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DavidL

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  • agreen said: I'm sorry new to smoking, but what exactly is "the stall"  mean?  thanks! agreen, during a low and slow cook, you'll see the internal temperature (IT) of the meat rise fairly-consistently until it reaches a point where the t…
  • StillH2OEgger said: Looks very good. It better, that's a long time to wait for your grub (-: You don't need any liquid in the drip pan as long as there is an air gap underneath the pan. I use balls of tin foil on the plate setter and that works…
  • Well, after 27 hrs, I finally removed it, internal temp was 190 deg.  It came out great, as usual--very moist.  Just didn't anticipate it taking that long to reach a proper internal temp.  As a testament to how efficient the BGE is, when I removed…
  • Mattman3969 said: DavidL said: There's plenty of water/juice in the water pan so no need to add any more.  I pulled the therm probe and reinserted it in a different spot.  The result...159 deg There is the weirdness. No need for wate…
  • Woodchunk said: Have you got a stand alone temp gauge that you can check the IT with.  I currently don't have another temp gauge with which to get a "second opinion."  I've been through several different thermometers and am currently us…
  • DavidL said: R2Egg2Q said: Something sounds weird with that internal temp after having cooked that long for a small butt.  Did you get much resistance when you probed it? If it’s a bone in shoulder does the bone wiggle freely?  Any ide…
  • R2Egg2Q said: Something sounds weird with that internal temp after having cooked that long for a small butt.  Did you get much resistance when you probed it? If it’s a bone in shoulder does the bone wiggle freely?  Any idea how long it was cook…
  • Aussie said: There's a chap on this forum who supplies whats known as Rutland gasket, I have it for my three eggs , I recommend it. Theres plenty of images of it installed on this site. Talk to RRP, he can point you in the right direction  …
  • @Ozzie_Isaac I've cleaned it and tried to calibrate it using the boiling water method, but it just doesn't seem like it is reading like it used to. My wide open temps don't seem to reach quite as high on the therm as they used to. I don't know; mayb…
  • @RRP I've had the gasket for a good while. It's been in a kitchen cabinet where I store all of my grilling stuff. Are you referring to the nomex gaskets?
  • @Ozzie_Isaac Thanks for the info! I'll definitely wait to check out the Smokeware therm.  
  • I have a cracked firebox and ring as well, but I continue to use it.  Even my metal charcoal grate is cracked.  However, it doesn't seem to have any affect on the operation of the cooker. I keep telling myself I'll go to my local dealer and get a re…
  • These are my experience and opinions:  I cook the point and flat attached and don't separate them until I get ready to slice and serve the brisket, including the pieces you are going to use for burnt ends.  If you want to fix burnt ends later on, ju…
  • a bad thing
  • Thanks, folks! Sure is mighty tasty.
  • Tbonesmokes said: @DavidL, interesting pulling off at 145 degrees.  How is the texture and tenderness of the brisket ending at that temp? Oops. That was a typo. Sorry about that. Must be sleep deprivation. I removed it at 194*. N…
  • Cooked an almost 14.5 lb. brisket just yesterday. Sat out for at least an hr. before I put it on the fire. Cooked (indirect), the first several hours at 200* dome temp, then slowly raised it to 250* where it remained the rest of the cook. Removed it…
  • I'd be interested in the dough recipe as well. thanks! DavidL
  • Beli wrote: Hi David I hope this is what you are looking for. ENJOY!! http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=514376&catid=1 Yes, that's it! Thank you so much. I'm going to try my hand…
  • There were several pictures of different things he had cooked. I think some salmon was involved in one of them. The presentation was on square white plates. Maybe someone remembers the pics? I know...my description probably resembles a lot of th…
  • Thanks for sharing. I've been cutting it wrong all this time. Much easier the way he shows.
  • This week, I just shelled 4-5 cups of pecans for Thanksgiving Day pies. I, too, considered using the shells for smoking, but ended up just throwing them out. I'll try it another time and let you know how it came out. I wish you folks that love …
  • Must be a local (Austin) sale. Had my wife check at our H.E.B. and they were not on sale here ($10.99/lb). :( David Abilene, TX
  • Thanks for the tips. I'll be sure to check the ring orientation. I'm using BGE coal so I think I'm good there. I'll have to check Walmart for the RO stuff. My dealer gets $20/bag for the BGE-labeled coal. I would certainly welcome something tha…
  • Yep, I'm having to replace my lid gasket after 4 cooks. The dealer gave me a free replacement. I hope it lasts this time.
  • Oh man, I LOVE good chicken & dumplins. Those look like some good ones there. I'm a new egger and I haven't even thought about cooking some of those up. This just keeps getting better and better. David
  • Thanks for the comments and welcome aboards. The steaks are more of a medium-well finish. The family won't eat it cooked much less than that. I personally prefer a tad on the rare side of medium. The hottest I've been able to get my BGE to is …
  • Went back to the dealer today and they gave me a replacement gasket. They said that they've seen that happen a few times before. They said it only happens on new models, but that once the gasket is replaced it doesn't typically happen again. Go f…
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