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Recent Activity

  • annjamaican
    :* Thank you ever so much for the wonderful package. I am super excited about every single item and  can't wait to share photos of my efforts.

    I am definitely not a pro but I appreciated the flattery, still grinning from ear to ear. You did wonderfully.
    July 22
    • NERVOUS
      NERVOUS
      You're very welcome. I'll keep an eye out for your cooks.

      Can't tell you how relieved I am everything made it safely... I was seriously concerned!

      Can't wait to do this gift exchange again next year.
  • TN_Sister_State changed his profile picture.
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    July 22
  • TN_Sister_State changed his profile picture.
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    July 22
  • =New to the EGG World. Could someone recommend a really good meat thermometer? Thanks
    July 21
  • Really getting disgusted with my expertise doing pizza globs.  Transferring seems to be my 'failpoint'..... will work on proper cooking once I get that figured out.  Also broke my oldest pizza stone that has lived in my regular oven for near 18 years.
    July 21
  • RRP
     I agreed with your comment about kids 50 years from now, but remember we already have dickheads like "Lit" here now. 
    July 21
  • dbrasco778, SBergsma, DrKrieger, tikigaltoo, Callie and 11 others joined.
    Welcome Aboard!
    July 20
  • miniscus joined.
    Welcome Aboard!
    July 20
  • Jstroke
    Joey,

    Essentially--

    Loosen both bands--loosen nuts/bolts on the bracket--where they can slide.

    Set bottom band--flush with top green edge, just below felt.--tighten all the way.

    set top dome---center it on the base--tighten bracket bolts on the side.

    snug up the band bolts, tightish--carefully check dollar bill test all the way round--I lift the dome just enough to insert the dollar bill--the band should not move, but is not "secure".--if the dollar bill test passes--tighten band bolts

    If not--you tap the band-UP--in the places that the dollar bill is loose.--this forces the dome down.

    I used a mallet and a 1x3--anything not too hard will work.

    Work your way around rechecking the dollar bill test--You may have to tap the band up or down to get it just right. 

    Tighten down all band bolts and bracket bolts.\

    I also used this time to check my hinge and make sure it was vertical and not out of wack.
    July 20
    • joeybrown105
      joeybrown105
      hey bud - thanks a ton for sending this to me direct... sounds like a little bit of trial and error should do the trick
  • Quick question.....how long does your Egg hold temp before you have to restoke? 
    July 16
    • dldawes1
      dldawes1
      I have cooked for over 20 hrs with lump left over.
  • Bestjetsfan
    PS - The BGE I have is a large.
    July 20
  • Bestjetsfan
    I have had a BGE for 8-10 years. I am about to replace the gasket for the third time. I was referred here from the Wineberserkers.com wine discussion forum (where people are crazy about both wine and food). They tell me that Rutland is the best and you are The Man! I'll take two gaskets for $25 if you are still selling. I have not been on this forum for years so I am not sure if this is a private message or a public comment. I can send a check before you ship. No rush on shipping. My email address is JLH@GDBLAW.com if it is easier to communicate that way. Shipping would be my office - Jay Hack/Gallet Dreyer & Berkey/845 Third Avenue/New York, NY 10022.
    July 20
  • joeybrown105 changed his profile picture.
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    July 20
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    July 20
  • gena_mak
    Hi,
    I would like to buy one or, two (contigent on my friend needs one or not) of your gaskets for large bge. How much is the shipping to Canada?
    Thanks,
    Gene
    July 19
    • RRP
      RRP
      Thanks for your inquiry! Please read the following as it covers things you need to know before proceeding such as an important part of the installation process PLUS what to expect from me. Then - if you wish to proceed simply follow the rest of my ordering directions at the end.

      Since 2002 I have sold Rutland gaskets as a service to fellow eggers. As of today I have supplied exactly 2,709 gaskets to people in all 50 states plus 10 foreign countries!
       
