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Want to see how the EGG is made? Click to Watch
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Re: Gasket Fried - Replace or Not?
Never understood the need to do "clean burn" to clean the Egg. I think a certain amount of build up is needed for enhanced flavor. Do you take steel wool and soap to a seasoned skillet to g…1 · -
Re: Steaks - Dome up or down?
Use a chiminey starter with a grid on top. You get 1200 degrees with flames all over the fresh meat. This finish off in a 400 degree Egg. Many ways to cook a good steak.1 · -
Re: Need feedback (potential new Small owner)
Great pics!3 · -
Re: Brisket advice
Another brisket tip is to cook a full packer brisket. The leaner flat muscle by itself is far more difficult to produce a moist finished product.2 · -
Re: Fire Starter Placement & Looftlighter Lighting Tool
No matter what you use to light your fire, I tend to start the lump in the front half and let the natural draft of the Egg (which moves front to center) take the lit fire accross the middle of the ch…7 ·
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