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HogHeaven

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  • Re: Oven or big green egg

    Focker said:
    HogHeaven said:
    Focker said:
    I have tried, so hard, to make the egg an oven.
    After years of baking on it, it isn't.

    If given the choice, the oven wins, hands down.  

    You too, will get there some day, after the comedown. 
    Hmmm... I disagree. Your oven thermometer is programmed to achieve a mean average at whatever temperature you set it to bake at. 500° means you're baking at 480° to 520° and over an hour your average temperature will be 500°.

    if I set my BGE to cook at 500° and preheat it like I must my indoor oven... once I'm dialed in on 500° I'm going have about 5° variations in temperature over a 1 hour cook. 

    You kitchen oven will have a 40° variation during a 1 hour cook. 

    The BGE wins that battle every time...
    Could care less on swings.
    When I compare the end results of recipes done on each, the oven wins.

    My green egg high was over some time ago.  I'm not a Swiss Army guy, I use the best tool for the job.

    Bake an apple pie, or loaf of bread using the same recipe in each, and report back.  Hell even lasagna or mac n cheese, the browning is better in the oven.
    I've baked hundreds of loaves of sourdough bread and many, many pizza's in my BGE and there's absolutely no doubt... the BGE is a superior oven. I have a Viking Pro Professional double gas oven that is both standard and/or convection in both ovens. 

    The Viking is not capable of baking Neapolitan Pizza at 800° to 1000°. It can do a good job on pizza dough made with AP or Bread flour at 450° to 550°. For bread the airflow is not nearly as good in the Viking as the BGE the way I set it up... no top vent/cap at all. 

    The Viking will just give me convection heat. The BGE gives me radiant and convection heat.
  • Re: Getting smoke on my food in my BGE...

    I found this technique on another website about a year ago. I immediately saw the vision as an improvement over what I had been doing which was place wood chunks in or near the small fire in my lump pile. Historically some of those wood chunks would not burn during the cook. Sometimes I would get no smoke flavor and sometimes I would get to much smoke flavor. 

    As most of you probably know the smoke flavor on your meat is going to happen in the first 2 hours of your cook. Once your meat reaches about 160° the smoke particles will no longer adhere to the meat. 

    By drilling the holes in the bottom of the pot the smoke travels out of the pot directly into the red hot lump which cleanses the undesirable particles out of the smoke before it travels up to your meat... making it Thin Blue Smoke.    

    The gentleman that devised this method is an engineer and he uses a Kamodo Kamado cooker... the Rolls Royce of Kamado cookers. 

    I have a Kick Ash Basket in my BGE and after every cook using the Smoke Pot I dump the smoke pot out and I shake the Ash off of the unburned lump. I never have a left over smoke flavor on the next cook. 

    I've been using the technique for over a year now and feel I have much more control over Smoke distribution in my large BGE with this technique VS just dumping wood chunks on and/or around my small fire for long low and slow cooks.

    I'm just sharing it with you guys and girls. If you see the potential I did, use it. If you don't think it will improve your Smoke distribution in your cooker... forget you ever saw it.
  • Re: Baking on the Egg, Suggestions and Recipes?


  • Re: Baking on the Egg, Suggestions and Recipes?

    Pictures... The loaf of sourdough bread was a 75% hydration prefermented dough that was also kept in the fridge overnight to delay the final proofing after final shaping. 

  • Getting smoke on my food in my BGE...

    Get a 1 or 2 quart cast iron Dutch Oven. Drill 3 1/8" holes in the bottom of pot.  Fill the DO with your preferred wood chunks and or flavored wood pellets and put the lid on.

    Light a fire in the center of your lump pile. Once your fire is steady and sturdy place your DO right on top of your fire and close your dome. Bring your cooking temperature up to your desired temperature and allow the wood smoke to clean up to a thin blue color and then put your meat on. Easy peasy...
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