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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
BoneDaddy's
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So any time estimate for just a 4lb point? Would it be a good 22 hrs or so at 250?
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my grandmother used to take the fat off and deep fry it. the polish called it "squatky" or something like that. Kind of a pork rind..
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what do you think 22hrs or so at 225?
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not sure what natural briquettes are made of, but go with BGE lump and you can hit 700 no problem!
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is this one real? http://cgi.ebay.com/BIG-GREEN-EGG-smoker-grill-size-Large-NR_W0QQitemZ310130515881QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item310130515881&_trksid=p3286.c0.m14&_trkparms=72:1205|66:2|65:12|39:1|240:1318|301:1|…
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I disagree, the felt gaskets just do not last when doing pizza around 650 and TREX steaks around 750.
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I'll still take an empty beer can over a $50 wannabe!
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So I lowered to 215 for about 6 hrs overnight, then wrapped it up around 8am and ran it at 250 for an hour and hit 200 exactly on time...let it rest for anout 1.5 hrs in the cooler and pulled....the tailgaters LOVED it...to bad no leftovers
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love my stoker, don't have a bad thing to say about it. Rocks has been great, works flawlessly, even in subzero NH weather. Can't live without the wireless cook now
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perfect, thanks for the help... good night all!
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I am going to use 215 and see what happens. I need them for lunch and want them in the coolr for 2 hours, so hopefully 215 gets me there
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internal 145, been on about 7 or 8 hrs. need them done around 9am, so about 10 hrs
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I have them at 225 now and I wanted them done tomorrow morning. Was hoping for 14hrs. Not worried about the fire out as the stoker is keeping things going.
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also, what temp are you having trouble getting to
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I usuallly fill mine up, making sure that the larger pieces are on the bottom and moving smaller as I go up. this allows for better air movement and does not block the small holes in the bottom.
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I just ordered some! thanks
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they all look tasty
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try to close the daisy wheel so only a vry small slit is showing and the bottom vent is open as wide as the height of a dime...
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hold on....I can get extension cables for my blower and probes! Please elaborate.....
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ha...I just took mine off and the first thing folks said, after "this is awesome" next time add some chesse in the middle!
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I have one on the egg right now! I'll let you know in a few hours how it turns out.
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Just added this to my superbowl menu
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I wait until I get up to 500 before I put in my placesetter/stone....It should take under 15 minutes to get to 500.
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Well let me ask you this, if BMW had an issue with a door gasket and it caused water to leak in wouldn't they offer a recall to fix it. I doubt they would simply fix it and wait for all their cars to "die" as a fix for the problem. A large part …
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I bought a paor of fireman gloves off ebay, rated to over 1000degrees. I also use them in my fireplace with never as much as a warm feeling. I can grab a pizza stone after a 700 degree cook
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Manchester is at about 15 now...i guess we are not dropping like I thought...
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MAPP gas is the way to go...light 3 or 4 areas and in 5 minutes you are up and running... clean and simple...one can of gas will last about 6 months using the egg 3 or 4 times a week. PS, It also works in the home fireplace!
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Is that a nomex gasket?
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I hear it is vey hard to get in...hoping someone here can help. Nothing posted yet on the site.
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it was 5 degrees out and I got the egg to pizza temp (600 or so) in about 15 minutes.