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
how much charcoal?
Options
Comments
-
Wolf,[p]All the way up to the firebox.
-
Wolf,
Fill to about halfway up the fire ring......the last thing you want to go wrong is running out of lump!
-
notsonew2egg2,
Thanks. Tonight's the first time I've used this big green thing.
-
egret,
Thanks. Tonight's the first time I've used this big green thing and the first time for this forum too.
-
Wolf, do not try to set the dome temp below 250, keep at 250-275. dont go lower.
-
Wolf,
Welcome! Ask any questions you have and someone will help. Be sure to let the lump burn off the VOCs and let the temp get stabilized before putting any meat on. The DVD will answer many questions that newcomers ask. Glad to have you cooking with us.
-
Wolf,
I like to think of it like putting gas in my car. I fill it up and use as needed.
-
Wolf,
Are you going to cook the brisket for 18 hours..or are you going to cook it until it's done....bad mistake to think you are baking...when you are Q'n...for an 18# brisket, I would think you are talking in the 30 hour range...fill the egg with lump 1/2 way up the firering that should get you to done temps on the brisket...but if you want to take it off at 18 hours..a load of lump below the firering will easily get you there...it wont be done most likely, but you can take it off if you'd like..[p]Wess
-
Wolf,[p]It's late...
Maybe too late...
BUT...
Make sure your temp is stabilized BEFORE you put the brisket in.
After it is in you'll see a dome temp drop, but do not readjust the dampers.
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