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: Newb Temp Question
Just so your probe is not touching the meat and is over the platesetter (or whatever other device your using for indirect) I think you'll be okay. Any difference in temp you might get between a …1 · -
Re: Easter stuffed pork loin - 1st attempt (pic heavy)
The only thing you've overlooked is giving your address and expected serving time!3 · -
Re: 75 lbs of brisket - suggestions
I'm confused... how was this 75lbs. of brisket?2 · -
Re: Easter Ham
I'm pretty sure that using a gasser would be a step UP from boiling. :))1 · -
Re: Easter Ham
Sounds like a great meal in the making. You'll get some naysayers, however, if you don't get a pic or two uploaded.1 ·
Friends
Followed by 9 people
