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407BGE

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407BGE
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  • Yes indirect as the ham is delicate.
    in SCT Comment by 407BGE January 2010
  • Yes indirect as the ham is delicate.
    in SCT Comment by 407BGE January 2010
  • I have never had any issues with moisture forming with the BBQ Guru. I have also run the fan in pouring rain ( 2 inches per hour) and the fan still works but now takes about 5 minutes to "warm up". Also did not at the time put the computer part …
  • I was ready to say BS to 10 chickens on an egg but WOW. I would think that the lack of space however might lead to less than perfect results.
  • Celtic Wolf wrote: Why so hot? Even the New York Pizza ovens don't go much above 600. Pizza's on the egg are one of the main reasons that I love the egg (many more but this is the top of the list). Pizza dough made with flour, yeast and…
  • Grandpas Grub wrote:   Heat = air + fuel. You never said what size egg or how high you loaded the lump. If you ran out of lump, you need to load more into the egg. GG Your right, its a large with a full load of charcoal 1/2 way up…
  • I use my pizza stone as a heat deflector all the time and never have any issues with it. It does get pretty nasty looking from grease BUT when I use the pizza stone I preheat the egg at 650-700 for at least an hour. I use this "preheat" as a clean…
  • Thermal mass takes a long time to cool down!
  • These are one of the best things to get for your egg.
  • Try using 50/50 cream cheese and goat cheese for a sharp bite.
  • Another tip is that you run the fan with the opening facing down. If you do it the other way it eats the water.
  • Found it.
  • Some one used to drill out the bottom vent the same way. I could not find it in a search but I have seen it.
  • Some one used to drill out the bottom vent the same way. I could not find it in a search but I have seen it.
  • Cooks Illustrated is a very good magazine / television show. I have tried many of their recipes and they are very tasty. I think that when it comes to grilling the egg is so unique that some of the advise is frankly wrong. On the flip side it w…
  • I have a large and a medium at two different houses. The medium can do about 75% of the large but there are things that the medium just cant do that the large can. You can not make a bad decision but I think that if you get a medium you will b…
  • I have a large and a medium at two different houses. The medium can do about 75% of the large but there are things that the medium just cant do that the large can. You can not make a bad decision but I think that if you get a medium you will b…
  • I have a large and a medium at two different houses. The medium can do about 75% of the large but there are things that the medium just cant do that the large can. You can not make a bad decision but I think that if you get a medium you will b…
  • The cook was done indirect with a pizza pan as the heat shield. On the low and slow cooks I find that I don't need much to go indirect and that this works. The egg and table are new to me but I think that this is about 10 years old. Thanks to t…
  • The cook was done indirect with a pizza pan as the heat shield. On the low and slow cooks I find that I don't need much to go indirect and that this works. The egg and table are new to me but I think that this is about 10 years old. Thanks to t…
  • What you decide for dough depends on how you plan to cook. What works great at 400 degrees and in a pizza pan does not work on a pizza stone at 600 degrees. I think that there is no such thing as being too hot and like to cook mine at 650+ dome …
  • Make sue the wire does not have any kinks.
  • I have the one from the ceramic grill store and it works great. Lets you cook indirect or direct from very far above the coals.
  • I have the one from the ceramic grill store and it works great. Lets you cook indirect or direct from very far above the coals.
  • I have the adjustable rig and think that getting the pizza higher up in the dome helps with the heat off the dome. I put the stone on the grill on the top level and put round pan to deflect the heat from hitting the bottom of the pizza stone. I …
  • I have the adjustable rig and think that getting the pizza higher up in the dome helps with the heat off the dome. I put the stone on the grill on the top level and put round pan to deflect the heat from hitting the bottom of the pizza stone. I …
  • Cook looks good. Location in a garage is questionable. I would be VERY careful cooking in a garage.
  • History proves that tension in the marketplace leads to better products, better service and lower prices. I LOVE my BGE but there are some issues that I have with it. Without competition there is far less incentive to improve / keep quality high. …
    in BGE ripoff? Comment by 407BGE May 2009
  • My wife is from Phili and I joke that scrapple is the stuff that could not make it to sausage. It is a spiced pork product with a "unique" taste. Seems like alot from the area like it but that there are not many converts tasting it later in life.
  • Fast and hot is THE way to cook pizza. In my opinion you can not have the egg too hot. The details however are important. 1) Must make your own dough with no sugar or oil. Store bought dough seems to burn much more easily. 2) you need to ge…
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