Egg Heads --

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Does anyone know what a polder is?
#16 - December 24, 2009, 11:27:26 am


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UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)


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i imagine toys was referring to the thermometer. seeing how he said a thing about temp.

so i would look at the link that robin provided......

p.s. waiting for pics

#18 - December 24, 2009, 12:11:09 pm
low and slow baby, low and slow

s.475 passed baby! 


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I kind of figured that, just wanted to give options.... you never know.. lol  :laugh:
#19 - December 24, 2009, 12:16:42 pm
UDS (love it most)
Pro Q
Brinkmans Smoke n Grill (now belongs to my daughter)


  • Karma: 5
Yep, I was talking about the Thermo's you can put in the middle of the roast and see outside of the cooker.  I don't like to overshoot a roast of this quality.
#20 - December 24, 2009, 02:47:14 pm
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011


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Gee, and I thought it meant pot holder. But he's got kids, so I didn't think he needed somewhere to hold his pot. And a BGE would be a bad place, anyway.
#21 - December 24, 2009, 02:50:33 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!


It's not in the glossary, so I guess it has no bearing on BBQ. ::) ::) ::)
#22 - December 24, 2009, 03:40:16 pm

Midnight Smoke

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Got a 15lb Prime rib and I have been eyeing the Large Green Egg on my Back porch. Measured the egg and it's 18" on the rack, going to cut the roast in 1/3 and 2/3 this way I'll have both medium's and medium rares. Set the temp at 250 deg and let run 4 hours -- wrap and rest for 45 to 60 minutes. Cut and serve --
Question -- does this sound " Good" for you all that use Green Eggs every time you smoke.

Might be late on this one. I would not let it rest so long and cook at 325
#23 - February 15, 2010, 09:50:41 pm


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what restaurant supply store?
#24 - August 01, 2011, 09:12:41 pm
Newbe BGE User


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