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: Meat curing chamber
yep. drying too fast is a problem. too humid is a problem. too hot is a problem. too cold is a problem. curing chambers nail everything to the exact perfect level, not denying. but there is a r-a-n-g…2 · -
Re: Question with Chimney Vent
You can't let out more smoke, or keep in more smoke, than the lower vent lets in turn on your garden hose if you want, you can control the amount of water by opening the tap or shutting it or yo…3 · -
Re: Turbo Ribs Process. Am I wasting a step?
Everything goes in at once, except the meat. No liquid needed in the drip pan1 · -
Re: Cooked my little prime rib experiment.
pretty sure i do. is it possible that it is hard for you to understand a joking nature, on the interwebs? i'll agree this isn't the best medium for tongue in cheek, but don't always as…2 · -
Re: Cooked my little prime rib experiment.
!! ? of all the dead horses we like to beat here, dry aged horse may be the most dead horse of all. :)1 ·
