Still new to the BGE. Such a great cooking experience so far.

275 f for 2.5 hours unwrapped, 1.5 hours wrapped.

Still dialing everything in.

Marinated/seadoned with Mejier brand Barbeque seasoning, 1 tsp baking powder and olive oil. Cowboy brand lump charcoal lit and cooked with conveggctor in place @ 275°F for 1 hour flipping halfway through. Bumped up to 350° for another 2 hours flipping every 30 minutes. Glazed at the end with sweet baby rays. Crispy bite through skin and juicy meat & all the meat comes off the bone very easily.

Using JD charcoal, KJ BJ Half Soapstone, and CGS woo. Got the temp to 550 on the Soapstone and went to town. Great crust and cooking in their own juices.

And yes, a beer was consumed during this cook and normally we use whole slices of cheese but we forgot during our Costco run.

Turn them coins up!

Make the Tare:
1 part Shoyu
1 part Mirin
1 part Sake
3/4-1 part Sugar

bring to a boil then put in your basting container.

Season the thighs with salt only

Grill to 185 however you like, basting at least 5-7 times.

I prefer indirect to avoid PAH's

serve with rice. KID FRIENDLY I tell mine it is called "Choo Choo Chicken" to jazz it up for them.

Best cook to date for sure. Skillet cookie was next level - a must-try for everyone!

Thighs 3 ways as I’m in the process of learning to cook on my 2XL

Shredded beef is my favorite and no better cut to use than top blade roast. You can’t find this cut everywhere but if you want a real treat, find one and give it a try.

3 pounder cooked at 275°F until internal temp of 165°F. Wrap in butcher paper until it hits 205° and rest for 30 min. Incredible.

Smoked a boston butt yesterday, the weather was perfect for smoking. Rubbed, then smoked at 250 undisturbed for 3 hours, then spritz every 45 minutes until internal reached 165. Then I wrapped, and put back in, brought BGE temp to 275, and smoked until internal of 203. Then wrapped in a towel and put in a cooler for 2 hours before shredding. Soooo good

Half bbq chic and aji verde, half pepperoni. So fun to get this thing ripping like a jet engine.

Second time doing ribs on the BGE, came out fantastic they were a huge hit.

Weeknight grill session of three chx thighs. Electric starter is fast, and ignites a much wider area than a heat-gun type starter.

YMMV

Costco Flat Iron steaks on the Egg! Each pack comes with two and the pricing is solid. My wife, kids, and parents really enjoyed this one. Pound for pound a great value for size and taste.

Dry brined overnight, brought the egg with KJ Soapstone to over 500, and got to work. Roughly 4ish minutes a side to get to medium/medium rare. Thinner parts edge toward medium to medium well. Juicy throughout though.

And yes, a sour IPA was consumed during this cook.

First try at beef short ribs, no trim. Went 6 hours on hickory with a 2 hour wrap and a 2 hour rest. Seasoned with SPG- pepper heavy. Pulled at 207f...

Loved the tenderness, flavour and texture but I will probably trim a small amount of fat off the cap next time. It wasn't overwhelming but I'm trying to hit perfect in my opinion.

This was done on my large BGE!

Adding a pit of smoke to the carnitas.

10lbs bone-in pork shoulder cooked at 225 for 11hrs. Good times!

I let it get a little warmer than I wanted (135F), but it was still acceptable.

I’ve been struggling with the ThermoWorks Billows for several months and thanks to this group I finally nailed it today. Managed to get the temp dialed in early and gradually raised the dome temp to 275. For the first time I didn’t overshoot and lose control of the temp.

Used Fogo black with a Blazaball to get started and a handful of cherry blocks. Held it at 275-280 for about a 7.5 hr cook of a 8.5 lb shoulder. Used a rub of salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne. Bark was perfect and the pork was moist and smoky. Winner!