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
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
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum



