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acr

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  • Lots of Bourbon talk around here lately... I'm Canadian so bourbon really isn't the "go to" that beer or scotch are...  Before I go dig up a bottle at my liquor store... what's the fuss?  As a Canadian, I prefer bourbon to scotch...  so it's…
  • I just thought it was cus they were gonna call it a big green avacado, but someone screwed up. darn... too slow...  I tell my kids it's the big green avocado.  My 5 year old daughter is only too happy to correct me; "no, it's the big green E…
  • That is a wicked table! Do you have Plans for it? That is exactly what I would like for a table with the cabinet on one side. Thanks!  I don't have plans unfortunately, I started with a *very* rough idea in sketchup to get the critical dimens…
  • looks pretty trick to me!  no professional bottle opener on this rig??? I'm considering it. Though I gotta say, the chances of a beer making it from the fridge to the egg unopened is pretty slim.  Heck half the time it's empty by the time I get…
  • Thanks, it's Red Cedar finished with Sikkens Cetol 1.
  • Update:  I think this may be just a defective unit.  I set it up again (without the blower on, I didn't want to risk my cook) and it held it's settings for a while. Then suddenly, the pit temperature began to count down like someone was pressing the…
  • Make sure your probes are in place and actually make a clicking noise, mine will seem to click in, but need to be pushed a little more into the unit. Also, if using the temp or pit probe, they MUST be plugged in prior to turning the unit on from my …
  • I don't have one, so I'm just throwing this out there since I saw something similar on my old remote thermometer. Are you sure the temp probes were really secure, and plugged in all the way "I know it's the "is the PC plugged in" question, but just …
  • Update:  Just did it again... 32; reset then all 888 (actually everything is lit up) and stays there... going to detach it and hope the fire still burns ok, no reason it shouldn't but we'll see.
  • 4 weeks of full time work (160 hours = 4, 40 hour weeks)...  that seems like a lot of effort... but what do I know? I'm about to embark on a similar (albeit a little smaller) table, I'm hoping it doesn't take 160 hours!
  • Yes... booze... So the brisket turned out awesome, unfortunately no pictures as I wanted to eat it more than I wanted to photograph it. Thanks for your help guys!
  • Thank you sir... The secret ingredient for a low-n-slow brisket?   Moral support.
  • So, put the meat on a 225 grill at about midnight... I guess I had it a little too closed down as the temp dropped overnight to somewhere around 100 - 150 degrees. My fire not out, but it was little more than a couple of small embers.  Grr. In any…
  • Thanks Guys... I'll set it and forget it at 225.  I'm ok at holding the temps (though it has way more to do with the egg than me)... I'll be sure to post the 'after' pics
  • Bad gasket? Thought it looked ok, let me go inspect more closely...
    in what gives?? Comment by acr May 2012
  • Sometimes when you close the top vent the temp will rise before going down.  On the flipside sometimes when you open the top vent the temp will drop first then go up.  I believe it has to do with how much hot air is leaving the egg.  It should stabi…
    in what gives?? Comment by acr May 2012
  • Thanks Tex, I'll do just that... it's getting to plateau range now.. so we'll see.  I'm glad the pulled pork is forgiving Oh, I did close down the vents a bit more... temp when up (slightly) my mind is officially blown.
    in what gives?? Comment by acr May 2012
  • Haven't calibrated it in a while, but it seemed to be pretty accurate during the last cook.  I lit it in one spot (in the centre) using my MAPP torch, not a lot of lump was burning to start. I've closed down the vent a little more to see what happ…
    in what gives?? Comment by acr May 2012
  • 3 lb max seems very small for a butcher. I buy a cryovaced boneless 2 pack at Costco. They were about 8 lbs each. I'm going to pull leftovers out of the freezer to thaw tomorrow and make a pulled pork pizza. I thought that too... I'm going to see …
  • As a $50 follow up question; if i'm planning to cook 3, 3lb shoulders how do I adjust my time?  like it's a single 9lb one or do I plan for a 3lb one? So assuming 2 hours/lb @ 220 - 250, is it 6 or 27 hours? ... now that I've written that down…
  • I'll be using the sauce on the finished product... you can't have pulled pork without sauce!   Oddly, the largest pork shoulder my butcher gets in is 3lbs (so I ordered three of them)... I guess it'll be a shorter cook than previously thought! 
  • I notice that there are no griddles listed for the 18.5" grill on the canadian site, but that's clearly what you have.  Where did you get yours? Never mind that comment... I found it. Was having a less-than-smart movement. I still plan to d…
  • Hi Shawn,  Great review on your site. I'm sold! (which is impressive given that I've only had the egg for a day!)  I notice that there are no griddles listed for the 18.5" grill on the canadian site, but that's clearly what you have.  Where di…
  • End grain to long grain isn't going to be all that strong of a glue joint so if you're screwing it together it won't add any real strength to the assembly.  It may keep some of the water out, but so will a good outdoor finish. One tip to increase …
  • Good points all round guys, thanks.   Maybe I'll start with burgers or chicken, something basic. Now I just need to decide on something easy to cook for easter dinner, you know I'll have to use the egg!
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