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deekortiz3

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  • @lit - Apologizes if I missed it in another thread but could you take a few pictures showing the KJ indirect set-up in the MM. Thanks!
  • @TigerTony - If you are looking for a good deal the non-dock version is available Factory-Reconditioned for $68 here with free shipping... http://www.cpoindustrialpowertools.com/factory-reconditioned-makita-bmr100w-r-18v-cordless-lxt-lithium-ion-f…
  • @Crimsongator Could you describe or maybe take a picture comparing the fire rings of the two? Mostly wondering about the height of each one.
  • Great tips above. The article posted is right on point.  I've never used Tender-Quick or Nitrite though. I agree with the others, start with a cold piece of meat. I use 2-3 chunks (not soaked). In the 2-3 chunks is a chunk of Cherry to help wi…
  • I went with a Camp Chef Somerset IV.http://www.amazon.com/Camp-Chef-Somerset-4-Burner-Stove/dp/B005781SHY It gives me a lot of options... They offer a griddle that is 16" x 24" that covers two burners.  I could use two of those griddles if I wa…
  • I really want to know if the KJ Jr. heat deflector/grid setup will fit in the MM.  The MM is superior in most ways but for in-direct cooks I think the Spider/Elevator setup would be an improvement over the Plate-Setter.  Maybe CGS will put toge…
  • I am still excited but my excitement after seeing the pictures and price has dropped a bit. If the Plate-Setter is included, I think the price over the KJ Jr. isn't a deal breaker.  I was hoping that a foil Pie Pan would be able to be used as a dr…
  • Ragtop99 said: deekortiz3 said: Even if you reduce the amount of lump you are putting in, you will still burn the same amount of lump during your cook.  Depends upon how the pre-cook heating process is handled and what is b…
  • Even if you reduce the amount of lump you are putting in, you will still burn the same amount of lump during your cook.  The only thing I would say you could do to help preserve some lump is to make sure your bottom vent, gasket and ceramic cap ar…
  • pantsypants - The cure was 36 hours. I let it sit for a bit over 10 hours in the fridge. So far so good. Reviews from other folks that have tried it have thought it was great as well.  The combination of textures between the outer layer and inner …
  • Fish is now sitting uncovered in the fridge to form the pellicule The fish was quite firm and a nice red-ish color. It seems like it is too firm but I really have no idea. We'll see how it comes out planning to smoke it later this evening.
  • This morning the bottom of the saran-wrapped fillets was wet. The top stayed pretty dry though. I just flipped the package over and we'll check in on them later to see if more liquid releases and gets the rest moist. If not, I'll chalk them up as be…
  • I have 2 small salmon fillets saran-wrapped with a cure made from a combination of Salt, Brown Sugar, Garlic Powder, Onion Powder, Pepper and a bit of curing Salt in the fridge with a bit of weight on top of it. My fillets are pretty much completely…
  • I'd suggest three things...1. Check the calibration of your dome thermometer in case the clean burn threw it off. 2. Inspect your gasket. Look for areas where it may have loosened or come unglued.  3. Readjust your dome. Loosen the bands and re-se…
  • MO_Eggin - Thanks for the suggestions. The times that people give for the various steps are all over the place online. I am wondering if there is a minimum time that should be observed for curing to keep things safe? I'm used to getting packaged col…
  • Either way is fine brisket isn't impacted by fat melting over it like pork. If I am going to slice in front of people or looking for a good presentation in general I will go fat side down.
  • micheggin nice job bringing that cooker back to life.
  • We are in the home stretch now... Just need to add the dome thermometer.  This baby is sealed up tight too no smoke is escaping from anywhere except the top of the daisy wheel.
  • After about two hours of Duck Dynasty this evening I felt I had done enough preparation to modify a set of large bands I picked up to fit. I bent the band so I could use the existing hole that would be used for egg shelves and just ream it out in…
  • Trying to decide if I should try to extend this one with some kind of   |_________|   shaped bracket or shorten a large one.
  • Sad to report that I have come across my first big set back... The medium band is way too small for this Kamado. I was surprised at just how far off it is. I did a quick measurement and it looks like the outer width of this Kamado is only 1 inch l…
  • Everyone likes to use these systems differently. I prefer getting the egg up to temperature and stabilized manually then hooking up the blower just to make sure that my temperatures don't drop too far during the cook. I keep my set point about 5 deg…
  • I think it is funny that I am an Oakland A's fan but I always build things in SF Giants colors. I like to follow both teams though so I guess it isn't so bad haha.. Orange and Black is just such a great color combo.
  • Easter (Egg) Update! Draft door is installed. As cool as this looks now, the finish is already scratched up from just basic door moving. I will just chalk up all the scratches in the powder coat as character lol.  
  • I usually just use two or three (maybe 4). I toss them right on the fire and let them start going as soon as I get the meat on.  The meat will take on more smoke the colder it is, this will also help the coveted smoke ring establish. Once the meat…
  • Definitely, fine for any quicker cooks. Mesquite has a stronger flavor than oak so it is subjective whether or not you will like it for low and slow cooks. 
  • That... Looks... Beautiful!!! 
  • Glad to hear you have gotten things under control eggheadmd. If you drop by Eggs By The Bay and see a guy with a red goatee (most of the hair on top of my head is gone :-S) that's me. 
  • Firemedic183 said: After about a month of doing what seems like a ton of research, I finally purchased and assembled (successfully) my Medium Big Green Egg!!  With the purchase I also got an egg nest, a plate setter, an ash tool, an egg cover, …
  • It's cool that he made it but couldn't you just have something prop up the lid and achieve the same result?  :-/ Or make a ring of ceramic that gets thinner toward the back with a pizza loading hole in the front that just sits between the base an…
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