Big Green Egg

Have been eying these things for a while. Like the idea.

 

Use a chimney for charcoal or wood.

 

Same here, a thin paper napkin coated with oil or leftover bacon grease, placed inside the stack works fine for me. Added taste?.. Well it's bacon grease.... extra flavor for the wood.

 

This turned out ok...and by ok I mean amazing.

 

I bought a used Kamado Joe off craigslist last year. You can smoke a pork shoulder in the winter.

 

yup my dad got one from a contest and it was a hell of a prize!best prize you could ever get.
so since we got it for free my dad, brother, and i decided to build a table for it since we didnt like the stand that i comes with.











there is no comparison with this thing. its in a league of its own. its big. its green. its eggular. and its downright amazing.
tried to go back to a regular BBQ pit after a few months of this and i actually got sick. im guessing i got sick from the chemicals used to start the fire and the charcoal used.

 

Love the table! Curious if you put anything in/around the hole to prevent burning the wood?

 

Thanks! No there's nothing there, but we cut it just big enough to have about 3/4 of an inch (maybe less not too sure) around the whole egg and it's also sitting on an extra floor tile we had laying around. It's not in contact with any wood

 

I wouldn't worry about it too much, especially if you are primarily using it as a smoker. I know why my Akorn is at 500 inside, I can still touch the outside without getting burnt, and ceramic kamados hold heat a little better than my insulated steel kamado.

 

Haha no, I use it for everything. Making my fillet mignon calls for about 600 degrees for like 2-3 minutes per side, that's pretty hot on the outside hehe. But 3/4" gap around it is perfect

 

That table looks great! Cant wait to get back to my egg, seriously thought about that multiple times while wheeling in moab.

 

I like be mine!

 

http://www.drbbq.com/

This guy is married to a childhood friend of mine. You might enjoy reading up on some of his Green Egg techniques.

 

About to go at it again.

 

mouth watering.....heavy breathing....palms starting to sweat. man that looks good lol

 

Todays project. I did what any man would do on short notice. "People are coming over? I guess I should build a piece of furniture in an hour." Didnt have time to build the tabletop portion for next to the egg, due to the arrival of the guests, but overall I'm pleased its off to a good start. Immediately after dinner I moved a piano. Moving the egg was bad enough. That piano sucked.

 

Here's my egg shortly after I won it at the company picnic last year.Love this thing to death.It will do a 24 hour smoke, no problem.Makes killer pizzas too. My favorite accessory is my dual probe thermometer with remote. One word of caution though, I've seen pics on the BGE forum of tables being burnt under the egg even using a 2 inch paver between the egg and the table. I took their word for it and bought 4 copper caps at Lowe's to create an air gap between the egg and the paver for those pizza nights when I get her up around 700 degrees.

 

Doing pizza for the first time tonight. Any tips?

 

Definitely get yourself a pizza scooper or w/e they are called to get the doughy pizza in onto the pizza cooker. We had a hell of a time trying to slide ours in and lost half a pizza or two in the process. Ended up having to open her up all the way to get the pizza all the way on and not spill and lost alot of the heat. One of those big pizza spatulas makes it so you can just crack the egg and sling the pizza in and close it up before you lose all your heat