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: Couldn't get smoke
no need to soak. they can't smoke unless they're dry, so it just spends all that time driving off the added water. wood chunks or chips cannot catch fire in an airtight grill that is at a c…1 · -
Re: Poking meat with sharp objects question.
A hole is a hole. Truer words were never spoken1 · -
Re: My first low & slow chicken
this isn't quite right.... you'd end up with pulled chicken, and chicken gets dry (even though it has fat). drier than pork butt. remember, the meat has no idea whether you are calling it …1 · -
Re: Poking meat with sharp objects question.
Additional Myths: -Meat 'absorbs' smoke -smoke only flavors the meat in the first hour or so -that salt dries out meat (sugar draws more water out of meat, and you never worry about that) -…2 · -
Re: Poking meat with sharp objects question.
it lets out juice from whatever cells are damged in that local area, but meat isn't a water balloon. it is absolutely not possible to dry out meat by poking it ever have a juicy hamburger? that …2 ·
