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: why would my temp run up on an all-night cook
Drip pan alone is fine. Water can mess things up.1 · -
Re: why would my temp run up on an all-night cook
@stevesails: Not sure if you are kidding or not. But it is true. Cooking in a wet environment (braising, boiling, etc.) doesn't add moisture to the meat. It's counter intuitive, and boy it …5 · -
Re: why would my temp run up on an all-night cook
Wind doesn't affect the egg draft to any degree enough for that climb. FearlesstheEggNoob is spot on. Cold meat and the waterpan are heat sinks. Water can take on an enormous amount of heat ener…2 · -
Re: Rocks? WTF?!?!
I just don't get the umbrage and alarm. If you want premium products, you need to pay premium prices. Perhaps there are luxury lumps out there with perfect size and denisty and warranted to be f…1 · -
Re: Destination Ribs
I cook at 250 typically, no foiling. Reheat and add sauce (if any) when reheating. I do dry rubs typically and the sauce is for dipping.1 ·
Friends
Followed by 7 people
