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Tim M


Tim M
Last Active


  • YB, Thanks for posting that one Larry, I remember it like it was yesterday. Kenny always brightened up a room or an Eggfest.[p]Tim
  • YB,[p]This is awful news. I have not seen Kenny since the 2002 Eggfest (I think) and this shocks me to hear he is gone. [p]Thanks for finding me Darryl to let me know. Sad day[p]Tim
  • Prof Dan,[p]It is too lean for slow cooking. The rule of thumb is:[p]Lean = hot and fast cooking[p]fatty = Low and slow cooking[p]Tim
  • Borders,[p]Sear it like crazy. 5-10 min per side and move it around. I assume it is real thick - sear it all over and then "dwell" it to the doneness you want. 130-140° internal should be pretty good sliced real thin.[p]Tim
  • drbbq,[p]Gees, you are like a cat in a rocking chair factory. Take a big ol chill pill and sit down and let the blood pressure equalize.[p]Tim
  • Car Wash Mike,[p]You are making me plan a visit to the butcher! Yum. I have not jerky in 2 years. Shame on me![p]Tim
  • Joder,[p]Save yourself a lot of trouble and use the P-O-U-R method of adding lump. Just pour it in and stir and pour in some more. Avoid the bottom of the bag where the small pieces and dust are and you will be just as apt to go without a flameout a…
  • tach18k,[p]A tight ceramic cooker will snuff the fire in 20 min or less with all vents closed. I never close the bottom vent all the way unless I want the fire to go out, or it will. Leaving just a crack will keep the fire from going out and still a…
  • Bobby-Q,[p]Tim M
  • Brobear,[p]The method is almost fool proof.[p]Tim
    in 3:1:1 Comment by Tim M July 2004
  • Mike in INDPLS,[p]I do a lot of these and they come out wonderful. You can see the setup and the directions I use at the link below. I have yet to ever brine one of these breasts - I might try one some day but the results have always been so good I …
  • Greg,[p]Wow, pretty amazed others are saying theirs goes away. I have had several thermos get moisture inside and that is a problem. They are never "suppose" to do that and unless you do something to prevent it from happening again - IT WILL if left…
  • The Naked Whiz,[p]" I've read that charcoal is not hygroscopic, but it wasn't an authoritative source."[p]What - I said it and that should be all you need. Not an authritive source.......................... hmmmmmmmmmmm[p][p]Tim
  • Shotgun Fred,[p]That sounds a little like my "double boiler" drip pan I came up with 5-6 years ago. My wife wanted drippings from the turkey and using just a drip pan would allow the drippings to smoke and burn. Mine uses a layer of water to help in…
  • BillyT,[p]Don't worry - at least the fire stayed going. [p]The pork butt is a tough piece of meat to ruin. Get the temps lower and get the meat temp up to 200° and you are going to be fine. You might have a little extra bark (Mr Brown) but the meat …
  • Chef Wil,[p]I am glad they look good. How are they taste wise? 10 hrs at 210° seems like they would dry out - there must be more to the story. Indirect? Direct? Mop? Foil? Baby backs or spares?[p]I am doing 6 racks of babies today for the party toni…
  • Nature Boy,[p]How is Lan talking all this?[p]Tim
  • QDay,[p]"Even this knockoff should get above 500 with a full firebox of lump going."[p]My small won't - well it won't go over 550° without a fan blowing in the vent.[p]Tim
  • Smoked Signals,[p]I have seen pictures of chuck roasts that have a lot of marbling in them that might do ok with a long slow cook, but I did a couple many years ago that were very lean and lean doesn't do well with long slow cooking. There is no …

  • Chet,[p]No problem Chet, everybody likes them differnt ways. We use to do them indirect and hot but they are just not as good in my opinion when you do them that way - sorry Chet and Jslot. Longer is better cause it lets the fat melt away and I h…

  • James,[p]Thank you. I too miss the posts from JJ and his phone calls at 10pm telling me to go look at a post from someone on the forum (well I don't really miss those). He was a fine guy when you got to meet him and I do miss him. He was not without…
  • Crusty Dave,[p]It is clearer to me now, you are use to a very moist rib. Try the 3-1-1 method. You can fiddle around with the numbers as you wish but after they come out of the foil bag you will work with them just as you did in the past. I tried th…
  • Crusty Dave,[p]It seems very hard for me to believe that cooking spares at 250° for only 3 hrs produced a dried up rib. Tough I can certainly believe since 3 hrs is way to short of time, but dried up is hard to believe. [p]One of two things comes to…
  • QSis,[p]That's great. Couldn't happen to a nicer guy too.[p]Tim
  • pivotizer,[p]Buy an extra bag of lump next time and set it aside in May. Go get it in September and you can say it lasted all summer. Simple marketing hype. Get another and pull it out next year and - you guessed it. It lasted you all year!! [p]Tim
  • Nature Boy,[p]Chris, this is not "news". Some of us have been saying this for over 2 years now. Hello - anyone listening out there. [p]Sounds of crickets in the distance....................[p] Tim
  • The Naked Whiz,[p]Time says yes - it solved the problem :-). 3 racks of ribs on mine as we type![p]Tim
  • Hugh Jass,[p]While the folks below all have great points about why "NOT" to use those clips on the dome thermo, they are missing a very important reason to avoid them. When the clip is used it usually holds the thermo tightly against the dome. Then …
  • Roundman,[p]Don't worry about the cable.[p]I have not seen many good reports from those with the polder that has the grill temp feature. It is not the same as a dome temp and it tells you very little since it is highly influenced by many other facto…
  • Nardi,[p]I don't think anyone is saying to get a second cooker because it will do anything differently. It's more of having a second choice if you are doing two small steaks or a couple burgers and not having to fire up a pound of lump to cook them.…
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