Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Scott in Seattle


Scott in Seattle
Last Active
  • Re: Apple wood question

    No reason to not use the wood right off the tree, as long as you let the smoke settle to nice light gray color and a sweet smell.
    Otherwise, don't over think this..For a lot of wood, my practice, with alder and apple, is to cut the branches into about 4" pieces, then split or quarter those, then give them a bit of time in a warm environment, in the sun or a warm room, (made a mistake.. just once... using the wife's oven) to let the "sweat" dry off. Otherwise, here in the northwest, I've seen a tendency for the wood to get a bit moldy over in 4-6 months.
    One of those alder quarters is what I use when grilling a salmon filet for the wife and me. And a couple of the apple pieces, spread out on the fire, gets me thru a turbo rib cook.
    Go Hawks.
  • Re: Screw You - We're from Texas...

    Now in Bothell, Wa., but originaly from Overland Park and Derby, Kansas.

    Salmon is good on the egg but beef is still why we're at the top of the food chain.

    Rock chalk, Jayhawk ...

Click here for Forum Use Guidelines.