The Top 5 Questions We Get Asked About the Big Green Egg - ANSWERED! Captain Ron & Tina Cannon

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Күн бұрын

Пікірлер: 77

@markinmemphis 4 ай бұрын

When my reggulator cap is stuck closed I use a propane torch to unfreeze it. Just blast the cap with fire from the inside for 20 seconds or so to loosen it up. Then I use a putty knife to scrape it clean. Great tip on the foil. I don’t see the point of vacuuming out the Egg. Whatever ash I can’t get out with a nitrile gloved hand stays. Of course the number one accessory for cleaning the Egg is that Kick Ash Basket and can. Makes Egg life 100 percent better!

@FOGOcharcoal 4 ай бұрын

Agreed, Kick Ash Basket is a must for all Eggs!

@Tinacannoncooks 4 ай бұрын

Hey you do it the way you like. I swear by a vacuum

@luisalbertodiazdiaz5348 4 ай бұрын

Muy instructivo video Tina y Ron son super graciosos. Bendiciones canal FOGO 😮😮😮

@FOGOcharcoal 4 ай бұрын

siempre lo pasamos muy bien juntos

@williamwilson2624 4 ай бұрын

These were some great tips! It's been nice seeing Tina on the show. Excellent video as always

@FOGOcharcoal 3 ай бұрын

Thanks so much! We have some more vids coming and have plans to shoot more

@carolynkuntz7765 4 ай бұрын

Awesome video - you two are hilarious! I DO want to see a cold smoke video and have been researching on how to do that and not get the egg (large one) too warm for the cheese. I'm staying tuned!

@Tinacannoncooks 4 ай бұрын

The key is the set up.

@FOGOcharcoal 4 ай бұрын

Coming soon! I think I may have to go up to Georgia and have Tina show us all how to do it

@Tinacannoncooks 4 ай бұрын

Yes it’s your turn to come on up to Georgia!

@Keith80027 4 ай бұрын

Those are so great tips. I try using Al foil to clean the egg in both the base and dome were I get a lot of hanging stuff. I put most of my smoking wood on the bottom and then add the charcoal. I then put one or two on top. You guys are a class act. I do burn off the daisy wheel during every cool off by placing it on the grill grate.

@Tinacannoncooks 4 ай бұрын

I’m so glad you love our Eggcitement!

@FOGOcharcoal 4 ай бұрын

That is an EGGcellent way to do the wood as the fire will burn downwards.

@toxo4ka 4 ай бұрын

Great tip for cold smoking/temp management! Never thought about this setup. And great educational video too! When Tina CANNON is on the channel, it is always a BOMB!

@FOGOcharcoal 4 ай бұрын

I was amazed that I hadn't thought of that setup myself. Yes, I agree, it is always a great time when we have Tina with us!

@Tinacannoncooks 4 ай бұрын

@@FOGOcharcoal Ron. You know I’m a genius

@valeriesimmons3334 4 ай бұрын

The videos you two do are always entertaining and informative. Keep 'em coming!

@FOGOcharcoal 4 ай бұрын

Well thank you Valerie! That is our plan!

@gregthewineguy750 3 ай бұрын

Rewatched and picked up more tips I missed. The idea of taking out & adding charcoal was great. And using the half grid to control temps. The 140 F degree limit for meat to take on smoke was very helpful. Great video! Thanks!

@FOGOcharcoal 3 ай бұрын

You are very welcome Greg!

@stevestalock3200 4 ай бұрын

Pick up line at the BBQ event: "That's a nice ash tool".

@FOGOcharcoal 4 ай бұрын

We would now like to hire you as a script writer!

@Tinacannoncooks 4 ай бұрын

Good one.

@BobbyCannon-jh9bf 4 ай бұрын

Glad you covered these questions

@FOGOcharcoal 3 ай бұрын

Thanks Bobby! That wife of yours is a BBQ Egg master!

@LiveFireCulinary 4 ай бұрын

Yes! Love that you have that vac, I just finally had to toss and replace my vac of 13 years that was THAT exact one I'd bought long ago and just dedicated it to BBQ stuff, and I bought for that exact reason! Makes quick work of cleaning, and love that it'll pick up almost anything less than the size of a baseball 😂

@FOGOcharcoal 4 ай бұрын

You are not kidding my man. It is so easy and convenient. I have tried many other methods and just wind up knocking the dustpan as I take it out or something and wind up with a pile of ash on the patio. The ironic part is that then I have to go get the vacuum anyways! Nice job on the brisket for 750 btw

@Tinacannoncooks 3 ай бұрын

I bought something called the buckethead at the orange big box. It attaches to a 5 gallon bucket. Much cheaper if you have to replace.

@ryannottingham8556 4 ай бұрын

These are all great tips. Looking forward to the cold smoke video!

@FOGOcharcoal 3 ай бұрын

Thanks Ryan! Oh, the cold smoking video will be out soon

@Tinacannoncooks 4 ай бұрын

Sorry about the charcoal on the face, Ron.

@FOGOcharcoal 4 ай бұрын

You know what? I am not so sure that I believe you. I don't get mad, I get even......

