Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Fire bricks and temp stability

I've only done two slow indirect cooks and I've used a drip pan as my only barrier on both occasions. I've had great results with the pan and I've even built a double-decker rack with the drip pan attached. My question is, do fire bricks aid in temperature stability? I could invision where they would have a very high specific heat and once heated up would tend to even out temp fluctuations.


  • GfwGfw Posts: 1,598
    Dr. Seuss, for low/slow cooks I have found the use of firebricks very helpful in maintaining a specific low (170 to 225) degrees over extended periods when doing beef jerky, pulled pork or pulled BBQ beef.

    [ul][li]Gfw's BBQ[/ul]
  • MickeyTMickeyT Posts: 607
    I agree!!!!!! GFW

Sign In or Register to comment.
Click here for Forum Use Guidelines.