I had been using a gas smoker for about a year. I bought a cheap gas smoker cabinet. It was an inexpensive way to break into barbecue smoking meat. One thing that became apparent very quickly is that I was getting tired of the constant maintenance to keep the proper temperatures in the smoker that I had.(thin metal walls on the smoker) I also had to load chips regularly, which also lowered the temperature all the time.

So, I started doing research on others smokers on the market and found an unbelievable amount of custom (another word for expensive) smokers. I decided to start searching online forums that did reviews on grills and smokers. I ran into a number of websites that did reviews on smokers and grills. One thing I noticed was that the Big Green Egg kept coming up positively in the listings. I found out that a local store close to my house was selling them. I just happened to go there on a day when they were getting ready to demo one and started talking to the sales person. He explained the common features that I expected this to have. (smoking and grilling etc...) Then, he started talking about the breads and pizzas he makes with his. Now I was hooked, since another food I enjoyed making was pizzas. I have been disappointed with making them in my oven at home because it can only get to 500 degrees and never imparted that wood fire taste that I love in pizzas. Needless to say, I purchased one 2 months ago.

Since purchasing the egg, I have grilled/smoked the following:

• · Baby Back Ribs (2 times)
• · Pork Chops
• · Boston Butt (2 Times)
• · Brisket
• · Bacon Wrapped Jalapeno Poppers
• · Twice baked potatoes
• · Pizza (2 times)

Without exception, the meats came out flavorful and moist. I will be posting some photos and information about a number of my smoking and grilling experiences.

Key Components Used

• · Big Green Egg XL
• · Plate Setter (must have)
• · XL Ash tool
• · XL Baking Stone (for pizzas or breads)
• · Bag of Lump Coal

Things I learned while experimenting with the egg:

Take the time to setup the lump coal.

• Use the ash tool to remove a much of the ash as possible from the fire box. I remove the ash every 2-3 uses (as a general rule).
• I like to stack the center of the firebox with larger pieces and ensure that they have plenty of air around them. (this allows the fire to breathe).
• I use fire starters because they are pretty quick (start a good fire in about 10 minutes)

Coming up to temperature is easier than getting the egg to cool down to temperature

• I open up the draft door on the bottom full and the top full until I get a good fire started. Once a good fire is started, I close the lid and wait until the temperature is within 20 degrees of my desired temp. At this point I start to close the draft door and top a little at a time until I tune in my desired temp.

Helpful Websites:

• http://eggheadforum.com
• http://www.drbbq.com/
• http://www.nakedwhiz.com/ (great resource)
• http://winklerhouse.tripod.com/askabutcher/index.html
• http://hubpages.com/_jgo3sj30a9ce/hub/Low_and_slow_smoky_pulled_pork_BBQ_Make_a_great_backyard_cue_this_summer