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neither. calibrated both of them. And then you can trust them to tell the temp where they are.
If the grill gauge is in the lid and the oven gauge on the grate there may be 40 or 50 degrees difference.
I prefer a digital readout. A typical dial …
I have yet to run out of lump on a cook. I saw a review that gave the BGE demerits for not having a door to add lump.
Fact is the ceramic mass and fire control allows the BGE to not need the addition of lump on most cooks.
I flip at about 8 hours into cook. I think it helps the bark by letting the bottom dry up. I am sure it is NOT needed and I have let it cook until 195 without touching the grill. It just depends on my mood.
You are only using half your grill without an indirect setup like a platesetter.
I would do ribs as my first indirect, chicken wings, burgers, steaks...all good direct.
I will not cook fish or steaks without my thermapen.
Hi Bill...Yes we do have some abbreviations and lingo. I just ask when I get confused. sometimes BB means baby backs and sometimes BB means boston butts. There are some Jokers you need to watch out for on here so beware!!