it's artisan! Agree with the previous comments that the stone should have preheated with the egg.
Been watching your videos for awhile now since i got into kayaking. I am a veteran and my wife is active in the Navy. We just found out we are getting stationed in Pensacola so now I am watching your videos to get the lay of the land of our new home. Thanks for the videos I enjoy them!
Thank you
I have had a Kamado Joe Classic for about three years now and I have found that one of those large propane torches that you can find on Amazon connected to a 20 lb propane tank can seriously get your lump charcoal red hot and ready to cook in minutes. Plus it real fun to use the torch!!!
Sweet, thanks for the pointers. I knew someone back in the day that had one and it made the best ribs. Been waiting to pull the trigger on buying a grill and now I've made up my mind on which one
For the best lump charcoal use Rockford. It’s a blend of maple, red oak and hickory. You get the sweet from the maple, red patina from the oak and some of the usual hickory flavor but not as overpowering. It’s usually a couple dollars more then most 20 lb bags but worth every scent.
I make a small crater in the charcoal, I put a small fire starter cube in the crater, light it and then build a teepee of charcoal over the starter. That gets started real fast and hot. You don’t have to baby sit it and you can use the time it takes to get the coals going to do food prep. 20 to 30 minutes.
I simply take three paper towels and drizzle them with cooking oil. Then place them under the coals in three different spots. It lights super easy and is a cheap alternative to buying the cubes or even using the charcoal starter.
First time I used mine I started it with a heat gun. That took care of ignition duties pretty quickly (seconds). After that, I have been using the Egg starter squares and a butane grill lighter. Hope this helps first-timers!
Thanks Yak! I enjoy cooking outside as much as indoors. FYI: Be sure to read the instructions about Green Egg clean up first!
If some one hasn't mentioned it yet DO NOT USE A WIRE BRUSH to clean your grill. Wad up a ball of aluminum foil and use that to clean the grill. I saw something to the effect that wire brushes have a tendency to "shed" and those particles end up in your food. Maybe so - Maybe no but I ditched the grill brush and have had no qualms with my cleaning efforts. Speaking of cleaning - Don't put your fire out right away. My best cleaning results come from letting the cooker (grill / pit / BBQ) incinerate any left over residue from meat fat / juices, the left over residue turns into dust for an easier cleaning process.
Great addition to your backyard! Us oldtime eggheads call that heat diffuser a Plate setter. BGE renamed all the eggcessories a few years ago. That cast iron grate is great for making seared grill marks when hot.
Try preheating your pizza stone next time. A pizza peel will help move the raw dough onto the hot stone.
Mix some hickory, cherry or oak chunks (never chips) into your lump for smoke if you do another butt. A drip pan is fine placed under the grate and atop the Plate setter, especially with anything fatty.
BTW: We say: If you're lookin', you ain't cookin'! Get an external or remote thermometer to measure internal temperature of your meat while cooking. As you've seen, temperature control is an art. Enjoy!
Ditch that electric starter get a charcoal chimney starter. So much easier and effective.
ok. Thanks for watching Justin!
@@joeees7790 Still more work than a chimney. Set it up, strike a match, and come back to a raging inferno of burning charcoal. Try it once and you won't go back to anything else.
just be careful you don't get an ember in your eye when you dump it. never happened to me, but it always looks like it could. :)
@@dfdbbrbthey work great but take a while.
Heat deflector is the word you are looking for. I love these ceramic cooker.
Your video product reviews are great
Tell me he couldn't play beetle juice! He has a striking similarity to Michael Keaton. Haha
Hes famous ! Ill take it!
The wood paddle is actually a grid scraper. Look at the grooves on the end.
Also you can now get a battery powered butane lighter that doesn't need a cord. It even has a fan built in, I love my EGGniter. :)
I got a Big Joe a couple years ago. I have cooked several types of fish, grilled shrimp, lobster and so on. I cook on ours about 5 days a week, year around. Our Christmas dinner was 2 Boston butts for BBQ and racks of ribs
I love watching stuff on kamados. I’ll get hate but I fill with lump and use 8 briquettes as a fire starter.
