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: Initial report on Cold Smoker 3 (7 pics)
If you get any more leaks, you can get some metal vent tape at the hardware store to seal around the vent.1 · -
Re: Carolina style, white bbq sauce
I've used this sauce and it is very good on chicken.1 · -
Re: look what mangrates did to the forum
First unbiased opinion of mangrates. Tonight I did 2 ribeyes and 2 filets. Set 2 mangrates on my large cast iron grid, put 1 ribeye and 1 filet on the mangrate and the same on the CI. I only let the …4 · -
Re: BACON!!!
To me the texture difference is in the chew and the firmness. The hot smoked seems denser and chewyer than the cold smoke.2 · -
Re: All this Bacon talk....
+1 for C-T lighting method, I do the same and have had no problems. @Chubbs Hot smoke at 200 degrees until IT of bacon is 155 (about 2-3 hours). Cold smoked some the other day with the AMS like C-T&#…1 ·
Friends
Followed by 1 person