Page 2 of 2 FirstFirst 12
Results 11 to 18 of 18
Like Tree16Likes

Thread: Any Eggheads? Big Green Egg Smokin Thread

  1. #11
    Senior Member Scareface's Avatar
    Join Date
    Jan 2015
    Location
    The GREAT Republic of Texas(DFW)
    Posts
    894
    Thanked: 138

    Default

    Quote Originally Posted by MWS View Post
    Love my egg and use it year round (although Birnando's got me worried now!)

    Last low and slow was 23 pounds of pulled pork for the family Christmas get together...

    Attachment 190215
    Now I'm hungry!
    It's a dog eat dog world and I have on milk bone underwear.

  2. #12
    Customized Birnando's Avatar
    Join Date
    Feb 2010
    Location
    Oslo, Norway
    Posts
    5,050
    Thanked: 1656

    Default

    Quote Originally Posted by MWS View Post
    Love my egg and use it year round (although Birnando's got me worried now!)

    Last low and slow was 23 pounds of pulled pork for the family Christmas get together...

    Attachment 190215
    That looks sooo tasty!!
    Bjoernar
    Um, all of them, any of them that have been in front of me over all these years....


  3. #13
    Senior Member Scareface's Avatar
    Join Date
    Jan 2015
    Location
    The GREAT Republic of Texas(DFW)
    Posts
    894
    Thanked: 138

    Default

    A Fatty and a whole pork shoulder.
    Attached Images Attached Images   
    Lynn, MWS and Birnando like this.
    It's a dog eat dog world and I have on milk bone underwear.

  4. #14
    illegitimum non carborundum Utopian's Avatar
    Join Date
    Jan 2008
    Location
    Rochester, MN
    Posts
    10,907
    Thanked: 3505
    Blog Entries
    1

    Default

    I have done pizzas at 800 degrees, but when my table started on fire the egg was at 325. I'm not trying trying to be a doomsayer, but I suggest that you at least occasionally check the wood underneath to see if it is starting to look like charcoal. I found that effect on two other peoples' tables after mine caught fire.

    Birnando, I have grilled many times below -15F and the bottom of my egg is slightly cracked but it has remained unchanged for over 10 years.

  5. #15
    Brotherhood of the Briar. biskitzngravy's Avatar
    Join Date
    Jan 2015
    Location
    Hot Springs, Arkansas
    Posts
    39
    Thanked: 1

    Default

    Quote Originally Posted by Scareface View Post
    I tried to look and see any threads that had been started.

    Yes, I'm an Egghead.
    "Guilty as charged" I am a Die Hard egghead!!!
    "More progress is lost to indecision than bad decision" - Author Unknown.

  6. #16
    Brotherhood of the Briar. biskitzngravy's Avatar
    Join Date
    Jan 2015
    Location
    Hot Springs, Arkansas
    Posts
    39
    Thanked: 1

    Default

    Quote Originally Posted by Scareface View Post
    A Fatty and a whole pork shoulder.
    BACON WEAVING! I have a thread on the glory of bacon! This is the most beautiful picture these poor eyes have seen in years.
    "More progress is lost to indecision than bad decision" - Author Unknown.

  7. #17
    Senior Member Scareface's Avatar
    Join Date
    Jan 2015
    Location
    The GREAT Republic of Texas(DFW)
    Posts
    894
    Thanked: 138

    Default

    Quote Originally Posted by Utopian View Post
    I have done pizzas at 800 degrees, but when my table started on fire the egg was at 325. I'm not trying trying to be a doomsayer, but I suggest that you at least occasionally check the wood underneath to see if it is starting to look like charcoal. I found that effect on two other peoples' tables after mine caught fire.Birnando, I have grilled many times below -15F and the bottom of my egg is slightly cracked but it has remained unchanged for over 10 years.
    I knew you were looking out for me!I don't do pizzas in my eggs.Here is my pizza oven.
    Attached Images Attached Images   
    It's a dog eat dog world and I have on milk bone underwear.

  8. #18
    RJD
    RJD is offline
    Senior Member
    Join Date
    May 2012
    Posts
    531
    Thanked: 45

    Default

    My dad was a Kingsford man. He had this big old metal thing in the backyard. He could raise and lower the fire grate as needed. It had a built in rotisserie, he used to load a basket full of chicken parts, and it would turn all Sunday afternoon. Good stuff. Occasionally he woukd do a brisket, or as a wee lad, my absolute favorite, grill some hot dogs!

    Naturally I became a charcoal man. Had a weber kettle, brinkman water smoker, and few other smokers. The weber was always the go to. Then we put a pool in our itty bitty backyard. I didn't want the charcoal dust all over my pool deck, so I went gas. Bought and returned a few units, until I finally ponied up for a Weber Genesesse. My family laughed at that.
    A few months later, I was in my brothers home town for business and was invited over for ribs. As soon as I arrived, he was rambling on about this charcoal grill the neighbor bought. It uses lump, he said, and cost $1K. Is he crazy I said, a grand for a charcoal grill? That's like 10 weber kettles! You gotta see this, he says, we are going over.

    We walk over with a big try of ribs that had been smoking on a weber all day and were almost done. The neighbor is grilling Brats for his family. The lid is closed and its hold 325*. Hmm neat I remember thinking. When they are done, he closes the vents, and we jump in his pool for a bit. We get out, he cracks the vents, the ribs go on, and it's holding 275*. We turn them a few times because he's not using the plate setter, it's still holding the temp. 1-1/2 hrs later, we eat some tasty ribs.
    I came home and bought a large egg that weekend. Luckily, didn't have to pay what he did.
    That was 8 yrs ago, and my poor Weber now holds all the Egg-cessories.

    Low & slow for chicken or pork, wide open to sear steak, salmon, yft, wahoo or yellowtail; its is outstanding. Have a raised rack to hold a pizza stone up closer to the dome. Awesome Pizzas in 6-8 minutes. Even bought a do-hickey, I think it's called a spider, to hold a wok right over the lump. Makes for some tastey Chinese food.

    Yep, I'm an Egghead!
    Last edited by RJD; 01-17-2015 at 05:31 AM.
    Birnando and Grazor like this.

Page 2 of 2 FirstFirst 12

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •