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Topic History of: Humbled
Max. showing the last 6 posts - (Last post first)

Author	Message
Butta Love	EggspertMN, that is wise advice. You should change your handle to "YODA"
EggspertMN	Georgie, I am always humbled by what I see folks doing on this forum. I've had my egg for about 12 years, having burned up 4-5 webers. Yes, I cook anything and everything on my egg, and it does require a learning curve, just like the learning curve you had with your Weber (you learned to light it, wait 30 minutes, and throw your meat on. you probably also learned the difference between direct and indirect) So, now you can think of this learning curve as a journey, an adventure. Always think of learning something on any cook. You can think of your egg as an oven (cook at 350 just like your oven, and add some wood for smoke) you can think of your egg as a smoker (very low temps and a lot of smoke) and you can think of your egg as a grill (direct cooking at temps ranging from 250 to over 600 degrees) pretty versatile. Always be learning. what did you like about your pork chops this time? what would you change the next time? Then go do that. Try something else the next time. As far as I'm concerned, there is no such thing as a bad cook, some are just better than others! You've stumbled into something that every egger experiences, and learns from. so, keep learning, keep challenging yourself, and keep having fun!
Georgie	The Naked Whiz, fishlessman, and CyberDawg, Thanks that info is really helpful! I'm feeling optimistic for my steaks this weekend.
Georgie	bill, Thanks Bill! I'm definitely enjoying the egg - and the forum. That's a great way to think of it (as an unlearning curve).
Georgie	dhuffjr, They were on for about 13 minutes total - roughly the same amount of time I used to cook them for, but I'm guessing this fire must be hotter! They were still edible, but humbled me no less.
CyberDawg	Georgie, There are fundamental \"physics\" differences between the typical weber style cooking methods and ceramic. Those differences require a change in technique. Charcoal briquettes are designed to be \"self regulating\" temperature-wise. They are compacted and filled with filler, which limits the speed at which they burn. That's why you can get a decent low temperature from almost any cheap metal grill. Heck, you can grill on the ground with a rock and grate with briquettes. But don't expect to ever get true searing temperatures. Hardwood charcoal burns MUCH faster and hotter because of their purity. (advantage with low and slow) To control the temperature of hardwood lump, you must use air control. (ever try using cowboy lump in a weber? will burn things to a crisp if left open) So, there's really no slow open lid grilling on a ceramic. If you grill with the lid open, close the bottom vents completely. There's still plenty of air getting in from above. Or use the T-Rex method where you sear with the lid open, then pull the meat and rest while you close the lid and adjust the vents for about 300-350 degrees. Return the meat to the grill and roast to finish the interior. Ceramics are no more difficult to grill on than any other cookers, but they do require a different approach due to their efficiency. Frankly, I find ceramic FAR easier than any other style of grilling, including gas, because of the precise temperature control.

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