Monday, September 26, 2011

Frequently Asked Questions on THE BIG GREEN EGG


We know from experience that there are some common questions that Big Green Egg owners often ask. We've covered those here to conveniently and quickly provide you with an answer. We know that some EGG® owners will have specific questions that are not covered here and the best solution for getting a response to an individual query is to contact your nearest Big Green Egg dealer. This section also presents the BGE Warranty details for your review.

Frequently Asked Questions
BGE FAQ
How do I adjust the EGG to reach a given temperature and then maintain it?
One important attribute of the Big Green Egg is its ability to set and accurately maintain a desired temperature. The EGG has a two damper system that facilitates easy heat control. By adjusting both the top and bottom dampers, the heat inside the EGG can attain and hold temperatures ranging from under 200°F to over 750°F This range should accommodate any cooking needs — from low-temperature smoking to high-heat searing. The thermometer installed on the ceramic lid will provide accurate internal readings without opening the lid.

A dual function metal top is included with each EGG. The daisy wheel design contains openings that can be adjusted to allow more or less air to "fine tune" the desired cooking temperature. Opening the entire sliding metal top will achieve high temperatures more quickly.

Already installed on the base of each EGG is a stainless steel draft door, which now has a mesh panel for extra safety. (If you have an older EGG without the mesh, you have the option of purchasing a replacement draft door with the mesh.) It is best to keep the mesh panel fully closed to prevent hot ash or coals from popping out. As with the dual function metal top, you can adjust the draft door opening slightly to "fine tune" the cooking temperature or open the solid door fully to reach higher temperatures faster.

I still cannot get the temperature of my Big Green Egg above 350°F. What could I be doing wrong?
There are two common reasons why the EGG will not reach higher temperatures.

The first is lack of airflow. Make sure that all of the air holes are free of obstructions, including those in the fire grate, the fire box, and the space behind and around the firebox. It is also necessary for the horseshoe shaped opening in the firebox to be aligned with the lower draft door in order to obtain proper air flow. Increasing the amount of air will ensure the EGG reaches higher temperatures.

The second reason you may have trouble attaining higher temperatures is that the lump charcoal is wet or damp. If charcoal is wet, or was wet and has not completely dried, it will be very difficult to reach higher cooking temperatures. Removing the wet charcoal and replacing it with fresh, dry lump coal will remedy this problem.

Am I doing something wrong if I open my EGG and flames come out?
If you've been cooking at temperatures above 300°F, be very careful when opening the lid. First raise the lid an inch or two and pause to "burp" it before raising the lid completely. This will allow the sudden rush of oxygen to burn safely inside the EGG and not as a flashback which could startle you and possibly cause injury.

There is a gap between the dome and base of my EGG and smoke is leaking out. How can I correct this?
Fortunately, a small gap between the base and the dome can be easily fixed. Simply loosen the upper band just enough to move the lid; then press the lid down tightly against the base and retighten the bolt. This should eliminate the gap and resolve smoke leakage.

If this technique does not remedy the problem, there is another option. Sometimes through normal use the two nuts holding the spring to the lower edge of the band can loosen. If these nuts are no longer in a parallel line, tighten them until they are parallel again.

What are the procedures for replacing a worn gasket?
Should the gasket eventually show signs of excessive wear, it can be easily replaced following these simple steps:
  • The EGG should be completely cool before attempting to work on the gasket.
  • Remove the old gasket with a flat-edged scraper or box cutter.
  • Clean the rim of the base and lid with acetone (preferred) or rubbing alcohol and let dry for at least 30 minutes. The surface must be totally clean for the new gasket to adhere.
  • The new gasket is self-adhesive but you can use a spray adhesive (Super 77 by 3M) to ensure a good seal. If using the spray adhesive, spray a small amount around the rim of the base and lid. Allow this to set for about 2 minutes to become tacky.
  • Remove the backing from the gasket and press firmly down onto the rim. Bend the gasket around the rim as you press down. Do not stretch the gasket; there is ample material for the top and bottom rim of the Big Green Egg.
  • Allow the adhesive to cure for 24 hours with the lid closed before using the EGG.
  • If the gasket should loosen, glue it back on with Elmer's glue or another household adhesive.
One of the EGG's ceramic pieces has a crack. What should I do?
The fire ring and fire box often develop superficial fissures or small cracks. This is due to normal aging of ceramics and will not affect the cooking results or durability of your EGG. Should the ceramic ever break apart, it can usually still be used for cooking until a repair can be made. Any of our ceramic parts can be easily repaired with the use of a heat resistant epoxy. Look for a high temperature, non-toxic epoxy, available at most home center or hardware stores. Follow the instructions that come with the product. The repaired part should be ready within a few hours.

