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Luvflt

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  • Just for info parchment paper can burn if left to near open flame or heat. If will not burn if it is on a pizza stone or other baking type dish. Like Skiddymarker said cut it to fit. As long as it is on the stone and not hanging over it won't burn. …
  • +1 for the Food Saver. Does a good job but the bags are a little pricey.
  • Pantsypants- how long do you smoke your salmon for? Are you looking for a target temp or just cold smoking for x number of hours. Do you do anything else to set up for the smoke? Very curious. I have done a lot of salmon but only in a Little Chief s…
  • My camera should be in on Monday so I will post pics after that. Besides all that is important is that my stomach know it happened. 
  • CANMAN1976 - Thanks for the tip on the double nut idea. The very first time I tried pizza at 600 my bands slipped mid way and the lid now had an underbite. I am still trying to get it adjusted properly but will for sure double nut them now. Great id…
    in Pizza! Comment by Luvflt December 2013
  • Deekoritz3 - Thanks for the info on the cheese. Yours looked pretty good. I didn't know about using ice and about the resting. I plan on doing some tomorrow just to see how it goes. I think I have an idea on how to do it now. Good luck on your Salmo…
  • Just out of curiosity how did you do your cheese? How do you let it rest and for how long. I have seen people place cheese on rack high then cold smoke for 3 hrs but I'm not familiar with letting it rest?? Sorry I can't help with the salmon.
  • Not an expert here but I was told cold smoking temps shouldn't go above 90 degrees. Your food either has to be cured first brine etc. Those doing bacon for example may do it for 10-12 hours but it has been cured first. Things like nuts and cheese ar…
  • Ditto for me. It took ahwile. I sent emails and tried to call. Be patient, apparently they will get around to it one of these days. You can try calling customer support and see if they can expedite. It shouldn't take that long.
  • The cyberq is very easy to operate. Set grid temp and set one of three food temps that's about it. It is nice to have 3 temp probes for food when needing different temps i.e. turkey thigh temp, turkey breast temp and baked potato temp. The WiFi is a…
  • I'm not an expert but I have been told that when you use wood it does not burn as consistantly as the lump and may not burn as long as the lump. I would think if you used the lump to make it through the cooking process then the wood you would use wo…
  • Not sure if you got it working or not but the easiest wasy is to do the ad hoc method. Turn on the CyberQ  set up a wireless network (let the phone or computer pick up the signal from the CyberQ then connect it and enter the passcode 1234abcdef that…
  • Glad someone posted the recipe. I just want to make sure that you are supposed to smoke raw almonds first then do the spices then put them in the oven. Is that how everyone is doing them?
  • I live in Florida. No Academy that I am familiar with but we do have a Gander Mtn. and Bass Pro near buy so I can check them out. Thanks for the heads up. I just hate to order online and have to pay as much for shipping as the item costs.
  • Does any one know of a store to buy pink salt/curing salt? None of the supermarkets around here carry it. I know I can get it online but was just curious where most people buy theirs.
  • It will be ok. I brined  it for 10 days used salt, brown sugar and maple syrup. Just didn't use nitrite. When smoked it should be fine.
  • Thanks for the info. That was the recipe I used for the bacon I am doing now. I just didn't have any pink salt so I can't use the cold smoke method. Hope to get it in the BGE tomorrow. I should get my cold smoke generator in a few days.
  • Thanks I get that. My question is when cold smoking anything how do you know how long to smoke it. Is it just rule of thumb i.e. bacon 12 hours cheese 3 hrs. etc. or is there some other thing to take into consideration. I am just trying to learn how…
  • When you do your bacon cold smoke for 12 hours are you looking for an internal temp like if you do a regular smoke. I think it is like 150 degrees if you smoke it at 200-225. I have a couple of slabs that will be going into the BGE tomorrow but I di…
  • I was planning on just using the A-Maze-N Smoker with my XL BGE to do cold smoking.
  • Why does the ambient temp above 90 factor in? Is it becasue the internal smoking temp will get above 90 if it is 90 ambient? Another couple of questions; Which is better if any pellets or dust? If it doesn't make a difference do you have to use a sp…
  • Ok for those of you who haven't figure this out yet, apparently there is w problem with IE 11. Hungry_Joe came up with the fix: What you need to do while browsing this forum click the little gear icon in the upper right had corner and click "add"…
  • Thanks, I thought that was the case. Now I know. Every time I turn around I am learning something new about the BGE.
  • Trying to see if I can POST from IE 11 now. I hope Hungry Joe's suggestion worked. If you read this it did!!
    in Test Comment by Luvflt November 2013
  • Sounds good thanks.
  • So are you saying to pull meat a little below 160 for the breast and 180 for the thigh? This would mean then that the 160 and 180 are the true target temps right?
  • Ok got it. On another note last night I tried pizza. I really didn't use that much lump. I had enough, so I thought, to do the job but I never got past 450 and then it started going downhill from there. This is with no dfmt and bottom vent fully ope…
  • It is called Vno or maximum structural cruising speed. Depends on weight of bird. If swallow is laden Vno will be lower. This is the speed at which the wings will stall before any structural damage occurs. I can tell you it is faster than you or I c…
  • I had been doing ok with IE until tonight. I am wondering if it might be my computer just upgraded to IE11 and now I get the "Body Required" Message. I went to Firefox and that works fine. Maybe there is a clitch in IE 11. Not sure if anyone else ha…
  • Here is the pic. I am thinking it can go either way.
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