I have used instant light charcoal in mine, seams to work fine, if there is a reason not to please share..
Have you tried using a chimney to start the lump charcoal? Instead of lighter fluid you could try the alton brown method of newspaper and a few sprays of vegetable oil.
Man I love my Big Green Egg, big learning curve but once you learn it, its amazing.
Have you ever lit the BGE with crumpled newspaper under the charcoal? I have found three full sized pieces of paper then charcoal on top. Light the edges of the paper and shut the lid with all air vents fully open. This lights pretty quickly and you don't have to get the power cord out.
i havent tried that
It will smoke like crazy for a few minutes but just let it go. All the neighbors will think your house is on fire LOL!!!@@YakMotley
Replace the bottom grate with a slatted grate for better airflow. Then just use newspaper to light the charcoal. You can help it heat faster with a low speed battery powered leaf blower - blow up from the bottom. Sounds like a jet engine. Also, get the cast iron top grate for awesome searing.
It will work better if you pre-heat the stone then place the pizza on it. That probably prevent the edges of the pizza to burn.
Try to ball up a couple sheets of newspaper with a small drizzle of olive oil under the coals to light. I've been starting my BGE this way for 19 years. That electric starter will last about 6 months.
Your right, there aren't many how to's on the egg. I want one but my wife got me a big smoker grill.
To keep my stone from getting greasy from the grill grate, I roll up four balls of aluminum foil and set them under the stone. It also makes it easier to pick up the stone off of the hot grate using oven mitts.
They actually have a fan for the egg to control temp
Briquettes have a lighter fluid taste if u use lighter fluid lumps better but briquettes aren’t that bad just get all naturwl
I have a Grilla Kong, have found lighting with a fire starter like tumbleweed to work the best. Put a lit one in the middle and surround it by big lumps, will catch on its own with very little interaction. Tip for smoking i like to soak my wood in cheap red wine especially the apple wood
That looks like the XL. Right?
definitely my favorite grill. i have a big one.had it for years and I love it. I had one of the originals and they did not have the glaze on the outside they do today and it eventually cracked. the one i have now is like new after many years of use. gas grills just don't get it after one of these.
Jack, You need a stump so you can split that wood quick. When the axe sticks in the top of a log, lift the axe up over your shoulder, flip axe over so flat side is down and drive it down onto stump and log splits as it travels down over the cutting edge. I saw my grandfather & dad split wood that way. Great video as usual folks
It takes a LOT of experimentation to learn how to cook on any fire. I run a Webber and a barrel smoker and even after 16 years I still find new things to do to improve the final product. Best of luck, you'll learn. :)
It was nice meeting you today at HD, love your channel!!
A cordless leaf blower works better than a hair dryer
When you get good at using the Egg, don't buy into the electric control devices. They are expensive and are no better than you are when you know how to control the fire. learning comes with using. Some people think you have to get one of those auto air controllers. Screw that. You will need a temp probe when doing low and slow cooking just to monitor the inside of the meat without lifting the lid which you do not want to do.
hey yak preheat the pizza stone will work better
Yup, get your BGE up to 700*F with the Pizza stone on the grill with no plate setter installed...4 minutes flat. I use a 1200w cheap heat gun to fire up my lump charcoal.
I’ve been cooking with a Visions Professional C for 9 years and a refurbished BubbaKeg for a few months. If you want a hot fire, real quick like, put your leaf blower to work. Seriously...I’ve done a few times and it works. Just beware of the amount of embers it can potentially shoot into the atmosphere.
Awesome. FYI. You are NEVER too old to love a grill. 😄
lol! Thanks for watching Matt!
Captain Yak ....You need to start a cooking show......Samatha could be your "Spice Girl"!
It's good to know I'm not the only one that puts things in their bathroom sink lol
Heat the stone with the grill!!
Royal Oak charcoal is the cheapest charcoal out there and its the SAME as Big Green Egg charcoal.I worked at the Elsinore No. Royal oak plant and we bagged them both side by side .one bag was $16 the other was $60.same shit and the royal oak bag was 4 pounds heavier.
