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LongArm

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LongArm
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  • A lot of owners say they don't even need a gasket. I replaced mine with the High-que self adhesive nomex. Once installed, I had to loosen the retaining ring on the lid to let the lid level itself. It has worked great and has not scorched at all. I r…
  • I just finished two pies tonight, and both were good, still with plenty of room for improvement. I will be adding/trying the paper, temp, and rotating next time. We love pizza on the bge, so it won't be long.  
  • Ok, I use the same dough. Any issue about letting the dough get closer to room temp or not? I think I need to add "rotate" to my tech, and lower my temp a little (now usually about 600). I have not used parchment paper,....yet. What do you think wip…
  • Yes, looks very good. Please give us the details of your technique. You know, pre-heat, temp, time, grill set up, etc. I've had good luck with mine, but always like to learn how others do it.     
  •   It was shot in Connecticut I'm not sure of size I will find out thanks Any idea what the deer primarily feed on in the area? If it's farm or row crops, the meat is usually much better tasting and needs little marinade. I use a dry rub, but have …
  •   It was shot in Connecticut I'm not sure of size I will find out thanks Any idea what the deer primarily feed on in the area? If it's farm or row crops, the meat is usually much better tasting and needs little marinade. I use a dry rub, but have …
  • This is a little more complicated than domestic meat. The first question is where did the deer come from, and what was it's main food source? The taste and fat content of wild game is greatly influenced by what it eats and what part of the country i…
  • Ok, got a little ahead of myself,....I read [email protected] post above and looked at the link. A little different, but looks like same results. 
    in Duck? Comment by LongArm December 2011
  • Slit the skin with the point of a small sharp knife (I put many small slits in as there is a large amount of fat on a duck), spatchcock, season the cavity, rub with butter, and smoke indirect at 200 for about five hours. Phenomenal!  If you want to …
    in Duck? Comment by LongArm December 2011
  • Yup, that's it. Mine was two pizza's at 600 back to back, then dialed back to 400 and did a whole chicken. Near the end I had the vents almost wide open to keep the temp over 350, and when it was over (all turned out great) there was only a very sma…
  • Thanks for all the replies and tips....Bakerman, I've done the same with the charcoal flip myself... I'm seeing that this is all a real individual preference thing.....and that's a good thing too
  • Must agree with brimee, as much as the upright position of the bird. Always had best results with the "beer can" method on any charcoal fired cooker when the fuel is beneath the bird. I do believe brining is a great thing if you have the time.  
  • Ok, I'm convinced that clogged air holes was the culprit on the heat issue, and will try the "legs up" position (again) for pizza next time. I'm still looking for input on when and if I should stir the partially used charcoal from earlier in this th…
  • I'm pretty new at this Egg thing too. All the toys are cool, and a must have to get all the versatility out of the Egg. 
  • Thanks much "Da Kine"....that's what I'm looking for, good site
  • Thanks BMFD,  you bring up another question on clogged air holes.....do you stir the charcoal every time before a new cook? or just if the temp is misbehaving once it's lit? When I stir the partially used charcoal, the small pieces end up on the bot…
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