GWPJ MINIMAX BGE V1

Grilling with Papa J
14 May 202005:53

TLDRIn this episode of 'Growing with Papa J,' the focus is on the Minimax Big Green Egg, emphasizing its portability and ease of travel. The video discusses the importance of airflow control for temperature management, with tips on adjusting vents for different cooking styles, such as low and slow or searing steaks. The presenter also shares insights on maintaining proper alignment for optimal airflow and the benefits of using the ceramic grill store accessory for indirect cooking. Additionally, lighting techniques and the importance of proper post-cook care are covered to ensure efficient and delicious results.

Takeaways

  • 📦 The Minimax Big Green Egg is portable with two handles, but it weighs about 90 pounds, making it easier to carry with two people.
  • 🌬️ Airflow is critical for controlling temperature in the Big Green Egg. Adjust the bottom vent and the daisy wheel for desired temperature control.
  • 🔥 For low and slow cooking under 300°F, fill the egg with more lump charcoal, while for higher temperatures, use less lump for better airflow.
  • 🧹 Regularly clean ash out of the vent holes to maintain proper airflow and temperature control.
  • ⚙️ Make sure the firebox and fire ring are properly aligned to ensure maximum airflow inside the grill.
  • 🌡️ The Minimax can easily maintain temperatures over 600°F for high-heat cooking or under 300°F for long, slow cooks.
  • 🍳 Adding a ceramic grill store woo raises the grate, providing better separation from the coals and offering indirect cooking options.
  • 🪵 A drip pan can be added for indirect cooking, helping prevent meat from burning over direct flames.
  • ⚡ A heat gun can be used to light the Minimax, with different lighting strategies for low-and-slow versus high-heat cooks.
  • ⏳ Adjust the vents as the temperature rises, and when you're done cooking, close the vents to save leftover lump charcoal for future use.

Q & A

  • What makes the Minimax Big Green Egg portable?

    -The Minimax Big Green Egg is portable due to its two handles, allowing it to be carried easily. However, it weighs about 90 pounds, so it is easier to carry with two people.

  • How does airflow affect temperature control in the Minimax Big Green Egg?

    -Airflow is crucial for temperature control. The more air you let in from the bottom vent and out the top vent, the higher the temperature will rise. Adjusting these vents allows for precise control over cooking temperature.

  • What is the recommended method for low and slow cooking with the Minimax?

    -For low and slow cooking, it's recommended to fill the egg with a lot of lump charcoal but keep airflow limited to maintain a temperature under 300 degrees. This allows for a long cook time.

  • How can you achieve a higher temperature for searing on the Minimax?

    -To achieve a higher temperature for searing, use less lump charcoal, which increases airflow and allows the egg to reach higher cooking temperatures.

  • What should you check to ensure proper airflow in the Minimax Big Green Egg?

    -You should make sure the ash is cleared from the egg, and the firebox is aligned with the bottom vent to ensure proper airflow. Additionally, the fire ring should be centered.

  • How can the temperature of the Minimax be maintained under 300 degrees for extended periods?

    -By adjusting both the top and bottom vents, you can maintain a low temperature under 300 degrees for 6-8 hours, ideal for long, slow cooking sessions.

  • What is the benefit of using the ceramic grill store 'Woo' accessory?

    -The ceramic grill store 'Woo' raises the grate above the felt line, allowing more lump charcoal to be used and providing separation between the food and the coals, reducing the chance of burning.

  • What is the purpose of using a stone with the ceramic grill store 'Woo'?

    -The stone allows for indirect cooking by creating a barrier between the flame and the protein, preventing direct flame contact and enabling more even cooking.

  • What is the recommended method for lighting the Minimax for low and slow cooking?

    -For low and slow cooking, it's recommended to light one spot in the charcoal, allowing the fire to slowly spread and provide a steady, controlled heat.

  • How should you manage the vents as the Minimax reaches your target cooking temperature?

    -As the egg approaches about 50 degrees before your target temperature, begin closing the vents to slow the temperature rise and stabilize at your desired cooking level.

Outlines

00:00

💡 Minimax Big Green Egg: Portability and Setup

In this section, the speaker introduces the Minimax Big Green Egg, emphasizing its portability due to its two handles. Despite weighing 90 pounds, it can be transported by two people and is suitable for activities like camping. The setup is similar to its larger counterparts, with a bottom vent for airflow and a daisy wheel for temperature control. The speaker explains that temperature is managed by airflow, with more air leading to higher temperatures. The paragraph also discusses different approaches for high-heat searing versus low-and-slow cooking, depending on how much lump charcoal is used.

05:02

🔥 Airflow and Temperature Control Tips

This part focuses on key factors to manage airflow and maintain the right temperature in the Minimax. The speaker stresses the importance of removing ash from the egg, ensuring that the firebox is properly aligned with the bottom vent, and that the fire ring is centered to avoid airflow obstruction. These adjustments allow for precise control, with the speaker being able to achieve both high temperatures of over 600°F and low temperatures under 300°F for extended cooking times. The paragraph also introduces the ceramic grill store woo accessory, which helps to raise the grate above the felt line, providing more airflow and allowing for indirect cooking.

