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Want to see how the EGG is made? Click to Watch
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Re: Cold Smoking Raw Salmon
I would encourage you to read Cold Smoking Meats: Don't Do It by Meathead Goldwyn, a guy many here respect a lot. He specifically includes cold-smoking fish in "don't do it." He s…3 · -
Re: What spices do you deem necessary for smoking/bbq/cooking on the Egg
I strongly urge you NOT to "have a well stocked spice rack." Herbs and spices lose their flavor over time, and faster than you might suppose. DO NOT buy herbs or spices that you don't …5 · -
Re: Why are my St Louis Ribs and Butts coming out too greasy?
Different grills/smokers, etc. need different techniques in using them. Lots of people smoke ribs at 225°, but for me, I really think the Big Green Egg just works better in general at 250° and above.…3 · -
Re: OT- Your favorite web browser is, and why?? -OT
I use Safari, Firefox and Chrome, but I use Safari by far the most because it's best integrated with the Mac environment and I'm used to it. I also like Firefox and Chrome, though I am leer…2 · -
Re: Cast iron grills
I agree. The whole point of a CI grid is that the CI grid is very much heavier than most "regular" grids, and that heavy iron holds a lot more heat, so even after the cool or room-temperat…1 ·
