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AzScott

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  • I have a large, small, and mini. I do not like the small since I find it seems to have airflow issues and takes a long time to come up to temp. I absolutely love the mini. It comes up to temp quickly, uses very little charcoal, and is great for t…
  • As a dealer, if I was at Sam's and saw a large Egg, nest, and mates for $508 I would buy every last one they had and save significant money from what I pay. It's a shame the official "story" happened in the first place.
  • If you have a fresh gasket, I would take it easy on doing a burn. I did one after putting on a Nomex and using it a few times. Darn Egg was sealed shut. Used and ugly gaskets should be good to go.
  • Your temp of 260 was too high. I'd shoot for 210 - 220 for a long cook like that in the Egg. As far as the smoke, I have no idea except for the temp might have burned through the wood chunks too fast.
  • Wow, that looks good! Super duper fattening but good! I'm going to need to try a pizza like that this weekend.
  • A self ignition Mapp gas torch!!! I've had my Egg for 2.5 years and I just bought one a few weeks ago and I can not believe I didn't buy one way back when. Great gift!
  • I have a large and a mini. We use the mini a whole heck of a lot. More than I thought we would actually.
  • The problem with the ceramic parts is they need to go by freight. Try BBQ's Galore since they have their own distribution network. Boy, I hate recommending them. :(
  • Have a wonderful trip Danny!
  • Great looking burgers Ross! What temp are you cooking them at?
  • Great pictures! The nest set up with the huge tires is really neat. I've been thinking about some sort of nest that I could put together for car camping for a small Egg and that might fit the bill.
  • Nice cook Jon! How are you doing the fries? Mine always get burnt or just don't seem right.
  • I have no clue who or why that recipe made it into that booklet. Every one that cooks them that way gets super well done burgers. I always do mine at 375 with very small piece of pecan. Use a thermometer for temp.
  • Pecan roasted steak with smoked mashed potatoes. I never ever tire of that meal.
  • Little Chef, I went to Scottsdale Culinary Back in 95 and 96. One of the best and worst decisions I've made is leaving the restaurant world behind. The desire to get back in it is pulling at me but I need to figure out how to keep a somewhat norma…
  • Little Chef, I agree. I remember back in culinary school we would have market basket competitions and they were always a blast. It's amazing what different things people can do with the same or similar ingredients.
  • Little Chef, I agree. I remember back in culinary school we would have market basket competitions and they were always a blast. It's amazing what different things people can do with the same or similar ingredients.
  • I know when I do a demo for someone checking out the Egg, a steak with light smoke can seal a deal. I believe a steak really shows off the ability of the Egg to create incredibly moist meat with great flavor. The pork tenderloin is second in my op…
  • It depends on several things. Some of the charcoals are much denser and just take longer to get going. Another issue is the size of the pieces. The small pieces can restrict airflow and not allow it to heat up quickly.
  • Hey Guys! I'm planning the AZ Eggfest and am curious about how the Iron Chef was done. I'm trying to make sure our 2nd is better than our 1st. By the way, I'm up because I spent too much time catching up on sleep yesterday.
  • I think it's a good deal. The Egg alone retails for $799 and the nest is over $100. Just because you are not getting the best Eggfest price in the country does not make it a bad deal. It's also relative to where you live since the distributors d…
  • Thanks for the help everyone! I'm going to have him remove the small pieces from the grate, if they are there, close the dome, and also tell him to light it in 4 spots.
  • Hi MonetsMom, I'm down here in Chandler and I know that there are quite a few Eggers in Scottsdale.
  • I typically use a mix of pecan and apple. I cooked some ribs last weekend using black hawthorne charcoal from Real Montana Charcoal and they were phenomenal! I'm going to be cooking up 8 racks tomorrow with it tomorrow. Yum!
  • I did one for my grandpa's 90th birthday. It turned out great. I do not remember what the recipe was but try searching for one at Recipezaar and go for a high rated one.
  • I did one for my grandpa's 90th birthday. It turned out great. I do not remember what the recipe was but try searching for one at Recipezaar and go for a high rated one.
  • I did a high heat burn with some mesquite charcoal and fried my Nomex gasket together. The platesetter was inside and the temp was around 650 - 675 for around 2.5 hours. If you do a high heat burn I'd be sure to watch it to ensure your gasket does…
  • I absolutely love the outdoors and am looking forward to going camping this weekend. A absolutely despise those that lie, use bad studies, scare kids into believing the world is going to end, and believe "consensus" is more important than actual sc…
  • My two cents is that BGE needs some contact with dealers to keep them informed of issues, changes, and marketing strategies. As it stands now, there is none and all contact is left up to distributors who may or may not care to push the BGE or educa…
  • Go for the medium since you are possibly going to do ribs, chicken, and pizza. The small does not come with a plate setter and I think the plate setter is a touch too big not allowing good airflow.
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