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

Followed by 2 people
Walt2015
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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

jfm0830 ·

About

Username
jfm0830
Joined
Visits
1,352
Last Active
Roles
Member
Points
243
Posts
901
  • Re: New Eggowner: I think I broke it!! Help!

    I would bet money there is no Firebox in there. The Fire Ring has no air gap between it and the inside surface of the Egg. There is no Firebox holding the Fire Ring up at the right height. So you were missing the thickness of the Firebox and the air gap normally found between the outside of the Firebox and the inside of the Egg. This would explain all of the problems you had.

    I would insist on a totally new replacement, Who knows what else may have gotten damaged from exposure to the excess heat. If they won't do that, get your money back and go elsewhere.
  • Re: Difference between cooking on a BIG GREEN EGG and a gas grill- some thoughts

    4Runner said:
    Agree with the gasser vs BGE. One thing, I still have hot spots on my Egg. I just jockey the meat around a bit. Seems to be worse at the 350 -500 range...if I'm low n slow or fast and hot I'm pretty even.

    I am glad I am not alone here. This is the one area I still struggle with on my Egg. At that temperature range I end up with areas of lit coals clustered around where my fire starters were. The insulating qualities of the Egg allow it to reach that temp range before there are enough lit coals to try to spread around and create a uniform bed of coals. If someone has a good solution to that problem, I'd love to hear it.

    Also while I never went back to using my 6 burner gas grill after I got my first LBGE, there are some areas where it was clearly better. The first was evenness of temp. My last gas grill held even temps to within about 1-1 1/2" of the grill edge. The ones I owned before that were pure crap in that department, but they were cheaper models. The second thing I miss is the ability to easily do a two or three zone fire on the 6 burner gasser. Also direct/indirect cooks were a lot easier. If I have much food to do, I will often use one Egg for the direct and the other for indirect. Now I don't want to go back and I don't regret retiring (sounds so much nicer than disposing of) my gas grill. But there are some things that some gas grills do better than the Egg. Just not enough of them for me to want to keep one around.

    Jim
  • Re: Is there any authorized dealers that I could get a few tips from

    I will also add in a related comment. BGE seems to be drastically increasing their number of dealers. In my area the number of dealers has doubled from a dozen to 2 dozen in about a year. IMHO this is perhaps overkill. The BGE is not an impulse buy where you just walk in and buy one. You need help and support from your dealer both before and after the sale. If the amount of dealers exceeds the amount of potential sales, this is not a good situation for anyone.
  • Re: Pizza, Pizza - St. Louis Pizza on the Swing Rack

    Thanks guys. @TexanOfTheNorth there were just too many variables. Cooking pizzas on a totally new set up, at a temp that was 250 degrees lower using a new recipe and different type crust. Oh and then trying to do a bunch of them...nope. Dry Runs are fun and you get some good food (hopefully).

    Jim
  • Re: Newbie

    First of all welcome to the collective, you have been assimilated.

    Most recipes I use (and not just for the Egg) that call for a pizza stone, say to preheat it for 30 minutes prior to use. I preheat my Egg with the stone in it and once I am stable at my desired cooking temperature, I then go another 30 minutes beyond that. In your case that would be stable at 500, not reached 500. I happen to like my pizzas at 650. Another side benefit to having a stable Egg that has been going for another 30 minutes is you will get a fast recovery if you are cooking multiple pizzas in cold weather.

    Jim