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: What is the best way to take out the plate setter when it is hot?
I use mt 2000 degree gloves. I aint fraid of no platesetter. :D http://www.grainger.com/Grainger/ZETEX-PLUS-Heat-Resistant-Gloves-3PWG21 · -
Re: 3rd cook.... Ribeyes bone in
Bone in ribeyes...my favorate steak. Nice job on yours.1 · -
Re: My first brisket (and post)
Looks good from here. Nice smoke ring. If everyone liked it then it is a success.1 · -
Re: turbo ribs?
I flip mine at the 1 hour mark since I cook them flat and not in a rack. At 2 hour mark I am bend testing. If they pass the bend test i sauce.1 · -
Re: Lighting the Egg
Rutland starters for me also. Easy and Inexpensive. http://www.amazon.com/dp/B00138MO16/ref=cm_sw_su_dp1 ·
