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I had a similar problem and what I found was the bolts on back were getting so tight it took a double hand to loosen them. My hinge was about 5 year,s old so I replaced the hinge and that solved the problem.
Oh my........I never thought there would be a way that would make me think about NOT using my Egg!
You will want to use the Egg, unless you have an industrial kitchen fan. Or indoors if you want to test the smoke alarm…
Pizza looks great, looks like you are coming along just fine. Make sure the dough is at room temperature before working, I leave mine out, covered, 2 or 3 hours and that seems to make it easier to work with.
Looks like a great solution and the results sure back that up. I'v been cooking mine in a pizza pan, then just a minute or two on the stone (which is hot by then) for a nice finish. I think my dough is too wet to put directly on the grill.
So I finally tried the new Dragons Breath available at Costco in Ontario Canada, it sparks a lot, and gets very hot I find, hotter than the Basques Green and white bag they use to carry. I am not too fond of it, the smoke is a s…
Sounds like a much better meat selection in the US vs Canada. Only St Louis style ribs here are with some kind of marinating sauce which does not taste very good. Never seen pork shoulder or brisket.
Steaks are great thought, so all is not lost.