Coconut shell charcoal
have anyone used coconut charcoal? How much do it take for a long cook vs lump?
View ArticleBriket and fire temp falling during stall
I have been struggling how to maintain temp while cooking a brisket.I set up with the platesetter, tray of water and I have a cyberq. THe fire is set at 225 and the vents are closed other than the...
View ArticleAlinement issue
I just bought my XL and while me and my little cousin were putting it together I noticed that when we were don't the dome is sitting back about a 1/8 of a inch maybe a little more then the bottom. The...
View Articlewhy was my thread deleted?
I had a thread in off-topic about the VW diesel buyback and now it is deletedanyone know why?
View ArticleMac and cheese
Hey, does any one have a good smoked Mac and Cheese recipe? Thanks in advance!!
View Article2 small briskets
hi. I am pretty new to the egg! Just got it in May. I have been loving every minute of it. This weekend I want to cook my first brisket but the biggest one my local BJs had was 6.5 pounds, so I bought...
View ArticleHelp. My Egg went Fukushima
Hello,I'm a newby. I picked up a large BGE 3 weeks ago.Sometimes I get the temp right and sometimes I don't. I installed a BBQ Guru CyberQ for long cooks.I had it pretty well dialed in on a simple...
View ArticleLegs up- Legs down
When using the plate setter- what's the difference between legs up and legs down?
View ArticleMeat Thermometer
I am very new to BBQ and the EGG World. Can someone recommend a very good meat thermometer that measures internal temps and is very reliable? Thanks
View ArticlePepper (and Salt) Mill suggestions?
I've been considering getting a decent Pepper (and maybe salt) mill. I was excited when reading on TNW site about Cozy Crafted Pepper mills but they don't seem to be available anymore.Was told to look...
View ArticleHinges won't keep BGE propped open.
My BGE went many years without use ( I know - Shame on me). Now the spring will not keep the BGE propped open. I use the ash rake and prop it open against the side table. It works fine, but didn't...
View ArticleGetting the charcoal started - looking for any help
I use the BGE for starting the chimney and it takes over 1/2 hour for it to get going. I put some charcoal in the bottom of the BGE and then fill 1/2 of the chimney with lumps and then light the...
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 ArticleControlling temp with DIGI Q
Am new with BGE and DIGI Q. I am testing them out today to see how they work because i want to do a boston butt this weekend. Just a practice run, not cooking anything. Have temp set at 225. About 3...
View ArticleChicken Leg/Thigh Getting Up to Temp
I cooked a whole chicken indirect at 375. Breast hit 165 using in oven probe so took it out only to discover the legs and thighs were way undercooked at approx 150. any ideas why this would happen?...
View ArticleEmail Notifications
Is there any way that the new post notification emails can contain the text of the new post? Most other message boards do that (makes it easier to keep up with threads as you don't have to keep going...
View ArticleThick pork Chops Searing
I tried reverse searing some thick (1 1/2") pork chops last night that I had brined for 2 hours. Cooked them raised direct at 400* until internal temp of 135* then pulled them. Cranked the Egg up to...
View ArticleMeat Thermometer
First, thank you to the forum and the input you all have provided. I'm a BGE novice (at best) but with all of your help have been successful (at least semi-successful) with a couple beef and pork...
View ArticleForums Problem: Off-topic posts
Why do the administrators allow posts in the wrong forums? For example, there are many off-topic posts in the EggHead Forum instead of the Off Topic Forum.
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