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: BGE low and slow - how to get temp down enough
People here don't all agree on this, but my own experience convinces me that 230°/235° is actually TOO LOW. Many others also have agreed that everything just seems to go easier and better when a…2 · -
Re: Blackened Grouper Sandwiches.
I agree about the American cheese on fish, but I also agree with @dmchicago that sometimes someone talks you into something that just goes against everything you know and believe in, and you're …3 · -
Re: Baby Back Rib Experiences
If what you want is less fall-off-the-bone texture, I think it's the foiled time you want to cut back, not increase. When you foil them, now it's moist heat, basically a braise, so it'…2 · -
Re: OT- love the egg, but... Additional cooking apparatus
I agree with all of the above. I've used several different kinds of charcoal grills, notably including many years with a Weber kettle, and I don't see my BGEs as any slower or more cumbers…1 · -
Re: How to Get High Temperature with Placesetter in
@PattyG: A few times I've had trouble getting the temps very high because ash had built up between the fire box and the outer wall of the Egg, and it was that "invisible" ash that was …2 ·
