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CAWjr

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CAWjr
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  • Thanks...guess I missed that.
  • I bought an ET-732 last weekend & just got confirmation that it is being delivered on Monday (fricking Amazon!). Has anyone found a way to insure that these issues do not occur?  Aside from the water recommendation, and the obvious of not leavi…
  • Very nice!  Yours came out a whole lot better than mine.  I may need some pointers for next time!
  • Oh, and I also pulled the trigger on a Maverick ET732 halfway through the cook.  The digital thermometer I have now is from brookstone & is way too limited for this kind of cooking!!
  • Well, a few good lessons learned.  Regulating the temperature was difficult towards the end & the meat seamed to stall at both 170 & 180.  My rub contained way too much salt & I put it on too thick.  The brisket never got to that "butter…
  • OK...the temp hit 195 & kept climbing.  The bamboo skewer was not sliding in like "butter" so I took it off the egg, wrapped it in foil, and put it in a small cooler.  I will let it sit until we are ready to eat & then slice away.  If it's d…
  • You can also either just line the platesetter with foil, or fold your own catch pan from HDAF and place it on the platesetter.  Let us know how it turns out.  I've done two on the egg, and though they were edible, I wasn't really proud of either. …
  • I've seen a stall around 180 for a few hours but if you have made it through then you should be in great shape for the 6 PM finish time-don't let time be the driver though-too much invested.  Make sure it passes the "probe goes in and out like butte…
  • The temp has jumped up to 180 now.  I think I may be through the stall already.  I'm amazed at how much the brisket has shrunk in size too!
  • FWIW, mine' sweating it, sitting at 160 Mine is sitting at 170
  • don't sweat it. Very small adjustments of the daisy will result in 20 degree swings. If you feel the need to adjust, make sure you do it in very small increments and give it an hour to fully stabilize. 275 is no big deal to cook a brisket if that's …
  • Just took another look at your pics-I'm not a fan of clean-up detail after cooks so I use a cheap aluminum pan (usually lined with AF) as a drip pan on the platesetter.  Use your BGE feet and/or some balled up AF to elevate it off the setter and it …
  • @CAWjr-all briskets have a cook time of their own-but I cook flats and generally see around 2hrs/# at 250*F (+/-) on a claibrated dome thermo.  You may want to dial up the temp (275 or so) to reach the finish line on time.  If finished early you can…
  • Although I would not dream of doing a brisket yet! I'm taking the same theory that my swim teacher took when I was a kid.  She was a very large East German woman.  She was not a coddler.  She took me to the deep end of the pool, looked at me, and …
  • Dang, going from peewee to the big leagues. First low and slow, may I suggest a pork butt. Brisket can be a little more difficult. It will be fun either way. Look forward to it. LOL...the first thing my wife wanted when I bought the egg was a bris…
  • FWIW - if you said you had "smoky" burgers, then there are only 2 (well, I guess 3) possibilities: * You didn't let the lump burn for a long enough time period b4 putting the burgers on I'll stop you right there HH.  That was exactly the probl…
  • OK...experiment is completed.  I got the egg to burn off all the heavy smoke which I think is what ruined my first three attempts to cook real food.  I also got it to stabilize at one temperature for 5 minutes, go up & down on a whim, and then I…
  • You know you can practice with food on it right? Yes, but my first three attempts at that didn;t go so hot, so before I have another smokey burger, I figured I would try a few things out. the egg IS pretty much set/forget. don't overthink this s…
  • About as many times as I've practiced boiling water. Are you kidding? If not, I think you are over thinking this. Nope...not kidding. Regulating the temperature on an egg & boiling water are apples & oranges.  One you set it & forge…
  • I have a pair of welders gloves I got from Home Depot for $10.  They come up to my forearms.  I have grabbed my cast iron grate when it was around 400* with no problem, but I wouldn't really advise holding it for very long.  I don't know the tempera…
  • Find the nearest person with a GA Tech themed table to help. :bz If you need someone to explain the mechanics of how the egg was built, how it works, and the chemical compounds of how lump turns to ash, then a Tech grad is what you need. If you …
  • Oh, and one more question...would it be better when doing something like burgers to just leave the top open & use the BGE like a common grille?  I know the smoke can get trapped in the dome.  I'm just curious if it is always necessary to cook wi…
  • Thanks for all the advice.  I figured I was cooking too soon on it.  I was getting the egg to temp as fast as possible, regulating the heat, & then immediately throwing the meat on.  Basically I was cooking in like 10 minutes. And tazcrash, I a…
  • 36 here, so that would make my average age 18 if I did my math right. 
  • I had the same thoughts as you about sitting it directly on the ground.  I bought wheels for the table, but the deck is on a slight slope, so I'm nervous that even with locking wheels, it will roll off the end.  Last thing I want is to come out &…
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