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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Steve-O ·

About

Username
Steve-O
Joined
-
Visits
0
Last Active
Roles
Member
Posts
302

Comments

  • newbie , Dana is right - 700° is plenty for great steaks on the mini. I like to get my large a little hotter if I'm doing steaks on it, but no need on the mini 'cause the meat is so close to the fire.
    in Mini Comment by Steve-O August 2006
  • I forgot to mention that I cooked the bird at 325° for the first two hours and then slowly raised temp to 350° for the final 45-50 minutes after tenting with foil.
  • Painter, Thanks for the tip - this will be helpful. Steve
  • mike, When I replaced my old style hinge on my mini with the new one it was very tight like yours. I sprayed a little Tri-Flo oil (WD-40 should also work) on the pivot point and that freed it up quite a bit. If you keep it lightly lubricated for a …
  • WooDoggies, I can't tell from your photo - is the handle on your skillet cut off or can you fit it on your egg with the handle? I cut off the handle on a small 9" cast iron skillet specifically to make corn bread on my small - works great. My 12" s…
  • MerlinEgger, I will just echo the advise of the others - the small makes a great companion to the large. And I take mine camping or anywhere else that I care to take an egg. I load it into the back of my pickup truck, pad it carefully into the fron…
    in 2nd egg Comment by Steve-O April 2004
  • ShortRib, I did these ealier this week as appetizers for my wife's birthday dinner. I pre-cooked the bacon about half way done, wrapped the scallops and secured the bacon with a couple of toothpics (soaked the toothpics for about an hour beforehand…
  • The Naked Whiz, We look forward all week to Fridays - not just because it's the start of the weekend, but because Fridays are PIZZA NIGHT! This week I made our crust with whole wheat flour and we really like it. This was a small concession to tryin…
  • John, Con - you will end up bbqing a lot more than you do now. Pro - you will end up bbquing a lot more than you do now.[p]Guess it depends upon how you look at it.
  • aceman, Nature Boy's web site has a good essay on brisket that may be helpful to you. Here is the link: www.dizzypigbbq.com/recipesBrisket.html
  • bhowton, An electric starter or MAPP torch is the way to go. However, if you use your egg frequently, as I do, the MAPP torch is the best option. I burned out four electric starters in the first six months I had my egg and then switched to the MAP…
  • BBQfan1, Thanks for your suggestions. I knew when I hurriedly typed that list of woods that I had left out something - apple. I plan to build a small fire in my small egg and run a clothes dryer vent hose from the top of my small to the lower vent …
  • Camping chef, I take both my small and mini when we go camping and use them both every evening. I usually do veggies of some kind on the small and our meat on the mini. But if I could only take one it would be the small - it is much more versatile …
  • RRP, Ditto on that, RRP! When my stone was new I got it really messed up after a couple of pizzas and thought I needed to clean it. I turned it upside down on the grill after a steak cook and let it set that at 750° for 10-15 minutes. It came out n…
  • GrillMeister, Would you mind sharing the specs for your small egg trasporter? It looks very handy and would make taking ours camping a lot easier? Thanks in adavance.
  • WessB, My 18.5lb turkey also finished early - about an hour and a half sooner than I expected. But I did not brine. Just seasoned with salt, pepper, Tsunami Spin and lots of pecan smoke. My set-up was also indirect with drip pan, but no water. I di…
  • J Appledog, I wouldn't do anything differently than you would if cooking them without the head. The head will not affect taste or speed of the cook - only the appearence. I smoke mine direct at 250° for one hour with plenty of alder and turn once a…
    in Trout Comment by Steve-O November 2003
  • Orio Kid, I'm guessing that is indirect at 300-350? How is the smoke penetration on bologna? I don't care for the 'Q sause, but I would like to try smoking some.
    in bologna Comment by Steve-O November 2003
  • TideJoe, I have had very good luck just marinating for a few hours or over night in Italian dressing and cooking indirect at 350° for about one hour until the internal temp rises to 140°-145°. I lay strips of bacon over the top and use apple wood f…
  • keith, I smoke trout frequently and love the flavor off our eggs. I usually go with 250° for an hour and use plenty of alder wood. For a drier texture, try skinning the fish before putting on the smoker. And as has been suggested, you could lower t…
  • Beryl, I smoke whole trout and salmon filets both and I usually go for one hour direct at 250. I use lots of alder wood and season primarily with Raging River rub and have never had a problem with the fish being too dry. Unless you are smoking some…
  • daddyg, Yes, you will need a platesetter or some fire bricks to put between your stone and the fire. This will help keep the crust from burning. You will also need at least one pizza peal for lifting the pie on and off the grill. I use a wooden one…
  • PharmDawg, Pork loin is one of my favorites and I have done them several times, but only on my large. I don't think that I could get even half of one of the loins I cook on my mini. I usually buy a whole loin I and cut it into thirds. On the mini y…
  • MJackson, By going with a large now, when you decide that you want a second egg, which in all likelyhood you will, then you can add a small to go with the large. That will save you money in the long run over getting a medium now and then deciding t…
  • tach18k, All of these suggestions are good. I like to smoke mine over several good chunks of alder, direct at 250°, for about an hour. I also coat liberally with Raging River Rub and add a little salt and lemon pepper.
    in salmon Comment by Steve-O October 2003
  • njjerry, While I use those temps for steak, that seems a little hot for pork chops. I usually go for 600°-650° for lean pork. You can go directly to the dwell after your sear by shutting down both top and bottom vents, or take them off for 10-15 mi…
  • Aussie Hugh, A good hardwood lump made from oak and hickory should give you only a little smoke flavor if you are not adding any other wood chips to it. I don't know about red gum, though. If there is a strong aroma coming from your fire after it i…
  • Jim, I have the compact table because that was all my dealer had at the time I bought my egg. However, if I had it to do over, I would get the large table. But if you also want a cover (and I think you do), make sure that the large cover will fit o…
  • pivotizer, When your temp at meat level is 200 degrees, what is you themometer reading in the dome?
  • MapMan, I have done a lot of trout and salmon on my large egg and while I like apple wood ok for it, I think alder gives both these fish a much better flavor. I smoke direct at 250 degrees for about one hour and use chunks of dry alker.