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Merry Christmas and may your holiday be filled with delicious food and loved help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

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lousubcap ·


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  • Re: Well I screwed up the turkey question

    +1 with the above-FYI,I plan on 12 mins/lb at around 350-375*F on the dome.  So that's around a 4 hour cook for your bird.  If you were only at the elevated temp for about an hour, then it's not surprising that it needs more cook time.
    Regarding what should you have done...only the parent can deal with that  
  • Selling a brisket short!!!

    I have seen many recent posts extolling the immediate use of a many hour smoked brisket flat (which just happens to be riding along with the point on a packer) for the main chili ingredient.  I am clearly missing something here.  I have never thought the flat would be first-served to chili (without or with beans:)) and need help.  Perhaps someone will enlighten me.  Remember I am not from Texas so the obvious may be "plumb avoiding me!"  Happy New Year-
  • Re: Best Gift from Best wife!!!

    That's a SWMBO (She Who Must Be Obeyed) that's a real keeper.  Congrats and welcome aboard.  
    What follows is a collection of info that you may find useful as you experiment with the BGE:
    Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas.

    For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking:  This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt:

    Here’s the second one:

    After-market toys- With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  I would get comfortable playing around with the BGE before any major after-market investments.  Will save you $$ in the long run.

    Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp.  If not around 210*F, then note the off-set and use the nut on the back to correct.  Then recheck.

    Temperature is a controlled by the volume of lump burning.  The volume is controlled by the air-flow thru the BGE.  In thru the bottom vent and out the top.  Make sure when you set it up that the fire box opening is aligned with the lower vent. 

    When adjusting the vent(s) to change temperature, the feedback loop can take some time.  Changes in air-flow are reflected in the dome thermo temp.  Don’t chase temperature; +/- 10-15*F is close enough.

    “Stable temperature” is a relative term.  Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.

    That's more than enough.  And as you will learn, almost any road will get you there with the BGE.  Enjoy!

  • Re: First brisket, Christmas dinner. No pressure.

    Most eggcellent-Great cook.  Congrats on nailing it!
  • Re: First brisket, Christmas dinner. No pressure.

    Bring it home and enjoy!  Merry Christmas-