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

butts and brisket

Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -1 in EggHead Forum
I'm planning on doing a butt and brisket by using the standard BGE setup with a pizza stone on the grate and a drip pan on top of it. I was then going to set another grate on the drip pan to hold the brisket and elevate yet another grate above the brisket to hold the butt. This sounded ok until I read Nature Boy's comments about the importance of good circulation. [p]Do you think the grate sitting directly on the rim of the drip pan will restrict too much air flow under the brisket?

Comments