Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Remember kids, always burp your Eggs...

dweebs0rdweebs0r Posts: 502
edited July 2012 in EggHead Forum
So, I thought something was up with my Egg.  I havent been able to hit high temps and maxed out at like 450-500.  Yesterday, I took all the internal pieces out, removed the old lump, shop vac'ed all of the ash out and blew out the air holes.  Put everything back together and didnt really try to hit any high temps.
Today I lit the egg and went to help the wife wash her car real quick.  Came back in like 15-20 minutes to the temp gauge all the way over to 200 (is that 1000 degrees???).  I opened the egg fairly slowly but still obviously too quickly and I felt a rush of hot air go inward.  Woosh!!  Bye bye arm hair.
I guess it takes seeing one backdraft up close to teach you to open that thing slowly.  I have learned my lesson!

-Jody Newell (LBGE & a mini BGE!)
Location:  Munford, TN  Homepage:  Shadow photo shadow.gif

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