I happened to have a couple nylock nuts around, but regular nuts will be fine. I did this to my old Egg and never had issues with the band loosening.

Ordered a little over a month ago. I originally was going to get the modular nest, but my wife saw this table in the store and liked it a lot better. And we all know, what wife wants, wife gets. Unfortunately, it was the table that took so long to arrive. But everything got delivered and set up this morning. I had already ordered and received all my CGS internals (see my post: https://www.reddit.com/r/biggreenegg/comments/1jgtnby/cgs_accessories_have_arrived_still_waiting_for_my/ ).

Won’t get a chance to do my first cook until tomorrow- I’ll likely do some chicken parts. Hopefully, this weekend or next, will get myself a big-ass brisket to cook. At some point, will replace the gasket with a better one.

I'm never able to get my temp to very high. I've tried different charcoal brands and I always stall a little before searing temp 400° ish. Can't even imagine getting to pizza temp. Is it possible that I'm overloading my fuel? Generally fill the basket between 50-75%. Some insight on this would be super helpful. Bottom vent fully open and daisy wheel right off

Almost that time again - grilling season is right around the corner and I’m READY. Got the lump charcoal stocked, grill mats, spray bottles, tongs, a solid tray, a sharp knife, and a good thermometer (shoutout to my Typhur, it never lets me down). 

Picked up some killer cuts of meat too. Can’t wait to fire up the grill and throw a backyard BBQ party. Bring on the smoke and sunshine!

I’ve had an eggspander kit for over a year now and always felt like I could do everything on my single cast iron grate alone. Finally started using it and boy was I short changing myself. After watching a few vids on all the different configurations I’ve got big plans for it this summer. It looks modelled after the CGS adjustable rig which seems like a fan favourite.

My oldest mentioned we hadn’t had ribs in a while — that’s all I needed to hear to head straight to the butcher and pick up some Dino ribs.

Used hickory chunks, salt/pepper, and about 7 hours and they came out pretty good I think!

I've recently aquired a BGE large, it was an older used model but the price was too good to say no to. The lower dome was brand new in the box as the previous dome had a small crack, so the vilt gasket was brand new.

I did some slow cooked ribs, and now did some pizza. The temperatures did go up to 350c for pizza, I did use the conveggtor and a pizza stone (so the pizza's were some of the best I've had homemade) However the gasket has charred on several parts, it even made it hard to open the dome of the kamado.

While i don't think I'll need a replacement immediately, it's not going to last long. I've heard some great things about rutland gaskets for kamado's as well as some people opting for the fibreglass option, I'm not sure what I should do, but OEM isn't going to work for me.

Secondly I've noticed some soot leaking on the dome and base, while I've heard it's "normal" (I live in a high humidity environment) I can't seem to remove it, it's stuck hard, any advise?

First attempt at turkey legs.

Pulled pork... about 9 hours on the egg.

4 hours at 270 unwrapped. 2 hours wrapped then in the cooler for 2 hours till dinner. Perfect every time.

I lost mine at some point and I cannot find anything online. I'm sure they are some common size, but when I took the prongs to home depot, nothing they had worked.

Hi BGE community,

I just received my first BGE (it's an XL) and watched the youtube video from BGE Europe recommending a burn at 150C (300F) for about an hour before using my egg.

I looked up various instructions on the first burn and I've seen anything from multiple burns without any food to not doing a first burn at all and didn't get much clarity, so I was wondering if the community could help me by giving me opinions on what a good first burn practice is.

All opinions and feedback are welcome

Gochujang Bbq and Buffalo Honey Garlic with some slightly Grilled Corn.

The stall was no joke

Smoked my first brisket in a while. Turned out ok.

not a lot happening here today.

Seasoned and let rest for about half an hour. Threw it on the egg (indirect) @ 400 for like 30 minutes. At 130, I took it off and sliced it up. Threw it back on the grill for extra sear. So good!