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: Spatchcock chicken
Need to do raised direct my friends. Get the grate up and I usually do 425 for a spatch. @Mickey Yesterday I did two spatch's and did them indirect aroudn 300 just to have more of a smoke and I …1 · -
Twin Spatchcock's on the XL
300 for a couple hours. Just hit 158 in the breast and 168 in the thighs. Sauced. Going to pull off soon.3 · -
Re: 2 nine pounders.
Smoke it boss man!1 · -
Re: Brisket
That's beautiful. Just make sure when your at 200 the probe slides in and out like butter. Could go to 205 or be done at 195. Just place a couple chunks throughout the coals. Maybe 5 I dunno. Ne…1 · -
Re: Thought it had to be @cazzy
Need the skillz to protect the brisket fool..... Man this kid is a genius.1 ·
Friends
Followed by 2 people
