cast iron grate
My cast iron grate broke last night with no real force applied to it. I have been reading about the custom steel grates, my questions are do they give as good grill marks, do they clean easier, are...
View ArticleTapatalk?
Please consider activating tapatalk, a smartphone app for forums. It costs the forum nothing and is a great app that makes forum viewing much easier on an iPhone. Thanks Ken
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is it my computer or a forum problem?
The emoticons aren't showing up the same or as they used to.What do you see with this one? )It is supposed to be a big tooth filled grin, at least that is how it shows when selecting it and how I used...
View ArticleKC Strip vs NY Strip
I guess this has been bothering me for awhile, so I guess I have to vent a little. I notice that most people on the forum call the strip loin steak a New York strip steak and I guess that is because it...
View ArticlePizza Stone Storage
I got a pizza stone for my XL and a deep dish pizza stone and all my storage is an open SS prep cart or patio box right now. Is it ok to just let the stones sit out in the weather? I think the big...
View ArticleChefAlarm
I received a ChefAarm from Thermoworks over the holidays. After 4 cooks at different temperatures and conditions the unit works great. The construction is commercial.The monitor is bright, the alarm is...
View ArticleSaving post
How does one save a post? So I find a post with good suggestions on setting up for a cook or a recipe that I like. How do I save that so I can find it easily in the future?
View ArticleSocial Connection in Profile Setting
Newbie here, are the Facebook and Twitter functions still available in the Profile Settings. I see them as options but when I try to connect I'm getting the errors below on a blank page. For Facebook I...
View ArticleTemp Issue
I BBQ'd some pork tenderloins yesterday. I set the lower and top vents to get around 400 degrees. But, I noticed that my temp were running low, about 275/300 degrees. The only way get the temp up was...
View ArticleLow/Slow - Lighting the Fire
I have been experimenting with low/slow cooks on the large BGE. I need some advice on "lighting the fire". Does it really help to light a small fire on top of the coals rather than the bottom? I...
View ArticleBGE Plate Setter or Kamado Joe Heat Deflector?
Just bought myself a Large BGE and have purchased a plate setter but haven't pulled it out of the box yet. I have been doing some reading online and it looks like there are some people who prefer to...
View Articlewill not get above 550 degrees
I've had my large Egg three years and purchased primarily to grill good steaks. Initially, it would reach 700 degrees without a problem and I would have to be very careful when burping it. For the...
View ArticleBGE Must Have Accessories
Just bought my LBGE last week and have picked up a few accessories/tools. Latest purchase is the Maverick ET-733 Thermometer and I'm currently looking for the Kamado Joe Divide and Conquer system for...
View ArticleChicken Cordon Turkey Bacon anyone?
I'm not sure what to call it, but we made it! Maybe it should just be called stuffed chicken? Anyway, we had some boneless chicken chicken breasts that we wanted to get cooked up tonight and I was...
View ArticleCorned Beef
I am thinking of making this for St Patrick's day from Scratch, but I want to do a whole 12 to 14 pound packer. Who all has done this and how did it come out? Sounds really good to...
View ArticleLump consumption
I know there are endless variables to this question but on an average cook how much lump do you think you use? I'm tying to figure out if I am using more lump than I should/need.
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Emoticon tips
I think @NPHuskerFL mentioned this in another thread but I just thought I would add it again. Since the latest update there are only a few emoticons. However, if you type a : then you will see a drop...
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