r/biggreenegg

Using combustion inc dome gauge and probe, I’m getting a roughly 40-50 degree difference between the two. Curious how you guys cook! Loving the egg so far.

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Well, as you can probably tell, I'm looking for advice on storing my BGE outside, but I live in the South, where it gets really humid. I'm getting ready to build a covered - but not fully enclosed - deck out back.

For those of you who also live in humid environments, what do you do to prevent rust on your grates and other metal parts? Is it even possible?

Hi I recently made some 3 2 1 ribs on my large BGE. Cooked indirect at 235-240F with an adjustable rig, on the top shelf and used RFX probes to monitor temps. Al temps mentioned are from the RFX probes. During the wrap (foil) phase, the ribs steadily climbed to about 195, at which point I pulled them out, glazed them and put them back on unwrapped.

I think the temps dropped to about 175 when I put them back on. I checked after about 30-40 minutes and the temps had dropped to about 160F. I then started raising the Egg temp to about 250, but no change in ribs temp. They stayed at 160. After about an hour, I gave up as they were starting to dry out and pulled the ribs out.

Any thoughts on what was preventing them from rising in the final stage? Should I have gone with direct heat for the last stage?

So fairly new to the BGE, been cooking in it for a couple months now and love it. I do have one question though. How often do you clean out the ash from your egg? I have been doing it after every cook and it’s fine but it does get a bit tedious especially if I’m doing something quick. Would like your guys opinion.

So ive got about 10 racks to cook on the med bge. Usually, 4 is the max. Ive got no contraption to add space. How would you go about it?

I was thinking using skewers to stand them verticaly... maybe cutting in half too. 275 for 2 wrap for almost 2

Any other idea, be it schedule wise or else is very welcomed

Hi everyone - newbie doing research.

Consensus here is bigger is better with most pushing for the XL. In contrary, recent videos I’ve watched say XL is overkill and very fuel hungry.

I don’t really need XL for size… I will rarely need more than a L from a pure surface area perspective.

However, today I strictly cook with indirect/direct zones on my Weber kettle by stacking coals on one side. I do a lot of reverse searing - things like tomahawks, racks of lamb, or whole picanha.

It seems like the way to reverse sear is either conveggtor then remove it and lower grate for searing, OR half moon to make two zones.

I would rather not have to remove the grate and conveggtor during a cook. I don’t know where I’ll put it while hot and I’m sure I’ll break it eventually. Looks like a pain.

Anyone here skip the conveggtor and only use half moons on the BGE large and is it effective for reverse searing? Can one side get ripping hot when I open the vents? Does the side actually stay indirect?

Alternatively can you get it up to temp for searing without removing the conveggtor? I am trying to avoid having to remove that thing.

I guess I’ve realized unlike a kettle, you’ll manage the heat through vents strictly instead of zoning. Similar to a kettle with vents, but I always had my kettle with coals stacked to one side.

I was leaning XL only to satisfy this 2 zone cooking style I use but I don’t know if that makes sense. Truth is I’ve never cooked on an egg and trying to fit my cooking style to the kamado grill. Don’t have a friend with an egg either (need new friends!)

Hoping to get some advice. I really appreciate your help.

I think… I’m going to be buying myself my first green egg for my first house. And I’m torn.. do I go for the XL or the large? Price does come into it as with the table I’d need another mortgage 😂 but I want to be cooking fairly big cooks and I do like to host.. so briskets, pork butts, ribs of beef etc. I think I know the answer.. Do I go XL?

What happened to the Big Green Egg Medium in the UK?

I currently have a Kamado Joe Classic 3 but as part of an outdoor kitchen space/bbq build, I want to sit a medium green egg. Whilst I’ve loved the Kamado, too many issues put me off that mates that own the Green Egg have never experienced.

Any idea where to get one nowadays? I don’t want the large, I use too much charcoal as it is and no real need for this size (another reason for changing).

For those of you who have tables built around the old spring hinge (Lg BGE) who have switched to the new band and hinge, did you have any clearance issues? It looks like I probably will need to raise the egg up some to clear. Really don’t want to cut the beautiful Ipe.