I hope that everyone is enjoying these Big Green Egg Instructional videos. Please let us know here if there is something that you'd like to see us cover.

@matthewross6045

2 жыл бұрын

Great videos. I recently bought my first BGE, this channel’s been really helpful. I’d be interested in a video on fish, and what sort of kit’s out there.

@jameswalton76

2 жыл бұрын

Spatchcocked chicken? Nann bread? Dutch oven?

@FOGOcharcoal

2 жыл бұрын

@@jameswalton76 here is a spatchcock chicken. Idea that we did. kzread.info/dash/bejne/fK2Cp7GSqaaoqpM.html

@philpeterson4545

2 жыл бұрын

What to do when there’s a gap between top edge & bottom edge when the lid is closed. That is, there’s a seal in front, but smoke comes out the back, because there’s about a 1/8” gap between the lid & the bottom part. I feel like there must be a simple adjustment to be made, but IDK how.

@FOGOcharcoal

2 жыл бұрын

@@philpeterson4545 I'm going through the same issue with one of my XL's right now. I need to figure it out as well.

Just a note to say thank you so much for your content. No time wasting, not too fast, not too slow, really useful information and education, and clearly lots of love and passion for what you do. As a new BGE user (after many years with just a gas grill) your guidance has helped me understand and fall in love with the process of charcoal cooking. I even ordered a few products from your website - so your videos pay off as well! Keep up the great work!

@FOGOcharcoal

2 жыл бұрын

Adam, I don't even know what to say except that I am so glad that you are finding them useful. Our main goal here is to help folks feel more comfortable and confident so It sounds like that is what we are doing. Enjoy and reach out any time you have any questions.

been eggging almost 20 years. always something to learn, hear again. good presentation, comfortable delivery. enjoy and live learned.

@stephaniestephens4759

6 ай бұрын

actually this is john on stephs computer. 😂

@FOGOcharcoal

6 ай бұрын

Glad you enjoyed it! Thanks for tuning in John!

I'm picking up my first BGE tomorrow, I have been binge watching your channel for the last few weeks.

@FOGOcharcoal

Жыл бұрын

Hey, that's fantastic, welcome to the addiction. Feel free to reach out with any questions!

Great instruction here, Ron. I wish you had these videos out when I bought my Egg 9 years ago. I went through some trial and error. You're doing a seriously great service to BGE owners. Keep 'em coming!

@FOGOcharcoal

2 жыл бұрын

Man oh man John, that made my day, thank you. I didn't even have an Egg 9 yrs ago!

Great videos, I’ve learned a ton. First brisket last night on a Large Egg. I found that the setting for 250 is the slight 1/16” crack at the bottom vent and a crescent moon on the top, not wide open. It was at 250 went I went to sleep and stayed that way for 12 hours. Variables - Green Egg Coals filled to just below the deflector, Green Egg Chunk Mesquite (4 good hunks), cast iron ash collector in the bottom, stainless steel fire basket. I am assuming everyone’s is going to be a bit different based on size of egg and all of these variables, but that worked perfect for me. Damp, cold night (40 deg) and it maintained that temp exactly the whole time.

@FOGOcharcoal

2 жыл бұрын

That is fantastic! Yes, it's important to find what best works for you and stick with that. Lots of variables come in to play. I'm glad that you are enjoying the videos!

Im really enjoying your tutorials! Just purchased a large, big green egg, for my husband so we’re learning how to use it, and your tutorials are my favorite!! Thanks 🙏

@FOGOcharcoal

2 ай бұрын

Hey, that's great Luz. Welcome to the addiction.

I just want to say... THANK YOU! I am a newbie to the BGE community, having just received my first XL this Christmas, and I'm binge-watching all of your awesome video content. I have ordered the Rutland gasket, and know how to put it on, thanks to you. I have ordered my Eggsessories, the ones you said are must haves. I am learning how to control temperature, and to cook various food on it. The right wood, how to light it, how to open it, and so much more. And, I just wanted to reach out and thank you for this amazing content brother! I will stay tuned, I am now a loyal and happy subscriber. Take care.

@FOGOcharcoal

2 жыл бұрын

man, Jim, you just made my day. I am so happy to know that these are helping folks with learning all about the BGE. Always feel free to reach out if you have any questions. Follow us on Instagram as well. @fogocharcoal and @cptnron302

Your campaign to make me buy a BGE is working! 🤣🤣🤣 love the video!

