Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Buying an egg in a couple days....advice.



  • Good choice on the large. "Size matters". I have a large but may add a mini after watching Mickey's video. That was awesome! Have fun, post pictures, eat well!

    Elmer Fudd
    Minneapolis / St. Paul. Large & Mini
  • went yesterday and picked up the large...had it all put together in about an hour...cooked on it for the first time yesterday and LOVE IT!!
  • Austin  EggheadAustin Egghead Posts: 3,412
    Our first purchase was a large then a small and then a mini. There is just the two of us and we use the small and mini for most of our cooks and the large when we have company over. If i had a do over I would probably buy the eggs in the same order. Good luck with you purchase today and post pictures of your first cook.
    Large, small and mini SW Austin
  • VolfoVolfo Posts: 31

    The Egg is awesome, I think you are making the right choice with the large. 

    My biggest piece of advice is to calibrate the thermometer when you get it before you ever cook.  No one told me to do that and I had a lot of frustrations before I found this forum and even knew that was a possibility. 

    Second piece of advice is to tell you that they suggest that you cook at or below 400 for the first several cooks to help protect the gasket, and that if you ever do really hot temps with the platesetter in (like pizza), you should keep the legs up on the platesetter to avoid diffusing the heat right at gasket level. 

    Third piece of advice is that at some point you will enjoy getting an instant read meat thermometer like the thermopen, to keep you from over or undercooking smaller pieces of meat, and some sort of temperature probe thermometer with an external display like the maverick 732 so you know when to take those boston butts / briskets off.  But those things can wait a bit.  JUST MAKE SURE YOU CALIBRATE YOUR THERMOMETER - takes 5-10 minutes and my thermometer was off almost 100 degrees. 

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