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Recent Activity

  • RajunCajun changed his profile picture.
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    December 2017
  • RRP


    Thank you for your inquiry! Please read the following as it covers things you need to know before proceeding such as an important part of the installation process PLUS what to expect from me. Then - if you wish to proceed simply follow the rest of my ordering directions at the end.


    Since 2002 I have sold Rutland gaskets as a service to fellow eggers. I have now supplied 3,853 gaskets to people in all 50 states plus 10 foreign countries!

     

    I purchase nearly 500 feet of the gasket material at a time. That way I can send the length needed for each size egg PLUS my detailed instructions for their application! For instance you need one continuous piece 7 feet long for a Large, but 9 feet long for an XL.


    You apply the gasket using an automotive product called Permatex Ultra Copper – which I do NOT supply. Every automotive supply chain store in the USA (AutoZone, NAPA, Pep Boys, O’Reilly) carries the Permatex and it runs about $7 for one tube which is enough for one gasket. Even Amazon carries it. Permatex is a high temperature silicone gasket maker which acts as an adhesive to bond the Rutland to your cooker’s ceramic edge. Years later if you wish to remove it, it will come off.


    Frequently eggers will ask me how long does a Rutland gasket last? I reply that I honestly don’t know! The Rutland on my Large egg that gets regular use is now 14 years old, but your use may be different. The probable explanation is that the Rutland gasket withstands 2,200 degrees which is far above any temperature that a BGE is even capable of producing at the gasket level!


    It is best to remove both the old dome and base gaskets and I cover that process in my instructions. It is not necessary to remove the dome itself but some people find it easier if removed. Suit yourself! 


    The application process of a Rutland is one I call “bunching” whereby you compress or "bunch" the gasket back into itself thus making it both thicker and wider than the 5/8" so as to cover your entire edge. In doing so you apply the Rutland on ONE side only - not both and my recommendation is it is applied only to the base, not the dome.


    “Bunching” (compressing) it is really simple.


    The gasket has a natural “cup” or curvature to it so starting with that cup side down lay the gasket like this with your fingers on it:

    http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3613_zps324d4ba6.jpg.html

     

    Now slide your fingers together while pressing down:

    http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3614_zpsf2e3d754.jpg.html

     

    See how the gasket is now wider and thicker? That is “bunching” and you’ll get very good at it very quickly.

    http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_3612_zps466a1547.jpg.html

     

    I recommend you bunch at least 6" or more ahead of ever pushing the gasket into the bed of adhesive. You want the Permatex to bite and grab right from the start with very limited moving other than to align it with the curvature of the egg's base. When properly laid your finished gasket will look like this.

    http://smg.photobucket.com/user/Ronald44/media/Gasket%20pix/IMG_0383.jpg.html

     

    If you were wondering about the difficultly…it REALLY isn’t that hard to do when you follow my instructions. The youngest egger applying a Rutland that I have heard back from was a 13 year old boy and the oldest was a 92 year old great grandmother!


    The total cost for ONE gasket sent to an address in the USA is $11 for a Large or $13 for an XL.  I also will send a detailed, WRITTEN set of instructions for removal of the old gasket and installation of your new Rutland. 


    BTW do you have a buddy or relative who might want a Rutland as well? I can economically ship 4 gaskets for essentially the same cost of postage as just one so the individual gasket price goes down considerably. Just ask me for a quote. (Quantities larger than 4 gaskets will be priced with postage at actual!)


    One point of clarification…I just want to make sure you understand that when you apply the Rutland gasket according to my detailed instructions then it is both wider and thicker meaning that only 1 Rutland gasket is needed PER egg - NOT 2. In fact I don’t even recommend putting two Rutlands on a single egg!


    If you live in the US and If my price is acceptable to you just give me your size egg, your name and mailing address and it will ship! After I have confirmed the package has been shipped I will give you my address so your check and the package can cross in the mail or if you want to use PayPal I will give you my preferred manner for that method. It’s just that easy and I NEVER ask anyone to pay me before I have shipped!


    BTW if you merely reply to the email you get from this forum it will not be forwarded to me - so please reply with your name and address to me at: ron.pat@comcast.net


    Waiting to hear back from you…


    Ron aka RRP


    December 2017
  • caddesigner, GrilGal, Oreo3, jm119m, djcannon and 181 others joined.
    Welcome Aboard!
    December 2017
  • StockTrader84 changed their profile picture.
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    December 2017
  • lousubcap
    I'm not sure this will reach you as I'm not on Facebook and don't do walls but I'll give it a shot.  You are correct in the that the process is the same regardless of quality of meat.  With SRF gold you will see quite a bit of rendering although given the variables of the hunk of beef I'm not sure if more or less than a SRF black.  A few have made comment that the meat was too fatty for their liking.  I wouldn't do anything different although you may want to start checking for the finish-line feel around 190*F or so.  I did have one SRF (black) finish in the ow 190's but all the rest have been in the low 200's*F.  Don't be intimated by the pedigree, just enjoy the cook and follow-on eats.  A real treat for sure.  
    December 2017
  • dsrguns
    Gearing up for my first SRF gold brisket. I'm somewhat nervous but plan on following the same protocol as my other brisket cooks. Any advice would be appreciated. I will be unavailable for the next few hours so I might not reply immediately. Thanks for your consideration.

