Greetings from the Netherlands

[Geitekaas]

Well, allow me to introduce myself:
Herman, from the Netherlands. Big Keg fan but just do not have the money to buy one yet:-) they are quite expensive over here. There is a small (but growing) group of users in my country.
I have a few years (10+) experience in Weber kettles, gasbbq's and Dutch Ovens. Completely new on the egg thing though.
Just bought a Niclan Big Steel Egg and for the time, this will suffice.

Be interesting to find out about tips for the steel egg. Especially temp control for Low and Slow!

Greeting to all and happy fires!

[smokey]

Ask whatever you want,  and welcome.
There used to be a lady from NL,  her name was Suzanna and she was an excellent cook.  Maybe you will come across her in the small community.

[Cajunate]

Welcome to the forum!
I'd like to see what that Niclan Big Steel Egg looks like. I Googled but nothing.

[Focuspuller]

Welcome to the forum!
I'd like to see what that Niclan Big Steel Egg looks like. I Googled but nothing.

http://www.bbqforum.nl/forum/showthread.php?34621-Niclan-Big-Steel-Egg-uitpakken-montage-en-eerste-bevinden-deel-1&highlight=Niclan+Steel

[smokey]

looks like it's an Akorn.
I have one in Canada.
There was a guy who died but had one.
Search for "red haired"  stepchild

[smokey]

 I looked up some information.
http://forum.bigsteelkeg.com/index.php?topic=5370.0

You can also follow this guy, he's the one that passed away.  He used to post a lot you may learn something from him.
http://forum.bigsteelkeg.com/index.php?action=profile;u=23474

[smokey]

And I found this mod, not sure it will help
http://forum.bigsteelkeg.com/index.php?topic=9775.0


I have now done almost all mods. to this thing. I sealed the top and bottom dampers with high-temp. silicone. Added a more robust spring and washer to better seal the daisy wheel damper. My most recent mod. was an attempt to "portion control" the lump. It was successful too! I bought a galvanized steel duct reducer for a hot air furnace system at Home Depot for about $8.00. I'll post a pic later. I then used about 4 handfuls of lump with a few paper towels soaked in canola oil to light it. This worked and it was a windy day too. Cooked my first spatchcocked chicken last night. Simple rub of Montreal Chicken seasoning. Took about an hour. Basically just followed the recipe from Naked Whiz. It was outstanding...the best chicken I ever cooked anyway.