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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

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  • Re: 10# brisket @ 225ish degrees grid level =

    Old Dave,[p]Your comment about the grid vs. dome temp is funny. Our contest smoker has the thermometer in the top of the rotisserie. Heck, you've seen it, you know where it is. You probably also know that Tony and I keep that thing around 300-325 all the time. We get more comments about that during cooks, folks cant believe we cook that hot. We just shrug it off now, used to try and explain it to them but its useless sometimes. Biggest thing about cooking is that you HAVE TO KNOW YOUR COOKER.[p]Take care, check your email about the brisket stuff, happy to give it a shot.[p]Troy
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