Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

pezking7p

About

Username
pezking7p
Joined
Visits
204
Last Active
Roles
Member
Posts
132

Comments

  • You could make one out of bent steel...little frame at the bottom to sit on the grate (or fire ring), hoop over the top, and a hook to hang from it.  Can get a metal shop to make one for you probably, or if you have an oxy-acetylene torch you coul…
  • I'M NOT LOOKING FOR A SOLUTION TO ANY PROBLEM, SIMPLY TRYING TO POINT OUT THAT THE FIRE GRATE IS POORLY DESIGNED (hence at least 1 aftermarket grate and 3-4 home-grown techniques to solve this problem). 
  • Perhaps I should clarify.  My grate isn't clogging with ash, it is clogging with small pieces of charcoal.  The only thing that seems to clear them out is letting them burn out, or letting the whole thing cool off and cleaning them out manually. 
  • I appreciate the helpful comments, but I'm looking for people to support the idea that, perhaps, BGE should IMPROVE their current design so future purchasers don't need to go to the hassles of wiggling their rods or cleaning out a grill after every …
  • Liking that 1/2 setup.  Sausages looking very tasty.  
  • Mike: I've cooked about 20-25 times on the egg, and had airflow issues 4 times.  A few times it cleared up after 10-15 minutes.  Last night, however, it never cleared up, after an hour of waiting I finally cooked my chicken direct at 250.  misu, I…
  • Just saw this thread, after I posted mine thread about my frustrations with the tiny holes in teh OEM grate (grrr!). TNW, cracks/fractures are caused by thermal gradients in the ceramic, the bigger the temp difference, the more thermal stress.  If …
  • I leave on husks, silk and all.  Cook direct 400-500F until there's some good char all around on the husks. Really hard to mess up using this technique and it makes the best corn I've ever had.  You might want some gloves for the husking. 
  • Huh? That is my understanding level on this thread. Very cool idea, but seems like a lot of trouble. It's been a lot of work, but I did it to save money and learn something.  Next up: automatic cat feeder. 
  • Since you are going to all the trouble, how about capability for running a second pit.  I like the ability to monitor the pit, as well as two other temp probes.  I did two butts from costco, that were slightly different weights.  It was nice to have…
  • My wicked good IS wicked good, I just wish i could get it for $22. 
  • Nice! That is a great start. When you talked about the P from P/I/D what does that stand for? Thanks guys.  P stands for Proportional.  Meaning the correction to the fan duty cycle is proportional to how far away you are from the set point. 
  • The thermometers are only accurate within a certain temp range.  I recon you're just below that temp.
  • Wait, you guys give eggs for wedding presents? .....Anybody got any extra daughters? ) Doc, nice looking birds, great send off for your girl. 
  • hahah, never thought of a box.  That's a good idea. 
  • OK, here are vids as promised from last night and tonight.  The vids are boring and uncut (sorry).  Basically, the thing works after much finagling, holds temp for at least 2 hours.  I still need to add buttons, a second temp probe, and put it in a …
  • The circuitry is certainly very simple when you use thermistor probes.  It's also very simple when you use a serial LCD instead of an LED set up like I've done.  I'd like to upgrade to the LCD eventually for better display, but they're pretty pricy …
  • Auber has an example schematic wiring schematic in the user guide that gives you P / I / D settings as well as the duty cycle setting for their PID controllers for a smoker.  I have been using the settings in my system, and it will lock the temperat…
  • Add another vote for "Mechanical Engineer" - dang, looks like we're a dime a dozen now :(( Mechanical Engineering Degree: when you want potential employers to know that you're pretty good at looking stuff up in handbooks.  :P Engineer.  Degre…
  • Also, accounting for the connection in thermocouple measurements is called "cold junction compensation".  There are ICs that do this automatically, but they are very pricy ($15).  What I've done is use an IC that connects to V+ and V-, and has a sin…
  • @pezking7p I'd like to see your program for PID control. http://en.wikipedia.org/wiki/PID_controller I'm planning to make a grill controller with an Arduino. Deciding how to anticipate the temp change resulting from an airflow change it the bigest c…
  • sooooo tasty.  Anything special about how you cooked the steaks?  Not really, but I thing flank is under rated, this is good stuff.  I cook this a little slower and cooler than I would a rib eye. Do you do indirect....250?
  • I just did my first grinding about two weeks ago.  I bought the grinder / stuffer attachment for my Kitchen Aid Mixer.  After I learned from this forum to get the meat very cold, it worked fine.  Since then, I've ground 12 pounds of pork for sausage…
  • You can buy an Auber Pit controller for $100.  Or you can by their PID controller for around $39, but you will need a power supply, fan, and K type thermo couple.  I built my own as well, using Auber and a BBQ guru fan, but it wound up costing abo…
  • impressive.  but can't help thinking it's easier (maybe only for me, perhaps) to learn how to dial in temps on the egg than to build one of those things from scratch. but if it something you like to do, why not, right? For me it's mostly about…
  • that thing looks like an IED detonator. You scare me, man. It's an IBD: Improvised Barbecue Device.  When the timer reaches 000, BBQ sauce sprays everywhere.  >:D<
  • LOL, @ the 40 mm fan. How will you be monitoring temps? I hope you have a spare probe. Those will add to the cost unfortunately.  I went back and forth over and over again on fan requirements.  Is high pressure necessary?  What is the real …
  • I'm impressed with your drive and determination.  Here is my input: I've notice quite a bit of condensation in the digiq dx2 adapter at the end of a cook.  Make sure you insulate your fan from any moisture.  I have an XL so I don't use the damper fu…
  • Fantastic looking crust.  Home made or store bought?
Click here for Forum Use Guidelines.