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elFloyd

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  • Still got the original. Thought about upgrading once or twice... but I am really used to what I have now. elFoyd Cumming Ga
  • I have the same problem every time I remove the fire ring.... the fire ring is not a perfect circle. Keep turning it until you get the best fit and the wobbling is minimized or stops completely. elFloyd Cumming, GA
    in Wobbly Comment by elFloyd October 2008
  • 14 years and counting. Use my Large 3 -4 times per week, all year long. It's surprising how much food you can get on the large. elFloyd, Cumming, Ga
  • One of my favorites is Kenny G's chili. I use a little less cinnamon and whatever BBQ Rub I happen to have on hand at the moment... but also try to use one low in sugar. Here's his recipe. This will provide 4 hearty servings and will double, trip…
  • I have an MSN account... it is msn.com elFloyd
  • Had my large now for 14 years!. It's used 3-4 times a week in rain/snow/hot/cold. Still using the original hinge although I did upgrade to the stainless draft door. Egg has been outdoors all this time... no cover and no problems. I did double nut th…
  • Jim Minion, Add a little ceremic paint, and good as new. Immediately after repairs were made, I did an 18 hour cook. Temperature held perfectly at 225-250.[p]Good Luck! elFloyd

  • Jim Minion, Here's how she looked after the parts were cemented back together.[p]elFloyd

  • Jim Minion, It can be fixed. Fireplace cement works wonders.[p]elFloyd

  • Painter,[p]Sounds great.... Thanks![p]elFloyd
  • steve,[p]I've had my BGE for five years, cooking in all types of weather including snow storms and thunder storms. (Sorry, guess I am a bit of a fanatic). No problems with cracking at all.[p]Regards, elFloyd
  • ravnhaus,[p]Been there and done that. Is that a problem?[p]elFloyd
  • Bill in VA,[p]At the turbo temps, it'll get too hot to leavy your hand on the surface.... but if you touch the surface, you will not get burned. I've had metal grills where if you accidently touch the surface (just for a second) it'll blister the sk…
  • dutch,[p]I recently did an 8 lb beef roast using mesquite lump. I maintained 225° for over 17 hours with no problem at all. I found the mesquite smoke gave the meat a bitter taste on the very outside edge, but did not distract from the overall flav…
  • Holy Smokes,[p]Shouldn't be a problem.... mix it in any ratio you want. The only drawback I've seen is if you are doing a lo-n-slo with mesquite.... it tends to add a bitter taste to the exterior of the meat. But for steaks, chicken, or anything coo…
  • Charcoal Mike,[p]I use two grills. The first grill sits on the fire ring as usual. Then I have four fire bricks on edge, and I place the second grill on top of the fire bricks.[p]elFloyd
  • Ellen aka Gormay,[p]These two were done direct... 350° 25 minutes on one side, then flipped and cooked to an internal thigh temperature of 170°... about 20 minutes.

  • New Bob,[p]That would be a yard bird..... a type of bird that runs around the barn yard scratch'n at the dirt. It's know for it's production of breakfast eggs, crowing at sunrise, and fulfilling it's life's purpose with the help of a big green egg.
  • Neal,[p]What size BGE are you using? I've never had a problem with my large BGE because there is plenty of space between the pizza stone and the side of the egg. But, if you are using a smaller egg, perhaps there is only a little space which is caus…
    in Pizzas Comment by elFloyd March 2002
  • Tim M,[p]I cooked this one at 425° for 18 minutes. I've got my pizza stone setting on a 10 1/2 cast iron skillet to keep the direct heat off on the stone.

  • Spring Chicken,

  • YB,[p]Nice family of eggs.... what is it you've done with the thermometers? Nice table for the mini too!
  • Tim M,[p]You can't see it, but I'm using a cast iron skillet under the pizza stone to make this indirect. But the reason for the low temperature is because I'm using a Pampered Chief stone. Months ago there was a discussion on the BGE forum about b…
  • Dinner time!!!!

  • The Naked Whiz,[p]I know what you are saying, and I agree with you.... if the fire has been starved for oxygen. However, we are talking about a differect situation here. Vents are open, then the dome is opened to turn the cook. Flames (not flashback…
  • Ellen aka Gormay,[p]Regarding Lesson 1: Before opening the dome, close off the bottom vent completely. This will reduce the amount of available oxygen and delay or totally prevent the flame up. Don't forget to open the lower vent when you close the …
  • Puj,[p]Sounds great... where do we find Ms. Dogs products?
  • BB,[p]I've tried using drippings both for a gravy/sauce, and also as a soup base. Each time I found the drippings to be too smokey. I like the smoke flavor but in the drippings is was overwhelming.
  • Pull off the BGE at 2:15 with an internal temp of 157 (cooked faster than I planned). Immediately wrapped in foil and let set a few minutes. Temp continued to rise to 165. Got potatoes baking on the BGE now. Should cut into a perfect medium &…

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