@FOGOcharcoal

2 жыл бұрын

Ninja, thanks so much my man. You can come try out my Eggs any time if you'd like to try cooking on one.😜

@ivse9696

2 жыл бұрын

Ninja, my Brother, you will love a BGE 😉

@luzsanchez3050

2 ай бұрын

Lol 🤣

I'm an OFA member (just say I'm older than Capt Ron); I've been cooking on my Egg for 20 years; I watch all VIDs by Capt Ron. Main reason for watching is his personality and presentation. Another reason for being hooked on his videos is because he teaches "technique" not "procedure". Meaning, lots of ways to skin a cat, and Capt Ron is just showing how he does it. Would enjoy seeing him use the Large instead of always using the XL. I know the XL is better for the camera. However, the majority of Eggheads I know use the Large. Yes, same procedures. However, there are sometimes minor differences that come up when using one vs. the other. Keep it going Capt John...!

@FOGOcharcoal

2 жыл бұрын

Well, you really just made my day, thanks so much! I think that's a great idea, I'll try to start using the large a bit more. You are correct, there definitely can be subtle differences.

thanks Ron !!! I already sae your Videos like 4 Times EACH, they are AWESOME !! TXS AGAIN

@FOGOcharcoal

2 жыл бұрын

That's so great Benja, I am so glad that you are enjoying them. You are very welcome.

I have had my Egg for thirteen years and still love it! But here is my latest improvement to my low slow cooking. I use the pizza stone with the expander set for my heat deflector instead of the regular ceramic plate setter for cooking ribs. I put a pan on the pizza stone with water plus aromatics and smoke the ribs about 4 +/- hours unwrapped. These ribs come out so tender and juicy it's a sin! so much better than when I used the plate setter. Why???? I still use the ceramic plate setter for most indirect cooks but for ribs and prime rib, I think the pizza stone with a water pan is much better

@FOGOcharcoal

Ай бұрын

Yep, that sounds great!

I've been watching all the FOGO videos you do and not only enjoying the content but learning a lot! As a new Big Green Age owner I am trying to soak up as much knowledge as I can. This video was great because I want to do some low and slow cooks to break in my Egg. Temperature management was one of the biggest question I had and this video answered those questions. Thank you!!

@FOGOcharcoal

Жыл бұрын

That's fantastic Mary. First, welcome to the addiction. 2nd- I'm so glad that you are getting some good info!

Great video. I have always struggled to keep my temp at 250-300 and you identified my problem regarding the upper and lower air vents. Thanks!!

@FOGOcharcoal

2 жыл бұрын

That's great to hear Robert, I'm glad we were able to help!

These videos are allowing us to avoid some of the mistakes you made to find out they were mistakes! Another very good video!

@FOGOcharcoal

2 жыл бұрын

Thanks John, yes sir, I hope to provide enough info so that others can avoid some of the trials and tribulations that I've been through.

Got to say THANK YOU! Great advice, can’t wait to try on my next cook! Love your videos….. great job!

@FOGOcharcoal

2 жыл бұрын

Thanks Lloyd, I'm glad you are getting some value out of the vids...

Really a good series of videos on the Green Egg. Thanks for all the practical tips.

@FOGOcharcoal

3 ай бұрын

Glad you like them!

Amazing video Ron! Super informative, you nailed it! 👏

@FOGOcharcoal

2 жыл бұрын

I’m glad you like it Ryan! Thanks for watching!

Brother thank you for your time and help. I bought one of the big blue XL ones (what I could afford) but I do use your charcoal. Your videos apply to the majority of kamado owners. I am off for 3 days next week and I plan on binge watching everyone of your videos and sharing them. Oh a thumbs up!

@FOGOcharcoal

Жыл бұрын

Hey, that's great Bradley. I'm no grill snob. If you're out there cooking, that is all that matters. I am so glad you like the videos, feel free to reach out if you have any questions.

Eggcellent video!! I've have successfully used BGE for a few years and still picked up a couple of good tips. Thanks!

@FOGOcharcoal

2 жыл бұрын

That's great Steve, You sound just like me, always willing to learn something new. Thanks for the feedback!

Great tips for the egg

@FOGOcharcoal

2 жыл бұрын

Thank you James, I get a lot of my inspiration from your incredible videos. I really appreciate you.

