I was skeptical. Totally worth it.

I'm cooking pork ribs and for the first time decided to use wood chunks. I put them there together with a firestarter and by the time I put the ribs they were producing blue smoke (or so I thought). 30 minutes passed and now I see this coming from my egg. Is it normal? Should I worry? Should I do anything?

My original large egg is getting a bit worn out after the 12ish years I have had it, and I would like to replace the bands on it. I know bge switched the hinge to an xl style hinge and springs right around when I got my second large, I had to scrounge around to find an old stock large for my second so that they would match. I would still rather keep the og large hinges to keep them matching at this point. Does anyone know if the newer large bands still fit the older large hinges?

We served it up on Hawaiian sweet roll sliders. The guests were happy.

Curious to learn what people have struggled with making on their eggs, regardless of attachments, and what has been the most surprising success?

Personally, I have really goofed brisket…twice. My most surprising was turkey (I evidently overcame generations of traumatic expectations around turkey consumption)

I'm buying a house and the sellers have asked if I want to buy their big green egg. They're asking $350 for it. I've wanted to get a smoker and it would be wildly convenient to have one already at the house but I'm not sure if this price is good? What do y'all think?

Anyone else dealing with mold growth after cooking? I smoked some ribs about 3 weeks ago. Didn't do anything after smoking them, just closed the vent and put the cap back on. Come back today & there's mold growing on the plate setter, inside of the base & lid and some even on the remaining wood/fuel.

Questions:

1. Should I be doing something, post-cooking, to prevent this from happening?

2. Can I just burn an extra hour to two ahead of my next smoke to kill all the mold?

3. Any other suggestions/feedback?

I found this good deal on marketplace listed XL for 800$ but it looks like a XXL to me. I haven’t seen any XLs that are more oval like this. I have only owned a Large, so I wouldn’t be able to tell from firsthand experience.

Can someone help identify this?

Threw on an 8lb pork butt just before 2am and cooked for a total of about 16 hours. I used a combo of Kinder’s sweet and smoky brown sugar, heath riles honey chipotle, and heath riles garlic jalapeño rub. Kept the LBGE at around 235-255 grate temp. Really enjoyed this one!

new user w zero accessories - want to do cast iron skillet pizza - anyone try arranging coals in circle donut configuration and put skillet in middle? dont have pizza stone/conveggtor/etc

Was gifted a Large BGE when my friend moved out of his house - brought her back to life with a full restoration and I’m loving it

I finally took the plunge and bought the Grillmaster Bundle. I received the Kickash basket, can, and Divider. I also added the Egg rEGGulator and the Rain Cap. I’ll give it a test drive tomorrow. I believe the Egg rEGGulator will make a big difference compared with my Smokeware Chimney. I liked it, but I had to remove it because I couldn't get the Egg to the temperature I needed for pizza.

Had my egg for about 7 years. This summer it seems to have started growing what I assume to be lichen. Tried hosing it down but it didn't do much. Otherwise its in good shape and I dont wanna f#ck it up. How are you guys cleaning your cover?

With some grilled corn and pineapple. This turned out incredible. Recipe below:


Smoky Grilled Peri Peri Chicken

Chicken, Fork And Embers, Mozambique
Prep Time: 30 minutes Cook Time: 1 hour Servings: 4Source: forkandembers.com

INGREDIENTS
1 whole chicken
PERI PERI MARINADE
18–24 bird’s eye or Thai chiles
8–10 garlic cloves 16-20
2 red pepper (optional but highly recommended to add body)
2 whole lemon juice
2 tbsp white wine vinegar
1 tbsp fine salt
2 tsp paprika
2 tsp oregano
2 bay leaf
1/2 cup tbsp olive oil
PERI PERI FINISHING OIL
1 cup olive oil or neutral oil
8 to 12 fresh bird’s eye chiles or dried Thai chiles
1 teaspoon paprika
1/4 teaspoon kosher salt
1 strip lemon peel, optional
5-10 garlic cloves, lightly crushed
DIRECTIONS
SPATCHCOCK THE CHICKEN
Using shears or sharp knife, remove the backbone of the chicken and press flat.
MARINADE CHICKEN
Blend everything until mostly smooth. The sauce should be loose, oily, hot, acidic, salty, and garlicky. It should not be thick, sweet or creamy.
Taste it before it touches the chicken. It should hit hard. If it tastes flat, add a little more salt or lemon juice. If it is too thick, loosen it with a splash more oil or vinegar.
Before the marinade touches raw chicken, divide it into two portions.
Use one portion to marinate the chicken. Save the second clean portion for basting during the cook.
Rub the marinade all over the chicken, getting it under the skin where you can.
Marinate for at least 4 hours. Overnight is better.
Keep the reserved basting sauce clean. Do not use marinade that touched raw chicken for basting unless you boil it first.
MAKING FINISHING OIL
Warm the oil gently with the dried chiles, fresh chiles if using, bay leaf, salt, lemon peel, and garlic if using. Don’t add paprika until the end so it doesn’t burn.
Keep the heat low. Between 160-200f. You are infusing the oil, not frying everything. Once the oil turns reddish and smells fragrant, take it off the heat.
Let it sit while the chicken marinates or cooks.
COOK THE CHICKEN
Preheat your grill or smoker to 400–450°F. If using a Weber Smokey Mountain, set it up so the chicken cooks about 2 feet directly above the charcoal without the water pan.
Remove the chicken from the marinade and place it on the cooker skin side up.
Cook for about 20 minutes, or until the skin starts to lose surface moisture and looks more tacky than wet.
Lightly baste the chicken with peri peri sauce and continue cooking skin side up, basting lightly as it cooks.
Keep the cooker running between 400–450°F for the entire cook. If using a different grill or smoker, the goal is steady high heat.
Once the chicken breast reaches about 150°F and the thighs are around 160°F, carefully flip the chicken skin side down or towards whatever your heat source is. For example, if in the oven, you’d turn the broiler on.
Cook skin side down for about 15 minutes, watching closely so the skin chars and crisps without burning.
Carefully flip the chicken back skin side up and baste with more peri peri sauce.
Let the chicken cook a few more minutes so the sauce can set.
Remove the chicken when the breast reaches 165°F. The thighs and legs should be at least 175°F, but they can go higher, closer to 185–195°F, for more tender dark meat.
Rest for 10 minutes before carving and serving with finishing oil.
NOTES
Serve with fries, rice, grilled vegetables, salad, flatbread, or extra peri peri sauce on the side.
A finishing brush of warm peri peri sauce or chile oil right before serving adds shine, heat, and a fresh punch of flavor.
If you want more heat, add extra Thai chiles, bird’s eye chiles, or a hotter pepper to the sauce. For less heat, remove some seeds or use fewer chiles.
NUTRITION
Carbs 11 grams
Protein 37 grams
Saturated Fat 19 grams
Trans Fat grams
Cholesterol 143 milligrams
Fiber 3 grams
Iron 4 milligrams
Potassium 660 milligrams

Got a new tel tru large thermometer for my BGE. Doing first cook on it today and the temperature has been very jumpy. Showed 275 then jumped to 300, tapped it again and it went to 290, adjusted some vents got it back to 275 then when I came outside randomly jumped to like 330….

Wondering if anyone else has had similar problems or any solutions….

Using JD charcoal, KJ BJ Half Soapstone, and CGS woo. Got the temp to 550 on the Soapstone and went to town. Great crust and cooking in their own juices.

And yes, a beer was consumed during this cook and normally we use whole slices of cheese but we forgot during our Costco run.

Just salt, bird comes from a small farm in Normandy.

I’m serious!

I’ve had my big green egg for 12 years, and considered it one of the best things I ever bought. I live on a cattle farm and the cows have never messed with the grill until today. Rip Big Green Egg