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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.
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…
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 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…
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'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.
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…
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.
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.
Chops look great. More deets on the 2nd level plz.
Thanks. Here is the write up on my 2nd level
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.