@Keith80027 4 ай бұрын

@@FOGOcharcoal This is going to get good!

@Tinacannoncooks 4 ай бұрын

@@FOGOcharcoal uh-oh

@johnsterling3345 2 ай бұрын

1. I’m a big fan of the channel. 2. Excellent tips and tricks. Love these kind of videos. 3. Both of you definitely have the personality that is both entertaining and fun to watch. 4. Now, the part of the video about adding wood. I like to to add my wood chunks to the bottom grate. Then, I will put my Fogo on top and light it with my Grill Gun. When I have enough a super hot fire, I will throw one wood chunk directly on top of the fire to blast my brisket with immediate clean smoke. In about 20 minutes, the lump has reached to my wood chunks at the bottom of the grate and it produces instant clean smoke because the fire is super hot. After the wood chunks has burnt up at the bottom of the grate, I will add wood chunks through the bottom vent and place them directly under my Kick Ash basket. This gives immediate blue smoke and is used for a supplemental smoke if needed. I always like a three tier approach when using smoke and it gives me an awesome blue smoke every time Great video guys. Really enjoyed it.

@FOGOcharcoal 2 ай бұрын

Thanks for all of the kind words. What you described is a great way to do it!

@rickyl4656 4 ай бұрын

Great tips! I save balls of heavy duty foil for grate cleaners on all my grill. I have cleaned the inside of the egg with foil after seeing Captain Ron do it in another video.

@FOGOcharcoal 4 ай бұрын

It just works so well!

@Tinacannoncooks 4 ай бұрын

I use leftover foil all the time to clean my Eggs

@gregthewineguy750 4 ай бұрын

Shouldn’t the pieces you vacuumed out have come out with ash tool? BGE newbie here…..

@Tinacannoncooks 4 ай бұрын

Yes, but we were demonstrating how the shop vac worked.

@FOGOcharcoal 4 ай бұрын

We added some back in order to show the different methods.

@gregthewineguy750 4 ай бұрын

@@FOGOcharcoal Thank you for the great information!

@Stithmeister 4 ай бұрын

A great video, as always!

@FOGOcharcoal 4 ай бұрын

Thanks my man!

@isagoes6156 3 ай бұрын

Y'all covered what always get me when I cook. How much wood to use. Thank you very much 👨🏾‍💼

@FOGOcharcoal 3 ай бұрын

You are very welcome!

@pxpx50 4 ай бұрын

I love the setup with the MiniMax sitting on top of the half egg. What do you have it resting on? Pizza stone? I have a leftover XL base and nest I’d like to put to use to place my Mini or MM on.

@FOGOcharcoal 4 ай бұрын

Thanks! It is a piece of marble. I had a marble top made for an Egg table and that was the cutout for the Egg!

@growlinggriller 3 ай бұрын

Stand back Captain and Tina this is another one for the Ego's. I thought I knew a lot about the Egg, but I learned a few things you guys have great on screen chemistry. I never done a cold smoke yet, but I am looking forward to another nice collaboration between you and Tina. Ron a video suggestion after seeing your rusty grill. How about one on cleaning just the accessories for the Egg. The Plancha, wok and grills. Great job as always

@FOGOcharcoal 3 ай бұрын

Glad you enjoyed it! Eggcellent suggestion!

@MikeRichardsNYB 4 ай бұрын

Great video! Thanks y'all!

@FOGOcharcoal 4 ай бұрын

You are very welcome, Thanks for watching!

@travisevans5785 3 ай бұрын

Capt Ron love the content appreciate all the tips. Had a question about my large green egg, having trouble maintaining low temps for cooking brisket. Have Kick ash basket, use Blaza ball, and FOGO charcoal. The lowest I can get it to stay steady is 300F with the bottom grill grate fully closed, conveegtor, and reegulator fully open. Is there a tip to help it.

@FOGOcharcoal 3 ай бұрын

You may want to check your dome alignment and gaskets. Make sure there are no air leaks. Also, if you go too high on temp in the begining, it is tough to bring it back down.

@georgiancalin8613 3 ай бұрын

How do you get the convector out, while cooking, so you can add more charcoal to drop the temperature? 🤔

@FOGOcharcoal 3 ай бұрын

Great question! We recommend these: kookio.com/collections/gloves-and-tongs/products/grill-leather-gloves-outset

@carolkalmerkalmer3135 3 ай бұрын

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 with water and aromatics on the pizza stone 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 3 ай бұрын

Hey, that's cool!

@dominicbartschi6450 3 ай бұрын

Thanks for this great video and sharing helpful insights with us. However, I have two questions, first, do you use the same chunks for cold smoking as for „normal“ smoking? And how do you season your cast iron grates with?

@FOGOcharcoal 3 ай бұрын

Yes, we do use the same chunks for cold smoking. We actually got so many questions about this that we just filmed a cold smoking video that will be released in a few short weeks. As far as seasoning, Scrape after each use and rub down with oil. If they've gotten bad, throw them in the hot coals for a while and reseason them afterwards.

@dominicbartschi6450 3 ай бұрын

@@FOGOcharcoal thanks! Looking foward to