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

jtcBoynton

Edit Profile

  • Re: Gap & paver?

    jtcBoyntonjtcBoynton
    What is safe enough is a judgement call for you to make. Consider the consequences if something goes wrong. Is the egg located close enough to other flammable structures to be a problem if it cracks …
    ·

  • Re: Fast way to light up

    jtcBoyntonjtcBoynton
    I went with the smaller weed torch. It will not stand up on its own so no concern about leaving it unattended. Longer tube than the JJ George so you can get it down into the lump if you wish and less…
    ·

  • Re: Burnt Pizza Crust

    jtcBoyntonjtcBoynton
    All good dough recipes will tell you a recommended cooking temp range. The doughs for Chicago style deep dish pizza are different from those for Neopolitan style pizza. There are many types of pizza…
    ·

  • Re: Reverse Sear vs Sous Vide

    jtcBoyntonjtcBoynton
    Wrong comparison. Its not sous vide vs reverse sear. They are both part of two heat cooking of a steak. A low temp stage and a high temp stage. Reverse sear refers to low heat first then high heat wh…
    ·

  • Re: Reverse Sear vs Sous Vide

    jtcBoyntonjtcBoynton
    But some of us on the egg forum do reverse sear with a SV low temp followed by high temp sear on the egg. Others do a reverse sear using the egg for both low and high temp stage. It’s reverse sear e…
    ·
Avatar

Friends