Just bought my Big Green Egg and Ron has got me up to speed from day 1, great videos!

@FOGOcharcoal

2 жыл бұрын

Welcome to the addiction James

Don't have a green egg but I've known about them for a long time .sir your video is very informative explains everything for egg users or other kettle type smokers. Thanks for that.

@FOGOcharcoal

2 жыл бұрын

Thank you James, I really appreciate that!

Always great videos, very informative!

@FOGOcharcoal

2 жыл бұрын

I cannot even tell you how much your support means to me sir!

Always on point. Thanks for the info.

@FOGOcharcoal

Жыл бұрын

You bet, glad you liked it

Thank you, great info as always!

@FOGOcharcoal

2 жыл бұрын

Glad it was helpful!

Thank you again for this great video!! I always learn something new from them!

@FOGOcharcoal

Жыл бұрын

That is so great to hear Sheila, it means a lot to us to hear feedback like this.

Yes please make a video on white smoke, blue smoke and no smoke. Thank you!!

@sheilacarter7915

Жыл бұрын

Oops. I saw that you already did.

@FOGOcharcoal

Жыл бұрын

@@sheilacarter7915 Lol, I’m one step ahead! 🤣🤣

Great video, seriously. This is exactly the info or behind the scenes tips that I have missing with my BGE.

@FOGOcharcoal

2 жыл бұрын

That's fantastic to hear Barkley, I am so glad that you enjoyed it. We have a whole playlist of them on our channel. Feel free to share it with your Egg friends!

super! love it

@FOGOcharcoal

2 жыл бұрын

So glad! Thanks so much!

Nicely done your videos are a must have for my new big green egg- Thanks for doing this.

@FOGOcharcoal

Жыл бұрын

You are very welcome and welcome to the BGE addiction!

Thanks for the multiple videos. New to BGE. Learning Lot. My first low and slow is a boston butt. I'm sure it will be great. Thanks again.

@FOGOcharcoal

2 жыл бұрын

You're very welcome. I M Glad you are getting some value out of the videos

Great video!! Newbie here and I'm totally binging on all your videos. Thanks so much for schooling me!!

@FOGOcharcoal

2 жыл бұрын

You are so welcome! I am glad that they are helping! Welcome to the BGE addiction

this is great information. Thanks!

@FOGOcharcoal

2 жыл бұрын

You're welcome, glad you enjoyed it!

Eggcellent video!

@FOGOcharcoal

2 жыл бұрын

Thank you! Great profle pic, love the Stones!

Thank you. Great information.

@FOGOcharcoal

2 жыл бұрын

Glad you enjoyed it Charles. I love to hear that folks are getting something out of these

Love it brother and agree on the process. On my kamados have to make sure area around bottom vent is clear of any charcoal particles for airflow. I also keep my top and bottom vents all the way open until fire is rolling then adjust vents for appropriate temp. I also use foil on my deflectors.

@FOGOcharcoal

2 жыл бұрын

Yes sir, it is a compliment to me that a pitmaster of your caliber does things the same way that I do. I really appreciate the feedback Matt. Keep the awesome content my friend. See you in Lexington....... 😜

@meatthecookk.2227

2 жыл бұрын

@@FOGOcharcoal 😂 just a backyard cook my man and certainly see you in Lexington 🤣

Great video Ron!

@FOGOcharcoal

2 жыл бұрын

I really appreciate that Andrew, thanks! Anything you'd like to see us cover?

Yep love the video

@FOGOcharcoal

2 жыл бұрын

I'm so glad that you do, thanks!

Good instruction, Ron!

@FOGOcharcoal

5 ай бұрын

Glad you enjoyed it

Been a BGE dude since 2014, and never heard of this charcoal.... Yes, I live under a rock. After watching this, and watching a couple FOGO review vids, and seeing the size of this stuff, I just ordered a couple bags. I CANT WAIT TO TRY IT! I'll let ya know after some slo low mo fo cooking :P

@FOGOcharcoal

2 жыл бұрын

That's great Bill, welcome to the FOGO Family!

Love following you. Just recently received a big green egg.

@FOGOcharcoal

Жыл бұрын

That's great Ed, welcome to the addiction

Excellent video. Yes, I would like to see a video that covers the different smoke colors.