🔥 Effective Cooking with Accessories and Lighting Techniques

This section highlights the value of accessories like the ceramic grill store woo for improving the cooking experience. It raises the grate above the coals, preventing burning and allowing for indirect cooking when combined with a stone. The speaker mentions the use of drip pans to manage grease. In terms of lighting the Big Green Egg, a heat gun is the speaker's preferred method. Depending on the cooking style, the speaker advises lighting the charcoal in one spot for slow cooking or in multiple spots for faster, more intense heat. The lighting method should be matched with the intended cooking style for optimal results.

⏳ Patience and Temperature Adjustment Techniques

In this final part, the speaker talks about the importance of patience when waiting for the Big Green Egg to reach the desired temperature. For precise temperature control, it's recommended to start with wide-open vents and close them down as you near your target temperature, especially when you're 50°F away. After cooking, it’s essential to close both the ceramic cap and bottom vent to save the remaining charcoal for future use. The speaker wraps up by reminding viewers to stir the leftover charcoal before relighting it for the next cooking session. The episode ends with a call to watch more videos and leave feedback.

Mindmap

Keywords

💡Minimax Big Green Egg

The Minimax Big Green Egg is a portable version of the Big Green Egg, a popular outdoor ceramic grill. It weighs about 90 pounds, has two handles for easier transport, and functions similarly to larger versions of the Big Green Egg. In the video, the speaker highlights its portability and versatility for various cooking styles.

💡Airflow

Airflow is a crucial factor in controlling the temperature of the Big Green Egg. The speaker explains that more airflow through the bottom and top vents raises the temperature, while restricted airflow lowers it. Proper airflow management is essential for both low and slow cooking, as well as high-temperature searing.

💡Low and slow cooking

Low and slow cooking refers to cooking food at a low temperature for an extended period. In the video, the speaker advises filling the grill with a lot of lump charcoal for this method, aiming for temperatures under 300 degrees Fahrenheit. This approach is ideal for tenderizing meat while maintaining moisture.

💡Searing

Searing is a cooking technique that involves cooking food at a very high temperature to create a crispy, caramelized surface. In the video, the speaker explains that less charcoal allows for more airflow, which helps reach high temperatures for searing steak on the Minimax Big Green Egg.

💡Ceramic grill store whoo

The Ceramic Grill Store 'whoo' is an accessory that raises the cooking grate above the felt line of the Minimax. This elevation allows for better airflow and prevents meats from burning due to direct contact with hot coals. It also supports indirect cooking by accommodating a stone for heat deflection.

💡Indirect cooking

Indirect cooking refers to a method where food is cooked away from direct flame. In the video, the speaker explains that using a ceramic stone in the Minimax Big Green Egg helps achieve indirect cooking, allowing heat to circulate around the food rather than directly exposing it to the flames.

💡Temperature control

Temperature control is key to successfully using the Big Green Egg. The speaker emphasizes adjusting the top and bottom vents to regulate airflow and temperature. For example, when the grill reaches about 50 degrees below the target temperature, the vents should be partially closed to stabilize it.

💡Lump charcoal

Lump charcoal is the fuel used in the Big Green Egg, providing a long-lasting and natural heat source. The speaker mentions filling the Minimax with lump charcoal for long, low-temperature cooks, while using less for searing. Managing lump charcoal is important for maintaining desired cooking temperatures.

💡Firebox alignment

The firebox is a component of the Big Green Egg that houses the charcoal and allows airflow through a slot at the bottom. In the video, the speaker stresses the importance of aligning the firebox correctly with the bottom vent to ensure optimal airflow, which directly affects temperature control.

💡Daisy wheel

The Daisy wheel is the top vent of the Big Green Egg, allowing users to control airflow and, consequently, temperature. In the video, the speaker explains how adjusting the Daisy wheel is part of the overall strategy to achieve desired cooking temperatures by controlling how much air exits the grill.

Highlights

The Minimax Big Green Egg is praised for its portability, featuring two handles for easy transportation.

Although portable, the 90-pound weight makes it easier to carry with two people.

The airflow system plays a crucial role in temperature control, adjustable through a bottom vent and a daisy wheel.

Low and slow cooking requires maintaining a temperature under 300 degrees, and the airflow should be reduced accordingly.

For high-temperature searing, less lump charcoal allows for better airflow and higher heat.

Ash build-up in vent holes can restrict airflow and prevent temperature from rising, so regular cleaning is essential.

Proper alignment of the firebox and fire ring is necessary to ensure optimal airflow and temperature control.

The speaker has successfully maintained temperatures above 600 degrees as well as below 300 degrees for several hours.

A ceramic grill store accessory helps raise the grate above the felt line, providing more airflow and preventing burning.

The ceramic grill store allows indirect cooking with a stone, protecting proteins from direct flames.

Lighting techniques vary based on the cooking method; one spot is best for low and slow, while multiple spots help with high-heat cooking.

It can take anywhere from 10 minutes to an hour for the Big Green Egg to reach the desired cooking temperature.

To maintain target temperature, vents should be adjusted about 50 degrees before reaching the desired heat level.

Once cooking is complete, closing the vents and saving unused lump charcoal for the next cook is recommended.

The importance of taking time to let the egg reach temperature and adjusting airflow to control cooking is emphasized throughout.