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!

Friends

Followed by 1 person
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Jupiter Jim

About

Username
Jupiter Jim
Joined
-
Visits
11
Last Active
Roles
Member
Points
28
Posts
1,625
  • Re: Mini platesetter

    I have the woo and pizza stones and use them all the time, the woo never leaves the egg.

    I would get the woo & stones

    ·
  • Re: Show Us Your Cast Iron

    Cast iron is cast iron! it adds no flavor to what you are cooking! it is a great cooking vessel for sure. An old Griswold will not cook any better than a new Lodge...................... I collected Griswold for many years and only have a few pieces left and rarely cook with them. So what ever you can find and fits your budget will do a fine job for sure. Just my thoughts! :)]
    ·
  • Re: Are You Going To An Eggfest? Which One?

    We are going to this fest http://porkopoliseggfest.com/?greeneggers=1

    Went last year and had a great time.

    ·
  • Re: Do you turn your pizza?

    I do turn them and I make sure that one leg of the plate setter is at the 12:00 o'clock position so it deflects the heat from the back. 
    ·
  • Re: Royal Oak!

    I'm sorry to report that I just don't see all of the bad problems with Royal Oak and I have been using it for 8 years. Yes I get that some other brands might be better but in the end a few pieces of rock have no effect on a cook. When I see one person talking up one brand more than others it makes me wonder why? Lump is wood that has been turned into lump and how much different can it really be? I do respect that some of us have our personal preference when it comes to lump but I see no reason to bash another product over and over. I would try any lump that I can easily purchase and if it was really that much better I would use it. The only way to really know is to do two cooks side by side and see how the food taste in the end. Happy Egging with what ever lump you like! :)>-
    ·