You should do a brisket.... turns out amazing. Use the heat diffuser and put the water pan underneath. Also, get a dual thermometer and put one probe on the grill (this gives you a more accurate grill temp than the one that comes with the egg) and one in the meat if you are doing a low and slow, that way you can’t go wrong with your meat temp.
Doing one for super bowl!
Then you definitely want to get a dual temp probe. Some of them even do Bluetooth to your phone so you don’t have to keep going out to check the temp. Good luck, it is actually really easy, but just takes time. There are really good UA-cam videos on doing the brisket on the egg.
Smoke at 250 till good bark and around 160 degrees then wrap till around 200 internal temp and bone pulls out free
Nice setup. I use a pitboss 820 deluxe. It smokes, grills and bakes also. The wife and me love it.
I’ve had my egg for the past year it’s by far my best investment so good I got the smaller MiniMax for the hunting camp!
You wanna pre-heat the pizza stones really hot for a more crispy crust. About 550 degrees Fahrenheit with a thermometer gun.
I have a Weber grill and I love it I use the Royal Oak with a chimney starter
Another great video! Hope to see you fishing again soon! The chimney is the way to go on the grill as others have said..now the real question is where is this good pizza place?? We moved down here 6 months ago and cannot find decent pizza! We are over across the bridge in AL but spend most of our time shopping and fishing on the FL side.
2 things....that top piece will not allow the egg to get to its higher temperatures.... remove it.........the other is to make a whole chicken "beer can" style.......smoked over cherry....the leftovers the next day in chicken salad is AMAZING....bar none!
Hi Jack thank you for making this video it's really full of information on the green egg been thinking on getting one but I have been doing all my grilling on my 13.00 dollar wall Mart special I can't tell you what a great little grill this thing is the only thing I have not clocked on it is fish but it's great any way thanks man enjoy your egg dude tight lines👍😁🇺🇸
Hi Yak and Sam I was down in Pensacola last October, really wanted to meet you two..wife and I made it to McGuires and Hemingways.. LOVED IT !!...try heating the pizza stone in the green egg first, then put a little corn flour and put pizza on it..cooks really quick and a lot better ....
Wish I had a green egg... Good video Jack and Samantha! You can make your own chunk charcoal with a metal barrel and some rebar. I use pecan wood for most of my cooking. Thanks for sharing!
I driver for Uber. I just picked up youtuber. he said you all only get paid for half the credit of an ad that you have chosen for your page if people hit the skip button. I have always skipped them but will not now. I am glad I didn't this time the jeep ad was awesome!! love it!
I enjoyed your video. Here are a few tips: Use a chimney charcoal starter to get the charcoal evenly burning, throw a few chunks of hardwood on top of the charcoal in the egg for extra heat and preheat the piza stone. Thank you for sharing.
Preheat, hell yeah, get a wooden pizza peel and dust it with corn flour. Build the pizza on it, leave the lip of the dough sticking off, and it's all in the wrist when you slide the 'za off onto the hot stone...
Real stone pizza ovens get up to 900 degrees and such, and the pizza cooks in 4-5 minutes with browned cheese.. Heat, hot-n-fast is the key to pizza. At Pizza Hut, our conveyor oven ran at 500° (in the 80s-90s) and it took 8 minutes to run a pizza through.
Amen, preheat that stone!
Yep, preheat the stone over the convection stone to 500+ degrees. Start with Fire and Flavor starter blocks from Lowes.
Thanks for sharing looks like your getting good advice. 👊
sure im not the first to say this but pizza stone should be hot as the dickens when you put pie on it. also putting in a cold stone into a hot cooker greatly increases the chance of it cracking.
There’s nothing wrong with using the electric starter. I have one and use it all the time. I also use a heat gun. Just to let u know Home Depot sells royal oak lump for about $12. Also a little tid bit of info, big green egg lump is made by royal oak but they charge twice as much. Also if u live in a area where it freezes and find ur egg has froze shut just start u a few coals and drop them in from the top and they will thaw it from the inside. Look up bbq guru digiQ if u plan on doin some low and slow. Great product.
