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Having an issue with the lower band sliding down when my large egg is 300-400 degrees for an extended period of time. It causes the top not to close properly. Has anyone else had this problem and what is the solution? I went to Home Depot last night and bought new carriage bolts and replaced them. I fired up the egg, stabilized at 400 to reverse sear 2 rib eyes. Everything was going okay until right when I opened the top to put on the steaks, the lower band slid down again. Is it the bolts?
Thanks in advance
Frist time seeing an uncooked ham at my local grocery so I had to buy it. Used pineapple rings and cherries on top. Mixed the juice from the pineapple cans and mixed with brown sugar to make something of a glaze. Also injected the the ham with the same glaze. Set the egg up wih legs up on the plate setter and using Apple chunks. Have the dome temp at 225 to 250. I'll pull at 140 degrees.