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.

beef jerky w/ grid extender is on

SkinnyVSkinnyV Posts: 3,394
Trying something new since in don't have a can for my fire to keep it low and slow. I placed my mini fire bowl in the large to contain. Put some charcos in there and we will see how it goes. Aimining for 150-170 degrees.

Not sure why my cab bottom round had so much fat but , we will see how it turns out. Still ran out of real estate, see you in 8 hours.

Seattle, WA


  • CPARKTXCPARKTX Posts: 1,858
    I'll bet very interested to see how this turns out.
    LBGE & SBGE.  Central Texas.  
  • DeviledeggerDeviledegger Posts: 271
    @SkinnyV I'm curious how your jerky was. I made some venison jerky but was nervous to eat it because it was rubbery. Not as "dehydrated" as I'd have liked. It was probably fine. Please full me in because I really want to make this work.
  • SkinnyVSkinnyV Posts: 3,394
    @ 5 hrs I threw in some used lump ... Not sure I started with enough. Temp never passed 180 or so. Little greasy but its a hit and will be gone.

    Pulled at 6.5 hours. Not sure mini fire bowl helped , anyone done sub 200 degrees with no help in the large?

    Seattle, WA
  • SpaightlabsSpaightlabs Posts: 1,889
    I did 170 - 175 for 5 hours with just a hi-q grate today. Had about a third of a load of lump left after a 10 hour brisket cook yesterday. Stirred it up a bit, added to it, lit it and as soon as I had a few coals going shut it down to almost nothing. Held 175 great. He one little dip to about 150, opened it a smidge for 5 minutes and that was cleared up, had one spike to 200 for a few minutes when a chunk of cherry got going. Shut it down for a few and that was taken care of...
  • SkinnyVSkinnyV Posts: 3,394
    Nice to know so smaller fire bowl was overkill.
    Seattle, WA
  • SpaightlabsSpaightlabs Posts: 1,889
    That seems like a great idea to me - I'm gonna try that just so cut down on lump usage. Hadn't tried going below 225 since I got my hi-q, so was very surprised it held up.
  • Working on sermon and cooking beef jerky as I write. I have an xl Egg and it is holding at 153 for the last 2 hours. Cooking raised indirect with mostly old lump and a touch of new. No extra work necessary. Just don't overshoot the temp when initially lighting.  
  • Little StevenLittle Steven Posts: 28,817
    You can use briquettes for a lower temp as well.


    Caledon, ON


  • CanuggheadCanugghead Posts: 6,191
    I use old lump in perforated large coffee can to keep temp low.
Sign In or Register to comment.
Click here for Forum Use Guidelines.