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: Smoked Brisket: Relationship between quality & cook temperature?
I’ve been told that hot and fast is the way to go. Also that the finished IT is usually higher, @5 degrees higher. Obviously, the probing is the final determining factor. Tons of people going 300+. M…1 · -
Re: BGE "new" modern farmhouse table/Challenger Torch
Ok, would you put a hot pizza stone on your kitchen countertop next to the oven? It's not foolish it's the accurate response. You just don't like the response. I would not ever automa…0 · -
Re: BGE "new" modern farmhouse table/Challenger Torch
Just curious why you characterize his response as "idiotic"? From the feedback I've heard, chemicals are the biggest culprit I've heard about. I think it was a can of bug spray. I…1 · -
Re: Is Whirly Bird Extinct?
I believe they are discontinued. I think several years now since they have been available. It was part of a series made by dizzy pig for BGE. I’ve always thought it was a combo of raging river and ts…2 · -
Re: Smoked Brisket: Relationship between quality & cook temperature?
Truth above. It’s possible to ruin a good cut of meat but nearly impossible to make a bad/poor cut great. Ok, yes. Great, not likely.2 ·
Friends
Followed by 1 person