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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

bicktrav

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  • Re: Best replacement gasket

    GatoGordo said:
    For those that use Rutland, I understand how you made the decision to throw caution to the wind, but how many warn their guests? Shouldn't it also be their decision?
    I actually get what you're saying here.  It comes down to what kind of person you are (yes, the purchase of a new gasket gets to the core of a man).  There is likely nothing wrong whatsoever with the Rutland.  But if you're the kind of person that's going to think about the infinitesimally small chance that there is a health hazard, you ought to spare yourself the worry and just use another gasket, even that gasket it marginally worse. For me, a letter from the company urging you not to use the gasket around food (legal though I'm motive for that letter was), is enough for me to bow out.  Knowing I'm likely being ridiculously cautious, I'd just buy another gasket.
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  • Re: My father in laws take on the egg

    You have to admire the ingenuity.  Pretty awesome!
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  • Re: Wood Chunk Question

    Like Chris Wang mentioned, this is currently being discussed in "Once You Get Clear Smoke".  The takeaway is that with wood chunks/chips you don't need to wait for clear smoke.  You can just throw the meat on right away, or you can add wood while the meat is already on the grill without worry.  The same is not true of charcoal.  
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