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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

bcrawfo2 ·

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  • I still say my fire was established. Sorry for the long explanation...but maybe I'm doing something fundamentally wrong. I started my fire at 11:45. This was way early, but my son was about to nap in the room I have to go thru to get out to the e…
  • Yes...that goes without saying...now that we've figured out it's the smoke.
  • Thanks everyone who responded so far. I'll try no top damper on some chicken breasts or something. She hadn't locked onto the "problem" until tonight. I guess the other cooks I did had enough marinade to cover up the smoke. I had a clean fire…
  • Thanks Max....the man....the legend.
  • Thanks...it looks like I'm good. My wife has a new Le Creuset dutch oven, but not sure I can talk her into letting me use that in the egg....even tho it should clean up just fine.
  • I had mold in my egg after I didn't use it for a week or so. This was when my egg was pretty new...so I didn't have a lot of experience lighting lump. I posted and got the idea to put a low wattage bulb (about 15 watts) in the egg. This keeps my…
  • I'm in Newark, Delaware...and I have an Egg friend about 30 mins from here. Sundazes and YankeeFan...we should talk.
  • I was in your exact same boat a few months ago. It's real frustrating to have to try to give your money to someone...but if you want that ethernet port on your temp controller...I think that's what you have to do. Call and call and call. When I…
  • I recently burnt my gasket and had to adjust my previously known daisy wheel settings. On the low and slow the other day I had to close the daisy and the leaking was enough.
  • Thanks everyone. That still doesn't make that sorry PP taste any better.
  • I just put together that same cabinet about two hours ago. In search of shelves tomorrow.
  • Thanks everyone. I'm a little sensitive as the last time I used my pizza stone I cracked it. It was a cheapy tho. I turned off the oven will move forward. Outdoor egg storage cabinet is in the works.
  • Is your fan oriented correctly? Wires on top? I'm not a big instruction reader and that bit me of my first cook. If your fan is upside down, it can never block the air completely. You'll get a small draft going thru the smaller fan hole. This …
  • Sorry my post didn't get updated...I responded on my Blackberry (a few minutes after Mike responded) while I was driving my son to sleep (I pulled over, not texting while driving) There was tug...but it "could" come clean of the bone. The foil.…
  • Any chance (after ribs have been in fridge for 2 hours) that they could get some extra time? Or just chalk this up as a learning experience?
  • My target VERY closely tracked the grate temp. Mike's recipe calls for 200-225 for the first few hours...then 250....then finishing at 275.
  • This is my stoker probe...clipped to the dome therm. I checked it in boiling water a few weeks ago...spot on. I put the ribs on at exactly noon and pulled them at ~5:40...the drop in the green line.
  • Mike...the legend...thanks for responding. Ribs came from BJs...our version of Costco, Sams Club. They were cryovac'd. My wife and I both agreed on the spongy description. Not mushy...which I'd describe if they were too wet. These weren't too…
  • Interesting. I asked John (@ Rock's BBQ) about extending the fan leads and he told me no. I didn't think about an external power supply. I'm going to send you a PM. I've done some coding (on Linux) that was an alternate to Amir's stoker log. …
  • If you're gonna do a table eventually...why not just use cinder blocks for now? You can also save $ by not buying a cover too. Yes...pizza stone, plate setter and thermapen. I'm about 6 weeks in and use cinder blocks just fine.
  • To further quote "My Cousin Vinnie" Vinny Gambini: Regular. Instant grits? Mr. Tipton: No self respectin' Southerner uses instant grits. I take pride in my grits. Maybe it was an instant butt. But no self respecting BGE'r would use one of …
  • Bet lots of people are waiting to see how Danny's guests enjoy their burgers and dogs. Danny...I hope we're wrong.
  • They look great. I did da butt all last night too. Here are mine We were joking today about "butts" and I think I'm going to end up with an apron that says "I did the butt all night long" for christmas this year. We should get shirts made. …
    in Butts Comment by bcrawfo2 August 2009
  • Here is a 7 pound butt cooked at 250 dome I did last night. Maybe it'll help someone in the future. I know every butt is different, but it's something.
  • ~211 on the stoker probe. I guess I need to recheck my eyes over a pot of boiling water. Thanks everyone.
  • Thanks for replying Chris. I have my stoker sensor clipped up to the back of the dome therm and get 20 degrees less on the stoker. My last cook I had the stoker sensor at grate level and therefore had ~40 degree difference and ended up with dry bu…
  • I'm new here too....but... Did you build your fire well? Did you have enough fuel? Did really get it lit (stabilized before you turned on the stoker)? I'm guessing you really didn't get a good fire started. You're going to get told...learn h…
  • First...hang in there. I got my egg about a month ago and did my first butt overnight (last night). It was the best pulled pork I've ever had. So...a summary of what I've read so far. Did you build your fire right? Are the holes in the fireb…
  • http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226 ??? Tonight I used a few beer cans to raise my grid up past the felt for a more distant direct cook. Was surpised how much $…
  • Dean, I've been wondering the same thing. I live in Delaware...we have 2/3 of a winter. I'm pretty sure Lump isn't available here in the winter at the big boxes. I would expect (please correct me) that local specialty dealers would have BGE Lum…