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MeatEater

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  • Check out Humphrey Charcoal, made in Brookville, PA.  Works great, nice size pieces.  Last I checked the Humphrey website, you could get a pallet of 20lb. bags for somewhere around $11.90 per bag, plus delivery charges.  If you have any wholesale fo…
  • At $20 a bag, you may want to take a trip to Brookville, PA to the factory, and buy a pallet.  That is if you are satisfied with the results.  Check out their website.  I believe you get 30, 20lb. bags on a pallet for $11.97 per bag.  
  • Very satisfied.  Been using for 3 years now.  I believe that you get a good quality bag for your money, and the lump seems to burn very well. 
  • That looks about the same position as when I am doing ribs at that temp.  I have never had a problem with the fire going out.  
  • Spatchcocking a 12lb turkey is not difficult.  I have spatched a 21lb turkey.  I always just use kitchen(butchering) shears.  However, the bigger you go, you may need a heavy butchers knife.
  • What I have experienced is, that if you think you have enough used lump to get you by for a cook like that, you don't.  Just add a little more fresh, it really does make a difference.  Also, try a spatchcocked chicken/turkey, you won't go back to be…
  • I did a 7 1/2 lb. spatchcocked turkey breast on Monday, 400* direct for 1.5 hours, very tasty. No brining, injected with beer, butter, soy sauce, garlic powder and onion powder. Vacuum sealed for 48 hours. Little Steven is right, cook high heat f…
  • Hot tub it, as suggested. I do all steaks, porks chops, london broil and flank steaks. I have even done a beef tenderloin this way. In my opinion, this is the best. Although, I have never tried chicken! Chicken freaks me out!!!
  • Bought their ci grate for the xl about five months ago. The grate has four sections that come off individually which makes it a bonus to load lump into the egg. I was on the fence about ordering it, but no regrets so far. Oh, and I made a raised …
  • I just did a tenderloin last week. Hot tubed for an hour, the scorching hot egg and seared direct. For this I just rolled every few minutes. Pulled after the whole loin was seared, and let the egg temp come down to 325. Then I threw the beef bac…
  • Hot tub for an hour, some of your favorite rub, and then cook like a steak. Time depends on thickness.
  • I have a ci grid on my xl. I set the plate setter legs down on the ci grid, this gets the plate setter to felt line level, then on top of this I put fire bricks on edge, then pizza stone. The fire bricks raise the pizza stone about three or four i…
  • Thanks for the help posting the picture. This was my first try. Hopefully I will be able post from now on.
  • [img size=150][/img]
  • I was wondering about poultry and turkeys? Do you hot tub the same as red meat? I have been tempted to do poultry, but was a little afraid of the outcome.
  • Well I just completed a hot tub on a 4lb london broil. Was eggcellent!!!! No pictures though, camera battery dead!!! I hot tubbed about one hour, more or less. Next time I probably will hot tub for at least one and one half hours, or a little mo…
  • I purchased an xl last year in July. Prior to my purchase, I had used my sister-in-laws xl for two years pretty regularly, and it was always for a large crowd of people. I am really happy with the xl, but for a family of four it is more than I nee…
  • I have used this method many times, and have never had that problem. Did you burn the inside lining of the can before smoking? I believe that most, if not all cans have a lining in them. I have smoked cheese this way prior the getting my xl egg, …
  • This happens to me also. I use my wifes hairdryer!
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