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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
I swear, it never got over 650 dome temp (4 pics)
Options
Sandbagger
Posts: 977
Comments
-
Sandbagger,
Man o man, everything in Texas is big, including the sear smoke.
Your having fun, up wind I hope. he he
Yeah, Raising the Steaks is great stuff.[p]
-
Sandbagger,
steaks look great. ..all that gray smoke looks like your egg just needed a good cleaning. .. after coming back from competition last weekend (and having done a bunch of pork butt and brisket low and slo) , i ran mine up to about 600 degrees. ..that thick gray smoke lasted a good 30 minutes before all the grease build-up had finished burning off. .. .i was surprised the fire dept. didn't come for a visit ... [p]word of warning. .. if you are getting thick smoke like that out of 500 - 600 degree egg, be very, VERY careful about opening the dome. . .even with multiple burps, when the oxygen gets in there, that gray smoke turns into ball of burning napalm faster than you can blink. ...biggest back flash i've ever encountered ... .so, leave the dome closed at 600 until the gray smoke is completely done, no matter how long it takes. ...
-
Sandbagger,
Great shot of the smoke with the sun peaking through.[p]Steaks look good too.[p]Ed
-
-
-
ClayQ, It's easy to be up wind, when your making smoke, LOL. I wonder if raising the steaks, spices in general, has a temperature threshold. I'll need to ask. T
-
Sandbagger,
You better dial 9-1 and get ready to hit the other 1 next time. Thems some massive flames. I just love a good ribeye.[p]Mike
-
Sandbagger,
I had the fire dept. at my house last weekend doing exactly what Max was talking about below. A good 600* plus burn until smoke was clean, it took a good 45 minutes. I wish I had taken some pictures. It was just before dark, so some neighbors saw the smoke rolling through the trees, and it was a good 2 hours before I saw several very hot and tired firefighters cruising through the neighborhood on foot looking for a fire. Well, that took a little explaining, but they were very interested in the egg, and I offered to cook up some grub for them for their troubles and run it up to the fire dept., but they declined. Now I have a nice clean egg and all is well in the hood(both hoods for that matter)
Seth
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum