Thread: Big Green Egg

I have had one of these for about 20 years. It's the bomb. Be sure you go up slow on the temperature. Once it raises above your target, it is tough to get back down. Once you learn how to get it set, it will hold the temp quite a while.
As an easy start, try salmon. Just get some, preferable with skin on. Set get your temp at 300 holding. Place a chunk of alder wood (or whatever you have), put some lemon pepper on the fish, place it on the grill skin side down(if you have a fish screen that helps), and close the lid. Let it cook for about 25 minutes and take it off. You can tell it is done as there seems to be some foam raised on the fish. The fish will just slide off the skin as the heat and fat separate the meat from the skin.
It's a terrific tool.
Headdoc

Thanks for the tips. So far I really like the egg. I have had problems getting the temp established correctly, but I think I am gaining ground on the problem. I am thinking about getting one of the power draft temp controls for longer cooks. The BBQ Guru makes a couple nice ones. I sense an AD coming on...oh no

Originally Posted by headdoc

I have had one of these for about 20 years. It's the bomb. Be sure you go up slow on the temperature. Once it raises above your target, it is tough to get back down. Once you learn how to get it set, it will hold the temp quite a while.
As an easy start, try salmon. Just get some, preferable with skin on. Set get your temp at 300 holding. Place a chunk of alder wood (or whatever you have), put some lemon pepper on the fish, place it on the grill skin side down(if you have a fish screen that helps), and close the lid. Let it cook for about 25 minutes and take it off. You can tell it is done as there seems to be some foam raised on the fish. The fish will just slide off the skin as the heat and fat separate the meat from the skin.
It's a terrific tool.
Headdoc