Mold has grown in my EGG. How can I remove it safely?
Mold is naturally in the air around us virtually all the time. When it settles in a warm, moist environment, such as the interior of the EGG, it can readily grow and spread. When this occurs you will actually see the mold. To eliminate it, just light the EGG and bring the temperature up to 450°F and allow the EGG to "cook" for about 30 minutes. Then close the vents to put out the fire; after it cools down use a wire brush to remove any leftover mold residue. Do not use any chemicals to treat the mold! The ceramics can absorb the chemicals and emit dangerous fumes when the EGG is in use thereafter.

What can I do to keep my wood table free from grease and food stains?
Some EGG owners elect to purchase a Big Green Egg wood table instead of a nest. Available in several sizes, these tables are made of Cypress and they are very light in color in their natural state. Cypress is very rot resistant and will weather naturally to a light grey color. To retain the original color, use a clear protective deck coating on the entire surface of the table. If another darker color is desired instead, stain the wood with any outdoor wood stain. Applying a protective finish to the table will prevent or diminish grease and food stains; the protective finish will keep the table attractive for many years, even with frequent use of the EGG.

Thursday, September 22, 2011

What Our Customers Have to Say about the BIG GREEN EGG!

I was so happy to see you are selling "Green Eggs". I bought my first one about 12 years ago. We were so amazed at the difference in the taste of our food, we went back and bought a large one. I can't imagine cooking on any other grill/smoker. The only thing I haven't done yet is a cake. That is on my list! I would really like to go to one of the festivals they have. Maybe they will come south. Wouldn't that be fun?!

Glad you are happy with your Green Egg! Yes we have a fest coming up. The first weekend of November at Tuck Away Shores Resort in Indiatlantic. You might want to check it out.
Tuck Away Shores

Sunday, September 18, 2011

How to Cut Up a Whole Chicken

Cutting Up a Whole Chicken

Save money when you buy a whole chicken and cut it up into pieces.
Buying a whole chicken is cheaper than buying pieces, and the leftover parts are ideal for making backbone of soup stocks. The same cutting method can be used for other fowl like duck or squab.
1. Place the chicken breastbone-side up on a clean, flat cutting surface.
2. Use a standard, sharp kitchen knife to slice off the wing joints. The wings can be set aside and reserved for stock.
3. To remove the breasts, make a shallow incision running along one side of the breastplate.
4. Deepen the incision by slicing into the chicken toward the rib cage. Pull the meat away from the rib cage as you slice down. As you progress further into the bird, slide the knife off of the rib cage repeatedly to ensure that you are removing any meat attached to the rib cage.
5. Your knife will come to a point, just underneath the wishbone, where the wing joint meets the rib cage. The wing joint cartilage is soft enough to slice through easily. Slice completely through the joint, stopping only when your knife reaches the cutting surface. At this point, the breast is almost completely off the bird.
6. Slice through the skin that runs from the tail end of the bird to the point where the leg meets the breast.
7. The breast should come off of the bird with little effort. Pull the breast outwards, away from the bird, being careful not to rip or tear the flesh. You might need to slice through some still-attached skin to remove the breast.
8. Cut through the leg joint until you reach the point where the leg bone meets the body. This joint can be difficult to cut through, so stop cutting when you reach bone. Don't try to cut through the leg bone.
9. Grasp the leg and pull it behind the bird, pressing your fingers into the back of the joint until the joint pops loose. You will feel the bone pop out of the socket. Remove the leg by cutting in and around the joint. Keep cutting until you have freed the leg from the body. Now, turn the bird around and remove the other breast and leg the same way, following steps 3 through 9.
10. The carcass, along with the wings, can be used for making soup stock.
11. You can debone the final cuts of meat further, or cook them whole, depending upon your recipe requirements.

Monday, September 12, 2011



About the Big Green Egg
The Big Green Egg Company was founded by Ed Fisher in Atlanta, Georgia over thirty years ago as he set out to bring a modernized version of the ancient kamado-style cooker to the American culinary marketplace. His product, the Big Green Egg, now created from advanced ceramic materials, is widely acclaimed as the best kamado-style cooker in the world with legions of fans (known as EGGheads) in over twenty-five countries. Ed Fisher has never wavered in his commitment to quality and the pursuit of perfection, and to this day all Big Green Eggs are still sold with a lifetime warranty on key components. Often copied, never matched … there is only one, original Big Green Egg – The Ultimate Cooking Experience!Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. The original American-designed cookers.