Top products from r/biggreenegg

We found 40 product mentions on r/biggreenegg. We ranked the 97 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top comments that mention products on r/biggreenegg:

u/mainstreetmark · 1 pointr/biggreenegg

And you should. Figure out how to get to 250F for hours before spending money on anything but coal. :)

Then, pork roasts are cheap.

Also, I like to recommend this cap which works better than that cast iron thingy.

u/c0rm3ist3r · 4 pointsr/biggreenegg

Congrats man! Here are a couple great websites I use regularly for recipes:

u/drognan · 2 pointsr/biggreenegg

Definitely build the heatermeter if you are into electronics. For accessories, I replaced the fire grate with a grid version(amazon) and bought the PSWoo3 and the cast iron grid for the small to use for searing steaks, it makes it a little easier to move the plate setter around also. I'd recommend those accessories, they aren't first day necessities though. I bought the nomex but it's also still on my shelf after almost 3 years, I wouldn't worry too much about the gasket.

Cook some ribs this weekend and then try a boston butt pulled pork cook next weekend. That's what I did when I first got it. Smoked chicken wings are fun and easy to make after work. Let them sit in the fridge uncovered for at least an hour to dry and they won't come out rubbery, I just learned that one last week.

u/pa_bourbon · 1 pointr/biggreenegg

These are the gloves I use. Best value for the money that I’ve found. These don’t last long on amazon. They’ve been out for a few months. Act fast if you need a pair.

Steven Raichlen Best of Barbecue Extra Long Suede Grill Gloves (Pair) - SR8038

u/opiate46 · 3 pointsr/biggreenegg

Meathead rarely disappoints. He's got a good book I've enjoyed looking at. Also his [website] ( has plenty of good stuff as well.

u/FirehouseChef · 3 pointsr/biggreenegg

I hope you got a receipt from the dealer.

I was told at the show when I got mine to cook a pork tenderloin. Bring the egg to 400 degrees and get it stable. Grill the tenderloin for 5 minutes per side. There should be three sides. Let it rest for 10 minutes, slice and enjoy.

This book was recommended to me, on Reddit i believe. His technique for temperature control has worked superbly for me. I highly recommend it.

u/J_F_Kevorkian · 1 pointr/biggreenegg

I have a separate maverick dual temp wireless sensor that I had purchased before the auber. So I used that at first to remotely monitor. My last two cooks I didnt even use it the wireless part of it. Only used the one probe to monitor internal meat temp.

When I first bought the auber I did have some problems with my first cook which I am pretty sure was caused by me putting too much wet wood on the coals- it just would not reach temperature. Since then I quit soaking my wood and haven't had any problems.

The other item that I purchased that I really like is the high que fire grate. It found the factory grate holes to be too small and would frequently become clogged during long cooks and I was always poking them to try and unclog them them in order to keep the temps stable- prior to using auber. With the high que grate, you do go though a little more charcoal since smaller pieces fall through but you never have to worry about having to unclog them or temps dropping 8 hrs into the cook. There is also improved airflow so I get up to 225 quicker.... Usually in about 10-15 mins with the use of a hairdryer on top.

u/esb29 · 1 pointr/biggreenegg

Sure! Those were the only two pictures I took, unfortunately, but...

I used about a 60/40 mix of lean ground beef/pork. To the mix I added a bit of cayenne, one large clove of garlic (pressed) and two beaten eggs. Season with salt and pepper and mix that shit up. With your hands.

Cover the meat and put it in the fridge for the moment while you chop up 1 green bell pepper (or any color, really) and one sweet onion. You can chop them however you like. Fry them up in a cast iron pan if you have one (if you don't, do yourself a favor). Season with salt and pepper then lay them out to cool on a sheet of parchment paper.

While the veggies are cooling, make your bacon lattice (it's easy, don't worry), one pack of bacon did it for me.

Take the meat out of the fridge and put it into a gallon sized ziploc bag, get as much air out as you can, then flatten it down so it fills up the whole bag in a sheet. Cut one side off of the bag so the meat is exposed, lay down your cheese and veggies, then roll that bitch up.

