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gwopy

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  • Very well stated answer...thank you.
  • UGAVET wrote: thats why its called an opinion (A belief or conclusion held with confidence but not substantiated by positive knowledge or proof). Hurray for you that you figured something out on your own. Next time do the same thing without askin…
  • Hmmm, I guess alot can happen while a brisket is cooking. Anyway, the original hypothetical thread in from this forum should be pretty easy to find if you're fairly familiar with "the google" and "the intertubes" that transfer pretty picture arou…
  • My guess is that the convection current(s) within the Egg are actually quite isolated when there is an unobstructed path through the egg. Denying the air a direct path from the intake, through the fire and out the top might actually be forcing th…
  • If all people with the bill of their hat in front would notice, the focus of the post wasn't actually about maintaining low temperature. The problem was that the coal-burn would move to the back of the Egg, leaving coals at the front unburned. My…
  • I have to wait until it's cooled, but I stick my fingers in the small-hole air inlet and spin the thing around. It's pretty easy.
  • Why do people assert opinions that they have absolutely no supporting evidence for? I have no idea why those people do it, but they need to be called on it. If people read this forum, looking for reliable information, then it's beneficial not to hav…
  • Just out of curiosity, what type of sustained wind speeds would it take to knock over a BGE, send it airborne, throw it over a house, etc.?
  • Olympic Meat Market @ around the 800W block of Randolph in Chicago. Brutal garbage. We had Big Macs with our wine. Probably better off. If anyone has a good recommendation for a quality & non-"premium" meat market in Chicago, please post!
  • Height of the grate only matters as it determines the distance from the fire. Well, air currents and inconsistent temps of the ceramic might have some effect, but the grill height plays a major role. Obviously, when your dome temp is 250 degrees,…
  • Answers: 1). Just inject everything with blue dye, and you'll be fine. 2). Give the fire less air. Very insightful questions. :blink:
  • Didn't pull the membrane. Probably would've been a good idea. Ribs were universally raved, but I wasn't expecting the state they were in. Just used to slow cooker ribs. Anyway, thanks everyone!
  • I need constants in my life...
  • ...what I expected. Should I cook at a higher temp?
  • Good recipe, but I typically heat the sugar-water to boiling and let it chill. Gives a more even sweetness. I advise experimenting with both methods several times.
  • You'll be able to get it down to 225 if you want to. Don't worry about the temp.
  • Looks very similar to breaded, baked chicken...
  • I've let the BGE run wide open with lump a bunch of times in order to burn the finish off some caste iron cookware. The first time I let the thing open up with briquettes, it fuses. I think the experimental evidence is on my side.
  • Great advice all around. Thanks alot, guys! I'm going to try 225 or possibly lower tomorrow on a standing rib roast (after being inspired by another post). Won't try the 180 degree flip on the firebox for now, but it was nice to get some advice o…
  • I don't mean anything in particular. Anyway, sorry you missed the vote. I'm registered.
  • You're welcome. Now, if everyone wouldn't mind posting ONLY about BGE, grilling, smoking, etc. and being even slightly polite about it, well, golly-jeezs...that would just be great!
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