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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

KB ·

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  • My Egg stone got wet once from rain.  I cooked on it before it dried, and my first of three pizzas that day was a little soggy on the bottom. Normally, the Egg stone takes the moisture out of my pizza dough and forms a nice, crispy crust.  I know no…
    in Pizza Stone Comment by KB September 2011
  • When I cook at those high temperatures, I use Canola oil.  Olive oil burns at a lower temperature, and it's my understanding that any flavor in the oil burns off.  Canola oil is neutral flavored and it's cheaper.  
  • Thanks Linbird, that is a reason.  I have a lot of leftover charcoal from my cooks, but I assume I would have a more if I had a functional gasket.  Surprisingly, I have more leftover charcoal from my long, slow cooks than I do the short, high-temp o…
  • Why is a gasket necessary? Mine burnt off about a year ago, and I can maintain low, steady temps without a gasket.  When my BBQ Guru fan provides a burst to the Egg, I'll see smoke coming from the seam as well as the upper vent. For high temp cooks,…
  • 1. Legs down on platesetter; My ideal temp is 550 deg and I adjust the damper to keep it around that temperature 2. cornmeal or bread crumbs on the peel keeps it from sticking 3. Big Green Egg stone works great; some others break 4. I use the ori…
    in Pizza questione Comment by KB July 2011
  • could air have leaked into the inner cavity? If so, when you open the dome to check the temp, the inner cavity would quickly drop in temp. The meat will hold its temp in the open air and provide you with a more accurate assessment than the cavity.…
  • It might be 34 and 36 cm that are the two sizes. I recommend you check the sites that sell them online. One site has the dimensions, including the width with the handles. Compare those with the width of your Big Green Egg
  • I tried a 34 cm and it was a tight fit with the handles. The 32 cm is a perfect size. On US websites the dimensions are often listed in inches, and not every site is accurate in the translation.
  • Nice. I bookmarked that one.
  • That happened to me last time I made ribs. I cooked pizza (650 deg) the next day and most of it dried up. Don't vacuum it up with your shop vac. I did that once and the inside of the hose became wet and gooey. I am buying a paella pan ((13-1/2…
  • i like your first photo a lot. The pizza doesn't look bad, either.
  • For me, the BGE already is a pizza oven. I looked at a pizza oven at a local kitchen store; it was only about $5000. The BGE and it were demo'd at the same time. I bought the Egg. B) http://www.kalamazoogourmet.com/pizza_oven.php
  • Thanks for the additional info. Your pics on your blog are great. See you next time.
  • Pretty sure it was direct. He closes off the bottom vent completely, and leaves the top open most of the time while he stirred the mixture and added ingredients. I had never seen the Egg used in this way. I assume the same technique would work for …
  • not sure if the pineapple was served. I arrived late.
  • didn't know there was one until you mentioned it. Any more info?
  • Different KB. My name is Bert. CU tomorrow.
  • Great. Thanks for the info. Sounds like a fun time.
  • I always clip my Guru probe to the dome. I had problems at the grid level. The probe temp was affected by the location of the meat (if the probe touched it) or it could read high if the probe was close to the edge and exposed more to the direct fi…
  • I have burnt some arm hairs, but I'm a one trial learner. I always wear my welding gloves when I have the heat up high when I open the lid. It seems well behaved, and I've used the egg many times. That's why I am thinking about using it on my low…
  • thanks for giving me some more details. I plan to buy a good fire extinguisher. It probably wouldn't be a bad idea to have one around regardless of where I am cooking. For some reason my account was temporally suspended. It's back now, though.…
  • I had plans to cook this winter on my screened in porch that has a low roof. Should I reconsider? Is it safe? I have never seen a flash like that before.
  • Mine cook in 6 to 8 minutes. That's quick enough so that people have a hard time keeping up with what comes out of the egg.
    in 2 Pizza Setup? Comment by KB August 2010
  • I let my Egg heat for an 1 hour after it reaches cooking temp before I cook my pizzas. I cook three every weekend, and I don't have dry crust. I check the bottom by lifting it slightly after about 6 minutes. Thin crust pizza cooks quickly and 500…
  • thanks for the link
  • thanks. Sounds like a lot of work, but they look just like new ones.
  • Did you replace the wood on your tables or did you refinish them? Mine aren't even one summer old and they are beginning to look ratty.
  • thanks. I found an all stainless needle and 2cc cartridge on Amazon with 28 positive reviews. I think I'll try that one and see if it works for me. I like ribs and cook a lot of pizzas so I might not use it as much as others do. Also, I read in t…
  • I tired to take a photo of my pizza cooking through the top hole and almost melted my camera lens. Next time I'll stand on a chair if I try that again.
  • I'm in the market for a meat injector. Do I need one of those 44 magnum-style injectors like you have or can the hypodermic style ones that are smaller and cheaper get the job done?