smokers Big Green Egg

jedisushi06 said:
What plate setter would anyone suggest buying?
Click to expand...
I just ordered the cast iron place setter for my egg and you can grill on it as well where you can't with the ceramic. Also the ceramic can crack whereas the CI will last forever. 
 
tctenten said:
Yes. I leave my stone in the oven all the time. Pizza goes directly on stone, rolls and bread I use parchment paper on the stone. Even when I am not using it. I have a different stone that I use for the BGE.
Click to expand...
I have a large rectangle stone for my longer loaves and 3 other round stones for my oven in the house and BGE. I use this brand as its guaranteed to temps over 1000*.
 
https://www.amazon.com/gp/product/B01G5L6DAI/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1
 
Did a clean burn yesterday and with the insane wet weather in Oregon this year she had a lot to sweat out. Gross
 
grossegg_zpsiw6pg8ln.jpg

I suspect the previous owner never did a clean burn
 
SavinaRed said:
Is that the Large or XL  ?
Click to expand...
 
large.
 
Savina, I saw something this weekend about how the firebox is supposed to be situated in the egg. The crack/slit is supposed to be lined up with the bottom vent. I'm just as new at as you are but I feel like if I cooked ribs without a plate setter for four hours they would be way overdone. Then again, the temperature is what it is regardless if it's being deflected. 
 
ColdSmoke said:
 
large.
 
Savina, I saw something this weekend about how the firebox is supposed to be situated in the egg. The crack/slit is supposed to be lined up with the bottom vent. I'm just as new at as you are but I feel like if I cooked ribs without a plate setter for four hours they would be way overdone. 
Click to expand...
I was able to keep the temp at 225-250 at the level of the ribs for 4 hours and they turned out great. I'll have to look at the crack/slit and see if mine is put in correctly. 
 
Also I have a friend who makes great ribs and the first 2 1/2 - 3 hours they are on the grill and then he puts them in foil for the remainder of the cook and puts sauce on them the last 15 minutes and they turn out great without a place setter. But experiment with yours and see what method you prefer and works the best for you.
 
Looking good so far. I like a rib you can cut clean and it doesn't shred, and when you take a bite it leaves a bite mark but there is no effort in pulling off the bone, but I don't like fall-off-the-bone, dry bone, pull all the meat off—ribs. Looks like you are headed in the right direction for me. :D
 
tctenten said:
attachicon.gif
IMG_7958.JPG

About an hour after they were cut.

The sauce was a tad to sweet, but my nieces loved them.

The BGE is like a rock. The temp just doesn't move unless you make it.
Click to expand...
 
My favorite combination for ribs is a slightly salty rub, kind of like Cajun seasoning,and then a sweet sauce.  I also like to sprinkle more of the rub on the sauced ribs to help build a little crust.  Also, I like to make my Egg ribs at about 225.  They are perfect in five hours. 
 
You must log in or register to reply here.
Back
Top