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Bob In Texas

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  • Eggsactly how do you?, most people with cracking, breaking problems have been using JB Weld. Do a search on JB Weld and you will find multi-post, from the firebox, plate setter to the egg itself.
  • TC, Before buying a replacement, try using JB Weld. Some people on here have been successful using it to fix plate sitters, fire rings, and even the dome top.
  • B0b, Of course you'ed have to remove the casters to screw it down to the deck. Just use the existing holes.
  • Rebecca in Portland, I don't consider my large egg really tippy, but it's on casters, and when I roll it I am very careful. It could easily turn over. I have seen photos of some that have, and I don't want to have the Humpty Dumpty syndrome. As fa…
  • Eggspat2B, I think that part of the world is where charcoal was invented, several million years ago.
  • Chris Hill, when you put the adapter in, and push the upper tab into the slider slot, then close the sliding door over it just a tad. That will seal it, and prevent it from being loose.
  • Rascal, I've been using (serial bags) of the Wally World Royal Oak. That $5.27 is our regular price. To me it burn just as hot, and long as the pricey lump. So far all of mine has burned clean, no trashy stuff in it.
  • If and when its worked out I guess everything will be ok. The frustrating part to me is making a post, then go back to see some responses, and in the mean time 20-30 other post have been made, and I have to wade through 4 or 5 pages trying to find …
  • Spring Chicken, Concerning Spell Check, here's a hint. I don't know what browser you use, but I use Firefox. When I misspell a word, it has a red line under the misspelled word. I put the mouse pointer on the word, right click, and the correct spel…
  • BBQ Mike, I just did it last week for my sons birthday. I Smoked 4 racks, cut each in half, wrapped in foil and froze. We let them thaw, heated in oven @ 250° until hot. We couldn't tell them from being right out of the BGE.
  • ThrRoff, I would say the thermal shock is going to crack it for sure. Why don't you just put it in the oven and heat it up (slowly) to about 200°. That may get you out of the woods. You can still handle it with leather gloves at that temp., and …
  • hawkegg, This is off the question you ask, but the pulled pork stays hot a long time when it's wrapped and stored as suggested. Matter of fact, it can be too hot to handle. That's the reason of my response. I would suggest you, or anyone that do…
  • jake42, good and meaty, they look finger-lickin' good!
  • Ken Baker, if your speaking of a Honey Baked, I don't buy those any more. Mine will be a pre-cooked from either Kroger or Sam's. Which ever looks the best. I'm a poor boy, can't afford the $6.00 pound stuff.
  • formergolfer, I did a couple slabs of ribs couple of days ago, and it was 38 here (far N. Dallas). One thing you have going is, at 250° dome temp. you can lay your hands directly on it, and keep them warm. I had to make a little damper and air inle…
  • Rick's Tropical Delight, I'v never smoked Bologna before, but it looks good. I can't tell for sure, but it appears you take the casing off before smoking. Am I correct?
  • Uncle Phil, in your photo (top butt), it looks like your pit temp. is clipped to your internal temp. probe. I was afraid to do that for fear of shorting something out, or getting a bad reading. What type of temp. unit are you using? I'm glad to s…
  • Try once more. It shows in preview window.

  • Well, thought I followed picture instructions. Guess not!
  • tjv, Mine is from Krogers too. I think I'm on the right track. I've about got spoiled with Krogers baby back's. Beautiful ribs, and cook off really nice.
  • Car Wash Mike, thanks, I know your way is without doubt the best way. There good looking steaks. I just never had one before.
  • chet beck, I did 8 pork chops a couple of days ago, my first. I did a direct cook on them at 350°dome temp. About 75% of the time the lid was closed, and the other 25% it was open. So the temp .fluctuated between 250°and the 350° It was strictly…
  • Smalljaws, maybe this will help if the URL works. http://www.eggheadforum.com/archives//2003/messages/103337.htm
  • slyrye, I've mentioned this before, and other's do it too. Stick the nozzle of you shop vac in the clean out door opening, and suck all the ash out. It'll get it clean as a hound's tooth, and no mess. Just be sure all your ash and lump is cold.
  • tach18k, In my opinion, the Honeybake's are the Cadillac of the precooked, spiral cut hams, but this year I wanted to go one step further, and have a BobBaked Ham out of the BGE (and compare).
  • egret, Hey, thanks egret. I think this is just what I was looking for. Now, you have me on the right path. Gotta print your instructions out.
  • stike, Actually, the smoke flavor is what I am looking for. I could just foil it and cook in accordance with the instructions on the ham, and then in the BGE just as if it were going in the oven @325°, and drizzle or spritz it with something. It'…
  • GenesGrill,[p]Spanish Bean Soup[p]Portions: 4-6[p]Ingredients: 2 cans garbanzo beans, rinsed 1 ham bone 2 quarts low-sodium vegetable or chicken broth (or water) 4 oz diced salt pork (or bacon) 1 tsp spanish smoked paprika 1 diced onion 1 lb …
  • WessB, It looks like I will plan on 3 hrs. About 7:00 a.m. should be about right. My trusty Digi II and ET-73 will tell me when it's done. I wanted to plan it to come off around noon, or mid-afternoon.
  • Broc -- Just across the Muddy Mo from Omaha!, I had two butts frozen for 3 weeks, and smoked them last week. I fed a group of about 50, and got comments that it was the best they had ever eaten. I don't think freezing would hurt it unless it mayb…
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