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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

gdenby

Edit Profile

  • Re: Favorite Chicken Rub?

    gdenbygdenby
    As above, John Henry's Chicken Tickler is very good. I also use DP Shaking the Tree, and Spice House Argyle Street Asian. FWIW, the quality of the chicken makes a huge difference. A local farmer's ma…
    ·

  • Re: chicken thigh help!!!

    gdenbygdenby
    Almost impossible to mess up. Skin on, skinless, bone in, boned, all can easily turn out great. Assuming skin on, bone in thighs. Cut off excess fat. Mostly just to keep the inside of the Egg cleaner…
    ·

  • Re: Brand New to Egging

    gdenbygdenby
    The lump will give off a heavier white smoke for 10 - 20 min. A little more if there is smoking wood in the mix. If the food goes on during that period, it is very likely the end flavor will be bitte…
    ·

  • Re: Temp.

    gdenbygdenby
    Don't mess w. the temp, altho even just a 16th of an inch vent opening, top and bottom, will keep it going. If you want pulled pork, go to at least 195F. All I can offer is a guesstimate. At 285, I'd…
    ·
Avatar

Friends

Followed by 1 person