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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Has anyone used a Himalayan Salt Block?

CullumCullum Posts: 214
I just got one to try. Anyone ever used one on the Egg and how did you do it? Thanks!


  • ChubbsChubbs Posts: 5,462
    There are a few threads from the last few days. Hit the search function and it should be easy to find. 

    Put it in the egg when you are bringing the egg up to temp. You dont want to throw a cold block onto a hot egg. Also, dont put a hot stone in the sink unless you want it to crack. Anything else will be in the other threads..
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ChubbsChubbs Posts: 5,462
    And post pics...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • EggRacerEggRacer Posts: 400
    There were two threads on this earlier this week. They may be a few pages down but you should be able to find them. At least three people have used them but I'm not one of them.
    North Richland Hills, TX
  • MrCookingNurseMrCookingNurse Posts: 4,309
    @villiage idiot



    What are the advantages to using this type of salt block vs simply using salt up fronton a cook?


     I have read the other threads, not much mention on why we need them.



    from SANTA CLARA, CA

  • Richard FlRichard Fl Posts: 7,881

    We don't need them.  They just add some flavor and moisture for the dish. Kinda like using cedar or alder planks for salmon.  Not needed but great flavor enhancement IMHO.




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