Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

phreakingeek

About

Username
phreakingeek
Joined
-
Visits
21
Last Active
Roles
Member
Posts
34

Comments

  • my table doesnt have a cut out, but i did lower the overall height to allow me to reach in a little easier.  Plus, since my table is on wheels, I liked that it lowered the center of gravity and I'm no longer worried about it tipping over.
  • i used a high temp silicone rubber edge trim on my table.  bought it from mcmaster-carr.  It's sort of red-orange though, might not work with your nice wood and tile table. 
  • I've had both, and won't go back to using a wood one.  I love the easy clean up of the stainless table top.
  • I've made a few cuts on my stainless steel table.  I drew the circle and cut it with a angle grinder.  It was a bit of a pain due to the supports under the surface, but nothing that stopped me.  I had a large in the table at first and tried to use…
  • 4Runner, I also had several temp incidents with my Stoker.  I recently bought a new pit probe and fan for my 5 year old stoker.  When i use them together, the fan will not stop or start, just like you describe.  I can get it to work for about an h…
  • In case anyone was curious, I ended up going to the local dealer to buy the parts for my LBGE.  I bought a rain cap, fire box, fire ring, and feet...total was $286 OTD.  It was a bit more than I expected, but they were nice enough to give me the par…
  • it's a Large
  • National Science Foundation...the commercial cooking industry use their certification as a way to gauge whether or not a piece of equipment should be used in a restaurant.   I bought one like this and converted it to a BGE table. http://www.amazo…
  • they were cooking at 225....but I'm not sure how long the grill was that low. I've never had the Stoker do that, so I wasn't watching it too closely. I normally just come back when the time is up and it's ready to come off. If I had to guess, it …
  • tjv,[p]just a quick addition to the excellent advice above:[p]please dont 'goggle' your scampi...you'll get butter in your eye. And that hurts.[p]If you happen to google it, you'll find it to be less painful.[p][p](i know, i know...it was just a ty…
  • Ref1515, here's how you post that pic:
  • Bucky Buckshot, Yep, a few days ago when i took that pic i was still using just the BGE feet. My order for a platesetter and pizza stone came in yesterday and i instanly took my firebricks out of the egg and placed them under it. [p]I heeded the …
  • Pork Butt,[p]I was worried about the arsenic used to 'treat' lumber for deck/fence construction being near my food. so, my choices were quite a bit limited to the 'untreated' wood available at the local lowes. I opted to use cedar since it came in…
  • darnoc,[p]I just ordered my platesetter and pizza stone from my local BGE dealer and as soon as they come in, my fire brick splits are going right under Deborah (as in Deborah Harry...the singer for Blondie with the smoky voice)
  • mad max beyond eggdome,[p] spin the "Wheel of Excuses..."[p]1. It was cold as a...you know 2. I..........am........a.........slow...........learner 3. Took a month to find a rube who'd take em.
  • fishlessman,[p]i did the same thing and injected at the end of the plateau...but it dropped my temp down quite a bit and added almost 2 hours to my cook time. [p]Did you warm up the juice before injecting?
  • Celtic Wolf,[p] Cooked up my first butt on Sunday...it was fairly small, but turned out perfect. [p]While i had the room and the heat, i had to try my hand with a few fatties. I think i should have taken them out a little sooner, but the probe on…
  • ryan,[p]that's some parchment paper I used to slow down the cooking on the bottom of the crust so that it doesnt burn and the toppings will finish up about the same time. (It also helps a rookie pizza peel operator like me slide em on and off the s…
  • Car Wash Mike,[p]The first two pizza's went off without a hitch...the family loved them, plain cheese. When I put on my Mushroom and Shredded Beerbutt Chicken pizza, the stone went down for the count and I almost lost the whole thing.[p]Luckily, i …
  • Smokin' Nole,[p]Now, i'm not much more than a wood butcher...but i managed to get my table together using the BGE plans.[p]I did make a few mods...i used 4x4 posts and put in 2 extra cross members under the table top. You'll notice that the hole is…
  • mikeb6109,[p] I have to concure...[p]I used Mike's whole wheat recipe and the entire family loved the results. [p] definately a keeper thanks Mike!
  • RhumAndJerk,[p]i may be in the small minority...but our family loves the flavors of Baja. so, if i'm grilling meat for tacos...i'll pick up some fresh (preferably) or frozen Mahi-Mahi fillets and marinate in a combination of:[p]melted butter and ol…
  • UGAVET, will do...sounds like just the ticket to get that resturant tenderness while having the real home bbq flavor.[p]mmmmm i can taste it now...brb, got to go buy more ribs.
  • ugavet,[p]yes, membrane off. [p]cooked them for a total of about 3.5 hours...[p]basically when the temps hit the mark on my instant read thermometer, we were dying to eat.
Click here for Forum Use Guidelines.