Being careful not to rip it or tear it apart anywhere, lay it onto one side of the bacon lattice and roll it so the bacon wraps just all the way around.

I put mine in the fridge for a few hours at this point and got the BGE set up for indirect cooking at about 275. Lay on some smoking chips of your choice (I used apple) then cook until it reaches at least 165 internally. Mine took about 1.5 hours, maybe a bit less.

This is just what I used in mine, but you can really fill it with anything you want; it's quite a versatile dish. Happy smoking and share your results!

u/NationalMidnightStar · 1 pointr/biggreenegg

Yours didn't come with the platesetter?? I just assumed it did because my XL bought last year came with it. The only addition I have made that totally rocked was a Smokeware SS Vented Chimney Cap. Bought from Amazon here! Controlling the temp is so much more precise, and you don't have to re-adjust after opening the lid. I also invested in a thermometer kit, iGrill 4 probe system with a surface probe and 3 meat probes. Works just off the base unit or via bluetooth. Really cool to be able to check the grill and not leave the easy chair. Enjoy, post lots of pics. We are all grill junkies here.

u/HppyWfeHppyLfe · 1 pointr/biggreenegg

No issues with probe wires. You need about 9 feet for and xl, but the 7 foot kit will work for a large. I recommend the permatex ultra copper rtv to install.

Rutland Inc Gasket Kit Tape 7'x5/8" 95-6

If you have a good hardware store, they sometimes sell it by the foot from a big roll.

u/cant_stop_ · 2 pointsr/biggreenegg

I second the torch.

However, if trying to save a bit after the purchase this works very efficiently too. Just hold over one spot at max temp for about 2 minutes.

u/ChiefSittingBear · 2 pointsr/biggreenegg

Just got these ones nothing fancy: Steven Raichlen Best of Barbecue Insulated Food Gloves (Pair) - SR8037

I wanted something with fingers. I melted a pair though by starting to pick up the place setter... So don't do that. But they're fine handling BBQ temp meat and probes.

u/MattyB4x4 · 1 pointr/biggreenegg

I've never had any trouble with my electric lighter like this.

Was worried about uneven heat, but a quick stir of the coals before I put the grid on seems to take care of that.

u/Acc89 · 1 pointr/biggreenegg

I replaced my daisy wheel with one of these years ago. I think it works better than the daisy wheel, in general, and I don't worry about rain at all anymore (or snow, as I'm in NH).

u/pointlessdude · 2 pointsr/biggreenegg will give you something to think about, 2 guys just grabbed it right off his porch. a Camera will just give you a good shot of people you wont recognize. least try slow them down with a Cable lock:

u/fakewiig · 3 pointsr/biggreenegg

Stopped by to say the same thing.
He has a book...
Meathead: The Science of Great Barbecue and Grilling

u/slickwombat · 2 pointsr/biggreenegg

Just light the coal in one spot, or if you use a chimney, light just a few coals. (I use an electric starter but anything will work. Just don't use lighter fluid!) This allows the fire to spread slowly and gives you a nice gradual start with loads of time to adjust.

Once the fire is for sure going, assemble your plate setter and grill, then close it all up but leave the vents wide open. Once it hits about 100, start closing the vents. For mine, 220F has the top and bottom vents open only a sliver, but this will depend on a variety of factors.

u/myusernamechosen · 7 pointsr/biggreenegg

It is shockingly easy to do. I just used this on my large Gold Standard High Heat Gasket...

u/ectoplasm · 3 pointsr/biggreenegg

Hey man, I lived in Oregon and had to deal with the same thing. I eventually got one of the stainless caps made by smokeware. I couldn’t recommend it enough for rainy climates.

u/C-B-W · 1 pointr/biggreenegg

Get yourself a pizza screen. You'll never have to worry about your dough sliding off the peel.

[pizza screen]

u/b3_c00L · 1 pointr/biggreenegg

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set

u/soyknee · 1 pointr/biggreenegg

Put a Rutland gasket on with permatex ultra copper rtv. You’ll never have to put another gasket on

Rutland Inc Gasket Kit Tape 7'x5/8" 95-6

Permatex 81878 Ultra Copper Maximum Temperature RTV Silicone Gasket Maker, 3 oz. Tube