Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Temp setting
Options
250 solid. Took about 2 hours to stabilize but hard to believe that these small openings get this temp ready for the overnight cook!
g
g Large BGE
Milton, WV but from the Deep South.
Milton, WV but from the Deep South.
Comments
-
-
This pic missed the first post
Large BGE
Milton, WV but from the Deep South. -
-
Yep, that's about what works on my large.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Whatcha cookin? that's the more interesting post
1 LBGE in Chapel Hill, NC -
Amazing, is it not? The temp may flux a bit when the dome gets opened, but inside everything just holds steady. 8 - 20 hours, mostly no prob.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum