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Powak

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  • blasting said: Hans61 said: blasting said: For lump or briquettes, the slow n sear is a game changer.   Did you see babyback maniacs youtube video about the 2.0? https://youtu.be/yRKsTjvn72I Yes, I sure di…
  • blasting said: For lump or briquettes, the slow n sear is a game changer.   Wow that’s a cool lookin rig. Is that a custom made? I’ve got the good ole Weber ones with the round holes all the way around 
  • milesvdustin said: You can get some of the kettle charcoal baskets and do two-zone  https://www.weber.com/US/en/accessories/cooking/charcoal-briquettes-and-accessories/7403.html Yes I’ve got a couple of those. When set up like that wit…
  • Just outta curiosity, how does two zone cooking work in a kettle? I’ve been outta the loop heavily, egging the last couple of years and never tried to do two zone cooking in kettle in my previous 8 years of kettling.
  • Skiddymarker said: For steaks, briquettes will do the job, lump works too and IMO can be a tad hotter, even if you don’t need the extra heat.  I use the smaller Smokey Joe to sear all the time powered by Kingsford Comps or blue bag, whichever i…
  • Got it here: https://www.amazon.com/gp/aw/d/B073WJSYMM?psc=1&ref=yo_pop_mb_pd_title
  • Rockwood for sure. I’ve only had bag and it had some smaller pieces and dust but even then it wasn’t as smoky as RO and the meat came out tasting great.
    in Charcoal Choice Comment by Powak May 14
  • EggNorth said: Simple Steak and Double Baked potatoes today. Happy Mothers Day!   Dang, that looks GOOD! What temp and did you have to use the plate setter at one point?
  • Mickey said: I am cooking in 5 mins on my Large's, Mini, and Mini-Max every time for years.  HAHAHAHAH. Man I need one of those! What kinda tank’s powering that beast?
  • Kevinboatright said: A trip to Walmart for some dog food....and I convinced her.  Man that’s a nice lookin setup. Did you build that table for the egg?
  • Can you put a good crisp on a burger with a black stone? I’ve had burgers 3 times off blackstones, 3 different chefs, burners on high but no burgers had a good burn on em like a medium high cast iron pan. Just gray no fun patties.
  • GoooDawgs said: Powak said: GoooDawgs said: I would continue to do them in the egg and then follow the rest of the recipe.  The crock will disappoint if you're used to smoked briskets. No kidding right? Maybe I could us…
  • GoooDawgs said: I would continue to do them in the egg and then follow the rest of the recipe.  The crock will disappoint if you're used to smoked briskets. No kidding right? Maybe I could use the onion soup mix as a rub and lay the onio…
  • DMW said: Yes, but don't FTC immediately after pulling it off, carryover cooking will over cook it. The higher the cooking temp, the more pronounced the carryover will be. What temp are you cooking at? You might want to pull it off at 140*, the…
  • Ok, if I cook at 350°, and pull the pork out at 145°, about how long should/could that take with a 7# boneless loin?
  • bgebrent said: In my humble opinion, you're better off roasting at 350 to an IT of 140-145.  Just me. Yeah I feel better about that. If I roast it until the internal temp is around there will the temp continue to rise a hair while at res…
  • Theophan said: EggObsessed said: We are true believers in forward searing.  We feel like we have much more control over the final temperature... I was the same way, went for YEARS almost with a chip on my shoulder (I don't mean …
  • jtcBoynton said: Powak said: I’ve got tender juicy steaks down to a science with Reverse searing on the BGE. They come out so good this way that I rarely use any other method. Last night Wifey and I wanted some steaks but my workspace …
  • drumdudeguy said: Can't wait to try mine. I have about one more bag of Royal Oak to burn before I can try my case of Rockwood. I’ve got two and a half more bags of RO and I just took the plunge. Amazing cooking without all that extra soo…
  • Are they done around the 200° mark like pork ribs and brisket?
    in Beef ribs Comment by Powak March 1
  • rcone said: Dizzy pig cow lick, 250 for 5 hoursish, pretty tasty  DANG those look GOOD
    in Beef ribs Comment by Powak March 1
  • Skiddymarker said: It has about the same amount of real estate as the Smokey Joe, without the charcoal mess that’s for sure. Heat at <9000BTU is not so great. I like the Smokey Joe Gold - no bottom vent. Keeps the ash inside the unit, it ex…
  • What do you mix in your meat so it doesn’t fall thru the grates?
  • Sounds like egg’s going on a stone patio on the ground. I can’t risk that. I was more worried about the egg breaking apart on overnight smokes and didn’t even consider sparks.
  • I’ve got mine about an inch from the meet, and over the plate setter and it reads about 6-8° higher than the dome, which seems perfectly reasonable. My old maverick would be about 25-30° different .
  • I believe Guitar Center owns a good share of the Gibson company and supposedly that’s what’s thrown their business down the tubes. Guitar Center can’t keep up with the quality, selection and customer service of mom and pop shops. Also the fact that …
  • R2Egg2Q said: Powak said: R2Egg2Q said: In my case, I had multiple probes curved and the straight hybrid probes and all measured about the same but off from 3 other devices I had (Thermapen, Stoker, Taylor).  I sent the unit t…
  • Just checked it again. Mavericks a solid 35° off. Time for a Smoke.
  • R2Egg2Q said: In my case, I had multiple probes curved and the straight hybrid probes and all measured about the same but off from 3 other devices I had (Thermapen, Stoker, Taylor).  I sent the unit to Maverick for a fix, they sent it back with…
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