Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

abt's

Options
Mike_the_BBQ_Fanatic
Mike_the_BBQ_Fanatic Posts: 700
in EggHead Forum
Anyone make em raised direct? Time / trmp?
Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
· Share on FacebookShare on Twitter

Comments

  • lousubcap
    lousubcap Posts: 32,393
    Options
    I used to go raised direct (and raised about 3" above the gasket line) at around 350-400*F (wherever the LBGE settled) until bacon was done to my desires (planned on about 45 mins) .  Depending on how the lump was burning I always had a few a bit over-cooked on the bottom.  Have since gone indirect at about the same temp but find it takes around 60 mins +/- although no excessive burning unless some overhang the platesetter.  Either way works-direct takes more attention in my opinion and we all know what those are worth!  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
    Options
    Thanks...I tossed em on next to some burgers...just like you said...A few had a little more crunch...but still great
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
    · Share on FacebookShare on Twitter

Categories