April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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I've got 3 bone in picnics on right now. They have been on for 19 hours at 250. Temp is at 190. I plan on pulling them at 195. Dome Thermo. was calibrated and I'm not worried. As they say, they'll be done when they are don…
That's a strong statement....so...to help that.
At Fort Worth...I-20 and I-30 run parallel and about 5-7 miles apart. If you're going west on 20...zip up to 30 and get some good Q. As you continue west on 30...you'll merge back with 20.
If you used a starter cube, that's what got your egg up to temp. Then when you shut the vents it never had a chance to light he lump. I bet all the smoke was the cube smoldering
You should stabilize your temps for a while before adding food
Is what I have. The list price on there is way off. I then put metal shelves in it (the cut to length ones from Home De…
I wouldn't be against just running it for a while, maybe after you cooked something else. Burn a little lump just to gain some confidence in it.
Make sure you don't install the fan upside down. Don't ask me how I know NOT to do this.
I agree that a good hot burn would do it.
When that happens to me...I just fill it up about halfway with lump and leave it til the fuel is gone.
For prevention...I take a drop light (think old fashioned light for working on your car) with a 20 wat…
I always get my fire going good and then put the plate setter in. How do I do that without burning the c**P out of myself? Welding gloves from Home Depot/Lowes. You can use them to insert/remove even a hot plate setter. You need to move rath…
You need two things:
Port forward the http traffic from your phone while on the 3g (Internet). This is done in your router that connects to the internet.
Then...you need way to find your router's Internet IP when you're out on the Internet. The…
These were all in the 8 pound range.
I'd done two butts before, but this was my first try at four. I ran out of lump. Don't be scared....fill it up.
My cook time was right around 15-16 hours.
As long as you don't have them touching (much) …
My wife has recent "fetish" for fancy soaps from a store called Lush. Last night she divided up her soaps and foodsaver-ed them so they stayed fresh.
Freezing or not...we're still trying to figure out.
I wrote a version of "stokerlog" that runs on my Linux box all the time. It's just one fewer things to turn on when I do need the stoker.
If you have a wireless bridge, leaving it connected all the time makes sure that the bridge will work when yo…
WG = Wicked Good Charcoal. The Naked Whiz site has reviews of different brands.
It's a popular brand that a lot of us can only get mail-order. For me...it's $22 per 20 pound bag. Buying in bulk you can get it less than $15 a bag.
Hi Susan...I'm Scott.
Hope you enjoy. I got a burger thing for us too and tried it last night. Don't take too much faith in it's weight. The 1/3 lbs I made turned out to be 7 ozs. But they were all the same size/shape...so we've got that goin…
I burned a whole load of lump the night before, stayed 600+ for a good while. Cleaned plate setter and dome pretty good.
One thing that I came up with this morning, as I was cleaning my drip pan. I used a 14" pizza pan. I remember half of th…