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ST1SSDV

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ST1SSDV
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  • I have tried a lot of different seasonings for roasted chicken over the years, Olive oil, salt and pepper, fresh thyme, lemon zest, etc.  I started using a light dusting of Tony Chachere's Creole Seasoning the last year the EggtoberFest was in Tuck…
  • Take a few chunks of hickory about as big as a chicken eggs and submerge it in water for a day or two.  Put a weight on top to keep them submerged.  Then take the chunks out and split them.  I think you will find that the water has only penetrated a…
  • Anthony Up North, I think it's something that just happens to Eggs occasionally. I just discovered a hairline crack on the fire ring on my 7 year-old large Egg.. Mine has had a very low-stress existence.  All starting has been done with starter squ…
  • My experience was similar to  BaysideBob's.. I tried it once with hickory chunks that were about as big as a chicken egg.  I weighted them down in a bucket of water for a day and half, completely submerged.  I split a couple of the chunks to make …
  • I use 2 to 3 chunks for a 15 lb. turkey in an LBGE. .  I use chunks about the size of a lemon.  My first choice is pecan.  Same taste as hickory, but seems to be a little softer flavor.  Make sure you don't have any bark on your chunks. The bark add…
  • If you're planning on smoking the bird, you might find that wood chunks work better than chips.  The chips burn up quickly.  In a closed environment like the Egg, the chunks will smolder.  You don't need to soak the the chunks.  I try to use 2 -4 c…
  • This has been working for me for 6 years with very consistent results.. Royal Oak or BGE lump, one starter square.  I rake around any existing ash to drop it through the grate, add sufficient new lump, then use 3 large pieces of new lump to make a …
  • I use an ash bucket I use for a wood-burning stove.  I position it below the Egg and the ash drops right in. I have used a ShopVac and it worked very well Another benefit of the ShopVac is that it also pulls the ash for the area around the firebox …
  • Looks like you packed that thing for a Northern Run.
  • Anne, I pack it into a measuring cup in 1 cup portions and foodsave it. 1 cup is just about right for a large sandwich or a regular georgia bbq "sammich". To reheat it, I add about 1 Tbsp of water to the 1 cup portion and microwave it at 70…
  • You can buy the red bag and save some greenbacks. On the other hand some people just like a green bag around their charcoal. The 10 Lb. red bag is easier to carry. The last two red bags I have used had some huge pieces included.
    in Lump Comment by ST1SSDV May 2009
  • As Bubba Tim said, you need airflow. I stir the old charcoal around and make sure I clear the air holes, then make a clearing in the center. I make a small cofferdam in the center with largish pieces and place one starter square in the center of …
  • I store mine on top of the porcelain on and then use the one I want during the cooking. It keeps everything in one place and out of the weather. I just brush off the booglies before use and let it preheat so it's hot enough to sterilize it as well…
  • Great looking pizza ! I like the Publix dough even though it can be a little challenging to roll out. A friend suggested aging the dough for a day as a solution, but I haven't tried that yet I sprinkled a little corn meal on the stone just befo…
  • The batteries are common watch/clock batteries available at Wally World/Target/drug stores. Battery types are LR44/SR44/AG13. Any one of the three will work. If you buy them ahead of time, they will keep longer in the refrigerator.
  • Cumming usually carries it, but Buford doesn't
  • Seems like they use most of the charcoal space for Christmas wrapping paper. I started seeing it in Opelika, AL in early Ferruary.
  • Rod, I got my first Egg last fall at the 'fest. I have cooked pork shoulders a couple of times and have had to reload the charcoal after 16 hours. Any ideas ? Here are some details: Large Egg, Royal Oak lump to the top of the fire ring,…
  • Rod, I got my first Egg last fall at the 'fest. I have cooked pork shoulders a couple of times and have had to reload the charcoal after 16 hours. Any ideas ? Here are some details: Large Egg, Royal Oak lump to the top of the fire ring,…
  • At that price, if it doesn't work out you can mix a little in with each eggload of RO.
  • Mahi-Mahi, It might take a little creative pitching, but a large table with an extra hole could mount a amaller second Egg in the same "single" unit.
    in XL or LG Comment by ST1SSDV June 2008
  • I use a spare large rolling trash container. I used some charcoal in a Weber Mr. Smokey last year that had been in that container for about 10 years. Worked fine, started right up. I probably could have donated it to the Smithsonian.. It was Dizzy …
  • I think it's the other way around.. ash is base (opposite of acid), similar to lime. If you do a search on "wood ash" there are a lot of links that describe using it in the garden as a liming agent. Mixing a little with your compost helps keep it …
  • My 2 closest locals are out and told me the same thing.. they have stopped ordering for the year. There was a full pallet at the 3rd one a couple of days ago. I first started seeing it in February.
  • My 2 closest locals are out and told me the same thing.. they have stopped ordering for the year. There was a full pallet at the 3rd one a couple of days ago. I first started seeing it in February.
  • Wal-Mart carries Rutland fire starter squares in the home imnprovement section. $1.82. The box is different color than the green ones, but is exactly the same size and has the same number of starters.. 24 per box. Made in the USA. Some Wal-Mart…
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