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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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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  • GlennM said: Do you think I can get away with a very small amount of lump and apple or cherry chips closed right down and the cheese on a rack over an ice filled drip pan? Maybe 2 hours? I am going to get some cheese at Costco today, think…
  • Tspud1 said: Stretch a string from end to end at middle of table, do the same front to back, where they cross is the center of table. Use that point to scribe your circle. How deep is your table front to back? It depends on where your b…
  • Oakville Egg said: I did see the video someone posted and none of the solutions mentioned worked for me.  Very disappointing because I thought I had the answer there. As far as the cracking...I have posted some pictures below. Some serious st…
  • Oakville Egg said: Hi all. I recently received a new bottom for my Egg. Lots of cracks. Guaranteed so no problem there. My issue is that my lid doesn't even come close to sitting properly anymore. Very frustrating. The lid fits fine when the …
  • RRP said: Jiminy Ron!   To look at that photo, you'd think you was normal or something, lol!  I guess all those rumors about fiberglass gaskets causing birth defects and turning you into a communist aren't true!  )
  • Desertegghead said: I am not sure what a nomex gasket looks like but this one does look like felt. Thanks for the info guys, I think we will go with the high temp from BGE and get a Rutland when that one fails!   The felt gasket is d…
  • Well, the hottest part of the charcoal fire is hotter than 2100 degrees, so it's just a matter of airflow, lol!
  • Would you dump say 5 pounds of pellets in or more?  (Not going to mention that they will fall through the fire grate.  Oooops!  I just did, lol!)  I have burned wood chunks in an Egg and it was a disaster.  Either you give it enough air to burn with…
  • nolan8v said: @The Naked Whiz, I wonder if Richard Johnson is somehow involved in this endeavor. This sounds like his normal way of doing business based on my personal experiences with him about repairing my old Kamado K9 years ago (http://ww…
  • Well, I figure if the guy won't call the newspaper back, he might not call me back.  But it's a thought.  Call, leave a message that "The Naked Whiz" wants to talk to him. When his secretary presses me for a name, I say, "He'll know what it's about.…
  • I'll have to see if I can contact someone and find out what kind of cookers he will be using, and what sort of menu he'll be having.  If anyone hears anything, let me know please.  Otherwise, I might have to just go camp out in the parking lot and w…
  • NDG said: I have that thermoworks infrared thermo also . . . works well & lots of fun to play with. EXAMPLE: I always test to see what is hotter . . . . my wifes armpits or underneath my dogs ear flaps IR thermometers can save your m…
  • Something to consider is that the Harbor Freight device has the emissivity fixed at 0.95, while the Thermoworks unit has adjustable emissivity.  Different materials have different emissivities. Thermoworks Emissivity Table
  • Not to worry.  There was a hose right there.
  • I bought a 10 grill, a bag of Royal Oak and cooked away!
  • Back in the early 80's, the one in Plano (BEFORE they got all franchisey) was pretty damn good to anyone who wasn't a connoisseur. I was there for 2 weeks on a difficult customer situation and we found great solace eating at Dickey's four days in a …
  • In 13 years, two bases for my large, and a firebox for the large.  I have broken firebox for my small, but I won't claim on it since there's no need to replace it.  It is happy now.  It won't crack any more.
  • Mama Roneck said: Had my large BGE 7 years, and still going strong on my first load of lump.  I've heard tell of folks making it 10-15 years... Oh my......  )
  • Stainless steel can make sear marks just as well as CI.  I sort of proved that with a bit of over the top searing, lol:  
  • RRP said: Call the company for instructions on how to return it at THEIR expense! You shouldn't even have to pay for postage! Or maybe just call the company and go from there?  :-)
  • Does BGE say anything about the need for anything beneath the table nest?  I have one but haven't gotten time to do any experiments (bwahahaha!!!! it's alive!) with it yet.
  • JRWhitee said: Do you guys wrap your potatoes in foil or cook them naked? You wrap in foil if you want steamed potatoes.  No foil if you want baked.
  • Of course, the real answer is to buy a second Egg so you can cook them at a more appropriate temperature,
  • Can you put the probe in boiling water and ice water and see if it is reasonable there?  Was the probe too close to or touching any of the meat?
  • There are dozens and dozens brands of lump charcoal out there.  Search the board for "Firecraft" and you will find a source for some very good brands.  Here are a few reviews of different brands:  The Lump Charcoal Database
  • When I reviewed Afire, they were deliberately shorting the boxes by about 2 pounds.  This was measured by me and by a dealer.  I don't know if they are still doing that, but if the box has this cardboard grid in the bottom, it is probably underweigh…
  • You would need to take the firebox, firegrate and fire ring out and see if the crack is on the interior of the Egg.  The firebox, fire grate and fire ring are of course, separate removable items.  I'd bet if you heard a snap, and see a crack on the …
  • nolaegghead said: Caveman works well with marinated meat because the extra hot coals evaporate all the marinade liquid and let it spend more time in the fire before you start burning the meat.  But I would avoid sugar in the marinade because …
  • Eggcelsior said: Whiz, Nope, Just salt. Maybe the youtube video is different than when he did it in the Good Eats episode "Raisin' the Steaks."  Yep, that's different than what he did all those years ago.  Here's the link: Raising T…