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

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.

hoffmand

About

Username
hoffmand
Joined
Visits
1,130
Last Active
Roles
Member
Points
25
Posts
105
  • Re: FedEx 1: Rockwood 0

    Ragtop99 said:
    I've had it look similar, but still had only minimal chips and dust when I burned through the bag.  Open the worst looking bag first, and then see how the contents are.
    Luckily the worst bag was already opened :-)  I dumped it into a bin and will use the bigger pieces from that bag first. 
  • Re: What Butcher paper does Aaron Franklin use for brisket?

    He uses 18" pink butcher paper from ABCO in Austin. It's plain paper with no coating of any kind. Grease soaks through it almost instantly.
  • Re: Cooler Recommendation?

    You can FTC with any regular cooler, doesn't have to be a Yeti.  Preheat the cooler with hot tap water and you'll be fine.

    Now, if you need to keep ice for extended fishing or hunting trips then that's a whole different conversation.  But FTC will work in whatever cooler you can fit the food in.
  • Re: DIY 2/3 tier swing grate for under $20- Instructions & parts

    . The fix is simple. Buy a 1/2" stainless steel rod & SS nuts. That should solve the problem.
    You should only switch one piece to SS or you'll have to deal with the threads galling and seizing up.
  • Re: Wrapped butt in cooler question

    If you're trying to go longer than 2-3 hrs definitely preheat the cooler with hot water. You can also warm a couple bricks in the egg during the last hour of the cook and toss them in the cooler with the meat. Just wrap them in a towel so they don't melt the cooler.

    Edit- Just read Whiz's page. He's got a great write-up.
Click here for Forum Use Guidelines.