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Peter Creasey

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Peter Creasey
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  • Peter Creasey wrote: Where can I get a stainless grid that will fit a large BGE? Thanks! Any suggestions??
  • stripsteak wrote: get thee a stainless grid from tom. S etal, It seems that the consensus here favor the stainless grid. Where can I get a stainless that will fit a large BGE? Thanks!
  • Thanks for all the interesting advice. Yes, I do use a brass brush to clean the grid. And, yes, I always have the grid in during the warm up phase; thus, it is always to temperature. And, yes, I am surprised to hear that my grid might be po…
  • thirdeye wrote: idealy you want the food bathed in an envelope of smoke. T, I see that you use parchment paper with your plank cooking. Doesn't this prevent or impede the plank from imparting some of the wood flavor to the item being c…
  • Desert Oasis Woman wrote: :blink: I didn't realize you were supposed to let the plank actually burn. Thought it was soaked so it would just impart steam and smoke I've had a few that went "Westward" and pitched them. Some folks talk about reusin…
  • thirdeye wrote: Why on earth is it tied up? T, I assume the person did it so it would fit in her smoker. What temperature, time period, etc. do you use for your whole fish cooks?
  • banjomark wrote: What the heck am I doing wrong? B, Sounds like an air flow problem. I had the same problem. Clean in and below the firebox well, including along the outsides, and use fresh charwood so you don't have ashes blocking th…
  • SSN686 wrote: The pizza stone was on the spider S, What is a "spider" and what is it particularly useful for? I just put my pizza stone on the plate setter (legs down).
  • loco_engr wrote: Oven fried sweeet taders & herbs eh? Plz tell me how you did it. Thanks L, These were frozen sweet potatoes prepared as follows... Preheat the baking sheet in oven (400 degrees). Place the frozen sweet potatoes in…
  • Chef Boyaree wrote: I had a very successful hamburger cook this past weekend. Got the temp up to around 550-600, put the burgers on and closed the lid and kept bottom vent and daisy wheel wide open. Cooked for 2 minutes, opened egg and flipped the…
  • TheDirtyBurger wrote: My friend flew back from NC back to Chicago and is now headed to Houston. I wanted me to find him some good BBQ spots down there. Anyone have any favorites? thanks Tim, Goode Company is probably the best in metropo…
  • Desert Oasis Woman wrote: Peter, what percentage of fat does your hamburger meat contain? D, That's a good question; however, I prefer to have a strategy so that I don't have to worry about the fact ratio.
  • Chef Boyaree wrote: Got the temp up to around 550-600, put the burgers on and closed the lid and kept bottom vent and daisy wheel wide open. Cooked for 2 minutes, opened egg and flipped them, then closed lid (same position for daisy wheel and vent…
  • cookn biker wrote: Peter, Peter, Peter, I have sooo been thinking of you. Just know, YOU have been missed. Molly, Er, I guess that's good...right?? Thanks for the kind sentiments...I think!!
  • Fidel wrote: I tried it and noticed no difference in the way my eggs performed (medium and large). Rod, I haven't found the urge to try to compare before and after after raising the grate. My assumption has been that it has to be an impro…
  • My sense is that the raising of the grate creates significantly more space for air flow than is minimally blocked by 3 holes being blocked with the carriage bolts. The carriage bolts have not caused any problems with my regular removal of ash tha…
  • reelgem wrote: I'm curious as to why you would want to raise the grate? It's obvious with a grid but a grate?? Anne, Look at the additional air flow you get. This is desirable.
  • stike wrote: this one was mine. S, Yes, I believe that is the one I was wanting. Thanks!
  • RJH10 wrote: I sent it to you Pete ,,let me know if that is what you were looking for... Randall, Thanks! I received what you sent in good shape. What you sent is helpful but is not really the diagram I was trying to recover. Yours s…
  • RJH10 wrote: Peter,,,I have a pic/diagram of it ,,, whats you e-mail addy and I will try to send ,,, Randall, Thanks! I have sent you an email with my email address.
  • egret wrote: It's already posted on WessB's web site. http://www.wessb.com/Recipes/recipes_and_cookbooks.htm E, that link times out. Is the page no longer available? Or is there another address? Thanks!
  • bitslammer wrote: Set the size to 499 in the IMG tag. [img size=499][/img] B et al, Done! And, yes, the pictures are now the correct size. Why did I have to do this now but never before? Will I have to do this every time from now on…
  • Little Chef wrote: Peter...Sounds excellent! (Your pics didnt come through though...) I'd love to see them! Excellent sounding menu! Michelle Hollywood, FL Michelle, Thanks! Interesting! I redid the pictures. Can anyone see them …
  • I guess I stand corrected. If I want them to cook for only 3 hours, I need to forgo the plate setter and cook them direct at 250 - 275.
  • Thanks for the prompt replies. I'll be short on time and don't want to mess with foil. I'll use the plate setter, drip pan, grate and rib rack. Is Kevin Rathburn's method acceptable: 3 hours at 250 - 275 Thanks again!
  • S, What do you gain by doing this treatment on the BGE (since you leave the top open)?
  • Grandpas Grub wrote: The crisscross idea is to get more airflow into the lump. Significant issue for those cooking at higher altitudes. G, Perhaps you should consider raising the grate 1/8 - 1/4 inch as I did using carriage bolts. Needl…
  • Still no recipe?? Or did I miss it somewhere?
  • Thanks for the good info! So where is the best place to order a cast iron grate for my large BGE?
  • stike wrote: in=out. three eggs. identical lump and identical food. S, So what is your conclusion? Does leaving the daisy wheel on mean there is more smoke applied to the item(s) being cooked?
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