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: Pork Tenderloin?
indirect at 275-300. pull and rest when internal hits 140. Greygoose1 · -
Re: Pork Tenderloin?
i use the plate setter. no need to turn it and no risk of burning it. why open the egg if you dont have to. Just let that sucker smoke in there untill its done. put a drip pan in there and fill it wi…2 ·
Friends
Followed by 1 person