@FOGOcharcoal

2 жыл бұрын

Hey Todd, here is a link to that video. kzread.info/dash/bejne/qZpoqrZxnJacm8o.html

Good afternoon, I really enjoy your videos and definitely would like to have more knowledge on white and blue smoke.

@FOGOcharcoal

2 ай бұрын

You got it! Here you go sir! kzread.info/dash/bejne/qZpoqrZxnJacm8o.htmlsi=5iOMT7CKSSB0irVj

Captain 👨‍✈️ Ron good info. To keep my platesetter clean when smoking I take aluminum foil and roll it up like a cigar then bend into a U shape. Next I use the Smokeware drip pan. It catches the drippings, by being elevated keeps from burning the drippings. Also I wrap the drip pan with foil so when done I can peel and dispose of. Less cleaning required. 👊🦅🇺🇸

@FOGOcharcoal

2 жыл бұрын

Yes sir Russ, that is an eggcellent way to do it. Look at you...the student has become the teacher! I've really enjoyed watching your BGE journey. Your passion always shines through.

Thanks your vids are very informative !

@FOGOcharcoal

Жыл бұрын

Glad you like them!

Love your vids Captain Ron! I would love to see a vid about how to effectively use the Genius. Many thanks!

@FOGOcharcoal

Жыл бұрын

Hi Chris! Thanks so much! I'll submit that for approval!

You are always so informative 🔥

@FOGOcharcoal

2 жыл бұрын

You need to come down and film some videos with us!!

@Tinacannoncooks

2 жыл бұрын

I would like to, send me a ticket

Thanks Captain Ron! 1st pizza! Great!

@FOGOcharcoal

2 жыл бұрын

You are very welcome! That's what I love to hear! Thats Amore

Thanks, leaning about the BGE just got mine today 🎉

@FOGOcharcoal

10 ай бұрын

Fantastic! Welcome to the addiction

Absolutely loving the videos ! Two reasons for the comment … 1. Wold absolutely love the video on the smoke that you mentioned . And 2. Definitely will only use chunks for low and slow and will never soak anything … but I wondered, when would you ever use chips ? If ever ? Would you only use them maybe if you was searing a steak after you have already cooked it to 125 degrees internal indirectly for example ? I hope I have made sense haha

@FOGOcharcoal

2 жыл бұрын

You made perfect sense Mark. 1st- the smoke video is now officially added to the plans. 2nd- I do occasionally use chips. Just like you said, maybe for some wood flavor when I'm searing and if I have something smaller that I'm smoking and don't want to overload it.

great content!

@FOGOcharcoal

10 ай бұрын

Thank you

Thank you captain Ron.

@FOGOcharcoal

Жыл бұрын

You are very welcome Omid

@omidfard4079

Жыл бұрын

@@FOGOcharcoal just placed my order for the drip pan, blazeballs and more goodies, really enjoy your videos.

You are awesome!

@FOGOcharcoal

Жыл бұрын

You are!

Love the green egg videos. Subbed

@FOGOcharcoal

7 ай бұрын

Hey, thanks! We are glad you're enjoying them!

I love this ! I've had a BGE XL for 7 years. Got the Kick ash ,great product! There are certain areas that don't catch? I religiously clean it? I use my lawn blower to reinnite it . Any suggestionss?

@FOGOcharcoal

Жыл бұрын

No, that is very strange. Just double check that the air holes in the firebox are not clogged.

I will make a turkey after your recipe tonight and will use your super premium lump charcoal. I’m super excited! I even got a free Santa coal bag when I bought your coal at Ace hardware. Thank you so much!

@FOGOcharcoal

7 ай бұрын

You are so welcome and that is so SUPER!

@dapiddiboy

7 ай бұрын

Turned out amazingly! You make a difference in a husbands life. It was the first time cooking a turkey on the green egg and it was for the whole family but everybody loved it. Thank you so much!

Fabulous instructional content Ron. I love that you cover all the methods on how to operate the BGE and give a concise detailed explanation of how and why. By the way, when will the fire starters be back in stock?

@FOGOcharcoal

2 жыл бұрын

Glad it was helpful! I'm really grateful for the feedback, thanks! They should be back in stock very soon, I'm not sure of an exact date though.

@ferniec6004

2 жыл бұрын

@@FOGOcharcoal I’ll keep checkin’ periodically for availability. Y’all’s videos are much appreciated as always.

