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Celtic Wolf wrote: Technically that starts as soon as the injection touches the meat. Why do you ask?
With the Chris Lilly recipe that one was injected the night before but with the pineapple juice I wasn't sure if that would affect it.
I've had good luck with the RO Steakhouse, did a 14 hour at 250 and started at top of fire box and had about a quarter left then another time I did a 350 for 8 hours and have about the same amount left, after filling to the top of fire box.
Carolina Q wrote: So, you worry about "stuff", but CO doesn't bother you? Okay, bud... Good luck.
The CO was not a concern because it says use in a well ventilated area, I thought that a garage door 16'x8' opened would be considered "well v…
stripstike wrote: if you'd asked first about how to protect the wireless transmitter, we'd be able to answer that. always ask the REAL question.
I've used my Weber gas grill in the garage before but I knew that it would not throw sparks…
Eggzellent, I've used three types and I can't tell a difference between the red bags from wal mart, the green bags from menards or the BGE from my dealer. I'm not an expert but the amount of large to small piece ratio seemed to be the same.
I should have been more specific, its a triple garage and I would have it in the center of the double stall with the door open. I was concered about the wireless temp sender and also the unsealed sides of the boards.
Yes Tim I have calibrated the thermometer. I closed both vents just a little bit, I was afraid of smothering the fire because the bottom vent is barly open, but its setting at 245-250 now so all is good.:)