Awesome!
Hey! In some of your videos i have seen a cast net hanging in your shed. I want to buy and learn how to throw one on the beach for bait. I visit in June and July from California.i plan on buying one for home to practice, then buying a good one to leave at my sisters house in Tampa, so when I visit I will have it there. Yes, i have my fishing gear for here and a set of fishing gear there. This way I don’t have to drag it on the plane. I beach fish in Indian Shores area. Can you make a video on what net to buy. I have watched some videos and now I am a little confused. Do i get 1/4 or 3/8 inch. Do i get a 5ft or a 7ft. Then what weight size. I like fishing shook, but what ever bites at the beach is fine with me! Thank you for your positive videos.
Net size is a tricky thing. Depends on what your fishing for. Thanks for watching!
Dude you need a chimney coal starter. You are gonna love it!
Why can’t u use charcoal starter in stead of the home alone starter
Dear lord. Preheat the pizza stone and transfer raw pizza to it once it’s hot. Learned that shit the hard way. Had to chisel my pizza off the stone. Still good, just a giant pita
Good video. I did not know how much prep is involved on these. I think I will stay with gas. Thx.
I realize this has been said before, but get a Weber chimney starter. Use either pieces of the charcoal bag or news paper as the starter. A piece of paper towel soaked in vegetable oil on top of that. Acts like a candle. Otherwise, great video!
AKA Elder Ward here you should also go to the big green egg forum
Pizza looks fantastic! Get a chimney starter for the lump charcoal
Your hair dryer trick reminded me of a time me and my cousin couldn't get a huge burn pile lit so we took backpack plowers to it. Lol it worked
Loved your video, on the big green egg, I have a Kamado Joe, which do have videos on how to start it and tons of food recipes on you tube. To start I us a firestarter that I got at lowes that is 100% natural and is quick and easy, you light it and forget it. Adds no flavor to food and is much quicker than the electric iron.
Nice Hobie 👌🏻👌🏻🎣🎣
So now I gotta get a salt block AND a green egg. LOL, enjoyed the video!
Hey Idk if you remember talking to me awhile back when you were shark fishing I talked to you about the army and why you joined and why you took officer route well I enlisted in the reserves 2 weeks ago and I'm gonna do for after basic and ait to try the officer route I just want to say thank you for talking to me it really made my year because you made me wanna get out and make fishing videos
45 or less seconds with a propane torch gets mine going quite nice.
Starting to feel old? Lol the baseball cap given that age away.
The egg can be used as a smoker. Can smoke everything from cheese ( few lumps of coal in a tin coffee can under 90deg )to well anything. Never personally owned one but owned a bunch of smokers and grills and the egg is the best of both worlds I've heard from friends that smoke and grill
i havent gotten to smoke anything yet
When you do it's fun
Pre-heat that stone. Get ya a pizza peel. Keep it up! trying new things is great. I know a guy that uses travertine tiles from home depot instead of a "pizza stone" and his pizzas are quite tasty and the tiles are cheap.
You should try Wicked Good Weekend Warrior blend charcoal. That stuff is fantastic. Emd ditch that starter. Also, try Chris Lilly's Championship winning recipe for Pork Butts. Unreal. Google that and you'll find it.
Also, on the pizzas, use some corn starch on the pizza stone to keep it from sticking. I've also used parchment paper cut to the size of the stone. Anything hanging over will get burnt and fly all around. Ask me how I know. Lol. Trimming it makes it perfect and clean up is easy. Man hit me up if you've ever have any questions about cooking on the Egg. You'd fall in love with my summer kitchen. Good luck!
Always wanted a Green Egg...thanks for the tips!Pizza looked great...mmmm👍🏻
Ive had fun with it!
Great video with personalities! We have a Green Egg and it is awesome.
One more comment. I've got a Primo Oval and love it. My two favorite methods to light it is either a chimney starter or the Cajun Dragon propane lighter.
What do you keep looking at?
I love you guys.