jayelbee said:

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Forgot to add BGE is a game changer. Instead of sitting around all day tending to a fire and drinking beer, I can sit around all day in the pool drinking beer.

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Welcome to the club. It's eggcellent.

I had to read your post a few times to figure out what you meant because I was like I'm pretty sure I see a smoke ring lol

What type of wood chunks did you use?

jayelbee said:

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Forgot to add BGE is a game changer. Instead of sitting around all day tending to a fire and drinking beer, I can sit around all day in the pool drinking beer.

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This. I love my primo.

But what about the smoke ring?

Does it have a smoke ring?

How thick is the smoke ring?

Does it take long to get the smoke ring?

SMOKE RING SMOKE RING SMOKE RING.

OP gets it.

I might be buying a BGE or equivalent soon, but don't know much about how it cooks yet. My main question is how does it hold the heat for 10+ hours without tending a fire or adding more wood/charcoal? It also sounds like it holds a constant heat really well?

Outstanding!

Smoke rings are not caused by smoke. They are caused by the reaction between meat protein and NO and CO. NO can vary by fuel type. The hotter the fire, the more NO.

garc said:

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Outstanding!

Smoke rings are not caused by smoke. They are caused by the reaction between meat protein and NO and CO. NO can vary by fuel type. The hotter the fire, the more NO.

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Kinda splitting hairs there. Without the smoke you don't get the CO and NO, so it's more a cause/effect thing than a completely independent occurrence. Not unlike the old adage that falling off a cliff doesn't hurt a bit, it's that sudden stop at the end that really smarts.

Smoking on the egg takes some getting used to, ribs and brisket at the same time with the egg , never tried it because the egg book uses different temps for each. That being said it looks great!! Hope the ribs were finished at the lower temp., let me know I will try both at once. also, you may want to turn your plate setter over when smoking meats and place a tray on it with seasoning and some pineapple juice or something like that, it helps keeps things moist and catches the fat coming out of the meat. The instruction book has some great hints, I've used it for about 10 years now and still smoking

Man, I dunno, looks like you NAILED the brisket. As Colonel A. said, never done both ribs and brisket together. Do not know if you took the brisket off and let it rest a' la faux cambro, but perhaps during that rest open the dampers a TOUCH and let the ribs go a bit longer. Still, ya did REALLY WELL!

My point was that the ring is not the solids in the smoke penetrating and sticking to the meat, but simply a reaction between a couple of gases produced by burning some carbon/nitrogen and the meat protein. If your method and fuel can produce those gases in the right PPM, like the OP obviously did, you are good.

Thought that was a place setter, must be the pizza stone? Suggest you get the plate setter

jayelbee said:

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It serves same purpose as plate setter.
This is it here, but I got the extra extender too. Very handy, and I don't regret going this route vs plate setter one bit.


https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store/products/large-adjustable-rig-r-and-b-combo-bge

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Just bought one of these along with the rig expander and sliding D grate. Doing multiple slabs with room to breathe feels so good. The one thing that always pissed me off about the BGE and I missed about my stick burner was room for ribs.

jpb1999 said:

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I might be buying a BGE or equivalent soon, but don't know much about how it cooks yet. My main question is how does it hold the heat for 10+ hours without tending a fire or adding more wood/charcoal? It also sounds like it holds a constant heat really well?

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They burn so efficiently it doesn't use much fuel. Hence you can cook long periods at pretty constant temps without much fuss at all. The trade off is the smoke. When it burns that efficient it just doesn't get the smoke that a offset will. But I'm perfectly happy with it.

Just pulled a brisket on my large BGE. Fire started at 730am and it held temp all day with a handful of minor adjustments. Pulled at 6pm and still appeared to have some good juice left. I filled with lump up to the line and had a couple of chunks of wood in there