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Bobbareeno

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Bobbareeno
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  • Ok I own a 23" Komodo Kamado made by Dennis Linkletter's company. That grill is DEFINITELY not his product. The guy touting it as a KK is not very truthful. That's OK though, I sent Dennis an email tonight with the link to this clowns ad. Hopefully …
  • I have traveled to Memphis for work from time to time over the past 8 years and I do have a few favorites. I have to say that Central BBQ is my favorite for BBQ. Some of the others have said it but I feel the need to repeat it. Gus's fried chicken i…
  • For spares I go with 250 degrees with them in a vertical rib rack. I rub them the morning of the cook and let them sit in the fridge til they hit the grill. I never foil and usually they take right at 5 hours until finished. They are always moist an…
  • I always do my prime ribs low and slow. Mainly because everyone in my family likes medium rare and searing the outside with high heat first seems to make the ends of the roast medium to medium well. They take a long time (5-6 hours) but they come ou…
  • That's exactly who sent me the reply.... Erika. She was very easy to work with and I had my replacement very fast. Good luck Bob
  • I use my cyberQ wifi when I do whole chickens. Mostly for the meat temps but I use it to maintain the pit temp too. It's peace of mind in my book.... Bob
  • Mine was out of warranty but I sent them an email anyway. I got a great reply from a lady in their customer service department who told me to take it back to where I bought it with a copy of her email stating they would pay for a replacement. I had …
  • Just went to the local Wal Mart and picked up 10 bags. I love Royal Oak and use it as often as possible. I've tried some other brands from Sams Club and such but none seem to burn as long or as hot as the RO does. Bob
  • Warner Robins GA here.
  • Some Sevin dust will take care of the caterpillars. Those green ones are nasty. They even eat my green onions! The biggest problem with them is that they are so TINY and you don't realize what they're doing until they grow a lot larger and then deva…
  • I will second Vinnie Van Go Go's and Southern Soul BBQ on St Simons. I think Vinnies is cash only so be prepared for that there. Savannah is a great town, hope your brother has a great time there, Bob
  • Krobertsmsn, is that slicer still for sale? If so, what make and model? Bob
  • I have found that Restaurant Depot has 17.8LB bags of Royal Oak for $9.49 a bag. Sometimes they will put them on sale for $7.99 a bag. They are located in most large cities and you can easily get a pass to shop there even if you don't have a busines…
  • I have used dizzy pig and bad byrons. I like them both. I've recently been turned on to Daddy Hinkles rubs and marinades. I find their original flavor marinade for steaks to make the best steak I have ever had. They are out of Cleveland Oklahoma and…
  • I've stayed at the Hilton Asheville Biltmore Park. It's very nice and only about 18 months old. It's in a very nice area that is an outdoor shopping mall. In addition to the hotel there are some nice restaurants within walking distance and a movie t…
  • I have more than I should list here. I don't want to draw any attention from the ATF!!!
  • That's a beauty. Gotta love Springfield Armory. But, a TEN day wait??? No wonder I why I live in Georgia and not California!!! Beautiful weapon, let us know how it does at the range! Bob
  • I have the cyberq II and absolutely love it. I'm sure you'll love the digiQ DX II!! They really do make a low and slow cook simple. I put my Boston butts on around 10pm and go to sleep with complete confidence the egg will be dead on 225 degrees whe…
  • For those of you that have access to a Restaurant Depot, they have bags of RO that are 17.6lbs for $7.99. I run up to Atlanta every once in awhile and always grab a few bags while I'm there. Hope everyone has a great Memorial Day weekend! Bob
  • My first thought was to make sure you have a large caliber handgun in your home. That and a large dog. But seriously, the chain idea sounds like it would definitely work. Bob
  • I always leave mine set to about a toothpicks width when I'm doing a low and slow cook. I have an XL and leave the blower vent for the Guru open halfway. I would imagine you'd have to adjust that setting for the size of your egg. I have found that i…
  • Have you ever considered getting a Guru or Stoker? Just another thought.
  • One more question. Looking at his pictures.....why is there no place for the thermometer? The only thing I can think of is the lid is on backwards??? Or was there an older version of the mini that didn't have a thermometer?? Bob
  • Two weeks ago I made the trek up to Atlanta and visited the Restaurant Depot up there. They carry 17.8lb bags of RO for $7.99. My wife has a business license which allowed us to sign up for membership. Membership is free. I used some this past week …
    in OUCH :( Comment by Bobbareeno April 2011
  • Warner Robins here! Been here since 1993 and egging since 2010! Bob
  • I've done many low and slow cooks and always fill to the top of the fire ring. I've never run out of charcoal, not even close. Even after a 16 hour cook I normally have over half my charcoal left in the egg. I have an XL....not sure if size makes a …
  • I've use a brand from Sam's called "Frontier Lump Charcoal". I can't find it at our local Sams here in middle Georgia but I have found it in a Sams in Jackson MS. It comes in a 40lb bag. I bought three bags of it last fall. Think the price was $14.2…
  • Sorry I never meant to insinuate you couldn't have an egg hold temp without a digi/guru, or complete an 18 hour cook without one either. I was merely offering up a suggestion that could possibly alleviate his problem. Bob
  • What everyone else said is great advice. The only thing I can add is.....have you ever considered a digiQ or cyberQ? I have a cyberQ and can maintain any temp by letting it do all the work for me. I can cook a boston butt at 225 for 18 hours if need…
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