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NEWBY here.

Just wanted to say hello from SC. I have really enjoyed lurking here since I bought an  Egg.
Duncan, SC

Comments

  • Welcome! Have you cooked on your new egg yet? If yes, what did you cook?

    XL BGE with adj rig & woo2

  • Newby here too but welcome
  • Hi54puttyHi54putty Posts: 1,851
    Welcome aboard. Where in SC?
    XL,L,S 
    Winston-Salem, NC 
  • MrossMross Posts: 338
    I have had it for a year now and done ribs, butts, steaks, burgers, chickens, smoked bacon and turkeys.
    Located in Duncan, SC.

    I really just posted to see if I could yet. It took a while to get approval. I think my reputation as a trouble maker had preceded me! :)


    Duncan, SC
  • Solson005Solson005 Posts: 1,911
    Welcome from a Oklahoma Egger here. Looking forward to some of your posts! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Charlie tunaCharlie tuna Posts: 2,191
    Welcome aboard - sounds like you have been cooking for a while
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,398
    edited March 2013
    Mross said:
    I have had it for a year now and done ribs, butts, steaks, burgers, chickens, smoked bacon and turkeys.
    Located in Duncan, SC.

    I really just posted to see if I could yet. It took a while to get approval. I think my reputation as a trouble maker had preceded me! :)


    You'll fit right in then. Welcome
    Keeping it Weird in the ATX
  • tulocaytulocay Posts: 1,737
    Welcome. I lived in Columbia for many years. Go cocks!
    LBGE, Marietta, GA
  • MrossMross Posts: 338
    edited March 2013
    I have been cooking stuff 35 years or more.
    I will try to post up some of my cooks in the future as long as I can remember the camera and saty out of the adult beverages!

    @tulocay USC sure has gotten in my wallet. One son graduated from USC Upstate and a daughter graduating from Columbia this year. Thank God I will finally get a raise when she is done!

    Here is a picture of my helper for every cook during prep, cooking and serving. She really gets mad since I don't drop much.
    Daddys Helper photo peek.jpg




    Duncan, SC
  • Charlie tunaCharlie tuna Posts: 2,191
    As alert as the photo shows -- you must be dropping too much "stuff"!!  Nice looking pup!
  • MrossMross Posts: 338
    edited March 2013
    She is is not alert! She is begging!
    Duncan, SC
  • six_eggsix_egg Posts: 735
    Welcome. I look forward to seeing some pics.

    XLBGE, LBGE 

    Texarkana, TX

  • MrossMross Posts: 338
    edited March 2013
    Here is a picture of a cold smoking setup I made with my egg and an electric smoker I had laying around.


    Duncan, SC
  • ChubbsChubbs Posts: 6,697
    Welcome. If your avatar is a pork belly, I thimk you are going to fit in... I have another 12 lbs curing right now.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 19,819
    Mross said:
    Here is a picture of a cold smoking setup I made with my egg and an electric smoker I had laying around.


    Nice!  Hey, welcome to the forum, friend! 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Welcome, be sure to listen to these guys here they are full of amazing knowledge. Have a blast.
  • RACRAC Posts: 1,688
    Welcome and have fun!

    Ricky

    Boerne, TX

  • henapplehenapple Posts: 15,575
    Mross said:

    Here is a picture of a cold smoking setup I made with my egg and an electric smoker I huad laying around.


    welcome. could you share how you concocted the cold smoker...I have an electric
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • J_QueJ_Que Posts: 217
    edited March 2013
    Welcome Mross. First post with a DIY smoker set up to boot. You will certanly fit in here! Now...bring on the food porn pics! =D>
    I knew all the rules, but the rules did not know me.
  • erbloveerblove Posts: 90
    Welcome...another SC egger...we're growing. 
    Columbia, SC ~ LBGE, ThermaPen
    I love to eat...sue me!
  • MrossMross Posts: 338
    I had some aluminum flashing laying around so I measured a new lid for the smoker and bent and riveted it. (I kept the original lid so I could still use the smoker)  I cut a hole in the lid that would accept a dryer hose male fitting. A little bit of aluminum tape and a piece of dryer duct hose and there ya go. I just smash the dryer hose to fit in the bottom vent.
    The only problem is that the smoke only lasts about 1 hour before you have to refill the pan on the burner.

    Max temp on Egg was about 90 degrees. This works wonderful for cold smoking cheese. I don't know how it would do on bacon.
    Duncan, SC
  • egger aveegger ave Posts: 702

    Mross said:
    I had some aluminum flashing laying around so I measured a new lid for the smoker and bent and riveted it. (I kept the original lid so I could still use the smoker)  I cut a hole in the lid that would accept a dryer hose male fitting. A little bit of aluminum tape and a piece of dryer duct hose and there ya go. I just smash the dryer hose to fit in the bottom vent.
    The only problem is that the smoke only lasts about 1 hour before you have to refill the pan on the burner.

    Max temp on Egg was about 90 degrees. This works wonderful for cold smoking cheese. I don't know how it would do on bacon.
    welcome to the cult from Texas,the motherland of BBQ. I have used a similar rig for cold smoking with my mini, a length of dryer duct and my my large BGE. I do bacon and Canadian bacon on my large BGE with higher temps. I cook the bacon until the internal temp is 130 degrees.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
  • EggcelsiorEggcelsior Posts: 12,557
    egger ave said:

    Mross said:
    I had some aluminum flashing laying around so I measured a new lid for the smoker and bent and riveted it. (I kept the original lid so I could still use the smoker)  I cut a hole in the lid that would accept a dryer hose male fitting. A little bit of aluminum tape and a piece of dryer duct hose and there ya go. I just smash the dryer hose to fit in the bottom vent.
    The only problem is that the smoke only lasts about 1 hour before you have to refill the pan on the burner.

    Max temp on Egg was about 90 degrees. This works wonderful for cold smoking cheese. I don't know how it would do on bacon.
    welcome to the cult from Texas,the motherland of BBQ. I have used a similar rig for cold smoking with my mini, a length of dryer duct and my my large BGE. I do bacon and Canadian bacon on my large BGE with higher temps. I cook the bacon until the internal temp is 130 degrees.
    Blasphemy! Texas was still a twinkle in Mexico's eye when BBQ was started in the Carolinas....  ;)
  • MrossMross Posts: 338
    Well said Eggcelsior. Now for the real question. Mustard, vinegar or ketchup based sauce in SC?
    Duncan, SC
  • 500500 Posts: 2,208
    Welcome. People here have BBQ sauce for blood (thinned with bourbon). Enjoy!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • ddeggerddegger Posts: 244
    Mross said:
    Well said Eggcelsior. Now for the real question. Mustard, vinegar or ketchup based sauce in SC?
    1 vite for vinegar from the Eastern NC guy. 
  • ddeggerddegger Posts: 244
    Apparently vote = vite on my autocheck
  • EggcelsiorEggcelsior Posts: 12,557
    Mross said:

    Well said Eggcelsior.
    Now for the real question.
    Mustard, vinegar or ketchup based sauce in SC?

    I'm from Charleston so mustard sauce for me. Eastern NC vinegar sauce for #2, as I have family on that side of 85.
  • daffy1909daffy1909 Posts: 469
    welcome! and enjoy your egg!!! i know i enjoy mine,the only problem is not enuff time to use it every day!!!! ;)
  • MrossMross Posts: 338
    Well I am in the Upstate and like a vinegar ketchup base with a touch of mustard! :-\"
    Duncan, SC
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