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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

hogsfan ·

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hogsfan
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  • We shop smart and when the store runs a special, we jump on it hard. Albertson's once misprinted an add for St Louis spaces that made them less than a dollar a pound. The misprint was is was supposed to be limit 1 per customer (or something like tha…
  • Demo. I can't think of a reason to get the new one. By the way, I like my medium but probably would not have gotten it if I planned on traveling with it. It's more substantial than it might look.
  • Plowboys (yardbird and bovine bold) and Simply marvelous (All are good but particularly season all and cherry) are the only ones I've had that I really think are worth the price. I've tried dozens and quite a few are bad, most are ok but haven't wow…
  • maximus1 said: I just purchased a weber charcoal grate that is the same size as the cast iron charcoal grate on my Large BGE, seems identical to the High Que, but it was only 8 dollars.  The seller said it was rated to in excess of 1000 …
  • henapple said: I like the idea of a s&l vs a xl but I disagree with the idea of either being disposable income expenditures but see any sized egg as an investment. (at this point please start humming The Battle Hymn of the Republic) …
  • Botch said: High-Ques on both my Large and Small, really helped the pizzas on the Large and wokking on the Small!   A question though for Hogsfan:  The High-Ques are bars going one direction only, but you've doubled two charcoal grates in a c…
  • Ellis said: Hogsfan your right on with the cleaning up of the ash. Every time I build a new fire I take the ash tool and scrape it back and forth an till all the ash falls through the the holes, dust going every place. See you guys latter I'm…
  • thailandjohn said: hogsfan said: Here is the 2 Weber grates mod on the XL. I just happened to do this about 2 weeks ago. I even posted on another forum that I didn't think the XL needed a High Que a few days before I realized the Webe…
  • Based on what you are saying (You like to smoke vs grill, have parties, and cook 3 racks of ribs at a time), I think the XL is the best choice. 
  • Here is the 2 Weber grates mod on the XL. I just happened to do this about 2 weeks ago. I even posted on another forum that I didn't think the XL needed a High Que a few days before I realized the Weber grates fit and gave this a shot. I still think…
  • I have an XL and a medium. I use my medium most of the time. It heats up faster and burns a LOT less charcoal. The XL is great for packers, racks of ribs, and grilling for parties but I use the medium just about every day.
  • @hogsfan clever idea! I always used to hate the newspaper ash mess when I used my CS for my water smoker. Yep. The mess is a thing of the past.  I also don't have to keep matches or a lighter around. ...but honestly, the main reason I do this …
  • I use a chimney starter over my side burner on my genesis. The shape of the side burner makes the charcoal light ridiculously fast so it saves a ton of time. If I'm doing low and slow, I use a fire starter cube, stick, or oil soaked paper towel (wha…
  • It works well and saves charcoal. The only problem is that in order to get the grates to fit together closely so they won't rock or be uneven, you have to put the top one upside down. That makes the cross bar face up and you can accidentally snag it…
    in Hi-Que ? Comment by hogsfan August 2012
  • Those Weber grates will warp and rust but they last a really really really long time. I have the Hi-que on my medium because there wasn't a Weber option. I'm very happy with it but it costs a lot for what it is compared to the cheaper Weber option. 
    in Hi-Que ? Comment by hogsfan August 2012
  • I received the Superpeel as a Father's Day present. It works EXACTLY as advertised and I absolutely love it, but HH is right, there is not much to it. If I broke mine, I would buy one again in a second though just because it works so well.  When we …
  • But my medium in May. Came with feet. He's a high volume dealer so if it's "old inventory" it's because the distributor has old inventory and not the dealer.
  • I had to make this decision a few months back. After I saw them side by side (and realized I was not going to take mine anywhere) the decision was easy. I have a family of 3 and the medium is the perfect size for us. The firebox is deep enough to ho…
  • I've tried a lot of rubs, and these (and Plowboys) are my favorite out of all of them. The service is outstanding and the shipping is really cheap. I've got no vested interested in the company...just a big fan.
  • I burned a LOT of pizza at first. I found through trial and error that the best things to help my situation was 1) a heat deflector of some sort below the stone, 2) raising the stone high in the dome, 3) allowing the stone to heat up for about 25 mi…
  • Alec (who is probably the guy from Elliot's most people have dealt with in the past) is now at Gold Metal Pools in Frisco. He gave me a great deal on my egg a few weeks ago and is just an all around great guy. I highly recommend talking to him befor…
  • Costco could easily outline time limitations on their warranty if they wanted to. They leave it open ended so you'll think you can always bring it back indefinitely. If they are going to use that as a sales tool to influence my decision to buy, you …
  • Congratulations!
  • I've only done Costco pizzas, have yet to try Papa Murphy's.  Anyone that has done both Costco & PM - which do you prefer & why?  Also, any difference in how you cook one versus the other, or cook both the same way? I like them both. Cost…
  • Ozark Oak is all I use. My dealer always has it here in DFW. Rarely sparks, burns great, for the most part not too large or too small. Good quality. (sorry if I already said this on this thread) It's funny. I'm in DFW too so I get Ozark Oak a lot an…
  • A pork butt? Maybe some sides? lol
  • Fair enough.  My experience is that both are good and I prefer low and slow because I think it makes a better presentation but typically when my prime rib is cooked a little hotter (not seared...I'm only talking like 350), it retains a more moist mo…
  • Awesome! Sounds great!