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smoker62

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  • You are using a roasting pan? It is catching all the drippings? Sounds like fat dripping on the coals if you are truly at 275. You need to be at 325 but flairups should not occur at either temp unless flammables are drippng onto the coals.
  • Thanks Max, great advice.
  • Max, I have a Diqi-Q. Do you recommend using it or is it not necessary?
  • I did trim most of the fat , leaving about a 1/4" on the cap side. I also trimmed a good bit between the flat and point. This fat was just throughout the whole point, nothing you could trim off. Just a fatty piece as stated I guess.
  • Thanks, still not sure about the point and flat thing. Do you cook them together or remove the point and cok by itself. I like the burnt ends idea but need to research this a little more before I buy one. My Boston butt this weekend was awesome. I w…
  • Is'nt 185 about where they plateau and start the collagen conversion? How do you now when its through that at 185?
  • It showed up at 7pm. I thought it was over but then the truck showed up. A quick read and install , set the temps and within 20 minutes it was cruising at 250 pit and the butt was 135. Left for a patio party , had my daughter home to check and call …
  • Mapp torch , fast and easy.
  • No problem, I thought the thread went fine. It was a two sided question anyways and it turned into more of what I really wanted to know . Thanks. :laugh: Little Chef wrote: Smoker 62....Sorry, we did kind of hijack your thread to a food safet…
    in Thermapen Comment by smoker62 July 2010
  • Sorry for the confusion. My original thought was maybe my Thermapen was not reacting quick enough. I guess it turned into chicken temps but I think good info was shared either way? :P
    in Thermapen Comment by smoker62 July 2010
  • Like I said , 165 was dry and chewy. Yuk.
    in Thermapen Comment by smoker62 July 2010
  • Yeah , my remote guage says to cook to 180 internal but not on a breast obviously.
    in Thermapen Comment by smoker62 July 2010
  • Do they send feet with the XL? If yes then they must be intended for the bottom right? Not being a smart ass I just dont know. :ermm:
  • Little Chef wrote: Smoker...We do the same thing as far as removing the setter, say we cook a chicken indirect then want to grill some corn or veggies direct. And no, it certainly isn't 'wrong'....just a bit challenging. Perhaps check your loc…
  • Celtic Wolf wrote: Why do you need to remove the plate setter DURING a cook? The welding gloves I bought at Lowe's lets me take apart my EGGS after a cook without me getting burned.. Yes I said EGGS.. By the sixth one I do start to feel the h…
  • Celtic Wolf wrote: Why do you need to remove the plate setter DURING a cook? The welding gloves I bought at Lowe's lets me take apart my EGGS after a cook without me getting burned.. Yes I said EGGS.. By the sixth one I do start to feel the h…
  • I never checked between the walls when I clean but good thought. I have a cougar ash vacuum I use on my pellet stove , I think I will do a good vac with the parts out and try it again.
  • A minute and a half?? Come on. You need to preheat your ceramics for a 1/2 hr no?? Sounds like a hard thing to do , cook crust and all the goods evenly in a minute and a half.
  • Like I said, I can hit over 800 with the RO steakhouse lump, thats not an issue. Just holding 550 for more than an hour and a half is the issue.
  • Air flow is fine. I clean the pit , clear the holes , fresh lump. Seems to just eat it up at 550 in an hour. Coals are at a full burn when viewed. Maybe a fast burn few bags of RO I have had. I will try some Ozark oak I have a few bags of and see ho…
  • I use Royal Oak Steakhouse and have no issues with it. It is 3.97 for an 8.8# bag at my local Menards. Green Bag made in USA. I cant imagine how the red bag RO is far superior than this one as previously posted. I did find a liquor store in the midd…
  • Hoss wrote: Fix Or Repair Daily Just kidding! You guys got it all wrong. Fist on race day. FORD or For Off Road Driving. FORD :woohoo:
  • Vetereggnarian wrote: Good looking pie, and table. I'm a big fan of the G&T, try it with lemon instead of lime. There is a gin made in California called Junipero - good stuff. Thanks, I will have to look for that gin next time I sto…
  • It was my first and it was awesome. I came home from work and my wife surprised me with a Tanqueray and Tonic, a couple fresh pies , and a invitation to jump in our 85 degree heated pool. I had to think about it for ah..... 1/2 second. Fired up the …
  • Great answer , I was wondering about the continued self igniting charcoal and vocs during the low and slows as well. I like this explanation. stripstike wrote: the VOCs are gasses. in this case "volatile" doesn't necessarily mean they can igni…
  • Sorry Photo egg , you beat me to it.
  • Go right to the site, it shows you many configurations.
  • I have done 7 racks Memorial weekend for 3-1/2 or so . Not long enough. I did 6 racks this weekend for 6 hours , soooo much better. All at 250. Let them go . :laugh:
  • Thanks Capt. Frank. I am already wishing I built it for another egg. :laugh:
  • I did it in the garage on Memorial weekend. The Whiz plans modified slightly. I radiused the ends of the top deck. Used narrower boards to get smaller spacing and radiused all the edges with a 1/4" roundover bit. I wanted the granite pieces to be t…
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