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

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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

4Runner ·


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  • Re: What is a sous vide?

    Fire is after the Sous Vide. Oh yea, it is bad ass. And oh yea, the sporting comes when you are hunting your dinner. :)
  • Re: Stoker WiFi... Need Help

    Agree with Mike. You need to forward a port on your router to your Stoker's internal IP. Look in your router's manual for "port forwarding" for where and how to do it. Now, you will need to determine the iP for your Stoker. I assign a specific IP to mine so I never need to change the rule on my router as the Stoker's IP doesn't change. This isn't necessary but it is nice. You can determine your Stoker's IP by either looking at DHCP clients on your router or just pull it from the Stoker via the menus. Last, you can find your routers IP assigned by your Internet Service Provider (ISP) by looking on your router's page listed as a WAN IP. This is the address exposed to the web. Once all set, you use this IP in your browsers address bar, it connects to your router and then your router will forward that connection to your Stoker. Sounds more complicated than it really is....just need to play around in the menus of your router and stoker to get it configured properly. Hope this helps. Good luck.
  • Re: 1st Beef T-Loin going on tonight, suggestions welcome

    Probably late bu just go with 250-275. Pull 10 degrees before your target, ramp up temp on your Egg and go direct to give it some color.