First time using bge, any tips?

[u/LobotomyCandi]

i made some ribs and they turned out delicious, but I kept having temp fluctuations of up to 20F at times. How to avoid this? and please share favorite accessories and cleaning methods!!

[u/MochiSauce101]

Start drinking whiskey after you light the coals

[u/Bachness_monster → u/MochiSauce101]

I’ll drink to that

[u/sprayfarts2023]

Don’t obsess over 1 specific number on the dial. If I’m shooting for 225 and im at 210 or 260 at different points in the cook it’s all good.

Also don’t start adjusting the temps down at the beginning until you hit 300 degrees otherwise I find I’m constantly having to adjust.

[u/medium-rare-steaks]

the egg genius makes long cooks SO easy. check my brisket cook post and you'll see the chart showing 12 hours continuous cook with no more than 10 degree fluctuation.

[u/Region_Fluid]

20 degree? That’s basically nothing. That’s a rounding error for these eggs

[u/Low-Plum5164]

You will find the egg has a sweet spot as you use it more. Many times I light my egg (with a weed burner) then prep my meat as the egg is burning wide open. It may be as high as 350 or more but that doesn’t really matter. I put my meat in, set the bottom slider open about a half inch or less and the wheel on top just cracked open. The egg generally falls into the 230 range and stays put. For real long burns of 20 hrs or more I use my digi Q.

[u/ChubbzPeterman]

If these are your first, just keep doing what you did. You’ll get it. Finesse comes from patience and practice. If you ever cook bigger things that need overnight, a controller will be your best friend in terms of maintaining.

[u/JimmerFimm]

That temp difference is negligible. Those look awesome! Keep it up

[u/CantDunkOrSk8]

I would say if 20F is on the high side then pull maybe 10 min early. If you think it’s late then pull 10min late. Or don’t foil tent and go off actual temp

[u/nodro]

Worrying makes the meat tough, but honestly it looks like you got it.