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bigguy136

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  • I used scotch Brite and 409 only. I wouldn't paint it as it will eventually start to flake. Take a bit of time with scotch Brite, you will be happy.
  • And it's back together. I smoked a pork loin tonight and in the fridge. I'll slice it tomorrow when it's cold. I was going to get a sharpener for it but the original is $200. I think a Work Sharp WSKTS-KO sharpener would work just as good and I coul…
  • The only gear that was bad was the blade drive. I did replace all 3 gears as long as I had it apart and now will be as good as new. The auto feed worked but with the noise from the blade drive gear, they shut it off and assumed everything was bad.
  • WeberWho said: Lucky winner! I emailed on it as well. I guess good timing for me. I didn't even ask them for a reduced price. One day they just said $65.00 and they wanted it gone.
  • I guess I got a little carried away. I thought with it being in my house, I would wash out all the old oil and grease as it had old oil smell. I've replaced with synthetic grease and still looking for a no/ low stink gear lube. I'm leaning towards a…
  • A shop vac also works. Run for an hour and pound on the ground. After, tape off the hose end and sit in the sun for 2 days.
  • Yes. After mixing to get ash to fall, pull all the used lump to one side and fill with new on the other side. That will give you the airflow.
  • If I'm using all new, I dump. If I'm mixing old and new, I keep the new on one side and old lump on the other side. I've choked my airflow with all used lump on top of new lump. 
  • Fred19Flintstone said: I live in Shangri-la, otherwise known as Flint.  There are a few eggheads in the Great Lakes State.  An Eggfest here would be awesome!  The trouble is finding a willing dealer. I was there Tuesday evening and staye…
  • I was just thru there Wednesday going west across US 2 and found it was washed away. As i wound thru the detours, my GPS had me go on another road. Here is as far as I could go.
  • I got one last winter for mixing pie crust ingredients but I find I use it way more for breaking down cooked meats. Run a pound of smoked turkey breast to the consistency of canned tuna and do turkey sammies or use the ground turkey in place of grou…
  • Toxarch said: Ah, the brown wire probes. Melted those the first week I had the Stoker. Use a Braided high temperature sleeve on those to keep them from melting. Wish I had skipped their probes and bought all K probes to begin with.  They were …
  • I might have a vent door for you. I got my lower warrantied bit it's still in the box but I assume there will be a new draft door on it. If so, you can have my old one.
  • I've had an outdoor sink for a few years and love it. I wish it was a bit bigger bit that will be on my next table. I hooked the hot and cold to a garden hose and have the drain about 8 feet away. I have an occasional critter come by but that is whe…
  • I've done a 19 lb before. I remove the point from the flat before starting. I find the point cooks quicker so I can put it on later and cook each to temp without having to overcook one waiting for the other to get done.
  • I have a KAB in my MM and I like that I can pull the hot coals out without waiting for them to burn out. Makes transportation easy.
  • Plate setter still has all 3 legs and no melted deck. All good.
  • Sorry for your loss but it could've been an ending like you had a few too many, pulled the plate setter and..... I'll take a few burnt wings any day over one of those other stories.  Next time
  • I would make a stop at Mt. Evans. It's the highest paved road in North America at 14,260 feet. Check if it's open before you go. I've been there and there was a storm with the lighting below us.
  • Mavs757mx said: bigguy136 said: shtgunal3 said: What kind of rub is that? I wanted to try it before saying in case it sucked but I really liked it. I used equal parts of course sea salt, black pepper and garlic. My ra…
  • shtgunal3 said: What kind of rub is that? I wanted to try it before saying in case it sucked but I really liked it. I used equal parts of course sea salt, black pepper and garlic. My ration is a tablespoon of each per 5 lbs of meat.
  • And here it is pulled. With the amount of lump left, I think I will put a 10 lb shoulder on my mini-max tomorrow.
  • OMG! That thing is huge. I'm sure you will be posting photos as you go and I will again be jealous of your cook. 
  • I just pulled and wrapped in foil. It cooked for just over 7 hours at 250° with another 45 minutes for getting up to temp. With the amount of RO lump left, I could've gone 12-14 hours. Now I just need to wait an hour so I can pull and eat.
  • I just picked up a 10 lb pork belly. Why not just smoke it without adding all of the salt/ nitrates? I think that would be smoked side pork?
  • I need to make a new table for the growing egg family but for now, here is mine.
  • I'm shocked your Chevy ran long enough to drive over your Yeti Yes, I'm kidding. Sorry for your loss.
  • I'm sure it will fit. I just put on a 5.5 lb shoulder and I have a 3" raised grid. http://eggheadforum.com/discussion/1195357/5-5-lb-pork-shoulder-on-mini-max-with-stokers#latest
  • YEMTrey said: Chops look great. More deets on the 2nd level plz. Thanks. Here is the write up on my 2nd level  http://eggheadforum.com/discussion/1182373/mini-maxed-home-made-multi-level-grilling#latest
  • Grillinois said: Raised indirect?  Stoker?  I'm considering a MM and I like the versatility. Correct on all. Since I got my mini-max, my large eggs are collecting dust. Get one, you will love it. The Stoker was a nice addition. 
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