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: OT - Pictures of Pets (2023)
No dog door here. My 13 rear old Britt barks to come in, my one year old britt opens the door to let him in. If I could teach him to close the door.......3 · -
Re: I want to try smoking salmon not grilling but smoking salmon on cedar planks
Low fire in the egg, long dryer vent out the dome to a card board box to keep the smoke cool is the cheapest way to go. Mount the racks in the box. I've only gone hot, 150f,for salmon candy on a…3 · -
Re: Rare opportunity
It depends, how expensive are his tail lights😆1 · -
Re: What Are You Chef-ing Tonight, Dr?
sunday was parmigiana cod fillets with provolone, pasta, spinach, and amish maters went with lemon instead of citric in the canner this go around, this one didnt have enough seal so it was used withi…4 · -
Re: What Are You Chef-ing Tonight, Dr?
new york holiday roast (i have no idea what cut that is) 127 at 5 hours in the vide then seared. yes i know thats over the limit for the temp/time but i hate that 131f limit. then saturdays breakfast…7 ·

