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

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Fred19Flintstone
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Tjcoley

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  • Re: Temp issues

    Too much lump should not be an issue. I often fill to the top of the fire RING above the fire box. Are you adding to used lump? Have you stirred the old lump to clear the grate? What are your vent settings? How much ash in in the bottom? What size Egg? Sounds like an air flow issue.
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  • Re: Newbie

    banditt37 said:
    Sorry about the spelling. I hate auto correct

    Don't worry about it. The later it gets the less mis spelled words are caused by autocorrect than by adult beverages.
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  • Re: Going topless?

    If I'm going real low and slow (below 275) I use the daisy wheel, just because it is easier for me to maintain a low temp with it on.  Anything 300 or above and I am topless and just use the bottom vent to control temp with no problem.
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  • Re: Pizza... Burnt crust! Help!

    Was there a space between the Platesetter and pizza stone. I do Platesetter legs up, grid on top of the legs, and pizza stone on the grid. Have never burned a crust this way.
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  • Re: OT- American Sniper

    @Skiddymarker‌ Agreed. My Dad was 20 plus years Navy, part of the Greatest Generation. On the Missouri when the Treaty was signed. One of my brothers was 20 years Air Force Another was 8 years Army and now 20 plus years Foreign Service. Due to physical issues I never served, something I always regret. I have the greatest respect for those who did
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