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

Want to see how the EGG is made? Click to Watch

Firestarter21, what have you been smoking?

bubba tim
bubba tim Posts: 3,216
edited November -0001 in EggHead Forum
This has to be a joke. What are you smoking in your egg? Has anyone else seen anything like this before?
blackegg.jpg

:sick::sick:
You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
· Share on FacebookShare on Twitter

Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    That was from a clean out burn. I believe it took something like 8 hours to get that crud off the egg.

    GG
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    still, never saw this before. I have done many a cleanout burn. Wow!
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • Bacchus
    Bacchus Posts: 6,019
    He bought it used like that, I assume for a pretty good price. He worked his ass off getting that thing cleaned up so he could give it to a family member as a gift.
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    Understand. My hat is of to him for reserecting that egg. WAY TO GO! I would not have that in me to clean that up. He is a better Egger than me.. :woohoo: :woohoo:
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • Firestarter21
    Firestarter21 Posts: 309
    Sorry for the slow follow up BT, I have been cutting grass all day. Bacchus did a good job of explaining... it took about 20 or so hours over a few days to get it in the condition it was in the after picture. It cooks great now that it is cleaned up. I assumed that it was from the previous owner being a dumb mass about 10-15 times.
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    Have you been talking with little chef. She has been after me to cut the grass here. Spot on with dumb mass prior owner. You ARE a better Egger than me! I know that I would not spend that much time on something like that. :cheer: :cheer:
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter

Categories