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Ar-Cee

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Ar-Cee
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  • I will be doing a 22 lb turkey, but, will do it as 2 halves.  No longer "spatch ****".  Two racks on my rig, indirect, and rotate racks.  We will see.  ar-cee  
  • Brine is salt water, marinade is everything not brine....   Just my 2 cents.  ar-cee
  • I will be doing a 22 lb turkey, but, will do it as 2 halves.  No longer "spatch ****".  Two racks on my rig, indirect, and rotate racks.  We will see.  ar-cee  
  • I like Cowboy for it's "no smoke" flavor. Very neutral. If I add cherry or pecan, that's all I get. Not knocking R/O or any of the Premiums. I love them too, but, Cowboy is my go to for no smoke added, high heat cooking. Cowboy on low heat: I g…
  • I have used a turbograte for more than 2 years. I just dump the lump, level it a little, shake the top of the turbogrill a little bit and let it run. I have NEVER lost a fire. I use with and without digi-Q. If there is any question on the burn, …
  • check the drip pans on eggaccessories.com (it now has a new name). After fighting the drip pan wars with throw aways and wrong fits, I went with the pans on the egg accessories site. Form, fit, and function. For me they are perfect. thanks rc
  • BBQ Guru makes something called a grill-tee. It has a high temp silacon base that "stuffs" into your grill bars and a "tree" to connect your probe to. They arn't real expensive and they meet the form/fit/function model perfectly. (I keep two in my…
  • Where are you located. I am in northern virginia, and my dealer is an Ace Hardware. The owner of my store and the managers bend over backward to support their BGE customers. They may not have a replace in stock, but, they will get from the mother…
  • I'm going to paraphrase the advice that I was received 4 months ago on this subject. Keep cooking, enjoy your egg, and don't worry about the gasket (unless it has glued your egg shut :laugh: ). I may try a new Nomex gasket in the Spring, but, for n…
  • Pitkens ACE Hardware in Dale City (Dale Blvd). New dealer (this year). Has really good price on BGE Lump + a lot of the smoking chunks. Assembled BGE Eggs in stock, a selection of accessories for BGE and way willing to get anything you want/need.…
  • Pick up a badminton racket at a yard sale. Best bee whacker ever made. :laugh: My 2 cents. rc
  • I got all three of the EggAccessories supplied drip pans. The 14 pizza for the stone and cooks that best drip out "round", the 15" rectangle (best for ribs)fits in the rig or directly across my fire ring at the corners. The 16" round pizza pan (fit…
  • I use a guru to keep my fire and control my temps, so this is valid for me. I size my butts based on when I want to serve them, then buy the number of butts to meet my serving counts. This is real lazy, but, I don't want to wait till midnight to s…
  • If you are ever in question over your ribs drying too much, consider a 3-1-1 method. (there are lots of posts on this.) The one hour foiling can save the day when drying is a issue. I use this method as standard approach only because it's pretty w…
  • I too like the JH and the DP. I have the Pecan (buy the Texas Size, it saves re-ordering) and the Pecan Hot. Both are great. The JH Pecan Hot is as advertised, it has some kick. I generally add the hot as a "final dusting" to my base rub (my opin…
  • GG Thanks, 225 it is. I will follow your guidelines. thanks rc
  • If you plan to build the sliding system, you need the ovals. (I went with the ovals). They are perfect with the bars, with or without sliders. I build most of my cooks on a ceramic table next to the BGE, so once I set my spider and stone on the fi…
  • I have been using BBQ Gurus turbo grate for about 6 months. I have had no fire based problems since. Really makes the low temp fires stable, and will run up to TREX temps with ease. It does tend to encourage lazy fire practices. I just dump, map, a…
  • Any dogs out and about (lifting a leg)? Just a thought. rc
  • Monie, that's the second time I have seen this question from you. Without hijacking this thread, I would say that everyone has a "lump" they prefer, all will work for you (with differences). You do not have to use BGE or Kingsford to get a long co…
  • Now That is Cool.... thanks rc
  • Imagine a world where you can cook for two hours at 250 degs then decide that you would like to finish your cook for 1 hour at 325 degs. In this world you walk over to your egg, push a button and hold while the led moves from 250 to 300, then wal…
  • I started with the plate setter and it works well for indirect inverted with drip pan and grid. It is brilliant with a pizza stone for baking. It limits you to a single grid at a single height. I then added the spider and AR with all the bells a…
  • Where are you at in Northern Virginia. I'm down in Lake Ridge. If you want, email me and I will send you my phone number or give you a call. I am only a few months ahead of you and have gaskets that I don't worry about (thanks AZRP)because my egg…
    in Venting... Comment by Ar-Cee August 2008
  • As a prior restaurant owner with a spouse that still cooks for the elementary school system (children), I offer the following on the USDA safe food handling guidelines. In restaurant's, the rule better be hard and fast if you want to avoid customer…
  • Here goes... Birth named Richard Chadbourne (first and middle). Mother called me RC (other was too big a mouthfull.) I asked how to spell my name and she said A r c e e. And that is that. thanks rc
  • Things I have observed on multi-level ribs with the adjustable rig. 1. Temperature "meat drop" is bigger with multiple racks of ribs. If you don't use a guru, you may want to give the fire a little more "door" once the meat is in. Three grids of r…
  • Old Salt wrote: Reply is when you throw your 2 cents in a post. Quote is a direct reply to one certain poster. I wondered what quote was for... thanks :laugh: rc
  • When I was using a stick burner type smoker I avoided Red Oak as a cooking/smoking wood choice. It is very strong and I think too acrid. White oak is a very good smoking wood and was my standard base wood. Even if you have "virgin" red oak, I wou…
  • I think both the Woo and AR are great products. I went with the AR. Spider with stone has now completely replaced my use of the Placesetter for indirect cooking on meats (placesetter is still my choice for baking, pizzas etc). Two racks of meat a…
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