Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

help needed

ShawnShawn Posts: 356
edited 7:21PM in EggHead Forum
I got my egg last week been cooking on it pretty much every day. The only problem I don't like is when I burp the egg then open the egg the flames raises up and turns my chicken black within seconds and the tem is only arround 350f is there something I am doing wrong? Is there a way to preven this?

Thanks

Protecteur
Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com

Comments

  • lowercasebilllowercasebill Posts: 5,218
    i supect you are just dripping all the chicken fat into the lump and when you add air it flares and you have a sooty grease fire. i have cooked lots of whole chickens direct but always cut the lumps of fat out of the back end. below are several ideas all using inexpensive steam tray pans and a rack or vertical hope this helps


    chicken.jpg

    thighs024.jpg

    mini047-1.jpg

    mini051.jpg

    mini052.jpg
  • "Sparky""Sparky" Posts: 6,024
    Hey Swawn,welcome to the club.You will really enjoy eggin :woohoo: Try shutting the draft door at the bottom for about a minute before opening the lid.This should prevent flair-ups.Then when you close the lid,just open the door back to where it was :)
  • Big'unBig'un Posts: 5,909
    I think Bill hit it on the head. A drip pan will stop the soot from the grease drippings and in case of flare up, it will sheild the food somewhat. I always try to use a drip pan when the drippings will be substantial; mostly because I don't want to "foul" my lump.
  • ThrRoffThrRoff Posts: 169
    Congratulations, and welcome. I pretty much do all my chicken indirect with a drip pan.

    spatch1.jpg
  • "Sparky""Sparky" Posts: 6,024
    Hey Big'un,I agree with bill also.I do all my chicken indirect except wings.I was assuming he wanted to cook directly.When I do wings,I use this trick to keep from scorching them. :)
  • Big'unBig'un Posts: 5,909
    Hey Doug,
    Party on the 19th. Interested?
  • "Sparky""Sparky" Posts: 6,024
    Hell yea :woohoo:
  • Big'unBig'un Posts: 5,909
    Shoot me an E, & I'll send the info. That's the one thing about this new set up that I wish were different, I don't know who lives, in what vicinity. If others are reading this and are in driving distance to Jackson, Ga., send me an e for party info.
  • "Sparky""Sparky" Posts: 6,024
    Thanks Big'un.You've got mail :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.