How to Cook Low and Slow in the Big Green Egg - Big Green Egg Smoking

[@CptnRon302]

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]

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]

Spatchcocked chicken? Nann bread? Dutch oven?

[@FOGOcharcoal]

@@jameswalton76 here is a spatchcock chicken. Idea that we did. kzbin.info/www/bejne/gKqxdoKPrqh1sJI

[@philpeterson4545]

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]

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

[@adamgascoine]

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]

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.

[@stephaniestephens4759]

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

[@stephaniestephens4759]

actually this is john on stephs computer. 😂

[@FOGOcharcoal]

Glad you enjoyed it! Thanks for tuning in John!

[@luzsanchez3050]

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]

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

[@sinkieclan6403]

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]

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!

[@JBSmoke1]

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]

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

[@jimcarey4532]

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]

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

[@Rmedlin87]

As a new Egg owner I really enjoy this content. Thank you for doing this!

[@FOGOcharcoal]

More to come!

[@gahawg767]

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]

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.

[@TonysTravels2023]

I've had my green egg ten years. I've always ignited through bottom vent with gas gun. It's works perfectly. No nasty spitting from charcoal as gas gun ignited it. Natural flow is bottom to top.

[@FOGOcharcoal]

Hey, glad you found a way that works for you!

[@diverguy2583]

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

[@FOGOcharcoal]

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

[@juliamorrison798]

I just watched your video! I am cooking a pork butt on my egg for the 1st time this weekend! Thank You for posting this video

[@FOGOcharcoal]

You are very welcome! How did it turn out?

[@stevestalock3200]

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

[@FOGOcharcoal]

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

[@SaltyTales]

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

[@FOGOcharcoal]

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]

Ninja, my Brother, you will love a BGE 😉

[@luzsanchez3050]

Lol 🤣

[@SWF821]

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]

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.

[@sheilacarter7915]

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

[@sheilacarter7915]

Oops. I saw that you already did.

[@FOGOcharcoal]

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

[@marygentry5443]

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]

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

[@screamingeorge1]

I am a beginner. This helped tremendously❤️👍

[@FOGOcharcoal]

That makes us very happy to hear!

[@keithyoung329]

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

[@FOGOcharcoal]

Glad you like them!

[@jamesnicholas1258]

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]

Thank you James, I really appreciate that!

[@roberttorrie3651]

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]

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

[@meatthecookk.2227]

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]

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]

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

[@johntomlinsonsr8590]

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

[@FOGOcharcoal]

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.

[@russwelch8290]

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]

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.

[@josslambert2283]

Love these. I just got a 2nd hand bge xl and videos like these are really helpful. thanks.

[@FOGOcharcoal]

Great to hear! Welcome to the addiction

[@jameswalton76]

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

[@FOGOcharcoal]

Welcome to the addiction James

[@MLJ06]

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

[@FOGOcharcoal]

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

[@MLJ06]

@@FOGOcharcoal Fantastic! Thank you, sir!

[@MrChevezregal]

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]

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.

[@benjagomez4824]

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

[@FOGOcharcoal]

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

[@Mr70sBush]

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]

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

[@markp849]

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]

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.

[@dapiddiboy]

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]

You are so welcome and that is so SUPER!

[@dapiddiboy]

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!

[@carolkalmerkalmer3135]

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]

Yep, that sounds great!

[@mbeickhoff]

Eggcellent video!

[@FOGOcharcoal]

Thank you! Great profle pic, love the Stones!

[@deanbull7410]

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]

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

[@toddhallam9598]

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

[@FOGOcharcoal]

Hey Todd, here is a link to that video. kzbin.info/www/bejne/rZeXeYduoZhpock

[@SmokingDadBBQ]

Great tips for the egg

[@FOGOcharcoal]

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

[@rickbianco7313]

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]

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

[@SteveBurrito]

Don't get a BGE

[@edfleming2734]

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

[@FOGOcharcoal]

That's great Ed, welcome to the addiction

[@barkleycarr]

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

[@FOGOcharcoal]

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!

[@wphcrewdad]

Thanks Captain Ron! 1st pizza! Great!

[@FOGOcharcoal]

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

[@BadazzShovelhead]

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

[@FOGOcharcoal]

You are very welcome and welcome to the BGE addiction!

[@WholeHogRob]

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

[@FOGOcharcoal]

You got it! Here you go sir! kzbin.info/www/bejne/rZeXeYduoZhpocksi=5iOMT7CKSSB0irVj

[@omidfard4079]

Thank you captain Ron.

[@FOGOcharcoal]

You are very welcome Omid

[@omidfard4079]

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

[@viciosif6090]

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

[@FOGOcharcoal]

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

[@lloydzoellner7177]

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

[@FOGOcharcoal]

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

[@JBSmoke1]

Good instruction, Ron!

[@FOGOcharcoal]

Glad you enjoyed it

[@jimcarey4532]

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

[@FOGOcharcoal]

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

[@chrishopkins7147]

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

[@FOGOcharcoal]

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

[@sheilacarter7915]

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

[@FOGOcharcoal]

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

[@ferniec6004]

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]

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]

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

[@jasonfrigon1478]

Thanks, leaning about the BGE just got mine today 🎉

[@FOGOcharcoal]

Fantastic! Welcome to the addiction

[@czondag]

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

[@FOGOcharcoal]

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

[@ppalmer6232]

Thank you, great info as always!

[@FOGOcharcoal]

Glad it was helpful!

[@larrys2554]

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

[@FOGOcharcoal]

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

[@JohnMHerrera]

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

[@FOGOcharcoal]

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

[@MrEGonzo]

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

[@FOGOcharcoal]

You got it! kzbin.info/www/bejne/rZeXeYduoZhpock

[@ryanleal1764]

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

[@FOGOcharcoal]

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

[@mypoolspace758]

Always on point. Thanks for the info.

[@FOGOcharcoal]

You bet, glad you liked it

[@Icutmetal]

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

[@FOGOcharcoal]

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

[@BBQ_Beto]

Back to basics!

[@FOGOcharcoal]

Exactly! It even helps me to review this stuff.

[@andrewpope204]

Great video Ron!

[@FOGOcharcoal]

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

[@IndianaGeologist]

Love the green egg videos. Subbed

[@FOGOcharcoal]

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

[@METRIKVX]

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

[@FOGOcharcoal]

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

[@LarsTernes]

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]

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

[@KevinSmith-wk8pl]

Greetings from Belgium!

[@FOGOcharcoal]

Salut!

[@caughtu98]

Great video, tell us more

[@FOGOcharcoal]

Thanks! Will do!

[@rcracer3235]

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

[@FOGOcharcoal]

Ask, ye shall receive..... kzbin.info/www/bejne/rZeXeYduoZhpock

[@duckpond-studio]

this is great information. Thanks!

[@FOGOcharcoal]

You're welcome, glad you enjoyed it!

[@gsmoneygsmoney1479]

Yep love the video

[@FOGOcharcoal]

I'm so glad that you do, thanks!

[@williammcdowell7310]

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]

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

[@pomskylifenova7344]

super! love it

[@FOGOcharcoal]

So glad! Thanks so much!

[@charlesbasteyns4994]

Thank you. Great information.

[@FOGOcharcoal]

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

[@javiervasquez3994]

You are awesome!

[@FOGOcharcoal]

You are!

[@michaelsenft3608]

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

[@FOGOcharcoal]

We actually did one. kzbin.info/www/bejne/rZeXeYduoZhpock

[@Tinacannoncooks]

You are always so informative 🔥

[@FOGOcharcoal]

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

[@Tinacannoncooks]

I would like to, send me a ticket

[@ZimmysNook]

Always great videos, very informative!

[@FOGOcharcoal]

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

[@angelabates86]

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]

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.

[@OminousObelisk]

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

[@FOGOcharcoal]

LOL!!! Maybe you're right!

[@chrissyl5737]

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]

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.

[@philpeterson4545]

I would like to see you do an episode on how to adjust the lid when there’s a gap in the back. There are plenty of videos explaining how to correct an overbite or underbite, but not a single one on how to fix when there’s a gap between top & bottom when closed. Your videos are great; many thanks for making these. I’ve learned a lot.

[@FOGOcharcoal]

Great suggestion! I am actually dealing with this exact problem right now on one of my XL Eggs. I'll have to figure it out.

[@william3588]

great content!

[@FOGOcharcoal]

Thank you

[@maggiealcorn3775]

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]

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

[@frederickmcgraw6220]

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]

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

[@X83X11]

Yes I’m interested in different type of smokes

[@FOGOcharcoal]

Eggcellent Julie, that video will be coming out tomorrow.

[@tkoot6473]

Would love to watch a video about white and blue and clear smoke.

[@FOGOcharcoal]

Greta to know Tyce, it is officially in the plan book, thanks!

[@Birmo]

I very much want the white-vs-blue smoke video.

[@FOGOcharcoal]

Ask ye shall receive! We will be filming this in the next week or two.

[@FlorianR1988]

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

[@FOGOcharcoal]

Danke mein freund!

[@FlorianR1988]

@@FOGOcharcoal sehr gerne sprichst du gut deutsch??

[@FOGOcharcoal]

@@FlorianR1988 Nein, ich kenne nurein paar Worte

[@FlorianR1988]

@@FOGOcharcoal that's okay no problem

[@X83X11]

Great channel

[@FOGOcharcoal]

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

[@markspiewak7485]

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]

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]

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

[@Adam-mn3vc]

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]

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

[@mikerobinson7443]

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]

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

[@how3fish]

Thanks your vids are very informative !

[@FOGOcharcoal]

Glad you like them!

[@Opeze]

big green egg

[@FOGOcharcoal]

Yesssssssss!

[@j.djanda5750]

I just kept looking At your submariner !!

[@FOGOcharcoal]

LOL< good eye! It's actually a GMT Master II but they look very similar.

[@j.djanda5750]

@@FOGOcharcoal I have a submariner and been on the waitlist for a Batman since early 2023. Maybe one day I will that call

[@j.djanda5750]

@@FOGOcharcoal BTW.. Currently have a recteq but thinking of making a switch. Gateway drum or xl bge? Any thoughts?

[@FOGOcharcoal]

Well, my obvious answer is going to be BGE. I bleed green! If you want to go the drum route, take a look at those Cotton Gin Smokers@@j.djanda5750

[@anthonyearle1506]

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]

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]

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

[@miguelalvarado3454]

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]

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]

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]

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]

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

[@CharlesStephenson-qn9yo]

I have had my large bfe for 2 months. I use the meater and run at 225°. I reach temp on anything i cook within 2.5 hours. I don't see how to cook something for longer. My 4.5 lbs roast 2hrs. It was great but boxes never just pull out.

[@FOGOcharcoal]

I am not sure what you are cooking but there is not much that will be ready in 2.5 hours when smoking at 225. I am not sure what you meant by that last sentence.

[@CharlesStephenson-qn9yo]

Sorry should have proof read. The last sentence should have said the bones never pull out. I have cooked rib roast, pork loin roast of 5 lbs each.

[@FOGOcharcoal]

@@CharlesStephenson-qn9yo Ahhh, I understand now. If the bones don't pull out, you can cook them a bit longer. They will be fall off the bone at that point.

[@christopherstrauss4644]

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]

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.

[@user-pj8cc7dn4o]

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]

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.