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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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johann

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johann
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  • That's quite the chip. Holy cow! Not sure what other dealers are in my area. I shoudl talk to BGE corporate and see who they woudl reccomend. 
  • That's how they said the warrenty worked! If I didn't have to pay for shipping I wouldn't be grumbling about this. I need to have a talk with my dealer. 
  • I can usually find Royal Oak. If I can't cowboy works fine. I'm saving up currently to get a pallette of wicked good with my father; but I'll be doing the pickup and delivery to save on costs.  This is the reason I bought my first pallette of Wicked…
  • I ended up using a raised grill I forgot I had. Turned out well enough. Didn't get much of a soccarat but everyone was happy. It's tough to cook seafood in the rice at the end and time it so as not to over do the seafood. Oh well.  Everyone was happ…
    in paella help Comment by johann July 2013
  • Got a CI from amazon. Love it. Totally transformed the way I cook on the egg. 
  • 6 Hours @ 225 for spare ribs, 5 hours for baby backs.  I just did baby backs the other day for about 4.5 hours. Had no trouble keeping temp around 225. Though I did have a 500* spike when I was fiddling with airflow and getting by bike ready at the …
  • Will give it a whirl. Thanks!
    in Beef Ribs Comment by johann July 2013
  • Vote for c) indifferent
  • I just got my new firebox and fire ring. Both were cracked. No issues sending in pictures. Shipping was a chore but whatever.  I did notice the new firebox has a slightly different design. Looks to be to address flex during heating and not crack. It…
  • I have a high-q grate too. Anyone have issues with low and slow with that grate? My original grate is split in half. I kinda just put the piece on the high-q the last time i did ribs. 
  • How do you get a bristle in your food? I fire the grill up, wait to temp, scrub when the grate is hot, and then typically fiddle for a bit more until temps are where i want them. I'm pretty sure I would see bristles on the grate. My brushes usually …
  • I've went both ways. I prefer having a gasket. Especially when the wife is grilling as she doesn't' have as tender a touch when closing the lid. 
  • Are you using anything to raise the pan up? When I was looking through the Naked Whiz instructions it suggested getting the pan higher up.  I've cooked it ok without moving the pan just curious. 
  • Let me clarify I'm not worried about the scorch marks My -boss- might eventually comment. I'm trying to be pre-emptive.
  • Is the raising of the pan have to do with getting more radiant heat down from the dome? Platesetter won't do? I will have to find some fire bricks i guess
  • Far more information that you probably care for: http://www.nakedwhiz.com/lump.htm
  • Hudson Valley
    in Charcoal Comment by johann April 2010
  • The net philosophy is, buy a bunch when you can and plan ahead. I'm surprised that given the amount of lump, ya'll don't get it direct by the palette etc. Cut out the middle man and save some money. The only direct place I found was Wicked Goo…
    in Charcoal Comment by johann April 2010
  • There is a wally world, though I haven't seen anything but kingsford at it. TBH I don't venture in there much. I may have to search it again.
    in Charcoal Comment by johann April 2010
  • So did you just buy it whenever you saw it or how did you grow the stash? Do you all go in for royal oak? I've tried wicked good which is a pain to light but seems to be the only stuff I can find by the palette.
    in Charcoal Comment by johann April 2010
  • ooo, nice thanks!
  • My wife's family is Peurto Rican and I just want to impress. All the paella's they have are seafood based, so I just assumed that all paella's were. Then I found the nakedwhiz recipes and found out that it wasn't the case. Hence, asking around th…
  • I would have expected the meat to make the temp cooler not warmer then. Mango sauce: 2 ripe mangos(i'm in ny so not from my garden) 2 tomatoes(garden) 1 green pepper, 1 red pepper garden 1 habenero garden cumin,garlic,red onion, tyme,tamarin…
  • Dome temp is hotter than grate temp? I thought the opposite was true. When I have my wireless thermometer set next to the meat, with the plate-setter under it, it runs at about 250, while the dome is about 225. Unless I was spacey at 1am checking it…
  • re:electric starter. I'm lazy these days and don't like traipsing the cord in and outside. My father has a setup where his cord is always ready and setup and out of the way. If i could do something like that I would be more inclined with the electri…
  • Have a mapp torch, or two, but find that it sparks a bunch and as fun as it is, I want something to setup, light and walk back to. My uncle has a mapp torch with a "turbo" that whistles and a large tank with some kind of 3-6' hose. So you twis…
  • bricks? Stacked with grates or just lay em on the bricks? I'm having trouble visualizing this. Wife wants to do a pernil so I may end up with no brisket, unless I can find a online store selling a pizza stone sized for the small and then nab a w…
  • That must have been a multitasking failure. I have a large bge and a plate-setter, Also have a small BGE but not sure that is relevant to large cook like this as sides will be provided. I'll probably use the small bge to roast something to make a ho…
  • Wondering if getting a longer lasting charcoal would help with extended cooks on the small. Isn't the kamodo extruded coco lump supposed to last an inordinate amount of time?
  • This inspires me to try to figure out something to earn me a pin; just need to post more i guess. Have a 1st birthday party coming up for the kiddo in sept. Good excuse to go over board.
    in BTCMD Award Comment by johann June 2009