Any Eggheads? Big Green Egg Smokin Thread

[Scareface]

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!

[Birnando]

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!!

[Scareface]

A Fatty and a whole pork shoulder.

[Utopian]

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.

[biskitzngravy]

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!!!

[biskitzngravy]

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.

[Scareface]

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.

[RJD]

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!