Thanks! I am going to use your tips to get the Temp to 250, I’ve been stuck at 300 but I believe I had the Vent too open . I will try Wood chunks too instead of my chips 🤠🤩

@FOGOcharcoal

5 ай бұрын

You are very welcome.. I really think that you will notice a big difference with both tips. Let us know how it all works out.

Great channel

@FOGOcharcoal

2 жыл бұрын

Hi Julie, thanks so much, I'm so glad that you enjoy it!

The fire start below the charcoal will generate a lot of smoke

@FOGOcharcoal

Жыл бұрын

No sir, we do it all the time and it definitely does not.

Thanks for your video! How much opening in the lower vent for cooking at 350 and 450 F you would go for? Thanks again Hugo

@FOGOcharcoal

2 жыл бұрын

You are very welcome Hugo. I'd say about three fingers width open should do 350 quite nicely. Just an estimate though.

Very impressed! No wonder! I got a question ,though: what if I want to set a temp of 175 not 250?

@FOGOcharcoal

6 ай бұрын

You need to use a very small amount of charcoal for that. The more charcoal, the hotter it will want to burn.

I'd love to see a video that explains different color smokes!

@FOGOcharcoal

2 жыл бұрын

Coming soon! We are definitely planning that video right now!

@MLJ06

2 жыл бұрын

@@FOGOcharcoal Fantastic! Thank you, sir!

How about a video on using the Egg Genius or the Flame boss. Big fan of your videos. Happy Sunday

@FOGOcharcoal

2 жыл бұрын

Great suggestion! You know, we had just talked about doing that. I believe that you may have convinced me.

New to BGE, plus new to smoking all together. Your videos have been a great help. So far Im on my 5th boston butt. What are your thoughts on using a temp control device like flame boss or the egg genius? You may have a video on this, i just havent seen it yet.

@FOGOcharcoal

Жыл бұрын

Hey Adam, welcome to the addiction. We are fans of controllers like that but everyone is different. We actually sell the Flameboss on our site. www.fogocharcoal.com/products/flameboss-400-wifi-temperature-controller?_pos=1&_psq=flame&_ss=e&_v=1.0

What about putting wood chunks in the middle and top to make the smoke last longer. Would that produce dirty smoke?

@FOGOcharcoal

Жыл бұрын

I actually like that idea. I don't think it would be too bad at all.

Do you recommend using a drip or water pan on top of the convection plate/foil for smoking?

@FOGOcharcoal

2 жыл бұрын

It can definitely help. See the video that we just did regarding the juiciest brisket...

Great video, tell us more

@FOGOcharcoal

Жыл бұрын

Thanks! Will do!

I don’t have a BGE yet, just a Weber kettle & an old WSM. I do however enjoy your videos. Maybe soon 😁

@FOGOcharcoal

2 жыл бұрын

Very cool Larry. We are planning an entire series on Weber Kettle cooking next! Those WSM's are great too.

I just got an extra large Big Green Egg & I love it. Love your videos! I'm looking for a charcoal ash basket like the one you have in this video with the two handles that swing to the center. I can't find it anywhere online. Where can I get one?

@FOGOcharcoal

2 жыл бұрын

Hey Christopher, glad to hear the videos are helpful. That is the basket that is made by Big Green Egg and is available at your local BGE dealer or on their website.

Thanks a lot for your videos! It would be great if you show how to smoke or grill a salmon or other fish (e.g. Branzino) Greetings from Vienna Austria

@FOGOcharcoal

2 жыл бұрын

Danke! We have made a few in the past but we will definitely be doing more fish in the near future.

I use a jjgeorge grill torch to light the charcoal. Usually Iight all areas of the charcoal in the egg. Is this recommended or should I use the wood chips to light?

@FOGOcharcoal

Жыл бұрын

I use the same torch every time I light my Egg. I do like to throw some of our starters in there though

Back to basics!

@FOGOcharcoal

2 жыл бұрын

Exactly! It even helps me to review this stuff.

Just watch your video on Cook low and slow and I would like to know more on the Blue smoke and control on the BGE.

@FOGOcharcoal

2 жыл бұрын

Good news William, we just released the blue vs white smoke video! Ask and ye shall receive!

Greetings from Belgium!

@FOGOcharcoal

Жыл бұрын

Salut!

