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Ricky B

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Ricky B
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  • This is sounding like a George Carlin skit!
  • God bless your Grandfather for his service and devotion to our nation.  They truly are the Greatest generation and are, sadly,  slowly disapearing.  Will we ever see a generation so dedicated and unselfish? I don't know but, I pray we will, soon. It…
  • Thanks for the input.  I dabbled in hydroponics many years ago and found it to be more trouble that it was worth.  I really don't want to get into another vwenture like that.  Just wanted to throw the topic out there and see if any one knew anything…
  • That sounds good, I'm going to give them a try.  Do you cook direct or indirect at that temp? Thanks
  • I purchased a table from Brian in early to mid Sept 2010 and recieved it in late Oct 2010.  Workmanship was excellent and the table has been  outdoors ever since being delivered.  Brian kept me informed  on the status and I even had him make some pe…
  • Okay, here's an update.  Frank from The Ceramic Grill store tracked me down, with help from Grillin n Chillin, and called me to see if he could help with the warping propblem I am having with my grill.  He was very concerned with the issue I am havi…
  • Thanks GnC.
  • I would really appreciate that.  I most likely would not be able to call them until next week.  Don't know why this gril would do that. I know when I ordered it it was back-ordered and out of stock.  Maybe a problem with this batch? Don't know.  Tha…
  • Doesn't need to be really hot to cause this.  My cooks are usually in the 350-400 degree range. Haven't cooked any high temp cooks yet.  Only had the CI grill for about 1 month or so and it did this from day one. Just thought it was part of cooking …
  • I have the CI grill from Ceramic grill works and love the swing out grill.  Only problem is that when the bottom CI grill gets hot it warps (center becomes higher than outer edges)  causing the swing grill to have a slight angle and anything that ha…
  • Roy, KC Transplant makes a good point. If you use a chimney to start your coals, dump the hot coals from the chimney ON TOP of your bed of new charcoal in the Egg, not the other way around. When I first got my egg I used a chimney and did like you…
  • Roy, keep us informed on this issue. I am sure there is much tallent out here and we WILL get this figured out. Just as side note, I also will have a problem if I add additional coals after the initial start. It seems to bring the whole grill tem…
  • Sounds like you got it covered. The only time I have this problem on my Egg is when there is an excess accumulation of ash between the firebox and the Egg side. Since you have ensured this area is clear then it brings us back to air flow. I have …
  • Wecome to the cult! Good luck with your butt. I've had my large since 2007 and since have added a mini to the family. Enjoy both. RickyB
  • Roy, theres not a whole lot involved with a good fire. We need good dry lump and you have that, plenty of air, unrestricted. When you say you have cleaned all the old lump out before adding fresh and starting the fire. Did you remove the fire box …
  • Well Thom, if you figure it out I sure would like to know what it was. This is good info to share with others. Thanks and enjoy! RickyB
    in Question Comment by Ricky B August 2011
  • Were the stuffed peppers frozen? I still think it's ash. I had that problem with a pizza one time. let the egg preheat, all was good and when I opend the lid to remove the pizza every thing was covered with a very fine white ash (looked like it co…
    in Question Comment by Ricky B August 2011
  • Okay, did you put charcoal in or ice? (LOL). Sounds to me like its ash. How long did you let the egg heat up before putting on the peppers? The coals should not be smoking when food is put on the grill. Otherwise, are you way up north? RickyB
    in Question Comment by Ricky B August 2011
  • If I'm grilling the spuds indirect, then ,IMHO, don't wrap them in foil. They will do just fine. Grillin direct will give a good crisp skin that crunches when you eat it, grillin indirect will, at least fo me, give a good crispy skin too but not li…
  • This works for me. We like the skins crispy so we don't wrap them.. Just puncture with a knife, coat with evoo, course sea salt and put on the egg direct. Cook at about 400-425 dome about an hour will do but we let ours go for 2 hours, turning the…
  • Thanks SC! I am impressed. Looks like the mini is capable of more serious cooks than I was giving it credit for. I do especially like the wooden round table with the mini in the center.
  • I've been away for awhile. wow!! What happened?  And how do I stop by topic box frm showing "undefined"?
  • I can not log in. I requested a new password about 1-2 weeks ago figuring I may have forgotten my password. Rec'd an email with new password but still can't log in.
  • gdenby, I've never had pumpkin except in a pie or bread. This is sounding very interesting to me and I believe I'm goint to give it a try. I have found since cooking on the EGG that I have expanded my taste experience and cooking things that I ha…
  • BENTE, WOW, thanks for the info and the website. Lots of recipies there. Roasting a pumpkin, Hum, that souds very interesting. Let me know how that turns out. I just love this thing, Wife loves it to (because I do all the cooking now)
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