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If you can upgrade to a cabinet saw, you will love it. The Powermatic, Delta, Grizzly, and SawStop saws have been very good. I suggest you look at Craigslist for a used one in case a new one is out of the question.
Except that it seems a number of us eggers are turning to imported charcoal.
That center cut lump from Russia isn't any better from the few cooks I have done with it on my XL.
I just got done with my first box and frankly I don't see what the big deal is with this stuff. It doesn't light any quicker or seem to last longer. It is a "neutral" smoke in that it doesn't add flavor to the food. I'm glad I got it for $9 a box…
I've had no reason to switch to the Smokeware cap. The factory caps have worked fine. Why pay good money and then have a problem. Makes no sense to me.
There is a problem with the factory cap, at least with the XL. It w…
I asked a similar question 4 years ago and we ended up at Gate's - unfortunately! The worst BBQ we have ever had. It was near the end of the day and we must have ended up with the scraps from previous diners. Never again will we eat at Gate's!
I have the small and the airflow is not good. The minis a rocket by comparison. I've heard the mm is also a rocket.
Are u using a high q grate?
I live in Fort Collins (northern Colorado). It is also a college city but is a great place to live if you have a family. Real estate prices are better here than the Denver metro area where the prices are insanely high right now. We are an hour aw…
So what do you recommend for BB ribs, I am going to try my first batch tomorrow and have only used my BGE 3 times, so I am relatively new!! Do you use the deflector plate and just place on the grate?
Remove the membrane on t…
Nice video. I have to agree with the others though - water isn't needed in the egg. I suggest trying a couple more butts without the water in a drip pan. I have probably cooked 75 pork butts and never had an issue with burning grease causing a ba…
I also offer you prayers and hope that you can find strength in God. He is the only one who can truly help you in times such as this. I lost my twin brother 2 months ago and so I have an idea about your struggle.
I have made a couple of changes with my brisket cooks that seem to help. First, I've been letting them age for 3-4 weeks in the fridge. Second, I've started to wrap them in butcher paper when they hit an internal temperature of about 160.
I let th…