      I purchase the gasket on reels which have 157 feet. That way I can send the length needed for each size egg and my detailed instructions for the application. 

      You apply the gasket using an automotive product called Permatex Ultra Copper – which I do NOT supply. In Canada your Canadian Tire chain carries it though it can also be purchased from Amazon. It runs about $7 for one tube which is more than enough for one gasket. Permatex is a high temperature silicone gasket maker which acts as an adhesive to bond the Rutland to your cooker’s ceramic edge. Years later if you wish to remove it, it will come off.

      Frequently eggers will ask me how long does a Rutland gasket last? I reply that I honestly don’t know! The Rutland on my Large egg that gets regular use is now 13 years old and other than being darker from years of charcoal dust settling on it it nearly looks and performs as good as when it was new. The probable explanation is that the Rutland gasket withstands 2,200 degrees which is far above any temperature that a BGE is even capable of producing at the gasket level!

      It is best to remove both the OLD dome and base gaskets and I cover that process in my instructions. It is not necessary to remove the dome itself but some people find it easier if removed. Suit yourself! 

      Are you familiar with the application process whereby you compress or "bunch" the gasket back into itself thus making it both thicker and wider than the 5/8" so as to cover your entire edge? In doing so you  apply the Rutland on ONE side only - not both and my recommendation is it is applied only to the base, not the dome.

      “Bunching” (compressing) it is really simple.

      The gasket has a natural “cup” or curvature to it so starting with that cup side down lay the gasket like this with your fingers on it:
      http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3613_zps324d4ba6.jpg.html
       
      Now slide your fingers together while pressing down:
      http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3614_zpsf2e3d754.jpg.html
       
      See how the gasket is now wider and thicker? That is “bunching” and you’ll get very good at it very quickly.
      http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3612_zps466a1547.jpg.html
       
      I recommend you "bunch at least 9" or more ahead of ever pushing the gasket into the bed of adhesive. You want the Permatex to bite and grab right from the start with very limited moving other than to align it with the curvature of the egg's base. When properly laid your finished gasket will look like this.
      http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_0383.jpg.html
       
      The total cost for ONE gasket which covers the gasket, postage, shipping box and printed materials sent to you in Canada is $19USD for the first Large and just $6USD for the second so $25USD in total. I also will send a detailed set of instructions for removal of the old gasket and installation of your new Rutland. 


      One point of clarification…I just want to make sure you understand that when you apply the Rutland gasket according to my detailed instructions then it is both wider and thicker meaning that only 1 Rutland gasket is needed PER egg - NOT 2. In fact I don’t even recommend putting two Rutlands on a single egg!

      If my price is acceptable to you just give me your name and mailing address and it will ship tomorrow.

      After I have confirmed the package has been shipped I will give you my address so your payment in USD and the package can cross in the mail. Typically the delivery time is 8 to 10 business days. If you prefer to use PayPal I will give you information for that method. BUT PLEASE wait until I give you my preferred Pay Pal instructions. It’s just that easy! That's right...I do NOT ask people to pay me before I ship their package!

      BTW if you merely reply to the email you get from this forum it will not be forwarded to me - so please reply with your name and address to me at: ron.pat@comcast.net
      Thank you!

