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

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.

defCon5

About

Username
defCon5
Joined
Visits
17
Last Active
Roles
Member
Points
2
Posts
16

Comments

  • Pretty sure the capital is Rob Ford.
  • '12 2dr JK. Always had a project Jeep on the side but this is my first used as a daily driver.
  • I experienced many of these monsters of mother nature while living in Naples, Fl for 15 years. '04-'05 season was brutal. I hope that you are spared the violence this storm may bring. However, one of my fondest memories of the hurricane aftermath …
  • Hope stike comes back. He has helped me as a new egger, the guy knows his stuff, and IMO he was willing to come along side a newbie, and give them information to better their skills.COME ON BACK STIKE, you added a lot to the forum. No doubt !!! …
  • @stike Thanks for your help!
  • 300 for 6 hours then double wrapped with foil and doused with brown sugar sweetened apple juice. Best pulled pork ever!!!
  • @lousubcap Thanks for the info! I just walked out to check the some temp and found the wind had picked up blowing directly into my bottom vent causing a 40* F rise in temp. Had to make a. Couple of small adjustments to settle this back down to spec.…
  • @lousubcap Thanks for the info! I just walked out to check the some temp and found the wind had picked up blowing directly into my bottom vent causing a 40* F rise in temp. Had to make a. Couple of small adjustments to settle this back down to spec.
  • a 9 lb  pork butt went on at 10 pm last night. egg held at 235 thru the night. smells so good the neighbors are coming out .Until now I have always used BGE lump but I got a bag of wicked good lump and so far I really like it. I've been using Roy…
  • Well, I've got two racks of nearly 4lbs each on now. First babyback attempt on the bge. No plate setter. No water pan. Paprika based rub with light brown sugar, ground mustard, kosher salt, black pepper, chili power, and cayenne. Soaked apple wood a…
  • Yessss!!!! I put a pork shoulder. Swamp Venom rub and put it on last night at 10:30 pm. I woke up at 7:00 am and the shoulder was at an internal temp of 205. I had the egg at 225 - 250. This was a smaller shoulder. So I had a pulled pork sandwich fo…
  • Cubes only for me. I enjoy the downtime while waiting on the temp come up. Enables at least one extra cold beverage to be consumed...
  • @cortguitarman Nice tip on the shopvac.
  • Thank you! I read the pulled pork post while waiting and saw your comments there were spot on. I brought the temp up to 275 or so. Will post results and review when finished. Thanks again for your help!
Click here for Forum Use Guidelines.