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RustyBrainpan

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RustyBrainpan
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  • There is no 'Q north of the Manson/Nixon line, so NYC is out.  NC is of course just the upper half of SC, so they have some good Q there as well.  Cow meat is just grillin.
  • Like Eggcelsior said, its a chemical reaction between nitric acid and myoglobin in the meat. The nitric acid is generated by the gases from the burning wood interacting with the moist meat surface. The nitric acid dissolves into a nitrate ion that p…
  • The organics in the smoke - the components that create the flavor - deposit on the moist surface of the meat.  When the meat is cool and moist, these organics condense and deposit on the meat and become what we recognize as the smoke flavor.  The lo…
    in smoke Comment by RustyBrainpan May 2013
  • Its not just about the temperature, its the dwell time at temperature.  Cooking at higher temperatures will bring the internal temperature up faster, but if the meat doesn't maintain an adequate internal temperature of over 160 for long enough, the …
  • There are certainly many opinions, and certainly more myths, about this subject but the science is succinct, simple and non-maleable.  I have seen many of the concepts and terms of the actual process bantered about separately, but they always work i…
  • I am a resident of the area and would offer you  the following suggestions: Shem Creek is scenic, but the food there isn't so good.  Red's is a cool place to hang out at however if you want brews and bar food. Hymans is a waste of time for qua…
  • It isn't complicated to get the CyberQ working in infrastructure mode, but it does fall short of some other features that most would like to have.  Neither the Microchip wifi module nor the PIC controller in the CyberQ Wifi is implement SSL/TLS in a…
  • I have the customer combo with the oval grate and added the large slide guide, extender and half grid. Haven't found anything I can do.  I often do ribs and chicken, multiple butts and pizza on the rig.  I don't think there is anything more flexible…
  • All you have done is forwarded the port from your external IP address to your stoker's internal address.  The router isn't going to add any security features to the forward that aren't in the stoker.  As I understand it the stoker has a feature to i…
  • Now you need to know the external IP address of your router, which should be on the WAN page of the configuration.  You can either enter that IP address in your browser when outside of your house, or you can subscribe to a Dynamic DNS service (the D…
  • I tend to read a lot around here and not say much, but at the risk of being controversial.  I enjoy reading your posts Cen-Tex and I admire the amount of time you spend spreading around your considerable wisdom and advising the community here in the…
  • Put the Netgear router in WPA-PSK [TKIP] + WPA2-PSK [AES] mode and use WPA on the CyberQ and it will work.  The Microchip WiFi module can have issue with AES.
  • Another thing to note - the CyberQ is very slow bringing up the initial web pages.  If you aren't waiting for a timeout message from your web browser, you aren't waiting long enough.  The Microchip 18F processor it uses isn't very fast to begin with…
  • I have mine working with Windoze XP/7 and Linux and 4 different access points from an old WRT54G to a new Cisco EA4500.  The CyberQ is a G mode only device, you may experience issues with some multiband a/g/n routers that are either configured to N …
  • That issue arises whenever an update fails for one reason or the other in my experience.  Particularly if there is not enough space on the hard disk to support the entirety of the update files as they are moved from the update image file to the hard…
  • Sorry I wasn't able to solve the problem quickly.  I suspect using the old access point had to do with the wireless mode.  Some APs don't do mixed mode so well., and the CyberQ is a B mode device so it can only communicate at 11mbps.  I am familiar …
  • @Gadfly - is your router configured for a guest network and is that where the CyberQ is connecting?  is the IP that the CyberQ reports in the same subnet as other devices on your network?  If it is getting an IP assignment, then it is past the wifi …
  • I have mine up a running on a Netgear WNDR3400 or an Apple Airport Extreme without issue.  You need to make sure that you have the security mode set to be compatible with the router - if you are using WPA with a passphrase for example, set the Cyber…
  • dyndns.org is the same thing as the DynDNS I referenced, dynamicdns.org is actually tzo, so I don't know if they have a free service or not.  Apparently DynDNS doesn't have the free service any more - at least that I can find. Their paid service is …
  • I don't have a Stoker, but the process is the same for any device with an internal web server that you want to access from the wilds of the interweb. To allow access to the outside world, you will need to do several things.  First, you need to hav…
  • Seems like this is the one?  http://shop.ceramicgrillstore.com/large-adjustable-rig-customer-combo/   Thats what you need - I have that exact combo and it works very, very well for everything I can dream up to do on the BGE.  No platesetter ne…
  • I got mine at www.grillwraps.com.  They make theirs from Sunbrella fabric and do an excellent job.  I had them make covers for my Egg on a custom table and for my gasser although I am not sure why I still have that one.  But at least now the covers …
  • I have had great success with high moisture pizza dough at high heats.  I cook mine at 600-650 without any issues and the crusts turn out perfect.  I use the recipes in the book "Artisan Pizza and Flatbread in Five Minutes a Day".  This book has a v…
  • I have the plate setter (it was a gift) and the large adjustable rig combo.  I use the rig most of the time - I only occasionally use the plate setter with a large dutch oven I have.  The adjustable rig gives me more capacity with the two grids and …
  • I am a big fan of "short smoking" salmon.  I crank up the egg for indirect at 375-400 with some hickory or other wood.  I have tried mesquite, cherry, apple and like hickory the best.  I use 4-6 oz skin on salmon and put them in a foil "boat" just t…
  • I would personally cut the big chunks into 3-4" chunks and make Carnitas in a dutch oven on the Egg.
  • I have the adjustable rig and wouldn't trade it.  I enjoy the seemingly endless combination of cooking heights and grid combinations.  I added the slides for the oval grid so I can slide it in and out to tend to food on the lower level.  Granted thi…
  • The airflow with the high que is much better and leads to higher temperatures at any given vent settings from better flow to the lump.  The settings for the vents are altogether different for any temperature with the high que installed than with the…
  • Nothing but Wicked Good, because it is.
  • Well that is a glaring omission on my part - 24 hours works best.
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