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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

BlueSmoke

Edit Profile

  • Re: High altitude lighting of the BGE

    BlueSmokeBlueSmoke
    MARIE, How high are you? (sorry, it was just too easy...) I'm in Denver, CO, at 5280 ft., light regularly and reliably with MAPP. I'm used to seeing all kinds of cookers fire up at 9000 fee…
    ·

  • Re: Temperature Control

    BlueSmokeBlueSmoke
    CajunKen, Up is easy; getting temps down is the hard part. What I do in your situation is, having removed the meat, shut down all the vents and wait till the temp drops to 30 to 40 degrees above the …
    ·

  • Re: Cold Weather and the Egg

    BlueSmokeBlueSmoke
    Heather Renschler, Here in Colorado I cook year-round on my Eggs, even when I have to shovel a path to them. If you're not using your Egg on such a regular basis, I'd think you would want t…
    ·

  • Roasting Cauliflower

    BlueSmokeBlueSmoke
    I work a variation on a technique I learned from Cook's Illustrated for oven-roating cauliflower. Here it is.[p]Remove the leaves from a head of cauliflower, and cut the stem so it protrudes jus…
    ·

  • Re: On Strike...it's not my fault!

    BlueSmokeBlueSmoke
    Gretl Collins,[p]I share your pain. Day before yesterday I was reduced to cooking pork chops on a (gasp) gas grill. Absolutely beautiful! With so little taste I might as well have been eating tofu fr…
    ·
Avatar

Friends