USVI-On-Line

Ron_L wrote:Oh! For you new Eggers... beware of the Egg flashback! I'm not kidding. When you are cooking at temps above about 450 degrees, open the lid about an inch and hold it there for about 30 seconds before opening it further. If you just open the lid the in rush of air can cause a flare up called a flashback that can burn you. I'm really not kidding. I lost all of the hair on one arm, one eyebrow and a bit of my precious head hair in my first flashback. I don't want to scare you, just remind you to be careful. here is more info...

http://www.nakedwhiz.com/flash.htm

Not just them little eggy things either. When I have the bbq trailer running we put potatoes (that's taters to folks from Kentucky, where the KY lives), onions and garlic in the smoker after ~150 pounds of meat comes out and goes to sweat. Invariably, that fine grey smoke goes white and I know that, despite my heavy damping, the annual grease fire has begun.

Well, you know what happens when you mix summer weather, 25 kegs of commercial beer, 100+ kegs of homebrew and a bbq unit blowing through 40 lbs of propane with cute tarts wearing small pieces of man-made fabric?

"Tarts: What are y'all doin' (spilling beer on breasts)

RickG: I'm cooking 150 pounds of meat, 50 pounds of potatoes and enough garlic to make you taste good.

Tarts: Oooh, I like your elbow length leather gloves!!!! He He He He.

RickG: Stand back you glistening wench, this is serious business.

Tarts: I want to see, I want to see.

RickG: Okay."

I push the smoker open, the flames envelope my leather welding gloves and upper arms, a couple of eyebrows and my forelock. I step back and dump the 1/2 gallon pitcher of water on the fire before the top of the fireball hits 20 feet. Then we roll some of the tarts around in the grass until the polyester on their breasts stops burning.

"RickG: Crap, that happens every year."

Keep the pig fat drippin' or somethin' bad happens y'all.

Cheers, RickG

RickG-As they say in the hills, "Boy, you ain't right."

Ron_L-Thanks for the info. I had no idea the charcoal would last that long even at low temps. I guess I'm going to have to go back to the instruction book and figure out the plate setter thing. I intend to get one before we smoke the butt (yeah, it does still sound weird) this weekend.

Thanks again to all.

RickG, I don't think I've heard bayer laugh so hard while reading something on line as he just did while reading your story. You are so funny!

Ron_L, I read the flashback warning, but didn't realize how dangerous it really is. We'll be careful! Thanks for the link.

bayer40601 wrote:RickG-As they say in the hills, "Boy, you ain't right."

Ron_L-Thanks for the info. I had no idea the charcoal would last that long even at low temps. I guess I'm going to have to go back to the instruction book and figure out the plate setter thing. I intend to get one before we smoke the butt (yeah, it does still sound weird) this weekend.

Thanks again to all.

The manual is OK, but there is better info here...

http://www.nakedwhiz.com/pullpork.htm

and here...

http://www.nakedwhiz.com/elder.htm

If you can find a platesetter it will make the cook a lot easier, and it is useful for roasting a turkey or baking pizza, etc. as well. It's worth the investment.

Planning on getting one today or tomorrow.

Thanks again for all your help and references. I've bookmarked them all. Will report back on Sunday or Monday with pictures if it turns out. If not, will change my user name and move to another Board.

Jo Ann-It's worth the investment. We have cooked 3 times this week and every one has been wonderful.

Hubby is egg shopping as I type! Yipeee!

Check Craig's List. You can get a pretty good deal if you are patient. My second large and my small came from CL.

RickG wrote:I step back and dump the 1/2 gallon pitcher of water on the fire before the top of the fireball hits 20 feet. Then we roll some of the tarts around in the grass until the polyester on their breasts stops burning.

"RickG: Crap, that happens every year."

I MUST attend this event some year!!!

Ron - glad to see you made it back - we all knew you would be helpful!

I don't even have a BGE or really know what it is but I am lovin' these posts!!!

Hey Nothing
You take care next week if you need a place to weather the storm my house is open and there isn't 4ft of snow on the ground.
Tom

I have used a Traeger BBQ for the past 15 years, it uses wood pellets and has 3 settings....smoke, medium and high. The wood pellets also come in different wood types.

It is great for pork and beef brisket, fill up the hopper, put the meat on, set to smoke and come back in 12 hours.

I've never heard of the Green Egg, now I need to go google to see what it looks like.