As a new owner of a BGE, I am experiencing information overload when I google around for basic matters. Even the BGE website does not offer a very direct route to this query. Their emphasis seems to be "recipes," which I need little help with. I know the rubs I like, the temps I desire, etc.
So if I may: I bought a whole untrimmed point end of a beef brisket and would like to slow-cook/smoke with the BGE for the first time. Can someone with experience indicate how you get things rolling and how you set the bottom and top vents for a 14-17-hour cook? I wonder, for example, whether you're supposed to start with wider open vents to get the heat up and then dial it back, or maybe instead a particular, more limited vent setting is preferred and you just wait until it gets up.
I do already have the use of the plate setter figured out and plan to use a water-filled drip pan.
My BGE is a Large size, by the way, and thanks in advance for any tips!
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