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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Nature Boy


Nature Boy
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  • Re: Bad Customer service. What would you do?

    Just thinking about this thread after seeing it evolve…in defense of the company the holidays are definitely crazy. And if the power cord was not in the package, not much can be done immediately. They did offer you a demo. Might have made sense to take that…it's all they had. Thinking it may make sense to give them a chance to make it right. 3 weeks is a long time for a response, but we did just come out of the holidays. Dang…I'm torn! A phone call may be in order…tell 'em how you feel and see how they respond.

    I can definitely see a little of both sides.
    In the meantime, could be time for a beer :)
  • Re: "Once you get clear smoke"

    Macboy. Great topic for a thread, and a good one for newbies to pay attention to.

    Personally I use several large chunks on a small load of hot coals, then cover it all up with new charcoal and wait for 45 minutes or until smoke is peppery and un-harsh.  If you want more smoke you can add a couple more smaller chunks or chips in the charcoal above. When the fire reaches it, the wood will be plenty dry from all the heat it has been exposed to, and it shouldn't spew out nasty white smoke.

    However, there is no reason to continually add smoke during your entire cook. The smoke that gets applied to the meat does not go away. And the last thing you want is to overdo it. 

    Enjoy the experimentation!
  • Re: Urgent - Wrong cut of meat

    Semi educated, but definitely a looks like it has at least part of the shoulder in it...perhaps cut further back that a standard boston butt, with a few back ribs attached. Looks to be a good candidate for low slow. If you see a bunch of lean loin meat, you know you have the wrong beast, but by the picture, looks plenty fatty like the shoulder. Henapple may have a point about just cooking it while you drink.

    Good luck!