Big Green Egg

I received a computer controlled fan for my birthday and have been meaning to post about it. Some might consider it sacrilege, I consider it a convenience. Previously, I could not go more than 45-60 mins without the egg needing an adjustment. Especially for a longer smoking / grilling session, its great.

Hook a temperature probe to the grill grid and another one to the meat. The fan gets attached to the egg air intake. Once ready, set a target pit temp (nothing to do if using the previously set temp) and let the magic happen. It doesn’t suck that the data gets sent off to a website and one is able to check from a computer how the egg is performing. Ever get concerned about running to the store or going for a bike ride while the egg is going? Forget about it. The computer / fan is taking care and you can double check from the phone.

Attachment 101704

Attachment 101705

Schmancy Smoked Salmon

Salmon comes out great hot and might be even better on toast / bagel with cream cheese.

Attachment 101706

Attachment 101707

BTW ... the salon is dedicated to posting these images rotated counter clockwise. i've tried uploading the images 2-3 different ways and they always display like this.

If you don't have a paver stone under your egg, get one. Otherwise the wood table will eventually catch fire under the egg. Happened to me!

Agree with Dustin, a couple of pavers are a must, especially if you do any high heat cooks like pizzas.

Just picked up a Smokeware stainless chimney cap, looking forward to getting it on and trying it out. Also thinking its getting about time to Chang my gasket.

Quote:

---

Originally Posted by Tamu8104

Agree with Dustin, a couple of pavers are a must, especially if you do any high heat cooks like pizzas.

Just picked up a Smokeware stainless chimney cap, looking forward to getting it on and trying it out. Also thinking its getting about time to Chang my gasket.

---

The smokeware cap is great!

Pro Tip: When you put the gasket on the exhaust on the dome, put it just below the top. Since it's tapered if you put it lower you may not get the cap pushed down all the way onto the Egg. Works fine, but doesn't look great. I made this mistake with mine.

Dustin, you still like the Smokeware SS cap? I'm a little grumpy how often I have to clean it in order to preserve it's ability to rotate open/closed. It's way better at what it does than the original.

Just bringing this to the top again because I need a very well done Old Fashioned.

Quote:

---

Originally Posted by Ras72

Josh - Our process is very similar. Mine goes like this...
In a beaker (stored in the freezer) I toss in a sugar cube, a Jack Rudy cherry and two dashes of bitters. Muddle.
Once muddled, I throw in two large blocks of ice and a jigger or two of your favorite Rye, Bourbon or Whiskey. Stir.
I stir for about 60 seconds. But time can be adjusted to your liking. Shorter if you like it stiff.
Pour into a heavy bottom old fashioned glass (also stored in the freezer) while straining. Add large ice cube before straining if desired.
Finish with a nice zest from the orange. Run orange peel around the rim and enjoy.

IMO, the zest is the key. Smelling that orange while sipping the drink is what dreams should be made of. I put it up with that 68F, sunny afternoon, smooth asphalt, no traffic, 6 mile descent.

Take a look to see if Clyde Mays is available to ya:
Clyde May's Whiskey
Jack Rudy cherries. Devine!
Bourbon Cocktail Cherries - Jack Rudy Cocktail Co.

---

Quote:

---

Originally Posted by Too Tall

Dustin, you still like the Smokeware SS cap? I'm a little grumpy how often I have to clean it in order to preserve it's ability to rotate open/closed. It's way better at what it does than the original.

---

I've never cleaned mine, ever. And it's never stuck. Are you using the Egg only for low-and-slow cooks? Maybe that's giving you more build up than I had? I did plenty of higher heat grilling with mine.

All that said, I haven't used the Egg in months since I found the crack in the base.

Bit of everything really. I cook twice a week so perhaps I'm simply using it alot! I found something to soak it in that breaks up the crud so I'm less irritated this morning ;) Sorry about your loss brother.

Quote:

---

Originally Posted by dgaddis

I've never cleaned mine, ever. And it's never stuck. Are you using the Egg only for low-and-slow cooks? Maybe that's giving you more build up than I had? I did plenty of higher heat grilling with mine.

All that said, I haven't used the Egg in months since I found the crack in the base.

---

Quote:

---

Originally Posted by Too Tall

Bit of everything really. I cook twice a week so perhaps I'm simply using it alot! I found something to soak it in that breaks up the crud so I'm less irritated this morning ;) Sorry about your loss brother.

---

Yeah I used ours several times a week as well...not sure why you've got issues and I didn't. Maybe slightly tighter fit? Maybe the fact that I live in GA and the cap easily hits 150*F daily during the summer to melt off any built up gunk.

Quote:

---

Originally Posted by Too Tall

Bit of everything really. I cook twice a week so perhaps I'm simply using it alot! I found something to soak it in that breaks up the crud so I'm less irritated this morning ;) Sorry about your loss brother.

---

It's been a busy summer so I been using it as much as you TT but haven't had any gunking issues with my SS cap so far.

Quote:

---

Originally Posted by Tamu8104

It's been a busy summer so I been using it as much as you TT but haven't had any gunking issues with my SS cap so far.

---

I hate being special.

FWIIW I got it all nice and squeaky clean with some secret sauce degreaser. Also, bought a bag of inexpensive charcoal and lit the entire thing on fire. The egg ran at 700F+ for a solid 2 hrs. and boy howdy it's clean now. Every bit of dirt on the inside wipes away with a light brushing.

Love the egg.

It's BBQ season, always and forever.
Smashed Organic Chicken, Paprika and generous salt @ 200 - 220F about 4 hrs.
The egg delivers.
Attachment 111072

A buddy in Warner Robins, GA took this picture yesterday. This is why it's important to tie things down properly.

Two things of note:
1 - Just looking at the pic, I think that might be an XXL version....
2 - Seeing how pristine and white all the formerly-interior surfaces are, this was obviously a brand new grill on it's way home from the dealer.

https://i.imgur.com/dIvw22R.jpg

this is practically what they make high temp RTV for. practically.

Probably fell out of a Ridgeline. Not a real truck :nuts::nuts:

Very sad. Very very sad.

Obviously too big a job for the kings horses and men...

Why does everyone assume Humpty Dumpty is an egg? It never says he's an egg...

Quote:

---

Originally Posted by dgaddis

Why does everyone assume Humpty Dumpty is an egg? It never says he's an egg...

---

An interesting topic...
Humpty Dumpty - Wikipedia

That pic is such a bummer. Somebody probably saved up, went and picked it out, all happy driving home and blam. Out all kinds of money and now what. Sometimes people get punished all out of proportion for a mistake.

JBweld