Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

rprice54

About

Username
rprice54
Joined
-
Visits
11
Last Active
Roles
Member
Points
4
Posts
28

Comments

  • There are other companies that make racks besides BGE- I was hoping to get feedback on other brands. 
  • yea, I'd like not to spend $200 on the setup. Plus it doesn't eliminate the issue of the top racks cooking faster. I don't argue that it's nice.
  • I should mention the back angle is 45 degrees to fit the corner on the deck.  Under construction pics. I added thin strips between along the outsides not shown in the model for attaching the hardiboard to keep it from flexing. Chuck- we have. …
  • Sketchup exports. Can't post the model here apparently. Mitered cuts are at 22.5 degrees. I had to rip the front of the pentagon area on my table saw, the rest could be done with a miter saw. The felt/hardiboard/stone add about 1.5" to the sides. I …
  • Thanks for all the kind comments. Yes, it was the granite under the egg that cracked. The crack started in the middle of the egg and went straight forward. Didn't go through to the back, very weird. My best guess is that the granite under the egg …
  • I'm building two rectangular tables to go on either side of the egg, the egg will be sitting on a shelf type stand, no cutout to worry about (filling a 45 degree angle on my deck). Just trying to figure out how tall the stand needs to be to get the …
  • Thanks for all the replies. The verdict, the butts were GREAT!!! I pulled them, let them rest for an hour, double wrapped and then put them in the fridge, warmed them back up for two hours at 170 and then pulled. Very tender and very juicy, who can …
  • My oven has a 'keep warm' function where it holds food at 170. I'm looking at 10 hours between now and dinner. Would that fly?
  • My grill temps are always higher. I figured b/c you're that much closer to the heat source. Indirect setup, plate setter, drip pan, grid, butts. I make sure to put the grill probe somewhere over the drip pan if possible. I get even higher temps if I…
  • Have any of you noticed less stress on the gasket with legs up? I posted last week about my first pizza cook at 550 and the three edges where the plate setter is recessed had crispy gasket (crust was crispy too). BGE is sending me a replacement (…
  • I used the plate setter, then some firebricks, then my pizza stone- it was above the gasket. I thought the BGE was a 16" stone, so I thought I had clearance. I found the Rutland gasket at Amazon for about $12 shipped. Is that a good price? See…
  • That's the other thing, to get 250 I had to open the grate up about 1.5" and the daisy wheel was all the way open. I think part of the problem was the small pieces of charcoal that came in my Big Green Egg Lump. 90% of the bag was smaller than norma…
  • can the new one be used in the rain?
  • I did calibrate my dome thermometer, my Accurite, and my instant read thermometer all on the same day. The accurite read 210.2 and can't be adjusted either way but it's close. I'll keep playing with it. It is rewarding that even the errors in tri…
  • Thanks for all the quick replies. Points all taken. I do think the roast was 'done.' The shoulder bone just pulled clean out (awesome!) I certainly didn't let it rest long enough. So if I cook it at 250 or so, how long do you guys usually s…
  • Necessity is the mother of invention, or something like that. So I need to smoke my butt, and it's pouring down rain outside (it seems to rain every time I want to try out the new egg, my first spatch cocked chicken was in the rain too). I had th…
  • I thought I'd throw in some pics as well. Smokin' in the rain: Burned butt? Pulled burned butt: I'll agree on the better night sleep, and I'm not completely opposed to the fans, I just want to learn the "manual" way first... a stick …
  • Just thought I'd close the thread. I tried steaks again last night and got much better results. I did the 2 min per side sear, and then pulled them off. I didn't go a full 20 min rest (not that patient) but I did let the flames die down. Then a 4 mi…
  • the reverse sear sounds interesting. I'll have to try it. When you guys talk about the grid position with respect to the coals, are you putting the grid right on the firebox? I have mine on the fire ring, and at 700 degrees, despite the bonfire i…
  • I found your pics after I posted. Thanks for all the replies. I'm just used to watching my beef, poking it with my finger, until it's where I want it. It was hard to shut the dome with all the flames. I'm still amazed that it didn't char more. I use…
Click here for Forum Use Guidelines.