      Ron aka RRP
    • RRP
      RRP
      Did I scare you off? I'm not pushing you, but if you want to order so that I ship tomorrow then I'll need to hear back from you at least by morning as we have a busy day tomorrow and I'll be shipping early. Otherwise I won't ship again until Friday. From a value standpoint I hope your buddy sees the cost benefit from my shipping more than just 1 gasket. OTOH if you decide not to go thru with it that's fine - I don't twist anybodies arm and I will never bother you again!
  • RRP
    Looks like you're still pissed that I reponsed to Jeepster47's answer to you last night by showing people a further step beyond what he added to your post. Why you found mine to be off topic but his wasn't baffles me. Also you seemed to have a bone to pick with Heavy G but he got no off topic slam, but my humorous comment about not drawing an Off Topic slam also baffles me. Gosh, if everybody slams people for commenting on their threads I think the forum is going to lose a friendly and open sharing aspect.
    if you are wanting me to apologize for posting on your thread then here is my apology. Otherwise I will be sure I avoid any of your threads in the future for fear of offending you. I'm not stupid I can tell when someone doesn't like me for whatever reason.
    July 11
    • 4Runner
      4Runner
      Just now seeing this. First, I do not consider OT as slam. It is simply a designation of OT in the opinion of the person marking the post. Spam, Abuse, Troll is different. And I was not mad or pissed. I do feel the thread I targeted for for Stoker users concerning the top vent setting was being driven OT just like about 90% of all the other threads. Maybe that caused me to be overly sensitive about "my thread". No, I don't think an apology from you is necessary...just chalk this up to a misunderstanding and let's move on. No worries. Life is too short to worry about this stuff. Also, there is no need to avoid any of my threads or comments. Don't like you?.....I don't know you. Most likely never will and the same holds true about you to me. Again, no worries about posts. Please proceed as normal if you don't disagree with my post, please post back. All good.
  • I am new at cooking with the BGE & I am reading many recipes that use the plate setter for indirect cooking.  I do not have a plate setter, is this necessary or can I use another way to get the same results?
    June 30
    • dldawes1
      dldawes1
      Welcome !!! Did you get your question answered?

      Donnie
  • YukonRon
    Just wanted to follow up. A couple of things; I am trying to fill orders for enough to get 4 skids, 120 bags. In order for it to make sense, we need that much. I am at 3 + 8 bags. I need 22  more.
    Second thing, my nephew passed a week ago and I am handling his funeral expenses, as well as a kitchen demo and rebuild.
    Stuff you do for My Beautiful Wife.
    Hopefully, I will get it done in the next week or so. I got to write a check for over two grand, and i need my next pay check to do so.
    I will advise. It will happen.
    My best advise is to get enough to carry you to the first of the year.

    My best regards,
    Ron

    June 30
    • dldawes1
      dldawes1
      @YukonRon ....I did not receive your message in my inbox. I just happened to run across it while browsing the activities section from the main home page of the forum...?????

      But anyway, I have your message and just let me know what I need to do.

      Donnie
  • blp, JDCarson, Devo78, SBGonzo, Rayboy and 52 others joined.
    Welcome Aboard!
    July 19
  • Captain_Paul changed their profile picture.
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    July 17
  • Going to cook my first brisket this weekend. Pretty new to the egg. Found some much valuable information on this forum, I hope someone can help me with this question. It's seems like a ridiculous question: I have 2 six and a half pound briskets because I could find anything bigger at the moment. 
    Is this like planning for 13 pounder or is it like planning for 2 smaller ones?  I want to plan on eating around 3-4:00 on Sunday. I just finished putting the mustard and rub on it. They are both wrapped up and waiting in the refrigerator. 
    any tips for a newbie would be greatly appreciated. 
    July 16
  • NJ_BBQ changed his profile picture.
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    July 16
  • Large egg. Hatched in St. Louis
    July 16
  • Darby_Crenshaw
    Somehow i sent that as a message. Shoulda been in your post. Sorry
    July 16
  • Darby_Crenshaw
    You're cooking over hardwood lump. Regardless of brand, there will be some stuff not fully carbonized (i.e. It'll always be smokey to some extent).

    Using yesterday's lump will greatly reduce this. 

    Make sure the fire is burning clean. And don't shut down the BGE and leave food in it (so called 'dwell').
    July 16
  • CharlestonGriller changed his profile picture.
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    July 16
  • testing
    July 15
  • medium egg, Ontario, Canada
    July 15
  • Welcome Aboard!
    July 14
  • jfine1 changed his profile picture.
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    July 14
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