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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

RajunCajun ·


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  • Well, keep in mind that you are cooking at grid level and not dome. In other words if you are doing a 250deg cook you probably want that temp at the grid and not in the dome.  Just my two cents...  
  • The space is very adjustable; especially if you buy the optional post kit.  Right now I have the second tier set 6" above the lower grid.  The collars are held with a set screw.  Yes, it can be used with the PS.  That was my first concern I had duri…
  • I usually clip it to the 12 o'clock position as you mentioned and I run my wires out through the 10 o'clock position.  Dome temp usually runs a bit higher than the grid temp.  Try clipping your DigiQ to the BGE dome thermo and see what you get.  You…
  • The other big box store also carries Cowboy Lump.  I find that over time the pieces have gotten very small.  For myself, I prefer larger pieces mixed in with the bag.
  • Very nice table indeed.  Job well done!
  • Eventually the 28 goes away....but have no clue what it means.
  • Thanks for the input.  I store my Q and probes in the kitchen I would not suspect moisture.  I did reverse the probes in my experiment and find my pit probe to be more problematic than the meat probe.  But my concern is that in duplicat…
  • I think there is also a round Primo...just not sure how close the dims are to the BGE large.
  • "Sometimes life is just too damn short to be diplomatic"
  • "It's tough to drain the swamp when you are up to your a** in alligators" Geaux Tigers!
  • "A true Cajun breakfast consists of leftover boiled crawfish, grits, deer sausage, and a few links of boudin".
  • Congrats on the new egg.  There is nothing like a new egg! Geaux Tigers!
  • Congrats and good luck with your new egg.  Nothing like that "white ceramic" look of a new egg. Bon Appetit
  • Ron, thanks for the info.  Installed the gasket on Friday and baked out toay.  Had no smell of Permatex that I was able to detect (maybe I can't smell).  hahaThe Rutland was actually as cool as a cucumber when the egg reached 750.   Hope all is well.
  • Mkline said: I have held 200 for an overnight butt cook. But I have have been wondering the same question as I have a friend who runs a BBQ joint in Texas and cooks his briskest at 180 and was thinking about trying the approach the next t…
  • Thanks guys.  I too am lucky to have a grid lifter and handle.  They add some character to the BGE without a doubt.  I have had them ~13 or so years and they have held up quite well.  Will see if I can look him up on the old forum.  Even artists hav…
  • I guess I should have he still in the business of making bbq tools?  Having trouble googling him.
  • Lawn Ranger....thanks a bunch
  • My comment regarding the waddled out holes are based on my complete disassembly of my BGE cypress table.  I reclaimed the wood and used it for a few projects.
  • What you have looks like the BGE cypress table?  Is that correct?  I had one for 13 or so years and never had that issue.  Mine had galvanized carriage bolts holding it together.  My first thought?  Something looks out of square.  I would break out …
  • Thanks....I've done the FTC with briskets before but never picked up on the acronym.  I shoulda known! Ca C'est Bon Oui
  • Man that looks appetizing.  I have a 7 pounder I need to cook.  What temp and how long did it cook?  What's FTC?
  • Cen, do you do low temp cooks?  I've done briskets and ribs at low temps many, many times and never had a problem.  Yesterday I was concerned because after 3 or so hours into the cook the temp seemed to continue climbing even with the Digi Q set to …
  • I actually replaced my lower (or upper..don't remember) right after I bought the egg 13yrs ago and fried it doing a high temp (>700deg) sear.  Since then I have taken it easy on the temps and have had absolutely no problems.  Yesterday I struggle…
  • Thanks.  Does BGE sell the nomex gasket?  Is it self sticking or must you use a spray adhesive?
  • Man, that is just wayyyy cool.  My grandfather was a carpenter and I know how much I cherish his old tools.  I also know how we men love to bond with our eggs and tables.  Knowing the relationship you have with this table and your grandfather is pri…
  • another thing I thought of is I have never used the grid extender with the indirect setup.  Is there enough room to use both?
  • I do have a grid extender made from an Old Smokey grill and all thread rod and washers...I usually cook at ~225deg grid temp using my Digi Q.  Wouldnt the upper grill run a little hotter since it is up higher in the dome?
  • Very  nice table.  Love the design.  Enjoy!