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Charcoal_Addict

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  • SB, It's good not to use the temperature controllers while you're still learning how to build and control your fire.  Your Egg or KJ will control temps just fine without any crutches as long as you take a hour to let the cooker stabalize at at 235 …
  • Hans61 said: @Charcoal_Addict my experience was different than yours with kj lump, I thought it was smokey,  but probably was an outlier considering all the praise I see for kj lump on the forum, that being said... My experience was that the bu…
  • Kamado Joe lump is a very neutral lump from Argentina that's more dense and more neutral than Rockwood lump.  There was a lot of research done on the design of the bag and the processing of the lump.   It's another great choice if you have some one…
  • The Canadian Prime Day was not as good as the US Prime Day.  There was next to nothing for BBQ toys except poor quality toys from Steve Raichlen and Guy Ferri.  
  • It looks great.  What are you planning to use to support the base of the egg?  I can't imagine the base would be sitting on the 2 by 4's.  Are you using pavers down there or did you come-up with a different idea?
  • BBQ Companies push CI woks becuase there easier to use over the uneven heat of of a charcoal fire. Wok cooking is a discipline of it's own.   I don't use the Divide and Conquer on my Big Joe.  The divide and conquer and X-Rack place the wok too far…
  • The reason why a lot of BBQ companies sell CI Woks is easy of use.  You don't have develop any skills or learn how to cook with a wok using CI.  Techinically your also not Wok cooking if you're using CI.  The heat transfer in CI is too slow.   Carb…
  • Cast Iron or Carbon Steel will work.   Cast iron will be easier to work with.  It heats more evenly over unevenly lit lump than Carbon Steel.   Carbon on steel woks require more work to build the fire correctly.  A spider and and open bar ring wil…
  • MichaelCollins said: Jemako3, thank you for the kind testimonial. We haven't made a big deal about the WiFi standard because a Flame Boss 200 is a very low bandwidth device. It sends a small amount of data to our servers about once per second.…
  • What kind of Wifi does the Flame Boss have?  802.11 N, B, AC ect... They don't mention the wifi standard the flame boss is using on the website?
  • The Big Joe /XL Egg version is suppose to be out in September.  Now that'll be a serious deal.  There's already a bunch of 25 lbs turkey's writing their final love letter to their wives.  They're all living in fear of the bigger Joetisserie. Be gla…
  • I quit buying RO becuase they raised the price to a point where it didn't make much difference between buying RO and buying a better brand in Canada.  Sometime you can buy better lump on sale for cheaper than you can buy a bag of RO in Canada.
  • Maple lump is very brittle.  Both brands have issues with chips and dust.  I've given-up on both and use KJ Lump from Lowe's, Que from Superstore, Fogo and Kebroak from Amazon. 
  • The only real major drawback to the Ken Onion grinder is the stractchng up of the blade from the angle gaurds.  You have to put tape over the top of the blade to prevent scratching.  I find it doesn't work well for high end Japanese blades.  The con…
  • YukonRon said: eggnewtoy said: @YukonRon: will measure when it stops raining.   @eggnewtoy thanks! Know the feeling, been raining here every day and the forecast is more of the same. Looking for an ark to come floating by. …
  • jeroldharter said: I think you could do two racks. Skewer on wrack on the outer two tines of the forks and pierce it once (rather than twice) through the proximal ribs with the center rod. Skewer the other rack with the tines on the opposite si…
  • bigbadben said: Charcoal_Addict said: YukonRon said: Is this doable on an XL w/o a significant amount of re engineering? I am curious, due to the fact, rotisserie was the way we would cook whenever we were fortunate to get sui…
  • YukonRon said: Is this doable on an XL w/o a significant amount of re engineering? I am curious, due to the fact, rotisserie was the way we would cook whenever we were fortunate to get suitable protein from the locals or supply. Don't miss thos…
  • Maybe he's looking at the overpriced BBQ Country in Edmonton to determine his selling price.   Accessories really don't add much value to the resale either.  At least not as much as people think they do.  He might be banking on a less knowledgable …
  • It just Merto Edmonton, and areas around Northren Alberta that have a fire ban in place.  I've still been using my Joe.  I just haven't been using any smoking wood to alert any neighbor's. 
  • That's the price of a brand new Classic Joe at Lowe's or only $300 off the retial list for Canada for a XL Egg.  Without warranty, that person is dreaming. It shouldn't be selling for anything higher than $700 - $750 CAD used and without any warrant…
  • I never had a chance to test the Adjustbale Rig.  The Big Joe version never materialized.  Ceramic Grill store is having issues shipping to Canada right now.  There's no Canadian shipping options right now.  The Divide & Conquer is somewhat sim…
  • I'm surprised the fire ban would be on an Kamado which is a fully enclosed fire vs a fire pit of a metal charcoal grill.
  • BluegillSmalls said: Sounds great, thanks for all of the advice!  Both brisket attempts were fat side up.  The first attempt I used water in the drip pan and the bottom bark wasn't as bad.  My platesetter is set with the one leg towards the ba…
  • nutshellml said: @Charcoal_Addict W/ the 2qt DO, do you have any pics of it in the egg and/or how it would work with the Adjustable Rig?  Does the DO sit right ontop of the lump? and do you need to replensh w/ charcoal for long 16+hr smokes?  …
  • logchief said: Well it's a shame that there just isn't the demand for brisket in CA for Costco to carry it.  But you can get Tri Tip umpteen different ways (choice, prime, trimmed, untrimmed and by the bag.  Enough whining You have to in…
  • Are wrapping the Brisket with Butcher paper after 160 F?
  • smokeyw said: Charcoal_Addict said: Focker said: blasting said: Charcoal_Addict said: Here's a trick we discovered on the Kamado Guru by drilling holes into the bottom of a small lodge Dutch oven.  You dr…
  • Focker said: Yeah, I'm not sure about such a small fire in a 250 egg really making that much of an impact on removing volatiles, even with the addition of CI. Not really fond of tossing Al into a higher temp egg fire either.  But I get the slo…
  • Focker said: blasting said: Charcoal_Addict said: Here's a trick we discovered on the Kamado Guru by drilling holes into the bottom of a small lodge Dutch oven.  You drill holes on the bottom of the pot to push the wood smok…
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