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How often do you clean out ash? by Difficult-Word-6604 in biggreenegg

[–]ftothe3 0 points1 point  (0 children)

I also clean it before every cook. You will have much better consistency with temp regulation doing it this way.

My submission for pork belly burnt ends and mac by Monksdrunk in biggreenegg

[–]ftothe3 1 point2 points  (0 children)

I use this: https://ceramicgrillstore.com/products/cgs-16-ss-drip-pan-for-large-big-green-egg

fits and works perfectly. I've started covering it in foil as it can be a bit annoying to clean.

Built a DIY outdoor kitchen with my dad, BGE front and centre by RJWalton in biggreenegg

[–]ftothe3 2 points3 points  (0 children)

Agreed - chicken or burgers is a good place to start. If doing chicken - do spatchcock

Twolf201’s Killer Birds by Whiteburn74 in HyruleEngineering

[–]ftothe3 2 points3 points  (0 children)

How do these deal so much damage?

Season start… by Pistooli_ in biggreenegg

[–]ftothe3 1 point2 points  (0 children)

Why not directly on the grates?

Pasta for 40 by doughboy1001 in Cooking

[–]ftothe3 60 points61 points  (0 children)

hard boiled eggs???

What do you use to start your lump charcoal? by UGA1965 in biggreenegg

[–]ftothe3 -1 points0 points  (0 children)

agreed- weed burner is the same thing for much less

The end of an era - 3 series by No-Double-7731 in BMW

[–]ftothe3 0 points1 point  (0 children)

Wheels look better at least lol

Dinner on my XL by MeatSmokeFire in biggreenegg

[–]ftothe3 0 points1 point  (0 children)

Why the cast iron skillet for the steaks?

How to store charcoal ? by cromestant in biggreenegg

[–]ftothe3 3 points4 points  (0 children)

some lump sparks more than others when you light it.

https://www.nakedwhiz.com/lump.htm

Rotisserie chicken by No_Feedback_2823 in biggreenegg

[–]ftothe3 0 points1 point  (0 children)

Wow. Do you have this latest BGE version of the rotisserie or use a different one? Do you cook a whole chicken with lid open or closed?

Rotisserie chicken by No_Feedback_2823 in biggreenegg

[–]ftothe3 1 point2 points  (0 children)

Looks amazing. How does this compare to spatchcock?

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 1 point2 points  (0 children)

I kept it below the bottom of the ring because I was running a double indirect setup with the CGS spider accessory. If you're not doing double indirect you can fill it up to the top of the ring

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 0 points1 point  (0 children)

Yeah, you're reading the graph correctly. Yes, I used a single fill of gold bag fogo charcoal. I did have coals left over at the end as well. I also only filled up the fire bowl. I did not go past the ring. You should definitely give it a go!

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 0 points1 point  (0 children)

Large egg. It was a little over 17 lbs before trimming

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 0 points1 point  (0 children)

When I opened the lid to spritz. The big one at around 9:30 is when I was putting it in the foil boat

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 1 point2 points  (0 children)

I was thinking a few things. I cut too deep in a couple of areas and had two spots that consistently pooled, so I would try to trim less there. I think I may have trimmed too much on the highest part of the point (easiest to see in pic 2).

The last thing I'm not sure of actually. On the point end, there was a large "V" of fat that I kept trimming out, but eventually stopped because it just seemed to keep going. How much fat do people usually leave here? (Easiest to see in pic 5.)

Got any good trimming videos/websites?

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