I am new to the Green Egg but so far LOVE IT!!!! My question is that my things seem to cook faster than I expect. When I smoke, I keep my heat at between 230-250. Is it that the Egg is that well insulated that it cooks 'better/faster'?

@FOGOcharcoal

Жыл бұрын

Hi Angela, probably so, yes. They really hold heat very well and that can cause the food to cook quicker. The other part of it is that the way that the air flow works, they act almost like a convection oven in a way.

From this video alone, I can see why my first brisket on my BGE wasn't excellent....I look forward to my next go 'round. Thanks.

@FOGOcharcoal

Жыл бұрын

If at first we don't succeed.....

@SteveBurrito

Жыл бұрын

Don't get a BGE

I’d watch a smoke color video, Ron. Thanks!

@FOGOcharcoal

2 жыл бұрын

You got it! kzread.info/dash/bejne/qZpoqrZxnJacm8o.html

Have you ever smoked lamb shoulder on the BGE? If so, can you give me some ideas. Just smoked wings at 250 per your video on smoking and they were/are awesome.

@FOGOcharcoal

2 жыл бұрын

That's great to hear! NO, unfortunately I have never smoked a lamb shoulder.

First time watcher, but will definitely return. If I am cooking a brisket or anything at 250, do you hold the temp down when it is reached or do you let the fire go and then choke it back down? I have heard arguments for both but am interested in your input. Thanks!

@FOGOcharcoal

11 ай бұрын

Oh, no no, catch the temp on the way up. It is far easier to heat it up more than it is to cool it down.

Hello, can you advise on what you use to make your grill grate handle? Are these for purchase or did you make them. Thanks

@FOGOcharcoal

2 жыл бұрын

Hey Bobby, those are a part of the Eggspander system from Big Green Egg.

Is the convector needed for smoking? Or can I throw some pellets over lit charcoal and use it directly under my ribs?

@FOGOcharcoal

Жыл бұрын

You would have too much direct heat for smoking. It would burn the bottom more by doing it like that. Any time you're smoking in an Egg, it is recommended to use the Conveggtor.

Once you are 20 degrees from target and close the bottom vent to 1/16 or 1/8, how do you know the temperature won't keep rising? I noticed that you didn't wait after target to see if it had stabilized, so just wondering how that works! Thanks

@FOGOcharcoal

2 жыл бұрын

Great question Janis, it should continue to rise but only to your desired temp. Once you.ve done it a few times, you will really get the hang of it. By closing the bottom vent to those settings, you are limiting the oxygen getting to the fire so it will just maintain with the amount of air flow that it is getting.

What gloves to you prefer? straight nitrile or do you use a cotton liner? if so, which ones? (trying to avoid some of the junk on amazon)

@FOGOcharcoal

2 жыл бұрын

The short answer is both. I wear just nitrile when handling cold food but if its hot, I wear cut gloves from Trompo King underneath them.

Would a brisket be a good first cook to keep it under 300 and cure the adhesive?

@FOGOcharcoal

Жыл бұрын

If you are comfortable smoking a brisket then yes. If you don't have experience with it, I would more likely recommend a pork butt and make pulled pork.

White vs blue smoke video please! Do NOT believe I am getting this right

@FOGOcharcoal

2 жыл бұрын

We actually did one. kzread.info/dash/bejne/qZpoqrZxnJacm8o.html

Thanks for the video. Need all the help I can get. I live at 9000 ft, have been using a traeger for 18 years and have now owned a BGE XL for 2 weeks. Getting to and maintaining temp has been a true challenge. I put what I thought was enough fuel for a slow long cook, lit it up and temps shot to 500 degrees'ish. Was impossible to get the BGE cooled to 250 to 275 degrees. I will try this approach. Also wondering if these things are meant to be used at this elevation (27% less O2 than sea level). Sticking with it for now, but have had a lot of buyers remorse and frustration to date. Currently missing the traeger - but will be persistent.

@FOGOcharcoal

8 ай бұрын

Mark, I beg you to stick with it, you will learn to love it. There can definitely be a bit of a learning curve though. If it gets too hot, add more charcoal on top and shut the vents down considerably. That'll choke out the top layer of charcoal and cool it off quickly. The trick is to catch the temps on the way up... It's difficult to cool them down quickly.

