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ThailandBBQ ·

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  • Thanks LFG....actually after I posted I got to thinking that 3 bucks was not all bad even though it's a smallish container...will load up next time I am at the store. Cheers, Mike
  • Little Chef, I learned on the first couple of cooks NOT to fiddle, I didn't touch it at all. Like I said, it had been stable for 2 hours, that seems to be the max time I get before the egg either goes up or down for no apparent reason, at least n…
  • Little Chef, I am sure it will get better, at least I hope so. My 9 hour butt was left alone for 2 hours and when I got a chance to look I was at 330, this after being at 250 for over 2 hours, then a couple of hours later after being stable again…
  • Roger, I understand exactly where you are coming from. I have a mediuum egg and a Fire Magic Echelon 730, the "gasser" has an infared burner that I sear steaks with, a rotisserie, a smoke box, "flavor grids" which hold woood chips, fruit, etc. I…
  • I did a little less than a 4 pounder recently and it took 9 hours, a couple of forum members told me that you never know with a small one how long it may take and it usually takes longer than "usual". I did mine around 250. It hit the plateau at 163…
  • Just curious on what the price of these are in the USA, just happen to run across a store yesterday that had abut 6-7 different kinds of the PP product. I started to buy but thought it was a little expensive (a little less than $3.00). Thanks in …
  • It's 10 1/2 x 10/1/2, maybe even fit on a small??? Mike
  • http://www.aaanimalcontrol.com/professional-trapper/howtogetridofraccoons.htm
  • I bought the new cookbook when I bought the egg, save your money and use this forum. It has some useful info but the recipes are not all that great.
  • Haiku, Forget digging the pit, forget the 35 gallon drum... This is all you need! http://www.ecplaza.net/tradeleads/seller/6906664/charcoal_briquette_machine.html Mike
  • Google Elder Ward, I used his method and went over 9 hours with a slow smoke even though I didn't fill the fire box (I thought it would be a 5 hour smoke!). I had at least a third of the lump leftover. I now prepapre all my slow smokes with his meth…
  • http://biggreenegghead.com/big-green-egg/product-information
  • Put me on that list! Mike
  • My medium goes up, down and all around without touching it on a slow cook. I wouldn't trust it on an overnighter. Mike
  • Give me a day or three and I'll try to get it in the recipe section.....simple dish but lots of ingredients and many steps...typical Thailand.....nothing is easy (but I wouldn't trade it for anything). Cheers, Mike
  • I have a recipe my wife uses in Thailand but I tried scanning it in and saving it and it was hard to read, if you would like the recipe send me an email and I will send it to you - 3.4MB. Mike
  • Photo Egg, I did hours and hours of research on high end gas grills and double drop in side burners before moving to Thailand. It im my opinion that if you are going to put the drop in burner in a permanent outdoor kitchen don't scrimp on money. …
  • My wife and I eat the small grass hoppers that are deep fried in Thailand, they really are tasty. She also eats the larger "beetle" but she picks through them to make sure they have eggs inside, apparently tastier. I tried one after several beers an…
  • Rocky Patels when I can get them....they only sell Cubans in Thailand and as an Ameican it is illegal to purchase (at least it was that way as of a year or two ago)...so of course I don't ever smoke a Cuban ;) Mike
  • Here you go.... http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=924976&catid=1
  • Thanks all for the help, the pizzas came out better than I expected. I did a couple with the no-knead crust and the other with a thin recipe: http://www.pizzamaking.com/thincrust.php Not sure which I like better, the no-knead is a little sticky t…
  • I was afraid you would say that....no room in fridge at the moment....will set up a cooler wit h some ice. Thanks for the info, I appreciate you being awake at this time of day in the USA! Mike
  • I don't have much experience and I am not the best at keeping the temp stable but I today I wanted to preheat a pizza stone for tomorrows cook and also check out getting my temp up around 500. I had left over lump from a slow butt cook and just u…
  • I am definitely a newbie but your bottom band bolt looks like it is not near tight enough. Just my 2 cents.... Mike
  • I have only done a couple of slow cooks but my egg never stabilizes completely. I have been very patient in adjustments and all but it tends to head upwards after a few hours and once "stabilized" again (for an hour or so) it will decrease in temp. …
  • Chris, Let me know when you head this way, I am just east of Jomtien in Huay Yai....about 3 KM from the beach. The pork butt came out great and it only took 9 hours! It was well worth the wait and I was able to impress a Dutch friend and wife …
  • Gee man do you ever sleep??? Anyways is good to have your comments. I think I may be coming out of the plateau, just started climbing and now at 167.....this is taking a long time. The wife just brought home some papaya salad for lunch, I f…
  • Little Chef, Thanks for the reply. I am retired in Thailand, I have lived in Asia (Singapore) the last 14 years and finally pulled the plug the end of July. We built a house about 2 years ago so now I am finally enjoying things now that we are al…
  • Am I missing something here....why is all this under my post?
  • Well I finally got a chance to smoke some ribs since my last fiasco. I did CWM's (RIP) recipe except I used spare ribs again. I did fairly well keeping the egg around 210 once I got it there. After 3 hours or so when I tried to bump it up to 250 it …