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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
-
Re: How low can you go?
This morning I held about 190 for 3-1/2 hours on my small. I think the trick is to start small, and keep it small.2 · -
Re: Lump Level
I have never filled as far as your pic shows, and I have done 18 hour cooks and had lump left over. I guess it does not hurt though, what ever you have found works for you.1 · -
Re: Look who showed up unexpectedly for supper.
I dont mind snakes, all here are non venomous, but wife would want to move if that one showed up here :)) Seriously!1 · -
Re: I watched some professionals egg today
If they open a competition up to "amateurs" I am in with my son as my sous chef, and I will cook a killer menu! These were all local chefs from restaurants, country clubs, etc.1 · -
Re: I was proven wrong.
RO I buy at HD has huge pieces, few chips or dust. RW I buy is more medium pieces, also little chips or dust. I have been pleased with both so far.1 ·
Friends
Following 1 person
Followed by 3 people