@markspiewak7485

8 ай бұрын

Appreciate it. Gonna give it a shot this afternoon. Just got 10" of snow. Should be fun. @@FOGOcharcoal

Very good thx greets from munich Germany 🔥🔥🔥🤘🏻🤘🏻🤘🏻

@FOGOcharcoal

2 жыл бұрын

Danke mein freund!

@FlorianR1988

2 жыл бұрын

@@FOGOcharcoal sehr gerne sprichst du gut deutsch??

@FOGOcharcoal

2 жыл бұрын

@@FlorianR1988 Nein, ich kenne nurein paar Worte

@FlorianR1988

2 жыл бұрын

@@FOGOcharcoal that's okay no problem

I would like to see a video on how to get good smoke.

@FOGOcharcoal

2 жыл бұрын

Ask, ye shall receive..... kzread.info/dash/bejne/qZpoqrZxnJacm8o.html

Just started cooking with the big green egg have grilled twice and 1 low and slow every time my temp slowly creeps up even on the low and slow it started creeping up stayed about 305 had top vent open bottom vent almost closed any suggestions thank you love your videos they helped me decide to buy the egg also for low and slow I used fogo wood

@FOGOcharcoal

Жыл бұрын

Hi Anthony, check to see if you have any alignment issues all around. Put a piece of paper in between the dome and base and close it. Pull the paper, it should slide but have a little tug to it....

@anthonyearle1506

Жыл бұрын

I will check i know i had issues first cook had smoke coming out in a couple of places found a video made adjustments no more smoke leaks thanks for responding keep up the videos they are awesome and very helpful

Yes I’m interested in different type of smokes

@FOGOcharcoal

2 жыл бұрын

Eggcellent Julie, that video will be coming out tomorrow.

Heck yes, this is REALLY helpful! Ugh i've been hitting a wall on how to smoke low and slow for a long time with the big green egg. Is it the same for the L sized? Put charcoal up to the fire ring? Can an L sized BGE do long smokes?

@plausiblecoverstory

2 жыл бұрын

I have a large egg and have easily smoked brisket for 20 hours with fuel leftover at the end - exactly like this. Only problem is most packer briskets are right at 18 inches long so it's a tight fit inside...just be sure to trim it right...it shrinks as it cooks of course.

@FOGOcharcoal

2 жыл бұрын

Hi Miguel, yes, it works exactly the same way on the Large. I like to fill it up with charcoal just under the plate setter.

@FOGOcharcoal

2 жыл бұрын

You're so right Dave, exactly. Get yourself a rib rack and drape a big brisket over the rib rack and it'll fit way better.

@russwelch8290

2 жыл бұрын

Absolutely a Large can do it. Like Ron said fill up the lump charcoal and watch it go. I have done long overnight cooks no issues. I have a pair of Large Team Beavis and Butt-head huh huh fire fire

Where did you get the black gloves that you have on most of the video?

@FOGOcharcoal

Жыл бұрын

I got those from my friends at @kickashbasket

obviously to keep the temperature at low and slow between 225 and 250 you have to now close the top to a slit in the bottom almost closed, correct???

@FOGOcharcoal

4 күн бұрын

I leave the top open all the way and close the bottom down to just a slit

What gloves are those that you are wearing during the ash/charcoal portion of the video?

@FOGOcharcoal

Жыл бұрын

They are available through Kick Ash Basket

Do the coals last the whole time then ? I was just thinking I’d have to keep taking the meat out to add more coals.

@FOGOcharcoal

Жыл бұрын

Great question Oliver. I have actually cooked in my XL for 24 hours at 250° and still had charcoal left. I never added any at all.

How do these instructions change for a smaller Big Green Egg? I have a medium one.

@FOGOcharcoal

Жыл бұрын

Hey Joe, it should be the same for all of the sizes.

Ron! Those were 2 righthanded gloves with the green dots😂😂😂👌

@FOGOcharcoal

Жыл бұрын

LOL!!! Maybe you're right!

Is it normal to not have that nice blue smoke for very long? I followed the directions in the video and after the white smoke cleared I only had blue smoke for about 30 minutes. I had no smoke coming out of the top vent the rest of the cook. Thanks!

@FOGOcharcoal

Жыл бұрын

Yes, absolutely! You should definitely have clear smoke after the blue. Just because you can't see it doesn't mean it isn't there.