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
Temperature control
Options
Comments
-
Charles Burns,
This link to the Whiz's site will help you out. -RP
http://www.nakedwhiz.com/ceramicfaq.htm#dwinfo
-
-
Why are you basting? I've just started using my Egg, but it seems everything stays pretty moist without opening it up.
-
Charles Burns wrote:I am having trouble maintaining a constant temperature. One problem I noticed is when I open the egg to baste the daisy wheel opens all the way and I have to readjust it when I close the egg. Any suggestions on how to solve this problem?
Turn the daisy wheel where the screw is at the front of the egg. When you open the lid they wont move. -
Charles Burns,
Why are you opening the egg to baste? If you are looking, you are not cooking.[p]You are keeping your daisey too clean. Let it gunk up and it will stay where you put it.[p]Sammy
-
Charles Burns,[p] You have a couple questions on the new forum, but I am going to ask them here.[p]What are you basting? If you are mopping a brisket or pork butt it really isn't necessary. If you are basting a turkey that is different, but even then you don't need to be opening the egg all that often.[p]Line up the screws so that they are in straight line with the handle and the hinges.[p]
Categories
- All Categories
- 182.8K 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
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum