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.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Way Before My Egg....Picture

I bought Jerry Roach's competition rig in 1989 and cooked on it for 10 years (many great parties)....this is a reverse flow smoker and burns logs  Jerry sold many of the cookers that were used at competitions throughout the south....This picture is exactly like the one I bought....It has a roll out awning that covers the top and extends about 10' from the side.  I sold it in 1999 and now I wish I still had it
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Comments

  • Man, what a setup.  That thing is a beast!
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  • gdenbygdenby Posts: 4,357
    I see that you're near the Mississippi. I've been to Arkansas, but only up in the Ozarks. Do you really need to cook in the summer? I've melted a couple of times near the north state line. Can't imagine what its like down in the lowlands.

    Pls explain, what is a reverse flow smoke?
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  • I live in California... Jerry, the one that built these rigs lived in Dewitt Arkansas.....I never changed the painting or lettering on my rig
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  • EggcelsiorEggcelsior Posts: 9,961
    gdenby said:
    I see that you're near the Mississippi. I've been to Arkansas, but only up in the Ozarks. Do you really need to cook in the summer? I've melted a couple of times near the north state line. Can't imagine what its like down in the lowlands.

    Pls explain, what is a reverse flow smoke?
    Offset smokers typically have a "hot zone" where the heated air moves into the cooking chamber and a cooler side where the exhaust is. A reverse flow cooker maintains the shape of the offset but has a long metal plate in the bottom that carries the air through the cooker and then back over the meat towards the exhaust, which is on the same side as the firebox. That way you get radiative heat from the metal plate and convective heat from the air. It's a more even and gentle way of smoking.
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  • henapplehenapple Posts: 12,847
    Know it all...

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Eggcelsior is correct....another nice feature was the large tank in the front held water and there was a pipe that went back to the smoker so water could be put under the meat to keep it moist for a long period of time.....this would hold 54 full slabs of spare ribs (6 cases of 3 1/2 down)
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  • That's pretty cool, bet there were some great memories
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  • td66snrftd66snrf Posts: 751
    Whitewalls?
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • Whitewalls with chrome but never with white metal rims..... What a beast. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • That is impressive!

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

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  • thailandjohnthailandjohn Posts: 951
    Someone asked me the other day what my favorite cooker was and here is a picture that I posted a while back on the forum
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  • NPHuskerFLNPHuskerFL Posts: 7,498
    Beautiful Red BBQ Beast :-)

    Nice @thailandjohn
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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