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KingtUT

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KingtUT
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  • I've tried many different ways to cook good crispy wings and finally I nailed it. Turns out the easiest method gives me the best results.  I swore I'd keep it a secret but I just can't do it.  Lol.  Here's my method.... Go buy some fresh wings (not …
  • Can't get good conversation like this using a gasser. Lol. 
  • Wpilon said: theyolksonyou said: Without pressure, that steam cannot exceed 212. Fluid mechanics are awesome.  I don't think that's quite right. Steam can be heated to any temperature notwithstanding the pressure, yes heating it…
  • theyolksonyou said: Without pressure, that steam cannot exceed 212. Fluid mechanics are awesome.  Agree. I guess my previous post was a bit vague. 
  • Mattman3969 said: KingtUT said: Mattman3969 said: With water in the pan the highest the temp will be is 212° (Boiling point)  You were not grilling the chicken but more along the lines of steaming it.  Ditch the liquid, use a …
  • Mattman3969 said: With water in the pan the highest the temp will be is 212° (Boiling point)  You were not grilling the chicken but more along the lines of steaming it.  Ditch the liquid, use a dry drip pan and run your done up to around 400-42…
  • It may be just as simple as 300 degrees for 3+ hours isnt enough time to cook that bird.  Sure seems like it would be plenty of time though.  Good luck. 
  • You never need to add water to the egg.  Comes out moist without it.  As far as it making a difference with the chicken being done, it shouldnt matter cause again, 300 degrees is 300 degrees, no matter whats inside the egg..  You could burn hardwood…
  • Just depends on what your cooking.  I put steaks, burgers, chicken pieces, etc on pretty soon after the temp gets to where I want it.  For longer cooks, (with more coal added), I let the fire slowly stabilize / spread through the coals a little long…
  • Kjunbob said: KingtUT said: In my opinion you can absolutely use too much lump,  especially for high temperature cooks. HRegardless of that,  if your gauge said 300 and it cooked for 3+ hours and the chicken was only 140, something is …
  • In my opinion you can absolutely use too much lump,  especially for high temperature cooks. Regardless of that,  if your gauge said 300 and it cooked for 3+ hours and the chicken was only 140, something is off and it has nothing to do with the amoun…
  • Hello fellow VOL!!! That standard table plan is fine but if you want the egg to sit deeper down so that it doesnt stick up as high, your table depth will need to be closer to 30" to allow you to cut out a place for the hinge.  Heres a link to a pic…
  • I would also say that too much lump can prevent adequate air flow.  Too much coal was the problem a friend of mine was having.  So , just a nice sized load of healthy sized lump coal chunks, up to about the fire ring should be more than enough. 
  • henapple said: KingtUT said: henapple said: KingtUT said: If something ever happens to my BGE I will be buying a Vision or whatever that is instead of another BGE as long as all my accessories will fit and work with i…
  • henapple said: KingtUT said: If something ever happens to my BGE I will be buying a Vision or whatever that is instead of another BGE as long as all my accessories will fit and work with it.  BGE should be ashamed that they dont offer …
  • If something ever happens to my BGE I will be buying a Vision or whatever that is instead of another BGE as long as all my accessories will fit and work with it.  BGE should be ashamed that they dont offer all of the features of a Vision grill for 3…
  • Somebody done told you wrong.  If you get $400-$500 you should deliver it and set it up for them.  Lol.   My guess would be 3-4 hundred, tops.  Good luck.
  • I have been using a $18 heat gun from Ace hardware for about a year and half and wouldnt trade it for anything.  3-5 minutes and flames will be blazing.  Adjust time depending on the temp your shooting for.  Ive tried the oil rags, cubes, chimneys, …
  • Salt the wings and then let them sit in the fridge for a couple hours.  The salt seems to draw some moisture out of the skin.  Then I towel dried them and put a light coat of canola oil on them.  Then just season to taste with your favorite rub.  I …
  • Buddy of mine smokes his with a mustard sauce blend and its fabulous.  Cheap steak!! Gotta love it
  • 140-145 results in pink pork but its safe to eat at that point and darn good if I do say so myself.
  • Ohh, Id say about waist high.  Lol
  • Good job.  It's just about football time in tennessee!!! Go Vols!!
  • Sounds like your only problem was saucing the wings to early
  • GO BIG ORANGE!!!  Vols and Titans
  • Those ribs are on point!!  Nice. 
  • When I want the egg to get hot (700 ish) I DONT fill it up with coal. More coal = less air flow= less heat. I fill it up about halfway with nice big chunks and I've never had a problem.  A buddy of mine had the exact same problem your having, I went…
  • Im pretty sure the dough recipe and the sauce recipe was from the "pioneer women". Fabulous is all i can say. I used my R&B adjustable rig to raise the pizza high in the dome. I put the heat deflector that came with the r&b combo on the lower level…
  • Congrats and go vols! Right on!
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