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Luvflt ·

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  • Yes I have XL BGE I know about the ice on the breast and legs towards rear etc I think I am just double checking on the temps and I wouldn't do spatchcock with this big sucker!!
  • I am having the exact same problem. Could not post, got error saying "Body Required" I was using IE 11. Maybe something changed. I had to use Firefox to get this to work. If someone comes up with an answer I would be interested in knowing what could…
    in Test Comment by Luvflt November 2013
  • Sorry about the confusion but I was unable to get the forum to recognize my post. I had to use Firefox to make this work. Something must be amiss with IE. Here was my original post: I did my first turkey (actually turkey breast) tonight. This was i…
  • Sounds like a plan. Thanks.
  • Ok good. I was planning a hot smoke anyway so that shouldn't be a problem then. Do you think I need to soak or would a good rise be ok after the 10 day sit in fridge?
  • Not an expert but have learned a few things about bread. Water temp when mixing with yeast is important. Can't be too hot or too cold. Yeast must be fresh or within expiration date. Also, major point here when kneading dough must reach at least 85 d…
  • I'm too new to really comment but can share that I first got a metal peel 14". I now have a 16"X18" metal one. I usually make a 16" pizza and the 14" peel was too small. I use corn meal on the peel and on the pizza stone before I put the pizza on an…
  • I didn't see a problem with the water bath at 30 seconds. It didn't shrivel anything up just put a thin coating of cooked dough on the outside. They seemed to puff up enough as well. Oh well.
  • I was just following the recipe and did what it said to do. It was from BGE so some chef probably came up with it. I am sure I can tweek it with a few tries at things. I was just wondering if anyone else had the same problem. Most doughs however nee…
  • jlsm - Maybe so. The dough was a little sticky but not such you couldn't handle it. I will try next time to make it a little dryer. Frankly the dough handled and came out much the same as any other dough I have made so it seemed ok to me. I'll give …
  • Hoov - Yes following the instructions exactly. After making dough, let rise for 1 hour (volume doubled) , gently kneed then divide into balls then place on stone or pan and cover to let rest for another 15 minutes before bath. It is just during the …
  • Hmmm same thing happened to me and through me for a loop. I could sign on but couldn't post anything. I emailed several times with no response, then I called and couldn't get anyone to answer the phone. Finally got the email saying I was accepted. I…
  • I am by no means an expert but I did call the manufacturer about the daisy wheel setting in general and was told it should only be cracked slightly. The fan motor is supposed to work the rest of the magic. However on another note during my first use…
  • Ok, well I am writing this just in case someone has the same problem. Since I got no response from this post, I called Customer Support. They were very helpful. Even though I tightened all the bolts prior to stoking the BGE up to 650 degrees, the he…
  • Thanks guys...picked up some fire bricks so I will use that to sit the PS on and will remember to put the placesetter legs up. We shall see how it goes.
  • Sounds good to me. I think I am going to get some fire bricks. I think they can be usefull in several ways such as you mentioned to sit the drip pan on. I have seen people comment on not putting the pizza stone directly on the plate setter but rathe…
  • Ok makes sense to me. I am doing my second dinner on the BGE tonight (spatchcock chicken) then I can bump up the temp and do my pizza on the weekend. We shall see how it all unfolds. Thanks again for the input.
  • Thanks folks for all your input. I get the picture now as far as the raised grid. Another question I had was what situations dictate when you use the plate setter legs down or legs up. Again, I can only assume that it has to do with the grid or top …
  • TOTN, Thanks for you input as well. I have been cooking for many years and have to admit that I am a little anal with respect to "dinner being served" in that when it is served everything is timed to all come out at the same time and to be hot. Noth…
  • DMW - thanks for the info. All I needed was some ball bark ideas. I do have a Thermapen and the CyberQ WiFi so I know I can cook to the right temp. Just needed the other info for planning purposes. I am sure I will dial it in more in time.