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Smolder

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Smolder
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  • Viper4194 said: fishlessman said: its all about finding them with meat and its like winning the lottery finding them with meat ;)i dont remove the membrane on them because its pretty much impossible Well that makes me feel bett…
  • One suggestion, if the table is going to sit out in the weather is to coat the inside of the drawer with truck bed liner. NAPA sells it quart cans. Just put a drain hole in before you coat it. Has saved my drawers in my table.
  • I've had my egg 25 years and never cleaned it once I consider it seasoned. Was just looking at the inside of the lid last week. The grease pattern looks just like the outside of the egg. I do cook steak a lot at high temps.
    in Clean old egg Comment by Smolder May 25
  • Hub said: That looks awesome.  Did you push the lump to one side for a specific cooking reason or was it just to save lump? When using the Joetisserie you stack the lump to the back so it's only applying heat to one side as it spins. Ke…
    in Jerk pork spin Comment by Smolder May 23
  • Depends on how I'm cooking. If I'm grilling, i'll place them more around the outside, usually use three small squares, and place them at 2, 6 and 10 on the clock. Let them get a good burn going on the lump and then close the lid with no daisy wheel …
  • If the weather is that bad, it's a good night to eat something else, like chili.
  • If you google Elder Ward's pulled pork recipe, he has a great rub recipe there. Kind of a sweet and hot. I've used it for years on many different things. Love it on baby backs. Not to mention the pulled pork recipe is excellent itself.
  • I usually brine and do a rub of some sort. Like previous posters said, make sure to secure and balance as best you can. Chicken can be kinda hard to keep from slipping on the rod. I second the pliers on the thumbscrews. I've had them come loose a co…
  • Daisy wheel all the way. Once seasoned with grease etc, holds adjustment just fine. Have been using same one for 25 years. Need to clean every once in a while, but I can dial a temp to a gnats ass with no problem. No matter what lid, lower vent sett…
  • I do these very frequently. Marinate in zesty italian dressing all day. Cover in dry rub of choice. Spin it on the Joetisserie over apple wood at 225-250, until internal temp of 140-142. Let stand for 15-20 min. Will be moist and tender. One of my f…
  • Yeah, I just want a cap for when it rains. I've had it start pouring on me in the middle of smokes too often. I like the $7 roof cap. Big box store or where?
  • TN_Sister_State said: I just nuke mine and use the ash tool to scrape off the big bits.  Same here. Never have used a brush. All the brushes I have seen just get gunked up w/ grease.
  • bhedges1987 said:  Start by some of the best tailgating in the world at arrowhead, Followed by crap upper level seats Amen, brother. There's no place like Arrowhead on game day, before or during a game. The team may let us down on occas…
  • Love my Joetisserie. Keep finding new ways to use it. Love the simplicity and the ease of setup. Use far less lump for cooks also due to the small pile needed to cook with.
  • Hub said: After my last post this thread didn't rise to the top.  I really don't like that Big Green Egg decision makers.  It feels creepy.  Like a North Korea decision. It's a relevant discussion about a new accessory for your product.  Deal w…
  • I'm definitely infatuated with it. I'm gonna do a prime rib on it this weekend. I think it will be a perfect fit for a rotisserie. I'll update with some pics afterwards.
  • Yeah, my dealer isn't a KJ dealer either. Don't know why he's stocking them other than it's just a great addition to the egg. We do have a pool store here that is a KJ dealer. Don't know if they stock the XL size or not. I think the price for the la…
  • Here's mine. Cedar and stone top. It's a few years old now, but weathering very nicely.
  • Dealer is Patio, Pool & Fireside here in Topeka. And yeah, Gunnar, totally sucker punched. He knows me too well.
  • Hickory is a little bitter for pork IMO. Fruit woods, especially apple, is a nice complimentary flavor. I have 2 large butts smoking over apple chunks at this very moment. Been going since last night at 11pm at 220 deg. Will post some pics when I ge…
  • Use Ipe (also known as ironwood) or similar Brazilian hard wood. You'll never need to replace it.
  • That is known as a "Sasquatch". There is a place in Fort Collins, Co. called the Lodge. They serve this there. (although it didn't have the egg) Was also watching Guy Fierri's show, Diners, Dive, etc. There was a Bbq place he went to in Texas that s…
  • I've had great luck with Polder thermometers. I'm on my second one in 18 yrs. First one lasted me 11 yrs. I've got seven on this one, and it's still going strong. Only use them for low and slows. Never had to do anything but wipe with a sponge after…
  • Obviously couldn't handle the learning curve on how to use it. Explains why he is selling it.
  • I did the cut-out for the hinges on my first table, not by plan, but design flaw. The thing I didn't like about was the handle was to close to the table. I tend to set barbeque tools in front of the egg as I'm using them, and found myself lowering t…
  • Three or four spots for regular cooking, center only for low and slows.
  • Just goes to show how much flexibility one has when using good cuts of beef in the first place. This is exactly opposite of the way I have cooked steaks for 30 years, so basically to each their own.
  • Skiddymarker said: Beautiful. As a guy who grew up in Kingston Ontario, The Limestone City, I really like the look of limestone. Hope the sealer works well for you, it can be quite porous. Great job on a beautiful brick ****house! Yeah…
  • robnybbq said: Smolder said: robnybbq said: Very Nice - Want to build me one? Sure. Built it during the playoff weekends. Nothing better than cold days in a warm shop with football on the T.V. Might be a tad expensiv…
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