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

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Monty77
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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

The Naked Whiz

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The Naked Whiz
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  • mcmac
    Hey Whiz,

    Just wanted to send you a quick thank you for your config information on the Stoker BBQ unit. I was able to follow the information you provided to make the installation for the Wifi much easier. 
    I now have it up and running and can access remotely via the StokeMaster app for iPhone.

    Thanks again my friend.

    Mike
    July 2014
  • lgd4ua
    What size Rutland Gasket should I use on XL Green Egg?
    June 2013
  • bigearl
    Did your spatch cooked chicken- incredibly moist, but a little bland. I coated both sides with our favorite rub. Any suggestions? Would an injection work?
    January 2012
  • Iceman5705
    I can't seem to be able to post. The box is there but when I try to click in it it won't give me a cursor to type. In other words, I can't start a new discussion??
    September 2011
  • sidedish
    Whiz - I am fairly new to the Egg world, I just cooked some Peppers and when I opened the lid of the Egg there was what appeared to be a white frost over everything except the food. The temp was around 400, using Weekend Warrior with a plate setter. Any Ideas?
    August 2011
  • sidedish
    Whiz - I am fairly new to the Egg world, I just cooked some Peppers and when I opened the lid of the Egg there was what appeared to be a white frost over everything except the food. The temp was around 400, using Weekend Warrior with a plate setter. Any Ideas?
    August 2011
  • hvoss
    When I open lid to put food in, the temp drops way down for a few minutes. We did steaks last night and we wanted to cook 2 minutes, turn over, 2 minutes turn over again and then shut off and leave steaks in for 2 more minutes. That is what the video said to do (BGE) but each time we oped lid, temp dropped way down so how could we cook 2 more minutes each time since it wasn't the proper temp for at least 3 minutes. I am NOT giving up, but getting frustrated.
    August 2011
  • Dimple's Mom
    Is the old forum gone completely or is there some way to get to it? Thanks, Gwen (dimplesmom) gwenb@whidbey.com
    August 2011