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

Howdy, Stranger!

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

Friends

Followed by 1 person
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.

dawsonhull

About

Username
dawsonhull
Joined
Visits
1,809
Last Active
Roles
Member
Points
12
Posts
105

Comments

  • Sure - it was very moist and tender. Parts of the thigh were a little bit overcooked but were not bad at all. Took 1:45 at 400 degrees. I let it go down to 350 near the end in an effort to slow it down. Pulled it when the thickest part of the breas…
  • Seems like spatchcocking cooks it just as good (if not better) in about half the time!
  • Thanks! I have been using it on almost everything. Haven't tried steaks yet though. I made plenty of the rub this time so it should last a while!
  • Another vote for the Helmand. Also Isabella's in Little Italy for some great pizza. There's an Ethiopian restaurant downtown called Dukem which is good. Nice bistro in Federal Hill called Reggie's. Check out Lexington Market crab cakes. And for dess…
  • That's what happened to me. I removed my springs but what really seems to putting it off-kilter is the bolt in the corner. The holes in the piece of metal (which I'm pointing to) seems to throwing things off. I can disassemble everything but when I …
  • Haha that's ok. Well, nothing happened until I actually removed those bolts/nuts. (The ones on the far left corner) The dome snapped into place when I removed the second one. Now, I'm not sure how to get them back in without getting out of alignment…
  • I see. I started to loosen those but saw that the nut is what's holding the spring on. Right? I loosened them somewhat but wasn't able to get any play in the alignment.
  • Thanks @RRP. So which bolts exactly do I loosen?
  • Here you go @RRP. There was a little bit of a misalignment before I replaced the gasket but not nearly this much.
  • I recently replaced my gasket (without removing the dome) and now my Egg has about a 3/4"-1" underbite. I see some smoke leaking out the front now whenever I use wood chunks. I would make some adjustments but I don't know what to adjust! I called my…
  • What part of Middle Georgia @HARLEY91? I'm in Warner Robins and ran to butcher to grab a butt to cook Tuesday once I found out everything was cancelled on Wednesday. Fun smoking in the snow!
  • The Downtown Grill is good. Kind of a "hole in the wall" place but great food. I've only been there once and had their filet mignon. If you want BBQ, GA Bob's (several locations) is great.
  • Everyone - thanks for the input! I think I'm leaning toward a Wusthof classic 8" chef's (cook's) knife as well as a 3.5" paring knife from the same series. I am very tempted by that Shun premier, though. May have to work up to that one...
  • Thanks for all the help so far! Is the main difference between a Chef's knife and Santoku the length?
  • She doesn't know what she's talking about! I've made your stuffed mushrooms several times and everyone always asks for the recipe!
  • Looks great! I love Chicken Tikka Masala! Where did you get the sauce from? Would it be in a normal grocery store (Kroger or Publix)?
  • Looks good. That would be way too close to Lowe's for me. I would go broke!
  • Thanks for the help, guys! It turned out pretty good! Not really a smoke ring, but it was very moist and tender. The smoke flavor was definitely there. I've never really had good brisket before so I don't have much to compare it to. The biggest surp…
  • Thanks! That's exactly what I've heard for going low & slow. I've been hearing more like 10-13 hrs with this method, though. Higher temperature + braise. Was thinking more like early morning - possibly around 6 or 7 AM. Anyone have any input on th…
  • @Firemanyz Any luck? Try the link instead. Looks like it generates a new code every time you click it.
  • Thanks, everyone!  @SaltySam It IS a great feeling! I still slept on the couch and obsessively looked at my Maverick every time I woke up, but it was always right on target. But I did sleep!  @radamo Good luck! I have done ribs three time snow…
  • Out of town and don't have my Egg with me but just pulled these guys off the smoker!
  • No problem. Thanks for all your help!
  • Cool. I did find that it used charcoal a lot faster than the BGE. Made me thankful for the BGE's efficiency! Do you think it would use less charcoal to try to maintain a lower temperature for longer or a higher temperature for shorter?
  • Thanks for the input. The brand is New Braunfels buy I'm not sure the model or anything. I smoked a ham on it at Christmas that turned out great - this will be my first long cook on it. Would you do a water pan in addition to a drip pan?
  • So no turbo? I have never done one like that before. Think that may risk drying it out.
  • I just bought 2 big bags of Royal Oak yesterday at Wal-Mart for $12.58 a piece. How much are they normally? Trying to decide if I should go back and get more...
  • @GQuiz They do have it in the iBooks store but it's $10. 
  • Good deal! You can't beat free. Thanks!
  • Cooked a pizza on the upper grid tonight. I removed the spacer so it would close with the stone on top - otherwise it would rub a little bit. It sagged JUST a little bit under the heavy stone but it turned out great!
Click here for Forum Use Guidelines.