    Darrin
    December 2017
  • Mr_eggers changed their profile picture.
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    December 2017
  • Mr_eggers changed their profile picture.
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    December 2017
  • RajunCajun
    Hello, hope you don't mind the message.  I saw your post about the battery that you are using with your Smobot.  I am using the same one that was suggested by Curtis.  I had a few instances where the wifi connection was lost for up to 4hrs at a time and the signal was never lost with any of my other wifi devices (cameras, etc).  Have you seen that happen with this battery?  Just didn't want to broadcast this in the forum.  Take care
    December 2017
    • pinballLooking
      pinballLooking
      No it has been rock solid. My router is not very far from it maybe 20 fee. i have about 10 cooks on this power supply.
  • baychilla changed his profile picture.
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    December 2017
  • My e-mail address is:
    wright1314@att.net
    December 2017
  • I have a BGE (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched the Video twice and ordered a 15# Brisket from the local meat market.  I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper.  Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub.  Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water  - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us.  It was quite a Sound when I lowered the Dome as the meat was hitting the side walls.  SIZZLE. Worry.  Can't turn back. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE.  Kept at 275' until internal temp 203' -  total of 11 hours.  Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time -  I knew I could not do it any closer to C-Day) .  Into the Refrig it went, BUTCHER PAPER and M-O-A-B.  On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well,  set the dial at 200-225' for 2-3 hours.  THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEFS, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of BGE or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine.  The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc.  Everyone took home extra slices home...I did not bring one bit home.  Everyone thought it was sensational and a wonderful Christmas gift in baggies.  It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.
    December 2017
    • Woodchunk
      Woodchunk
      Nice story and thanks for all the details on the cook
  • Wooly Swampman changed his profile picture.
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    December 2017
  • johnny2fork
    I’ve never smoked salmon..going to tomorrow. We like it less cooked . Any suggestions?
    December 2017
    • Bayou_Buzzard
      Bayou_Buzzard
      @johnny2fork - wish I had a suggestion. Have only done it this way. Should be able to go with a lower temp and pull it with a lower I.T. I would think. Might want to search the forum or post a question.
  • dscox1
    I'd cook it indirect with the platesetter at 275 until internal temp hits 125 then pull it

    December 2017
  • Avid hunter and saltwater fisherman.   Born and raised in South Carolina.   Currently live in Greenville, SC.  Father of 3 little girls and husband. 
    December 2017
  • jwallace83
    Looks great!
    December 2017
  • Hello Everyone, this is my first post here; although, I've been a BGE user for about a year and a half now. I'm sorry if I posted this in the wrong spot or didn't do it right. Anyways, I will be smoking a turkey for Christmas and was wondering if y'all had any tips for a first timer smoking a turkey. 

    Thanks for any help. 
    December 2017
    • Mattman3969
      Mattman3969
      Go to the top of this page and click on the BGE banner. That will take you to the forum. Click on start a new discussion and then post your question. You will get more help there than on this wall.
    • Mattman3969
      Mattman3969
      Or click here. http://eggheadforum.com/
  • Hans61 changed his profile picture.
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    December 2017
  • nolaegghead
    Hello SherryJames
    December 2017
  • nolaegghead
    Also, I took screenshots.
    December 2017
  • nolaegghead
    I'm letting you know you slandered me on a public forum with a completely unfounded and untrue accusation that I can prove.  Stalking your children?  Are you serious?

    I hope you know this is serious ****.  This forum is a public record and I will pursue a lawsuit.


    December 2017
  • Don't Egg me on changed his profile picture.
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    December 2017
  • flexfusion
    Hi Johnny Tarheel!  I read your post of August 14 where you showed two pork butts and said your new norm is 285 to 300º.  That caught my eye and I tried it last night on a 9.93 Smithfield pork butt.  I used the SMOBOT for the first time and all went well.  I programed the SMOBOT for 285º and it held it well through the cook.  At eight hours the meat temperature was 200º and I pulled it at eight a half hours and temperature was 205º.  It almost fell apart when it picked it up to put in a foil pan.  I was curious to see how much Rockwood lumps were left..... the fire box was almost empty.  I probably had another half hour of 280 plus temperature left.  I knew up front that the higher cooking temperature was going to burn more fuel and this assumption held true.  Do you know of any data out there about how long a good hardwood lump charcoal will burn in a fully loaded Large BGE.  I know there are several variables such as outside temperature. humidity, and wind and I'm sure a few more.  Your idea of a higher cooking temperature and the SMOBOT allowed me to cook this 9.93 lb. butt in less than one hour per pound.  My previous cooks at 235º to 250º took in the neighborhood of two hours per pound of meat.  That's for low and slow cooks.  The SMOBOT is an amazing tool and makes my cooking experiences much more enjoyable.  The thing simply works!  Great tech service too.  
    December 2017
    • JohnnyTarheel
      JohnnyTarheel
      Sounds like you hit a home run with this cook. I definitely like the less than an hour per pound. And I see no difference in going lower and slower on butts. When I do this I fill my lump up to the top of the fire ring and just shy of touching the platesetter. I typically have half left after a 8 hour or so cool. How full did you fill your lump? I am hearing good things about the SMOBOT from others as well.
  • Jupiter Jim

    Butt Blast is April 20-21 Salisbury NC a free fest and one of our must attend fest! It at Dan Nicholas Park / Campground. No BGE's for sale just a bunch of us Eggers doing what we do starting Friday evening and Saturday until late that night and by Sunday afternoon we are all on our way home. A real good time.

    How much are the JJ George's?

    December 2017
  • 20stone
    FYI, @pigfisher has a great recipe for beans done under the brisket (catching all of the drippings).  He is not often on the forum, but his cell is (512)917-5165, and his IRL handle is "Mike"
    December 2017
  • GalanteNate_OneEa changed their profile picture.
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    December 2017
  • Welcome Aboard!
    December 2017
  • Tspud1
    Where Do you live, zip code 
    December 2017
  • Dlahood
    Steve, are you going to 900 degrees on your egg for pizza?  I want to push mine but dont usually go above 600. Thanks
    December 2017
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