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  1. catman

    Anybody using a Big Green Egg for smoking.

    I have been using a big green egg the past few months for low and slow cooks. The egg holds temps all day with no adjustments. I have baked pizzas at 700 degree , similar to a wood fired pizza oven. Just curious if anyone else on the forum is using one
  2. catman

    First brisket temps are falling

    I started the brisket at seven this morning, it's a six pound flat. At eleven AM the temp was 156 now at twelve PM the temp is down to 152. The smoker temp is staying at 235, what going on with my smoke.
    • catman
    • Thread
    • Replies: 9
    • Forum: Beef
  3. catman

    firts rib smoke

    Attachment 11512 Attachment 11513Attachment 11512These were the first ribs smoked with the GOSM.
    • catman
    • Thread
    • Replies: 12
    • Forum: Pork
  4. catman

    Is this to much for my smoker.

    I have the GSOM big block i plan on smoking three eight pound butts and two racks of baby backs. This is the most i have tried smoking at one time. I will be rubbing them down with jeffs rub, any advice will be greatley apreciated.
    • catman
    • Thread
    • Replies: 10
    • Forum: Pork
  5. catman

    Virginia Hillbilly checking in.

    Ben lurking around the site for a few months. I have a GOSM big block, first smoker.I have ben turning out decent ribs and butt thanks to everyone on this great forum.
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